Jiangsu cuisine
JeradSchmeler
"Su Cuisine" has a well-known dish called "Xiangyou Eel Paste". If you don't know much about Su cuisine, if you want to truly taste authentic Su cuisine, you must taste this "Xiangyou Eel Paste", as well as some exquisite river fresh stir-fried food in Su cuisine. <br />In the past, whether it was restaurants and tavern in Jianghuai, Suzhou, Wuxi, and Hangzhou, or central leaders far away in the capital, all state banquets or high-standard banquets held were held with Suzhou cuisine as the theme to entertain distinguished guests. There was this "ringing oil eel paste" among them. This is the conclusion I reached after reading through a large number of historical materials with Jiangsu cuisine as the theme and the menus for state banquets since the founding of the People's Republic of China. Here, I really want to thank my good friends at Beijing Hotel for providing me with first-hand information. <br />"Xiangyou eel paste" is representative of Jiangsu cuisine, and this dish is often seen in Zhejiang cuisine. At that time, due to regional relations, these two cuisines had similarities in the preparation methods and flavors of many dishes. Because the delicacies in Jianghuai, Jiangsu and Anhui, Jiangsu and Zhejiang provinces have come from the same school since ancient times! In the past, for hundreds of years, most of my country advocated four major cuisines, and the "Huaiyang Cuisines" included these areas. The history of the subdivision of the "eight major cuisines" began only after the mid-1950s, and only lasted for a short period of more than 50 years. This can be seen from the "Complete Collection of China Recipes" compiled by the State Administration of Commerce in 1952 to introduce China cuisine, which introduced the breakdown after the founding of the People's Republic of China, as well as the preface to a "Introduction to China Cuisine" printed by the Commercial Press in 1935, which can also be seen from the country's division of China cuisine that year. <br />Stop talking and return to the main story. The "Xiangyou Eel Paste" recommended to you today originated in "Suzhou" in Jiangnan. Therefore, after the country subdivided the "eight major cuisines", it was listed as a representative dish among "Su Cuisines". One. <br />In fact, this dish is very simple to make. It does not require frying or frying. It only needs to be stewed slightly. Its concise production method is also most suitable for making at home. Its main practices are described as follows;
