檢視苏帮菜的原始碼

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| style="background: #008080" align= center|  '''<big>苏帮菜</big> '''
 
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[[File:Src=http qcloud dpfile com pc CaxrB9OUyMbkMGz7Hl8JhdiBeSy J2bLjaVMaXER1xTjfRmSOycLFgUWB3SdU3RWTYGVDmosZWTLal1WbWRW3A jpg&refer=http qcloud dpfile.jpg|缩略图|居中|[https://gimg2.baidu.com/image_search/src=http%3A%2F%2Fqcloud.dpfile.com%2Fpc%2FCaxrB9OUyMbkMGz7Hl8JhdiBeSy_J2bLjaVMaXER1xTjfRmSOycLFgUWB3SdU3RWTYGVDmosZWTLal1WbWRW3A.jpg&refer=http%3A%2F%2Fqcloud.dpfile.com&app=2002&size=f9999,10000&q=a80&n=0&g=0n&fmt=jpeg?sec=1622860976&t=0cc03699bfe95acb0e71e4b9d143eec1 原图链接][https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E8%8B%8F%E5%B8%AE%E8%8F%9C&step_word=&hs=0&pn=34&spn=0&di=182820&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2181000002%2C4033329754&os=1600117432%2C410721269&simid=83403405%2C645267214&adpicid=0&lpn=0&ln=1978&fr=&fmq=1620269123432_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=https%3A%2F%2Fgimg2.baidu.com%2Fimage_search%2Fsrc%3Dhttp%3A%2F%2Fqcloud.dpfile.com%2Fpc%2FCaxrB9OUyMbkMGz7Hl8JhdiBeSy_J2bLjaVMaXER1xTjfRmSOycLFgUWB3SdU3RWTYGVDmosZWTLal1WbWRW3A.jpg%26refer%3Dhttp%3A%2F%2Fqcloud.dpfile.com%26app%3D2002%26size%3Df9999%2C10000%26q%3Da80%26n%3D0%26g%3D0n%26fmt%3Djpeg%3Fsec%3D1622860976%26t%3D0cc03699bfe95acb0e71e4b9d143eec1&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3B1twgrtg2_z%26e3Bv54AzdH3Fri5p5fAzdH3F88nbca9cc8AzdH3F4j4kj6&gsm=23&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 来自百度的图片]]]
 
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苏帮菜顾名思义就是苏州本帮菜，是苏菜中苏锡菜的一个组成部分，是苏州的本帮菜。

据传说苏州菜起源于公元前514年， 苏帮菜用料上乘、鲜甜可口、讲究火候、浓油赤酱，属于“南甜”风味，不仅选料严谨，制作精细，更是因材施艺，四季有别，烹调技艺以炖、焖、煨著称，重视调汤，保持原汁。特色菜肴有：姑苏卤鸭、蟹粉豆腐、腌笃鲜、百叶结烧肉、银杏菜心等。