蘇(su)菜(cai)是中(zhong)國漢族八(ba)大(da)菜(cai)系之(zhi)(zhi)一,是“南食(shi)”兩大(da)臺柱之(zhi)(zhi)一,屬于“南甜(tian)”風味。其特點是濃中(zhong)帶淡,鮮香酥爛,原汁原湯(tang)濃而(er)不(bu)膩,口味平(ping)和,咸中(zhong)帶甜(tian)。其烹調技藝擅(shan)長于燉、燜、燒(shao)、煨、炒(chao)而(er)著稱(cheng)。烹調時用料嚴謹,注重配色(se),講究造型(xing),四季有別。
蘇州小(xiao)(xiao)(xiao)吃(chi)(chi)文化獨具一格,聞(wen)名天下(xia),蘇州玄妙(miao)觀小(xiao)(xiao)(xiao)吃(chi)(chi)、南京夫子廟秦淮小(xiao)(xiao)(xiao)吃(chi)(chi)、上海城(cheng)隍(huang)廟小(xiao)(xiao)(xiao)吃(chi)(chi)和長沙火宮殿小(xiao)(xiao)(xiao)吃(chi)(chi)并稱為中(zhong)國(guo)四大小(xiao)(xiao)(xiao)吃(chi)(chi)。蘇州人講究精細(xi)(xi),小(xiao)(xiao)(xiao)食點心,樣(yang)樣(yang)細(xi)(xi)致美味,歌(ge)謠傳(chuan)唱:“姑蘇小(xiao)(xiao)(xiao)吃(chi)(chi)名堂(tang)多,味道香甜(tian)軟酥糯。生煎饅頭蟹殼黃,老(lao)虎腳爪絞連棒……