The taste of Zhejiang cuisine pays attention to freshness, crispness and tenderness, and maintains the natural color and true taste of raw materials. Li Yu, a native of Hangzhou in the Qing Dynasty, once thought that "good things in the world go their separate ways", which meant eating the original flavor of first-class raw materials. However, the development of cooking proves that the so-called highlighting the original flavor of raw materials does not mean that raw materials have been cooked reasonably and scientifically, and their dross has been removed and their essence has been retained. Get rid of its dross, that is, in addition to cooking, we also need to use onions, ginger, garlic, Shaoxing wine, vinegar and other seasonings. , to achieve the effect of removing fishy smell, enhancing fragrance, driving away the bad taste of raw materials and increasing the fragrance of raw materials. For example, Dongpo pork, a famous dish in Zhejiang, is cooked with Shao wine instead of water, which is mellow and sweet. Because Zhejiang is rich in products, dishes are usually made of fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy vegetables. The delicious food produced by the reasonable collocation of raw materials is beyond the reach of condiments. For example, the soup of pickled mustard tuber and yellow croaker is mixed with pickled mustard tuber and bamboo shoots, and the soup is delicious and unique in flavor; Clear soup Cantonese chicken is steamed with ham, tender bamboo shoots and mushrooms as raw materials, which is original, mellow and sweet. The roasted fish fillet is cooked with the famous Jinhua ham sandwiched in the fish fillet. The dishes are fresh and delicious, and the creativity is really ingenious. There are countless examples of this dish, which proves that Zhejiang cuisine is unique in the compatibility of raw materials. In seafood cooking, Zhejiang cuisine is cooked with umami flavor and auxiliary materials, highlighting the origin of raw materials.
Jiangsu cuisine has a wide range of materials, mainly fresh seawater from rivers and lakes; Fine knife work, diverse cooking methods, good at stewing and simmering; Pursue the original flavor, fresh and peaceful, and have strong adaptability; The dishes are elegant in style, beautiful in shape and high in quality. Jiangsu is a land of fish and rice, rich in products and food resources. Famous aquatic products include Sanxian (shad, swordfish and fish) in the Yangtze River, whitebait in Taihu Lake, clear water hairy crabs in Yangcheng Lake, crucian carp in Longchi, Nanjing and many other seafood. Excellent vegetables include Taihu Lake, Huai 'an Pulei, Baoying lotus root, chestnut, chicken head, water bamboo, winter bamboo shoots, water chestnut and so on. Famous and special products include Nanjing Lake Roasted Duck, Nantong Langshan Chicken, Yangzhou Goose, Gaoyou Duck, Nanjing Du Xiang, Rugao Ham, Jingjiang Dried Meat and Wuxi Oil Gluten. In addition, some rare birds and game, countless forests and Woods have provided a solid material foundation for Jiangsu cuisine. The style of Jiangsu cuisine is fresh and elegant, which is reflected in the fine knife work and changeable knife methods. Whether it's cold dishes, hot dishes with different colors, or melon and fruit carving, or bone-removing mud, or carving, it shows exquisite knife skills.