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1、演讲者:陈旭编辑者：刘云撰稿者:庄娜jiangsucuisineHistory:Features:Types:Famousdishes:HistoryJiangsu,Chinafourdishesofvegetables,referredtoas.AsaresultofJiangsuandZhejiangcuisineissimilar,andthereforereferredtoasriverdevelopedsystemdeveloped.MainlyinNanjing,Yangzhou,Suzhou,Huaian,Xuzhou,Haizh
2、ousixlocalcuisine.Morethan2000yearsago,WuRenisgoodbroiledfish,steamedfishandfish.Onethousandyearsago,theduckisJinlingfood.WhentheSouthernSongDynasty,anddevelopedwiththe"SouthJiangsufeed"thebigtwo.Features:stringentelectionmaterials,productionoffine,mediumbodied,fourdistincts
3、easons.Inthecookingtechnologyatstewed,fried,stewed,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.特点:选料严谨，制作精良，口味适中，四季分明。在烹调技术上擅长烧、焖、烩、窝、炒，又重视调汤，保持原味汁，风味清鲜，
4、适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆。Types:Xuhaiflavor,Wuxiflavor,Huaiyangflavor,Jinlingflavor,Southernflavor.Representativedishes徐州的霸王别姬，地锅鸡；无锡西施宴;扬州的大煮干丝，三套鸭;金陵盐水鸭;常熟叫化鸡;苏州红烧狮子头，松鼠鳜鱼;，高沟捆蹄；蟹粉狮子头;镇江肴肉等Xuzhou'sFarewelltoMyConcubine,groundchickenpot;Wuxibeautiesfeast;greatcookGansiYangzhou,th
5、reeducks;Jinlingsaltedduck;ChangshuBeggarChicken;Suzhoubraisedlionhead,squirrelmandarinfish;,High-ditchfootbundlecrabmeatlion'shead;ZhenjiangCuredmeat,etc.GroundchickenpotFarewellMyConcubineJinlingsaltedduckZhenjiangCuredmeatcrabmeatlion'sheadbraisedlionhead,High-ditchfootbu
6、ndleThebegger’schicken谢谢观赏
