Jiangsu (Su) Cuisine

Jiangsu cuisine has the following several characteristics: first, with precise material choice and exquisite and fine cooking, it is made according to materials and on schedule. Second, it excels in a variety of common cooking methods such as stewing, simmering, baking over a slow fire, warming-up, steaming, sautéing and stir-frying. Next, it has a clear and fresh taste with moderate saltiness and sweetness, which is thick without being greasy and light without being thin. Finally, it places an emphasis on flavoring soup and retaining original juice.

Nanjing cuisine has fine cutting techniques and is skillful in timing. Hence, it has thick flavor with tastiness of the four directions and caters to tastes of people from eight directions. It wins over many specifically by its freshness, fragrance, crispness and tenderness. Suzhou cuisine tends to be sweet in taste and excels in making use of vegetables from all four seasons. Yangzhou cuisine, which used to be called Huai-Yang flavor, has fine cutting techniques, perfect timing, fresh color and original design. It gives prominence to main ingredients and lays stress on original flavor. Being light and tasty, it caters to a wide range of diners. It is especially noted for excellence in making soup.

Representative dishes：
    Diced chicken and carrots
    Mandarin fish in squirrel shape
    Dry-blown chicken
    Sparrow with special hot sauce
    Braised turtle dove with spiced powder
    Fresh water shrimp with bitter melon
    Crispy duck.