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 Jiangsu
Cuisine, or local cuisine of Jiangsu Province, consists of four cuisine
styles, namely Huaiyang Cuisine (Yangzhou and Huai'an), Jingming Cuisine
(Zhenjiang and Nanjing), Suxi Cuisine (Suzhou and Wuxi), and Xuhai
(Xuzhou and Lianyungang).
Main characteristics of Jiangsu Cuisine:
(1) Distinguished for exquisite ingredients, freshness and aliveness.
(2) High cutting techniques. (3) Have a good command of duration and
degree of heating and cooking. (4) Good at keeping the original taste
one particular taste for one dish. All dishes have light, mellow and
refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine
is slightly sweet; and Wuxi Cuisine is fairly sweet. (5) Pay great
attention to soup, which is strong but not greasy, and delicious.
Famous dishes: 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. |
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