Jiangsu cuisine
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Su cuisine | |||||||
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This article relies largely or entirely on a single source. (February 2023) |
Jiangsu cuisine (simplified Chinese:
Regional variations[edit]
Jiangsu cuisine is sometimes simply called Su cuisine, and one of its major styles is Huaiyang cuisine. Although Huaiyang cuisine is one of several sub-regional styles within Jiangsu cuisine, it is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be one of the four most influential regional schools (
Jiangsu cuisine actually consists of several other sub-regional styles, including:
- Nanjing style: Its dishes emphasize an even taste and matching colors, with dishes incorporating river fish/shrimp and duck.
- Suzhou style: The emphasis is on the selection of ingredients. It has a stronger taste than Nanjing style cuisine as well as a tendency to be sweeter than the other varieties of Jiangsu cuisine.
- Wuxi style: Wuxi's proximity to Lake Tai means it is notable for wide variety of freshwater produce, such as the "Three Whites" – white bait (银鱼;
銀 魚 ; yín yú), white fish (白 鱼;白魚 ; bái yú) and white shrimp (白 虾;白 蝦 ; bái xiā). - Nantong style: The dishes emphasize a flavor of freshness on the ingredients which cover a variety of seafood, since Nantong is located at the intersection of the local Hao River, the Yangtze River and the Yellow Sea.
Wuxi-style cuisine[edit]
In Wuxi, the common cooking method is characterized by the addition of sugar and soy sauce to many savory dishes, often in the form of hongshao (红烧;
Notable Wuxi dishes include:
English | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
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Braised spare ribs | 红烧 |
hóngshāo páigǔ | Known for its melt-in-mouth texture and sweet taste. | |
Fried gluten balls | yóu miàn jīn | Can be stuffed with meat like a meatball or stir-fried with vegetables on its own. | ||
Chinese carp soup | 鯽魚 |
鲫鱼汤 | jìyú tāng | The soup is milky white. |
Chinese carp with fried shallots | 蔥燒鯽魚 | cōng shāo jìyú | Cooked with soy and sugar until caramelized. | |
Whitebait omelette | 银鱼炒蛋 | yínyú chǎo dàn | Whitebait with omelette or scrambled eggs. | |
Wuxi-style xiaolongbao | 无锡 |
Wúxī xiǎolóngbāo | A much sweeter version as compared to Shanghai-style xiaolongbao. |
Gallery[edit]
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Shrimp cakes
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Tougan shrimp soup
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Stir-fried shredded eel with hot oil and ginger
See also[edit]
References[edit]
- ^ Perrolle, Pierre M., ed. (2017-09-08), "Fundamentals of the Chinese Communist Party", Routledge, pp. 1–2, doi:10.4324/9781315177922-1, ISBN 9781315177922
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