Cuisine of Suzhou and Zhejiang

With superior climate and geographical location，Jiangsu and Zhejiang enjoy boundless supplies of eggs，fruits，vegetables，and seafood in every season.That’s how they earned the name”Yu Mi Zhi Xiang”（A land of fish and rice）.The ample sources for cooking are a tremendous advantage，and enable the Cuisine of Jiangsu and Zhejiang to become two backbones of Southern Cuisine.

There are some common features in Jiangsu Cuisine and Zhejiang Cuisine:both prefer boiling，stewing and braising；highlight the original taste of ingredients；use less seasoning；and are sweeter than Northern cuisine.Therefore they are calle Jiangzhe Cuisine together.

Jiangsu Cuisine consists of Yangzhou Cuisine，Nanjing Cuisine，Suzhou Cuisine and Zhenjiang Cuisine.It is characterized by its delicacy，and was a main source of court dishes in the Qing Dynasty.Jiangsu Cuisine has a salty flavor with a sweet taste.Precise in choosing ingredients and seasoning，it also pays special attention to color，knife work and sculpting.It has a magnificent influence on the lower reaches of Yangtze River.The representative dishes are Squirrel fish，Duck in salted spicy sauce，Phoenix-tailed prawns，Beggar’s chicken，Sausage stuffed with duck blood，Meat aspic，Chicken soup with braised shredded chicken，Stewed crab meat and pork ba11，etc.

Zhejiang Cuisine is comprised of Hangzhou Cuisine，Ningbo Cuisine and Shaoxing Cuisine，among which Hangzhou Cuisine is the representative.

The unimaginably beautiful scenery of Hangzhou attracts millions of visitors，and since Hangzhou was the capital of China in the South Song Dynasty，a great amount of Northerners moved there，which stimulated the development of the culinary industry.With more varieties，Zhejiang Cuisine is more delicate than Jiangsu Cuisine，and dishes are often named after sceneries.The culinary culture is a distinguishing feature of Zhejiang Cuisine，and many dishes have a beautiful tale.

The representative dishes are Longjing shrimp，West lake fish in vinegar gravy，Braised dongpo pork hock with brown sauce，Tiger run vegetarian ham，Shark’s fin with duck，Steamed hilsa herring，Deep-fried diced ducks，Braised hangzhou chicken.

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