Jiangsu cuisine (), also known as Su cuisine (), is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. In addition, Jiangsu cuisine also focuses on heating temperature.
Regional variations
Jiangsu cuisine is sometimes simply called Su cuisine, and one of its major styles is
Huaiyang cuisine. Although Huaiyang cuisine is one of several sub-regional styles within Jiangsu cuisine, it is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be one of the four most influential regional schools (四大菜系) that dominate the culinary heritage of China, along with Cantonese cuisine,
Shandong cuisine and
Sichuan cuisine.
Jiangsu cuisine actually consists of several other sub-regional styles, including:
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Nanjing style: Its dishes emphasize an even taste and matching colors, with dishes incorporating river fish/shrimp and duck.
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Suzhou style: The emphasis is on the selection of ingredients. It has a stronger taste than Nanjing style cuisine as well as a tendency to be sweeter than the other varieties of Jiangsu cuisine.
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Wuxi style: Wuxi's proximity to Lake Tai means it is notable for wide variety of freshwater produce, such as the "Three Whites" – white bait (), white fish () and white shrimp ().
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Nantong style: The dishes emphasize a flavor of freshness on the ingredients which cover a variety of seafood, since Nantong is located at the intersection of the local Hao River, the Yangtze River and the Yellow Sea.
Wuxi-style cuisine
In
Wuxi, the common cooking method is characterized by the addition of sugar and soy sauce to many savory dishes, often in the form of
hongshao (). This often results in a fragrant, caramelized flavor. In addition, Wuxi cuisine often has sweeter versions of dishes found in its neighboring regions.
Notable Wuxi dishes include:
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| Known for its melt-in-mouth texture and sweet taste. |
| Can be stuffed with meat like a meatball or stir-fried with vegetables on its own. |
| The soup is milky white. |
| Cooked with soy and sugar until caramelized. |
| Whitebait with omelette or . |
| A much sweeter version as compared to Shanghai-style xiaolongbao. |
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== Gallery ==
with hot oil and ginger]]
See also
External links
