Jiangsu and Zhejiang cuisine, originating from the provinces of Jiangsu and Zhejiang on the southeast coast of China, is one of the eight major cuisines in China, known for its exquisite cooking skills and light taste. This article will deeply analyze the taste characteristics, cooking techniques and representative dishes of Jiangsu and Zhejiang cuisine, and the differences and connections between Jiangsu and Zhejiang cuisine and other cuisines.
1. Taste characteristics of Jiangsu and Zhejiang cuisine.
The taste of Jiangsu and Zhejiang cuisine is mainly light, fresh and tender, and smooth, focusing on the presentation of the original flavor. Different from the spicy taste of Hunan cuisine and the spicy taste of Sichuan cuisine, Jiangsu and Zhejiang cuisine pays more attention to the taste and texture of the ingredients themselves. In terms of seasoning, Jiangsu and Zhejiang cuisine tends to use lighter seasonings, such as salt, sugar, vinegar, etc., to highlight the natural flavor of the ingredients. In addition, Jiangsu and Zhejiang cuisine also pays attention to the harmony and unity of color, aroma, taste and shape, so that it gives people a pleasant feeling in both vision and taste.
2. Cooking skills of Jiangsu and Zhejiang cuisine.
The cooking techniques of Jiangsu and Zhejiang cuisine are exquisite and delicate, including roasting, stewing, boiling, steaming, frying, stir-frying and other methods. Among them, steaming is one of the most distinctive cooking techniques in Jiangsu and Zhejiang cuisine, which can retain the original taste of the ingredients to the greatest extent. In addition, Jiangsu and Zhejiang cuisine also pays attention to the fineness of knife work and the mastery of heat, so that the dishes are more exquisite in taste and taste.
3. Representative dishes of Jiangsu and Zhejiang cuisine.
Jiangsu and Zhejiang cuisine has many famous representative dishes, such as West Lake vinegar fish, Dongpo meat, Song sister-in-law fish soup and so on. West Lake vinegar fish is a dish made with fresh grass carp as the main ingredient, with a smooth and tender taste, moderate sweetness and sourness, and a strong Jiangnan flavor. Dongpo pork is a dish made with pork belly as the main ingredient, and after slow cooking, the meat is crispy, red in color, and mellow in taste. Song Sister's Fish Soup is a soup dish made with fish and broth as the main ingredients, which has a delicious taste and rich soup.
Fourth, the difference and connection between Jiangsu and Zhejiang cuisine and other cuisines.
Compared with other cuisines, Jiangsu and Zhejiang cuisine has distinctive characteristics. First of all, Jiangsu and Zhejiang cuisine focuses on light flavors and original presentations, which are in stark contrast to other spicy or numb cuisines. Secondly, Jiangsu and Zhejiang cuisine pays attention to the exquisite and delicate cooking skills, and pays more attention to details compared with other cuisines. However, there is also a certain connection between Jiangsu and Zhejiang cuisine and other cuisines, for example, Jiangsu and Zhejiang cuisine and Cantonese cuisine are both cuisines that pay more attention to the texture and taste of the raw materials themselves, and both have certain similarities in cooking methods.
Conclusion: Jiangsu and Zhejiang cuisine has become an important part of Chinese food culture with its light taste and exquisite cooking skills. By in-depth understanding of the taste characteristics, cooking techniques and representative dishes of Jiangsu and Zhejiang cuisine, as well as the differences from other cuisines, and contacting us, we can better appreciate the charm of Jiangsu and Zhejiang cuisine and enjoy the delicious experience it brings.