JIANGSU

CUISINE
 ABOUT JIANGSU CUISINE
Names: Jiangsu food, Su cuisine

Location: Jiangsu Province (coastal east China)

Nanjing, Suzhou

Distinctives: seafood; richly aromatic with fine

presentation
 JIANGSU CUISINE, ALSO CALLED
THE SU CUISINE FOR SHORT, IT
ORIGINALLY CAME FROM THE
COOKING STYLES OF SOUTH CHINA'S
JIANGSU PROVINCE. JIANGSU
CUISINE IS BEST-KNOWN FOR ITS
FRESH TASTE, WITH SALTINESS AND
SWEETNESS. THIS TYPE OF CUISINE
WAS ONCE THE SECOND LARGEST
CUISINE AMONG ANCIENT CHINA'S
ROYAL CUISINES
 SU CUISINE HAS 6 DIFFERENT STYLES

NANJING STYLE
YANGZHOU STYLE
SUZHOU STYLE
HUAI AN CUISINE
XUZHOU CUISINE
HAIZHOU CUISINE. SUZHOU STYLE AND
YANGZHOU STYLE ARE THE MOST FAMOUS OF ALL
 THE FAMOUS
DISH

sweet and sour deep-fried mandarin salted duck

fish and braised soft-shelled turtle in
clear soup etc.
HISTORY OF JIANGSU
CUISINE
Early in the Southern Song Dynasty (1127-1279), Jiangsu and
Zhejiang food gained fame as the Grand Canal brought more
people to the region. Visitors from around the country left
impressed with Jiangsu cuisine and it gradually spread across the
country.

Jiangsu people have been known for their cooking creativity over
the centuries. The first professional Chinese chef appeared in this
province during the Three Emperors and Five Sovereigns period
(28522070 BC).

Another claim to fame is that tofu was created in the province by

Liu An in Huaian City during the Han Dynasty (206 BC-AD 220).
Jiangsu natives also began pickling eggs and vegetables

about 1,500 years ago.

THE FLAVOR OF STYLE
OF JIANGSU CUISINE
 The flavor styles of
Jiangsu cuisine can be
classified into four
schools including
Huaiyang flavor, Jinling
flavor, Suxi flavor and
Xuhai flavor.
The Huaiyang flavor dishes are centered in
Yangzhou and Huaian, of which the light dishes are
the best.
Jinling flavor dishes are characterized by
good taste and mildness, purity and
palatable qualities. Jinling dishes adopt
the merits of different styles and
complement different tastes.
Suxi flavor dishes are centered in
Suzhou and Wuxi. The flavors of Suxi
dishes used to be rather sweet and salty
with rich oils and sauces. In modern
times Suxi dishes have developed
becoming clear and elegant. Their
sweet taste has decreased and their
salty taste has been transformed into a
light one.
Xuhai flavor dishes are
those of Xuzhou and
Lianyungang. Most Xuhai
dishes are fresh and salty,
combining the five flavors
(sweetness, sourness,
bitterness, heat, and
saltiness). They are simple
and substantial, having a
style of their own.
 COOKING METHOD

Cooking methods include stewing,

quick-frying, braising, stir-frying, and
adding sugar to dishes.
 INGREDIENT FOR JIANGSU
CUISINE
Seafood:
Since Jiangsu is on the coast, the
fresh seafood is the highlight. The
high income means the people
demand high quality ingredients,
and the chefs are known for
selecting the best seafood for their
dishes.
Staples:
Both rice and wheat
products are the staples.
Jiangsu people also grow
various root crops for
staple foods. A favorite
dish and a popular snack is
sweet taro filled rice balls
or rice cakes.
Herbs and vegetables:
The province is also known for its
wide diversity of agricultural
products. There are a lot of lakes
and ponds in the region, so much
watershield, lotus, Chinese
chestnuts, winter bamboo shoots,
water bamboo, and water
chestnuts are eaten. Jiangsu's
comparatively wealthy people are
also particular about choosing
vegetable/herb combination
dishes for their health effects.
THAN
KS!