First, there are great differences between Jiangsu and Zhejiang cuisine. Jiangsu cuisine can be subdivided, Zhejiang cuisine can be subdivided, and Shanghai cuisine can be divided into local dishes separately. No one will put these dishes together to make a general name. Take some Zhejiang cuisine, such as hangzhou dishes, Ningbo, Taizhou, Wenzhou and Quzhou. There are various tastes. Hangzhou dishes, for example, seems sweet to Ningbo people, including the dishes in northern Zhejiang, while Ningbo cuisine and Taizhou cuisine like to use a lot of seafood, and the taste is mainly salty, while Quzhou cuisine is close to Jiangsu and Zhejiang cuisine, which is spicy. So many foreign friends who answer this question should pay attention. Just because they went to Hangzhou to eat hangzhou dishes, they think that hangzhou dishes can represent Zhejiang.

Second, the taste of seafood. In Zhejiang cuisine, Ningbo cuisine and Taizhou cuisine are taken as examples, while in Shanghai, Taizhou has Yongfu cuisine and Xinrongji cuisine, all of which are based on fresh seafood from the East China Sea. Locals who are used to eating seafood in the East China Sea demand that their favorite fish taste "floating", that is, soft, tender and fresh. They prefer to eat smaller and more flavored fish, such as plum fish and small yellow croaker, and don't like fish with too tight and thick meat. For example, my wife doesn't like mackerel, which is Spanish mackerel. She thinks the innermost part of dried fish can't taste fresh. In fact, the common practice of cooking cabbage soup with mackerel is very fresh, but people who are used to eating tender meat will demand that every bite is delicious, even if the fish is big, it will not be delicious. Too thick meat will affect the umami taste. This taste is very different from that of people who like to eat meat in inland areas. They will prefer to eat tight fish produced in Bohai Bay.

Third, the freshness of food. Many inland friends will ask: who goes to the supermarket without buying fresh fish and who doesn't have a refrigerator? This freshness does not mean that the fish is bad and smelly, but that the natural sweetness of the fish decreases with the extension of the time after fishing, and it will not be tasted in the inland. My home is in Ningbo, close to the sea, but once I went to Xiushan Island in Zhoushan to eat fresh pomfret, lamenting the delicacy of pomfret, which is generally not available in Ningbo. In such a short distance, the umami flavor has dropped so much, not to mention transporting all kinds of fish to inland areas. Moreover, many delicious fish are wild, the quantity is too small and unstable, and the supply price is too high. As soon as it was caught, it was bought by a nearby hotel, and the good fish flowing inland was basically gone. The preservation of this kind of seafood dishes is much more difficult than the ingredients needed for Sichuan cuisine, such as Pixian watercress, pepper and sea pepper.

Fourth, the price issue. As the freshness of food is difficult to control, the cost of preservation increases, and the number of wild delicious fish is small. For example, if a fishing boat catches a few wild large yellow croaker, it can make news, and the corresponding price of restaurants will definitely rise. People-friendly must not be too expensive, so the popularity will not be as high as that of Sichuan cuisine. In addition, there are indeed many people who like spicy food, not only in Sichuan Province, Guizhou Province, Hunan Province and Yunnan Province, but also in these provinces, where people are big migrant workers.