他们的口味都比较清爽、喜欢用糖调味,也使用很多河鲜。江苏菜更加重视汤头和刀工,比如扬州干丝,而且还有很多炖菜。浙江菜则比较爽滑,偏重小炒。
tāmen de kǒu wèi dōu bǐjiào qīngshuǎng 、xǐhuan yòng táng tiáowèi ,yě shǐyòng hěn duō héxiān 。jiāngsūcài gèngjiā zhòngshì tāngtóu hé dāogōng ,bǐrú yángzhōu gānsī ,érqiě hái yǒu hěn duō dùncài 。zhèjiāngcài zé bǐjiào shuǎnghuá ,piānzhòng xiǎochǎo 。
Their flavors are both rather mild, and they like to use sugar. They also use a lot of freshwater mollusks and shrimp. Jiangsu cooking puts more importance on soups as health food and they use knives quite a lot, with things like Yangzhou tofu, and they eat a lot of stewed foods. Zhejiang food on the other hand goes down smooth, with a lot of stir-fry.