苏菜SuCuisine(JiangsuCuisine)

 时间:2012-10-29 19:04:48 贡献者:程浩

导读:苏菜 Su Cuisine (Jiangsu Cuisine) 苏菜即江苏地方风味。江苏地处长江下 游,有淮河流经,水系发达,交通便利,经济 富庶,时蔬河鲜物种全,饮食资源丰富,俗称 “鱼米之乡”,自古就是名厨

jiangsu cuisine江苏菜
jiangsu cuisine江苏菜

苏菜 Su Cuisine (Jiangsu Cuisine) 苏菜即江苏地方风味。

江苏地处长江下 游,有淮河流经,水系发达,交通便利,经济 富庶,时蔬河鲜物种全,饮食资源丰富,俗称 “鱼米之乡”,自古就是名厨荟萃之地。

中国 第一位典籍留名的职业厨师和第一座以厨师姓 氏命名的城市均出自江苏,一些特制菜肴流传 久远,曾长期供奉封建王朝帝皇享用。

苏菜从淮扬菜发展而来,由淮安菜、扬 州菜、南京菜、苏州菜、镇江菜组成,用料 广泛,以江河湖海水鲜为主;刀工精细,烹 调方法多样,擅长炖、焖、煨、焐;追求本 味,清鲜平和,咸中稍甜;菜品风格雅丽, 形质均美。

松鼠鳜鱼:是苏州名菜,有色有香,有 味有形。

尺把长的鳜鱼在盘中昂首翘尾,鱼身 已去骨,幵剞上花刀,油炸后,浇上番茄汁, 外酥里嫩,甜酸适口。

淮安软兜:这道菜又称 “清炒鳝背”, 江淮一带盛产鳝鱼,精于鳝鱼入馔。

庖厨以

鳝鱼为主料,烹制成席,共有108道菜肴, 号称“长鱼席”, 18世纪已名中国。

鳝鱼富 含黄鳝素,可降血糖、调节机能及治疗糖尿 病,尤宜中老年人食用。

这道菜鲜嫩可口, 营养丰富。

平桥豆腐:传说中这是一道经清乾隆皇 Su Cuisine is the local cuisine of Jiangsu Province on the lower reaches of the Yangtze River, with the Huaihe River passing through. The area boasts a developed water system, convenient traffic, rich economy and abundant vegetables and sea and river foods. Hence, it enjoys a reputation as "a land where fish and grain abound" where famous chefs have gathered since ancient times. The first chef whose name is recorded and the first city named after the family name of a chef all came into being in Jiangsu. Some special dishes were provided for the imperial dynasties. Jiangsu Cuisine developed from Huaiyang Cuisine, composed of Huaian, Yangzhou, Nanjing, Suzhou and Zhenjiang Cuisines, with many ingredients but mainly river, lake and sea foods. The cutting skill is exquisite and the cooking methods are varied—braising, stewing, simmering and warming. Care is taken to preserve the original flavor

of the ingredients, light, fresh, as well as salty with a little sweetness. The dishes are elegant and beautiful in form and quality. Squirrel-like Mandarin Fish: It's a famous Suzhou dish, with exquisite color, fragrance, taste and shape. A onethird meter mandarin fish in the plate holds its head high and the tail up, with the bone removed. After being fried and doused with tomato juice, it is tender inside and crisp outside, properly sweet and sour. Plain Braised Eel: The Jianghuai area (mainly referring to Jiangsu, Anhui, Hubei and Sichuan) abounds in eels, and people there are adept at cooking them. Eel is the main ingredient for a feast of 108 courses, called "Long Fish Feast", famous in the 18th century. The rich-tasting eel reduces blood sugar, regulates body functions and cures diabetes; so, it is especially suitable for older people. It is tender, tasty, and nourishing. Tofu Boiled in Chicken Broth: The dish was once enjoyed by Emperor Qianlong (reigned 1736-96) of the Qing

帝品尝后声名远播的民间菜肴,制作方 法幵丌复杂。

烩制时,用原汁鸡汤加上 鲫鱼脑和蟹黄、猪油、葱、姜等作料, 煮沸后,将豆腐片和熟肉丁、虾米、少 许酱油一起放进锅里。

烧开之后,用菱 粉勾芡,再加少许味精起锅。

可稍加麻 油或胡椒粉增味。

Dynasty (1644-1911), and hence became well-known. The cooking method is not complicated: add crucian carp brain, crab roe, lard, shallots, ginger, etc. into chicken broth; after it boils, put in the bean curd chips, cooked diced meat, peeled dried shrimp and a little sauce. When it is boiled, thicken the soup with water chestnut powder and add a little monosodium glutamate and sesame oil or pepper to enrich the flavor.

 
 

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