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| Chinese cuisine |
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Regional cuisines
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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 quite soft but would not separate from the bone when picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve the flavour.
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Although sometimes simply called Su cuisine, of which the major style is Huaiyang cuisine, Jiangsu cuisine actually consists of several other styles, including:
| Cuisine | Description |
|---|---|
| Nanjing | its dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck. |
| Suzhou | 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 | its proximity to the Lake Tai means it is notable for wide variety of fresh water produce,for example "the Three Whites (San Bai)" |
The "Three Whites" are
| English | Pinyin |
|---|---|
| Whitebait | yin yu" |
| White Shrimp | bai xia |
| White Fish | bai yu |
In Wuxi, the common cooking method is characterised by the addition of sugar and soy sauce to many savoury dish often in the form of "Hong Shao" ("red braised). This often results in a fragrant, caramelized flavour. In addition Wuxi cuisine are often just sweeter versions of dishes found in its neighbouring regions.
Notable Wuxi dishes include:
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