Jiangsu cuisine

Jiangsu cuisine is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China. Jiangsu cuisine is characterized as soft, but not falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of material according to seasons, emphasis on the matching color and shape of each dish, emphasis on using soup to improve the flavor. Although sometimes simply called Yang cuisine, named after its major style, the Huaiyang cuisine, Jingsu cuisine is actually consisted of more styles, such as:

• Nanjing cuisine: its dishes emphasize on the even taste and matching color, good at utilizing riverine fish/shrimps and ducks.
• Suzhoug cuisine: emphasis on the selection of material, stronger taste than Nanjing cuisine, and there is often some sweetness in the taste.
• Wuxi cuisine: famed for the numerous types of porridges.

External links

• China Daily on Jiangsu cuisine
• China.com description