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香扬州的三套鸭鲜宜兴的汽锅鸡嫩无锡的樱桃肉苏菜,即江苏地方风味菜,是我国四大菜系之一。具有用料广泛,以水产品为主。烹调方法多样,擅长炖焖煨焐。追求本味,清鲜平和;菜品风格雅丽,形质均美等特点。苏菜由扬州菜、淮安菜、南京菜、无锡菜、苏州菜、镇江菜组成。其味清鲜,咸中稍甜,注重本味,在国内外享有盛誉。千百年来,因其历史悠久,谱系庞大,制作精良,味道独特而闻名于世。
Hong Yangzhou three sets of fresh Yixing pot chicken tender Wuxi cherry meat Su cuisine, Jiangsu local flavor dishes, is one of the four major cuisine in China. With a wide range of materials, mainly aquatic products. Variety of cooking methods, good stew simmer simmer 焐. The pursuit of this taste, fresh and peaceful; dishes style Alice, the United States and other characteristics of the United States. Su cuisine by Yangzhou cuisine, Huai’an cuisine, Nanjing cuisine, Wuxi cuisine, Suzhou cuisine, Zhenjiang cuisine. Its taste fresh, salty slightly sweet, pay attention to the taste, reputation at home and abroad. For thousands of years, because of its long history, genealogy, well-made, unique taste and world-famous.