Jiangsu cuisine 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 so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. 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 color, with excellent dishes incorporating river fish/shrimps and duck.
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: famed for the numerous types of congee.
The main characteristics of Jiangsu cuisine:
- Distinguished for exquisite ingredients, freshness,
- High cutting techniques.
- Have a good command of duration and degree of heating and cooking.
- Good at keeping the original taste, one particular
taste for one dish.
- Pay great attention to soup, which is strong but not greasy, and delicious.
Butterfish in Creamy Juice, Santao Duck,
Steamed Large Meatballs, Fragrant and Soft
Silverfish, Crystal Pig‘s Trotters,
Steamed Hilsa Herring, King Bids Farewell
to His Consort, etc. Well-known snacks include
Dumplings with Juicy Crab Meat Filling,
Noodles in Clear Soup, Jadeite Steamed Dumplings
with the Dough Gathered at the Top, etc.
one of the major traditions
of the Cuisine
of China. It is derived from the native
cooking styles of the region surrounding
the lower reaches of the Huai
and Yangtze Rivers, and centered upon the cities of Yangzhou and Huai'an in Jiangsu province, hence the name. This style is characterized in that for every dish, the
work is emphasized on the major material,
and the way the material is cut is very
important in how successful the dish is
cooked, and consequently, the taste. The
cuisine is also well-known for utilizing
its famous Chinkiang vinegar,
which is produced in the Zhenjiang
Huaiyang cuisine is the most popular Jiangsu cuisine, and sometimes it is viewed as the representation of the entire Jiangsu cuisine, and hence, Jiangsu cuisine is sometimes simply called Yang cuisine, short for Huaiyang.
Nanjing Style Dried Salty Duck
It has a long history of
over 1,000 years. Apart from its plumpness
in appearance, the duck tempts people with
characteristics of tasting crisp, fresh,
fragrant, and rich but not greasy. The cooking
method of the duck was invented 600 years
ago. The salted duck is slathered with roasted
salt, steeped in clear brine, baked dry
and then kept under cover for some time;
the finished product should have a creamy-colored
skin and red, tender flesh. It was the tribute
to the royal palace during the Qing Dynasty.
Squirrel-shaped Mandarin Fish
Tradition has it that once
stopping at the Crane House during his south
Yangtze tour, Emperor Qianlong saw a carp
frisking on the holy table and ordered it
cooked for him. The chef, knowing it was
the emperor's order, spared no effort in
flavoring and seasoning. In order to be
exempted from the sin of killing the "holy
fish", he made the carp into the shape
of a squirrel with its head and tail soaring
high. The dark reddish brown fish, crisp
outside and tender amid, was sour and sweet
enough to the taste of emperor, whose appreciation
raised the name of Squirrel-shaped Mandarin
Fish to the world. Being the raw material,
the mandarin fish is characterized by its
tenderness of the flesh and sparseness of
the bones as well. After scaling and frying,
the head of the fish looks big with its
mouth wide open, the tail bends upwards,
and the flesh imitates the erecting hair
of a squirrel. It will be squeaking like
a squirrel if it is sprinkled with shrimp
meat, dried bamboo shoots and tomato ketchup.
Thus the Squirrel-shaped Mandarin Fish is
complete in color, smell, flavor and sound,
and it is to arouse the appetite of whoever
Yangzhou Style Fried Rice:
Rice is the main ingredient
in this dish. It is first pounded and then
stir-fried with shrimp, ham, egg, peas,
and seasonal vegetables. Because a variety
of seasonal vegetables are used, you taste
a variety of wonderful flavors and textures!
Lion-Head Meatball with Crab Roe:
This dish is the symbol of
Huaiyang cuisine and it requires very complicated
procedure. First mix the ground pork, egg
white, crabmeat, rice wine, salt, scallions
and ginger into a rather stiff mixture.
Then divide it into 4 portions and roll
each portion into a meatball. Add cabbage,
chicken broth together with meatballs into
casserole and place on low heat and simmer
for long time until its done. It has the
fragrance of the pork and crab and the color
of the dish is as bright as orange. It tastes
rich but not greasy.
Wuxi Sweet and Salty Spare
Wuxi Spare Ribs is the most
popular local dish and is the specialty
to look out for people come to Wuxi. It
features the common eastern technique of
"Red cooking" in a stock of rice
wine and soy sauce and spiced with ginger,
anise, cloves and black peppercorns and
has unique red-sweet sauce on the top in
order to give rich taste.
Yangcheng hairy crab:
Yangcheng Da Zha Xie”
in Chinese, this huge crab is far better
than that of other places in meat and taste,
which is reputed as "King Crab".
The ordinary one weighs around half catty
while the bigger one around 0.7 to 0.8 catty.
It is renowned for its tender meat, rich
nutrition, fat ovary and digestive glands
and dainty taste at home and abroad.