Jiangsu cuisine

Jiangsu cuisine‏‎, also known as Su cuisine, is one of the Eight Culinary Traditions of China and is known for its rich and delicate flavors. It is derived from the native cooking styles of Jiangsu province, a region located on the eastern coast of China.

History

The history of Jiangsu cuisine dates back to the Qin Dynasty (221-206 BC), but it was during the Ming Dynasty (1368-1644) and Qing Dynasty (1644-1912) that the cuisine began to gain prominence. The cuisine was highly favored by the emperors due to its delicate flavors and exquisite presentation.

Characteristics

Jiangsu cuisine is known for its sophisticated cooking techniques, which include braising, stewing, roasting, and simmering. The dishes are often characterized by their fresh, light, and sweet flavors, with an emphasis on the use of soy sauce, vinegar, and sugar.

Notable Dishes

Some of the most notable dishes in Jiangsu cuisine include Braised Pork Balls in Gravy (also known as "Lion's Head"), Yangzhou Fried Rice, and Sweet and Sour Mandarin Fish. These dishes showcase the delicate and complex flavors that are characteristic of Jiangsu cuisine.

Influence

Jiangsu cuisine has had a significant influence on other culinary traditions in China, particularly those in the Yangtze River Delta region. It has also gained international recognition for its refined flavors and presentation.

See Also

• Chinese cuisine
• Sichuan cuisine
• Cantonese cuisine
• Shandong cuisine

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