Jiangsu cuisine

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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.

Regional variations

Although sometimes simply called Su cuisine, of which the major style is Huaiyang cuisine, Jiangsu cuisine actually consists of several other styles, including:

Cuisine	Description
Nanjing	its dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck.
Suzhou	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	its proximity to the Lake Tai means it is notable for wide variety of fresh water produce,for example "the Three Whites (San Bai)"

Three Whites

The "Three Whites" are

English	Pinyin
Whitebait	yin yu"
White Shrimp	bai xia
White Fish	bai yu

Wuxi

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.

Notable 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)

See also

• List of Chinese dishes

References

External links

• China Daily on Jiangsu cuisine
• To taste JIangsu is to know China
• China.com description