Jiangsu and Zhejiang refer to southern Jiangsu (Suzhou, Wuxi) and western Zhejiang (Hangzhou, Huzhou), and their economies were gradually developed after the Tang Dynasty.
Over the past five generations, the economic and cultural center has moved southward, and this area has become a literati source.
If the development of cooking in Huaiyang is mainly to meet the needs of wealthy businessmen, then the development and characteristics of cooking skills in Jiangsu and Zhejiang reflect the interest and pursuit of scholars.
Since the Song Dynasty, most of the food works were written by scribes in Jiangsu and Zhejiang, such as the "Shanjia Qing Offering" (Hangzhou Linhong), which had a great influence on the vegetarian diet of later generations;Proficient in the preparation of dishes "Yi Ya Will" (Wu County Han Yi);Focusing on the relationship between the human body and health, "Zunsheng Eight Notes" (Qian Tang Gao Lian);The practical value of the "Household Essentials" (Qiantang Gaolian), and the use of the north and south cuisine method of the "Food Constitution Hongmi" (Jiaxing Zhu Yizun);Advocating vegetarian and light food, "Leisure Love Occasional Delivery, Drinking Food" (Hangzhou Li Yu), a collection of traditional cooking theories, and the construction of a theoretical system of "Suiyuan Food List" (Qian Tang Yuan Mu);Collecting very rich dishes "Yangxiaolu" (Jiaxing Gu Zhong) and so on.
The doctors tasted the delicacies and summarized the cooking experience. It provides a basis for the development of cooking skills and practices in Jiangsu and Zhejiang.
With its unique cooking skills and flavors, Jiangsu and Zhejiang cuisine has become an important part of Chinese food culture.
It pays attention to the freshness and original taste of the ingredients, and is good at using various spices and cooking techniques to cook the ingredients with good color, flavor and taste. There are many representative cuisines of Jiangsu and Zhejiang cuisine, such as Suzhou cuisine, Zhejiang cuisine, Shanghai cuisine, etc., each with its own characteristics.
Su cuisine is mainly stewed, stewed, burned, boiled and other cooking techniques, with a light taste and attention to heat. Among them, squirrel mandarin fish is one of the representative dishes of Su cuisine, with unique cooking skills and delicious taste, which is deeply loved by people.
Zhejiang cuisine is mainly cooked with seafood and vegetables, with a sweet taste and an emphasis on the original taste. West Lake vinegar fish, Longjing shrimp and so on are the representative dishes of Zhejiang cuisine, its color, flavor and flavor are good, which makes people have endless aftertaste.
Shanghai cuisine combines the characteristics of Suzhou cuisine and Zhejiang cuisine, pays attention to taste and shape, and is good at using various seasonings and cooking techniques. Braised pork, steamed fish, etc. are the representative dishes of Shanghai cuisine, and their color, flavor and flavor are good, which makes people have a great appetite.
Jiangsu and Zhejiang cuisine is not only unique in taste and cooking skills, but also rich in cultural connotation. Many Jiangsu and Zhejiang dishes have historical allusions and cultural connotations behind them, such as Dongpo meat, called Hua chicken, etc. These dishes are not only a delicacy, but also a cultural and historical heritage.
Today, Jiangsu and Zhejiang cuisine is still an important part of Chinese food culture. With its unique cooking techniques and flavors, it attracts more and more diners to come and taste it.
At the same time, with the development of China's economy and the improvement of people's living standards, Jiangsu and Zhejiang cuisine is gradually going to the world and has become a business card of Chinese food culture.