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Jiangsu Cuisine

Jiangsu Cuisine
Jiangsu Cuisine
Jiangsu Cuisine
Jiangsu Cuisine
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Su cuisine, also called Jiangsu cuisine, is known as one of the eight cuisine of China. Starting from Jiangsu Province, Su cuisine consists of Yangzhou, Nanjing, Suzhou and Zhejiang dishes. The distinctive style and taste of Su cuisine is characterized by its strict selection of ingredients and exquisite cooking skills. Jiangsu Province is known as the "land of fish and rice” in China and has provided a rich variety of ingredients to cook the authentic Su Cuisine. All the typical raw materials of Su cuisine are fresh and live in order to get the most impressive original delicacy.

Cooking methods of Jiangsu Cuisine are stewing, braising, quick-frying, wine sauce pickling and sugar added as condiments has gained Su cuisine popularity by its perfect mixture of southern styles of fresh, crisp and tender, and northern styles of salty, color and mellow. Every dish of Su cuisine is like a piece of artwork by chefs because of its emphasis on the matching color and shape. Outstanding dishes of Jiangsu cuisine are Lion's Head, Crystal Meat (Yao Ro) and Wensi Tofu.
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Recommended Jiangsu Cuisine Dishes


Lion’s Head
Lion’s Head are large pork meatballs made from fatty pork, tofu and water chestnuts. The large meat balls can be braised in soy sauce for a darker color or can be steamed and served in soup.

Crystal Meat
Crystal meat is one of the most popular dishes of Jiangsu Cuisine and is delicious. The meat is known for its transparent jelly which holds the red meat together hence its name Crystal Meat. The meat is can be eaten on its own or dipped in vinegar and ginger.

Wensi Tofu
Wensi Tofu is a classic Jiangsu dish which requires great skill to prepare. The tofu is finely chopped along with bamboo shoots, shitake mushrooms, ham and chicken. Ingredients are cooked together to create a thick soup which is refreshing and its consistency is rich and melts in the mouth instantly. 
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