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Suzhou-style Cuisine Goes with Different Seasonal Ingredients
2009-08-25 14:21:00
2009-08-25 14:22:00
2941
Leanne Chien
台北市
Leanne Chien
台北市
By TTNews Reporter Fan Kang-Wu
TTNews
Taipei City, Taiwan –


2009 Taiwan Culinary Exhibition was scheduled to launch on August. The preparatory committee indicated that for this year’s Suzhou Water Country Riverboat Banquet, the organizer had invited Pine Crane Pavilion (Songhelou) with over 200 years of history. During the exhibition, Suzhou Water Country Riverboat Banquet had rolled out a total of 60 Suzhou-style dishes.

The most outstanding feature of Suzhou-style cuisine is to stress with the use of different seasonal ingredients and different cooking methods, including stewing, braising, baking, deep-frying, stir-frying, roasting, steaming, etc. In addition, the material selection, the cutting technique and the heat control are also the keys.

During the exhibition, there were a number of famous and classic Suzhou-style dishes on display, including “Gusu Braised Duck”, “Water Country Huangpu Fish”, “Fish in Hot Spicy Sauce”, “Baked Spring Chicken”, “Pine Crane Crab Paste”, “Braised Ham in Honey Sauce”, “Squirrel Fish”, etc.


TTNews website: http://en.travel-web.com.tw/


English and Chinese
2009 Taiwan Culinary Exhibition: 2009台灣美食展




蘇幫菜 因料施菜的四季美食

范綱武/台北市

  來台灣美食展,就可以品嚐名聞遐邇的蘇州蘇幫菜的四季魅力!

  2009年台灣美食展將於8月20日展開,台灣美食展籌備委員會表示,2009年展出的蘇州水鄉船宴,邀請已有二百年歷史的松鶴樓擔綱,而展覽期間,將展出蘇州船宴及蘇州名菜共60道,屆時將讓參觀的民眾大開眼界。

  蘇幫菜最大的特色,就是講究搭配四季不同的食材,運用燉、燜、煨、烹、炸、炒、燒、蒸等等烹調方式,而且講究選料、刀工、火候,以呈現出料理的色、香、味、形,更重原汁原味。

  蘇幫菜會因料施菜,也就是搭配四季不同的食材入菜,例如春天的茶、河產與蝦仁;夏天的鱔魚;秋天的蟹、雞頭米;冬天的鯗魚等等,四季食材打造的四季美食,風味獨特。

  而美食展中,展出的蘇幫名菜有姑蘇滷鴨、水鄉黃埔魚、紅湯大肥魚、叫化童子雞、水晶肴肉、松鶴膏蟹、蜜汁火方、松鼠鱖魚等等經典名菜。(攝影/范綱武)

台灣美食展:http://tcff.travel-web.com.tw/
全球旅遊網:http://global.travel-web.com.tw/
2009-08-25 14:21:00
2009-08-25 14:22:00
2941
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