Jiangsu cuisine

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Preparation and cooking

Stir frying – Double steaming – Red cooking This box: view • talk • edit

Jiangsu cuisine (simplified Chinese: 苏菜 or 江苏菜; traditional Chinese: 江蘇菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve the flavour. Although sometimes simply called Yang cuisine, named after its major style, the Huaiyang cuisine, Jiangsu cuisine actually consists of several styles, including:

• Nanjing cuisine: its dishes emphasize an even taste and matching colour, with excellent dishes incorporating river fish/shrimps and duck.
• Suzhou cuisine: emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.
• Wuxi cuisine: its proximity to the Lake Tai means it is famed for wide variety of fresh water produce,for example "the Three Whites (San Bai)" which are 1)the Whitebait ("yin yu"), 2)the White Shrimp ("bai xia") and 3)the White Fish ("bai yu").

In Wuxi, the common cooking method is characterised by the addition of sugar and soy sauce to many savoury dish often in the form of "Hong Shao" ("red braised). This often results in a fragrant, caramelized flavour. In addition Wuxi cuisine are often just sweeter versions of dishes found in its neighbouring regions.

Famous Wuxi dishes include:

• Braised Spareribs (aka "Hong Shao Paigu", known for its melt-in-mouth texture and very sweet taste. Available in vacuum packs)
• Fried Gluten balls (aka "You Mian Jing", can be stuffed with meat like a meat ball or stirfried with vegetables own its own)
• Ji-yu Soup (a type of freshwater fish producing a milky white soup)
• Ji-yu with fried shallot (aka "Cong Bian Ji-yu", cooked with soy and sugar to a caramelized state)
• Wuxi style "Xiao Long Bao" (much sweeter version compared to its Shanghai-nese cousin)
• Whitebait Omelette/scrambled eggs (Yin yu Chao Dan/Fu Rong Dan)

v • d • e Jiangsu Province History  · Politics  · Economy  · Cuisine Sub-provincial cities Nanjing Prefecture-level cities Changzhou · Huai'an · Lianyungang · Nantong · Suqian · Suzhou · Taizhou · Wuxi · Xuzhou · Yancheng · Yangzhou · Zhenjiang List of Jiangsu County-level divisions

[edit] External links

• China Daily on Jiangsu cuisine
• China.com description

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