JIANGSU PROVINCE
Jiangsu's cuisine is well-known for its incredible taste and elegance, as it emphasizes the natural flavors of the dishes. The attention to detail in presentation and flavor combinations is impressive, showcasing the gastronomy, a characteristic of Jiangsu Province.
Cuisine: Su Cuisine 苏菜 (su cái).
Towns: Nanjing, Suzhou, Wuxi.
Key Features: Known for its meticulous preparation, fine presentation, with emphasis on natural and delicate flavors.
Flavor: Balanced and delicate flavors with a hint of sweetness.
Cooking Style: Braising, stewing, and slow-cooking are common techniques. .
Key Ingredients: Freshwater fish, seafood, bamboo shoots, mushrooms, and chestnuts.
Seasonings: Soy sauce, vinegar, rice wine, ginger, scallion, five spice powder.
Originating from the eastern Jin Dynasty in Jiangsu Province, China, this dish began as thin pancakes filled with either vegetables or meat. Over time, these pancakes have developed into a delectable, deep-fried snacks we are familiar with today.
With its flavor and texture, this dish became a staple of Wuxi cuisine during the Qing dynasty. It was born in Wuxi city, Jiangsu Province, China, displaying the area’s adoration for balanced combinations of sweet and savory, complex and comforting.
The Sui Dynasty of Yangzhou was the birthplace of these meatballs, which are now a symbol of Jiangsu’s culinary heritage. Resembling the head of a Chinese guardian lion or foo dog, the dish represents the essence of this province’s embodying prosperity.
This dish is closely associated with the city of Nanjing, Jiangsu Province, China. Often served during special occasions and festivals, the dish represents prosperity and abundance. The dish is served as a sweet treat or a light snack drizzled with honey or osmanthus syrup.