Jiangsu cuisine
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Jiangsu cuisine (Simplified Chinese: 苏菜 or 江苏菜, Traditional Chinese: 江蘇菜) 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.
- Suzhou 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.
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