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What is Su Bang cuisine?

Su Bang Cuisine, also called Su Cuisine, and Wuxi Cuisine form Su xi Cuisine, which is one of the four major cuisines in China. Its taste is sweet and light, its color is fine, its sweetness is thick, and it is especially fresh and crisp.

The first meaning of Subang cuisine is freshness. No matter whether it's Su Bang dishes with thick oil red sauce represented by oil eel paste and sweet and sour mandarin fish, or river fresh vegetables represented by Three White in Taihu Lake and Three Fresh in Yangtze River, it's mainly fresh. The crab meat of the average good hairy crab feels a little sweet. In fact, this sweetness is based on fresh ingredients and the delicate effect of heat. Some Su-bang dishes usually collect juice and add sugar to bring out the flavor of the food itself.

What is hangzhou dishes?

Hangzhou dishes is an important part of Zhejiang cuisine culture and belongs to an important school of Zhejiang cuisine. It forms traditional Zhejiang cuisine with Ningbo cuisine, Wenzhou cuisine and Shaoxing cuisine. The taste of Hangzhou cuisine is mainly salty with a little sweetness. Representative dishes are West Lake vinegar fish, Dongpo meat, lion head, and the most famous is West Lake vinegar fish.

A few decades ago, there was a dish in Hangzhou called "vinegar fish", which was even more famous than the vinegar fish in West Lake. Mr. Wang Zengqi once said that when he/KLOC-0 visited Hangzhou in 1947, there was a famous dish called "Vinegar Fish" in the "Louwailou". The so-called "with handle" is to remove the loin of live grass carp and cut it into thin slices with a kitchen knife. As thin as paper, it is eaten raw with good autumn oil, and the fish is sweet and tender. Mr. Wang's "vinegar fish with handle" is actually "vinegar fish with handle". There is a detailed record of "vinegar fish with handles" in Qing Dynasty scholar Tsui Hark's Clear Money. "Vinegar fish with handles" refers to eating two fish, that is, taking a dish of raw fish when jealous, making a live grass carp weighing two kilograms sweet and sour, peeling the fish and bone spurs, cutting them into extremely thin slices with a sharp knife, and then stacking them into a plate for eating every half catty.

The difference between two cuisines

Subang cuisine is fresh and sweet, and the umami flavor will make the sweetness more obvious, so everyone thinks it is particularly sweet. However, hangzhou dishes is salty and sweet, and it feels less sweet than Subang cuisine. This is their biggest difference.

Which is more popular with people?

First of all, it is difficult to talk about the differences between people, but there will be a problem of consciousness, that is, like is formed because of habit, so the choice of cuisine varies from person to person. For example, southerners may prefer Cantonese food. Northerners, on the other hand, have a better taste for Sichuan food, so the taste is determined by geographical location. Most people in Jiangsu definitely like Subang cuisine, and people in Hangzhou definitely like hangzhou dishes. For people outside these two places, people who like sweets prefer Subang cuisine, while hangzhou dishes, which likes light taste, may be more popular.

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