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 ten famous dishes of Gan cuisine were Ningdu Three-cup Chicken, Lotus Blood Duck, Four Star Moon Watching, Fried Meat with Yugan Chili, Jinggang Bamboo Shoots, White Plated Male Fish Head, Mandarin Fish Boiled Powder, Turtle Powder Skin, Fried Bacon with Chinese Wormwood, and Nourishing Taihe Black-bone Chicken. The following is a brief introduction of these famous dishes: 1. Ningdu Three-cup Chicken: It was a traditional dish from Ganzhou, Jiangxi Province. It belonged to the Gan Cuisine Hakka Cuisine series. It was made with chicken as the main ingredient, green and red peppers, and glutinous rice wine. It was red and bright, tender and fragrant. Its specialty was the use of rice wine, soy sauce, and pork oil to allow the chicken to fully absorb the fragrance of the seasoning. Its origin could be traced back to the Ming Dynasty. 2. Lotus Blood Duck: It was a famous specialty dish of Pingxiang. The lotus duck was chopped into small pieces and cooked with chili, fresh ginger, and garlic. Before it was served, the duck blood was poured into the pot and stir-fried into a dish. This dish was famous for its unique cooking method of duck blood and its fresh and spicy taste. The dish had a unique red color and added a unique flavor. Its origin was related to the local folk culture. 3. [Four-star Moon Watching]: It was one of the most popular Gan dishes among tourists. 4. ** Stir-fried Pork with Chili Sauce **: A local famous dish from Yugan County, Shangrao County, Jiangxi Province. It is a dish of Gan Cuisine and Raobang Cuisine. It is loved for its rich spiciness and tender meat. Using Yugan's specialty chili, its spicy taste is unique, adding a different flavor to the dishes. It comes from the daily diet of local farmers. 5. Jinggang Smoke Bamboo Shoots: A specialty of Jinggangshan City, Jiangxi Province. Boiled bamboo shoots are baked with charcoal fire to make black smoke bamboo shoots. It could be used with shredded pork and dried red peppers to make "Jinggang Smoked Bamboo Shoot Meat", one of the top ten dishes of Gan cuisine. The bamboo fragrance and meat fragrance blended together, and the bamboo shoot taste lasted for a long time. It was suitable to go with rice and could also be made into many dishes. 6. ** White-Poured Male Fish Head **: With the fish head as the main ingredient, after careful cooking, the fish head is huge and plump, and the soup is rich and delicious. 7. ** Chinese perch cooked with flour **: The Chinese perch and the flour are cooked together, combining the freshness of the Chinese perch and the taste of the flour. 8. ** Turtle Fen Pi **: The turtle and Fen Pi were used as the main ingredients for cooking. The turtle meat was fresh and tender, and the Fen Pi was soft and glutinous. The two complemented each other. 9. ** Stir-fried Salted Meat with Wormwood **: This is a dish that pays attention to the combination of ingredients. The combination of Wormwood and Salted Meat not only shows the fragrance of Wormwood but also the mellow meat fragrance of Salted Meat. 10. ** Nourishing Taihe Black-bone Chicken **: Taihe Black-bone Chicken is used as the main ingredient. Taihe Black-bone Chicken is rich in nutrients. It can be made into a dish with a nourishing effect through appropriate cooking methods. The novel " Watching the Moon on Fish Island " is equally exciting. Everyone is welcome to click and read it!

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.

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