苏味菜，中国四大名菜之一，简称苏菜。由于苏菜和浙菜相近，因此和浙菜统称江浙菜系。主要以南京、扬州、苏州、淮安、徐州、海州六种地方菜组成。苏菜擅长炖、焖、蒸、炒，重视调汤，保持原汁，风味清鲜，浓而不腻，淡而不薄，酥松脱骨而不失其形，滑嫩爽脆而不失其味。本书精选了冰糖扒蹄、带子盐水虾、豆腐烧板栗、虎皮青椒、金葱牛方、藕粉圆子等好吃的苏菜。有制作材料和制作方法详解，简单易学，是您学习烹饪美味苏菜的有力助手，还犹豫什么，翻开此书为您的家庭食谱中增添几道美味的菜肴吧！( Jiangsu-style cuisine is one of the four famous cuisines in China and short for Jiangsu cuisine. As Jiangsu cuisine is similar to Zhejiang cuisine, they are collectively known as Jiangzhe cuisine, mainly consisting of six local cuisines in Nanjing, Yangzhou, Suzhou, Huai'an, Xuzhou and Haizhou. Jiangsu-style cuisine is good at stewing, braising, steaming and stir-frying dishes and attaches importance to making soup in order to keep the original delicate and fresh flavor and make the dishes strongly tasty yet not greasy, light yet not thin, crisp and soft without clinging to the bone yet not lose the shape and smooth, tender, refreshing and crisp yet not lose the flavor. This book carefully selects tasty Jiangsu dishes, such as Grilled Hooves with Crystal Sugar, Boiled Belt Shrimp with Salt, Braised Tofu with Chestnuts, Deep-fried Green Pepper, Golden Onion Beef and Lotus Powder Dumplings. It explains the cooking ingredients and methods in detail which are simple and easy to learn and is your powerful assistant for your learning of the delicious Jiangsu cuisine. Stop hesitating. Open this book to add a few delicious dishes to your family recipe!)