Jiangsu Food

Jiangsu cuisine, which is one of the major components of Chinese cuisine, consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes and wins the reputation for its distinctive style and taste.

With a rich variety of ingredients available for cooking in the lower reach of Yangtze River, Jiangsu Cuisine is very strictly in selected ingredients, exquisite workmanship, elegant shape, and rich culture trait. The main raw materials are fresh and live aquatic products. Other cooking ingredients are often carefully selected tea leaves, bamboo shoots, mushrooms, pears, and dates. Besides, the delicate carving techniques are well known in China, such as the melon carving technique.

Due to using the methods of stewing, braising, quick-frying, warming-up, stir-frying, wine sauce pickling and adding some sugar as condiments, Jiangsu dishes taste fresh, light and mellow.

Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heals in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine) etc.

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