蟹粉狮子头
镇江肴肉
Zhenjiang cured
高沟捆蹄
High-ditch foot bundle
大煮干丝
great cook Gansi
松鼠鳜鱼
squirrel mandarin fish
三套鸭
three ducks
The begger’s chicken 叫花鸡
THE ENDING……
14大国教第四组出品
Introduction History Features Types Representative dishes
Features
Stringent election materials,production of fine,moderate taste,four distinctive seasons .In the cooking technology ,it is good at stewed,braised,fossa,fried.And it pay attention to adjust the soup,keep the original flavor,refreshing,wide adaptability,strong but not greasy,crisp sodden off the bone,tender and crisp.
by:史上最无敌最聪明人均智商最高的第四组 此ppt为第四组同学纯手工打造，盗版必究
Introduction History Features Types Representative dishes
Introduction
Jiangsu cuisine is one of China's eight big cuisines, Mainly in jinling cuisine, huaiyang cuisine, Wuxi cuisine and Xuhai cuisine. As early as two thousand years ago, Wu are good at broiled fish, steamed fish and fish fillet. More than one thousand years ago, the duck become famous jinling food. The southern song dynasty, jiangsu and zhejiang cuisine become two big pillar of "south food".
Southern flavor.
Introduction History Features Types Representative dishes
Farewell my concubine
Ground chicken pot
地锅鸡
金陵盐水鸭
Jinling salted duck
crab meat lion's head
特点：选料严谨，制作精良，口味适中，汁原味，新 鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆。
Introduction History Features Types Representative dishes
Types Xuhai flavor, Wuxi flavor, Huaiyang flavor, Jinling flavor,
Introduction History Features Types Representative dishes
History
Jiangsu Cuisine originated from the Pre-Qin Period(221-206BC),become famous during the Song(9601279) and Tang(618-907) Dynasties ,and was recognized as a distinct （独特的） regional style during the Ming(1368-1644) and Qing(1644-1911) Dynasties.