Jiangsu cuisine
JocelynCole
There is heaven above and Suzhou and Hangzhou below. The Suzhou and Hangzhou area has been an area where literati gathered since ancient times. Celebrities and important ministers of various countries have emerged one after another. Because there are too many lists, I will not list them one by one here. <br />The scenery in Suzhou and Hangzhou is beautiful and there are many cultural scenery, especially women and vegetables, which are even more beautiful! Suzhou and Hangzhou are famous for their beautiful food all over the world. Even emperors and elders of past dynasties are drooling. The beauty pageant must choose Suzhou and Hangzhou, haha! <br />The dishes cooked by people are also beautiful, and many famous dishes are made by beautiful women. At that time, Qianlong visited the south of the Yangtze River for the sixth time to observe the people's sentiments and visit the mountains and rivers. The palace was located in Tianning Temple in Yangzhou. But when passing through Suzhou, I was attracted by the beauty and delicious food there and stayed for three days. Putting aside what is official business or not, he had long been attracted by the soft language of Wu Nong and the most exquisite food in the world! In the end, he left Suzhou under the persuasion of several important ministers and went all the way to Tianning Temple to do his official business, haha! <br />This story is also an anecdotal anecdote of Qianlong when he was young in Jiangnan. At that time, Qianlong was handsome and liked delicious food and beautiful women. On the other hand, the seasonal stir-fried food in the Suzhou and Hangzhou area was indeed much more exquisite than the rough and wild meals of the Manchu people in the court! After the Battle of Qianlong, chefs from Suzhou and Hangzhou began to gradually recruit chefs to enrich the thick but not thin fish and meat in the imperial dining room. It was not until later that they began to make the palace dishes colorful, making them reach the peak of Chinese cuisine. It was only then that the "Manchu and Han Feast" began to appear. <br />The dish I made today is one of the many small stir-fried dishes in Suzhou City,"Pine Nut Fish Mimi". This was also the most common seasonal stir-fried dish in restaurants and tavern in Suzhou and Wuxi in the past. The specific practices are as follows;
DeionWolff
I remember that in Fujian cuisine,"Peng Zu", the founding father of my country's cooking industry, was mentioned, and he told a story about his cultivation in Wuyi Mountain, Fujian in his later years. There, he spent the second half of his life studying my Chinese diet and cooking techniques and creating my country's health preservation theory. <br />"Pengzu" originated from Xuzhou in Huaibei, my country. He was called Pengcheng in ancient times. The Pengzu Temple there is still a lot of incense. Every year on the anniversary of Peng Zu's death, compatriots in the overseas cooking industry thousands of miles away return to China to make sacrifices. In the hearts of overseas Chinese,"Peng Zu" holds an extremely important position, and many foreigners also come to participate during the sacrifice! A few years ago, when I saw this scene, I couldn't help but feel a little ashamed for my great nation. No one paid attention to it before, but recently the government has rebuilt the temple, and the local government has also held some lively activities to commemorate "Peng Zu". This is also a gratifying side! <br />Today, we make a dish from the hometown of "Pengzu", which is also one of the representative dishes of Jiangsu cuisine,"Pengcheng Fish Ball". When making seafood fish balls or meatballs, Jiangsu and Zhejiang cuisines are different from Shandong and Sichuan cuisine. They rarely use frying methods and mainly focus on the delicacy of the raw materials and their original flavor. For example, stewed crab meal lion head, fish ball soup, roasted fish ball, etc. are all made by steaming, boiling or stewing methods. In this way, it is light and can taste its delicacy and original flavor. This is the biggest feature of Jiangsu and Zhejiang cuisine! Stop talking nonsense and return to the main topic. The method for this fish ball is as follows;
CarmineHansen
In the vast land of China, 56 ethnic groups live. Because the customs of each ethnic group are different, each region has its own special flavor. The same is true for beets in banquets. For example, sweet and sour pork in Cantonese cuisine, sweet and sour pork slices in Sichuan cuisine, sweet and sour tenderloin in Shandong cuisine, lychee meat in Fujian cuisine, etc. <br />This dish made this time is a representative dish of Jiangsu cuisine, called "Cherry Pork Square". In fact, the external shape is not similar to that of a cherry, but the meat is stewed very soft and rotten, the appearance is transparent and moist, and the taste is sweet, so people call it "Cherry Meat Fang". I have no specific research on this dish, but it is said that it has a history of hundreds of years. <br />The preparation method of "Cherry Meat Cube" is as follows;
