I want to ask why Jiangsu and Zhejiang cuisine is so sweet.

1, Jiangsu and Zhejiang cuisine is very sweet because Zhejiang cuisine is mainly sweet. Zhejiang cuisine and Jiangsu cuisine are good at stewing, stewing, steaming and frying. They pay attention to mixing soup and keeping the original juice. The flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor, and sweet is the main flavor.

2. Nanjing cuisine tastes mellow, delicate and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou food tastes sweet and elegant. A famous city in the world, called "Yang Yi Er" (Yizhou is today's Sichuan), the prosperous market has promoted the development of cooking skills of Su cuisine. The "golden jade" of Songjiang in Sui and Tang Dynasties, sugar ginger and honey crab; Suzhou's exquisite peony and Yangzhou's hazelnut are all exotic dishes with exquisite shapes. The staple food and snacks of Jiangsu cuisine were known as the "seven wonders of health preservation" in the Five Dynasties. Its rice grains are distinct, soft but not rotten, and can be used to wipe the table; Noodles are tough and can be continuously worn into strips; Cake is transparent and can reflect words; Wonton soup is clear and can be ground with ink; The prickly heat is fragrant and crisp, "chewy enough to disturb the people ten miles away", which shows the subtlety of the skill.

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