Top ten representative dishes of Su Bang Cuisine

The top ten representative dishes of Jiangsu Cuisine included Squirrel Mandarin Fish, Soft Pouch Long Fish, Dried Shreds, Nanjing Salted Duck, Crab Meat Lion's Head, etc.

The top ten representative dishes of Tianjin Cuisine included: Pan-fried prawns, Stir-fried green prawns, carp, Korean whitebait, fried wheat flour, fried fish slices, grilled veggies, grilled shark's fin, braised fish, and old fried three.

The 30 most famous dishes of the Su Clan included: Crab meatball, braised meatball, soft fish, boiled dried silk, three sets of duck, crystal meat, squirrel mandarin fish, Liangxi crispy eel, stewed yuan fish, casserole wild duck, white robe shrimp, Pingqiao tofu, Wensi tofu, Bi snail shrimp, oil eel paste, spiced pork ribs, dried chicken sauce, snowflake crab, sauce, Suzhou braised duck, pickled fresh, hundred leaf knot braised pork, gingko cabbage heart, Dongpo meat, mushroom stewed chicken, stir-fried shrimp, female duck, cherry meat, dried wormwood, barbel lung soup, Fish Head Tofu Soup.

Su Cuisine Recipe Encyclopedia included Stir-fried Scallops with Gingko, Du Sanzhen's Braised Vegetables, Spiced Pork Ribs, Snowflake Crab Dou, Sauce Fang, Suzhou Braised Duck, etc. The specific steps and methods could be found in the recipe provided.

The top 10 classic dishes of Jiangsu cuisine included: Squirrel Mandarin Fish, Dried Shredded Chicken Sauce, Soft Pouch Fish, Salted Duck, Crab Meat Lion Head, Tibetan Fish with Sheep, Crystal Pork, Beggar's Chicken, Farewell Concubine, and Three-layered Duck.

The top ten signature dishes of Jiangsu cuisine included duck blood vermicelli soup, general crossing the bridge, lion's head, squirrel mandarin fish, soft fish, boiled dried silk, salted duck, crab meat lion's head, crystal dish hoof, and stewed crab meat lion's head.

The 100 Ways of Jiangsu Home Cooking Manual was a collection of 100 Jiangsu Home Cooking recipes. This recipe included classic dishes of Jiangsu cuisine, such as Yangzhou fried rice, stewed crab meat lion's head, and boiled dried silk. These dishes tasted light and slightly sweet. They used fresh water as the main ingredient, paid attention to knife skills and heat control, and pursued the original taste. This recipe book provided detailed cooking methods and a list of ingredients, making it convenient for people to make Jiangsu cuisine at home.

There were many choices of the most authentic Su Gang dishes in Suzhou. Some of the must-order dishes included Qingliu River Shrimp, Mother Oil Duck, Squirrel Mandarin Fish, and Eel Paste. These dishes were the classic representatives of Su Gang cuisine. They had the characteristics of thick red sauce and tasted delicious. Su Gang's dishes were famous for their particular selection of ingredients, unique cooking methods, and fresh and rich flavors. In Suzhou, there were many restaurants and small restaurants where one could taste authentic Su Cuisine, such as Pine and Crane Pavilion, Deyue Pavilion, and signature Su Cuisine Restaurant. The dishes provided by these places were all authentic Su Gang dishes, making people linger.

The top 10 Shanghai dishes included: Shanghai Braised Chicken, Shanghai Braised Pork, Braised Hoof, Crystal Shrimp, Eight Treasures Duck, Sweet and Sour Steak, Chinese mitten Crab, Sweet and Sour Carp, Crab Meatball, and Scallion Oil Mixed Noodles.

Shanxi fried pork was recognized as one of the representatives of Shanxi cuisine.