蘇菜是(shi)中(zhong)(zhong)國漢族八大菜系之一(yi)(yi),是(shi)“南食”兩大臺柱之一(yi)(yi),屬于(yu)“南甜”風味(wei)。其特點是(shi)濃中(zhong)(zhong)帶(dai)淡,鮮香酥爛(lan),原(yuan)汁原(yuan)湯濃而不膩,口味(wei)平(ping)和,咸中(zhong)(zhong)帶(dai)甜。其烹調(diao)技(ji)藝擅長于(yu)燉、燜、燒、煨、炒而著(zhu)稱。烹調(diao)時用料嚴謹(jin),注重配色,講究造型,四季有別(bie)。
蘇(su)(su)州小(xiao)(xiao)吃(chi)(chi)(chi)文化獨具一格,聞名(ming)天(tian)下,蘇(su)(su)州玄妙觀小(xiao)(xiao)吃(chi)(chi)(chi)、南京夫(fu)子(zi)廟(miao)秦淮小(xiao)(xiao)吃(chi)(chi)(chi)、上海城(cheng)隍廟(miao)小(xiao)(xiao)吃(chi)(chi)(chi)和(he)長沙火宮殿小(xiao)(xiao)吃(chi)(chi)(chi)并(bing)稱為中(zhong)國四大小(xiao)(xiao)吃(chi)(chi)(chi)。蘇(su)(su)州人講究精(jing)細,小(xiao)(xiao)食點心,樣樣細致美味,歌謠(yao)傳唱:“姑(gu)蘇(su)(su)小(xiao)(xiao)吃(chi)(chi)(chi)名(ming)堂多,味道香(xiang)甜(tian)軟酥糯。生煎饅頭蟹殼(ke)黃(huang),老虎腳爪絞連(lian)棒……