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Shandong Cuisine
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JIANGSU
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SICHUAN
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JIANGSU CUISINE

Su cuisine (su cai) is also known as Jiangsu cuisine; it is one of the four major regional cuisines of China.

KEY EATURES

Focuses on fresh and seasonal ingredients. Priority is given to the food presentation. Includes a slow cooking method.
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FLAVOR

Subtle flavors with a balance of sweetness, lightness, and a bit of umami. It puts emphasis on the natural taste of ingredients.
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COOKING STYLE

Uses delicate cooking methods including braising, steaming, stir-frying, and stewing to enhance the natural flavors.

KEY INGREDIENTS

Freshwater fish, shrimp, crab, pork, and chicken. Paired with in-season vegetables, bamboo shoots, tofu, and mushrooms.
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SEASONINGS

Soy sauce for depth, sugar for a hint of sweetness, ginger for its warmth, and Shaoxing wine for its complexity.
Jiangsu Province, located in eastern China, seamlessly combines rich cultural heritage, historical significance, and its natural beauty. As a major economic and cultural center, Jiangsu’s location along the Yangtze River Delta positions it as a crucial player in China’s trade and economic activities. Known for its elegant gardens, historical architecture, and vibrant cultural life, Jiangsu residents preserve their traditions through classical performances, local festivals, and artistic endeavors. Jiangsu cuisine, or Su cuisine, is a cornerstone of Chinese regional food, renowned for its delicate flavors and artistic presentation, which exemplify balance and refinement. The province’s scenic waterways and historic landmarks enhance its cultural charm, offering a unique blend of tradition and modernity that defines its identity.
Jiangsu cuisine is known for its delicate flavors and freshness, shaped by the region’s fertile land and water resources. The cuisine heavily features freshwater fish and seafood, utilizing techniques such as steaming, braising, and stir-frying to enhance the natural flavors. Iconic dishes like Yangzhou fried rice and sweet and sour Mandarin fish exemplify this focus on harmonious taste and presentation. Over time, Jiangsu cuisine expanded its repertoire by incorporating a diverse range of ingredients, including fresh seasonal vegetables and premium meats. Regional influences have inspired creative fusion dishes that blend traditional methods with modern trends. Currently, Jiangsu cuisine harmonizes tradition and modernity, focusing on refined techniques and elegant presentation.
Jiangsu cuisine effortlessly combines time-honored traditional methods with modern influences, highlighting the province’s rich cultural and culinary legacy. Known for its exquisite gardens and historical cities like Suzhou and Yangzhou, Jiangsu reflects a deep appreciation for beauty and refinement, values that are mirrored in its cuisine. The province’s approach to food focuses on fresh, high-quality ingredients and delicate cooking techniques, embodying a philosophy of subtlety and balance. This culinary ethos is evident in Jiangsu’s known dishes, which often feature a harmonious combination of flavors and artistic presentation. Historical landmarks, such as the classical gardens of Suzhou and the ancient architecture of Yangzhou, highlight Jiangsu’s dedication to preserving its cultural heritage.
Building on this evolution, Jiangsu cuisine celebrates the subtlety of ingredients and employs a variety of delicate cooking techniques. Its dishes are known for their subtle, fresh flavors, achieving a refined balance of sweetness, umami, and a hint of saltiness. The province’s abundant waterways make freshwater fish and seafood central to its cuisine, with ingredients like shrimp, crab, and tofu playing key roles. These ingredients are prepared using techniques such as steaming, braising, and stir-frying to enhance their natural flavors and their delicate textures. Jiangsu’s cuisine is also recognized for its artistic presentation, ensuring that each dish is not only a treat for the palate but also visually appealing. Its major cities further highlight the province’s historical, cultural, and geographical diversity, enriching its unique identity.
If you’re a fan of food that celebrates subtle flavors and elegant presentation, Jiangsu cuisine is a must-try. Renowned for its delicate taste and artistic presentation, this cuisine features a range of dishes, from seafood to meats, all prepared with a balance of sweetness and umami. What sets Jiangsu cuisine apart? It’s the harmonious blend of tradition and modern creativity, resulting in meals that are both elegant and satisfying. Jiangsu’s culinary traditions, shaped by its rich cultural heritage, emphasize a deep respect for seasonal ingredients and refined cooking methods. This heritage fosters a cuisine that values both elegance and balance, celebrating the harmony of flavors and textures. Over time, Jiangsu cuisine has evolved, integrating classic methods with innovative ideas. With its dishes that are as visually appealing and delicious, it’s no wonder food enthusiasts are falling for it—and you’ll certainly fall in love with it too once you learn more about what makes Jiangsu cuisine so special.

Elegance in Presentation

Jiangsu cuisine is famous for its beautiful presentation. Each dish is carefully arranged to look like a piece of art. For example, the “Squirrel Fish” is shaped like a squirrel with its tail spread out and fried until crispy. It’s served with a sweet and sour sauce, making it a treat for both your eyes and your little taste buds. This focus on detail shows how Jiangsu cuisine combines beauty with flavor to create an impressive dining experience.

Balanced Flavors

Jiangsu cuisine is known for its great balance of flavors, blending sweet, savory, and umami tastes. A standout dish is “Lion’s Head Meatballs,” which includes large, tender pork meatballs simmered in a mix of sauces. This dish perfectly mixes the rich taste of the meat with the delicate sweetness of the sauce and offers a complex and satisfying flavor. This balance of flavors highlights Jiangsu cuisine’s ability to create harmonious dishes.

Fresh Ingredients

Freshness is paramount in Jiangsu cuisine, with a focus on fresh, seasonal and local ingredients. The region’s fertile plains and abundant waterways provide a wealth of fresh produce and seafood. Take “Yangzhou Fried Rice,” a dish that combines fresh vegetables, shrimp, and ham with day old rice, all stir-fried to perfection. This dish highlights the freshness of its ingredients and Jiangsu’s commitment to creating light, meals.

Exquisite Soups

Jiangsu is renowned for its clear, delicate soups that highlight the natural flavors of the ingredients without overpowering them. The “Wensi Tofu” is a traditional soup made from finely shredded tofu, bamboo shoots, and chicken broth. The tofu is so finely cut that it resembles silk threads, creating a soup that is both visually stunning and delicious. This classic dish exemplifies Jiangsu cuisine’s focus on refined presentation and subtle flavors.

Delicate Cooking Techniques

Jiangsu cuisine often employs cooking methods that require great skill and patience, such as slow braising, stewing, and steaming. “Beggar’s Chicken” is a famous dish that involves wrapping a whole chicken in lotus leaves and clay, then baking it slowly. The result is a tender, flavorful chicken that retains all its juices and aroma, a true testament to the skill of Jiangsu chefs. The clay crust, once cracked open, reveals the artistry behind this traditional dish.

Rich Culinary History

Jiangsu’s culinary traditions are deeply rooted in history, dating back to the imperial courts of ancient China. The city of Yangzhou, in particular, was a hub of culinary innovation during the Qing Dynasty, where chefs developed dishes that would become staples of Su cuisine. This historical depth adds a layer of cultural richness to every meal. Jiangsu cuisine upholds these time-honored recipes and techniques, defining the region’s culinary identity today.

Health-Conscious Dishes

Jiangsu cuisine places a strong emphasis on health and nutrition. Dishes often feature ingredients like tofu, fish, and vegetables, which are low in fat and high in essential nutrients. “Steamed Crab with Rice Wine” is a famous dish that showcases this approach, where crabs are marinated in rice wine to preserve their freshness and enhance their natural flavors. This focus on light, nutrient-rich ingredients is a hallmark of Jiangsu cuisine.

Influence on Other Cuisines

Jiangsu cuisine has had a significant influence on other regional Chinese cuisines, particularly in terms of cooking techniques and flavor profiles. The techniques developed in Jiangsu, like precise knife skills and flavor balancing, have been embraced by chefs across regions, amplifying the impact of Su cuisine. This cross-regional exchange highlights Jiangsu cuisine’s role as a foundational pillar in the evolution of Chinese culinary traditions.

Festival Foods

Special occasions in Jiangsu are celebrated with distinctive dishes rooted in local traditions. During the Dragon Boat Festival, “Zongzi,” glutinous rice dumplings wrapped in bamboo leaves, are a popular choice. In Jiangsu, Zongzi often features fillings like savory pork, salted egg yolks, and mushrooms, reflecting the region’s emphasis on rich and balanced flavors. The preparation of Jiangsu-style Zongzi is a cherished tradition.

World-Renowned Chefs

Jiangsu boasts many of China’s top chefs who have elevated its cuisine globally. Chef Zhou Xiaoyan, known for his expertise in traditional Jiangsu dishes, has been pivotal in popularizing Su cuisine. both within China and internationally. His restaurant, “The Huaiyang Garden,” is celebrated for its authentic and innovative takes on classic dishes, making Jiangsu cuisine a must-try for food enthusiasts worldwide.
From the bustling streets of Nanjing to the serene canals of Suzhou, Jiangsu Province presents a delightful and varied selection of regional dishes, that highlight the elegance of regional Chinese cuisines. Whether you’re a passionate food lover or simply eager to try out new tastes, there’s definitely something for your palate in Jiangsu. But here’s the exciting part—you don’t need to travel far to enjoy them! We’ve curated a selection of authentic Jiangsu recipes that you can easily recreate in your own kitchen. Each dish embodies the refined taste and artistry of Jiangsu’s rich food culture, bringing its unique flavors and sophistication right to your dining table. Why not serve up a taste of Jiangsu at your next dinner party or family gathering? With our handpicked recipes, turning your kitchen into a hub of Jiangsu cuisine has never been more accessible or delightful! Try our recipes and experience the refined tastes of Jiangsu, an integral part of regional Chinese cuisines, today!

DEEP-FRIED VEGETABLE SPRING ROLL

This dish exemplifies the Jiangsu Province culinary tradition of using fresh, seasonal vegetables and emphasizes light and delicate flavors. The careful preparation and balanced seasoning reflect the province’s preference for preserving the natural taste of ingredients.
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WUXI STYLE PORK SPARE RIBS

This dish hails from Wuxi, is a true example of the region’s love for sweet and umami flavors. The slow braising technique used in this dish is a common cooking method in Jiangsu cuisine, enhances the depth of flavor and ensuring the meat remains tender and flavorful.
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BRAISED LION'S HEAD MEATBALLS

This dish originates from Yangzhou, embodies the region’s culinary emphasis on refined, hearty, and aesthetically pleasing dishes. The use of high-quality pork and braising techniques highlights Jiangsu’s focus on texture and balanced flavors, making it a beloved traditional dish.
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CLASSIC NANJING SALTED DUCK

A famous Jiangsu dish, this dish has deep roots in Nanjing’s history. Its tender, lightly salted meat with subtle spice aromas embodies Jiangsu cuisine’s refined, balanced flavors. Popularized during the Ming Dynasty, when Nanjing was the imperial capital, it became a festival favorite.
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