Jiangsu cuisine

Jiangsu cuisine, also known as Su Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.

Typical courses of Jiangsu cuisine as below:

1.Squirrel-shaped Mandarin Fish

Being the raw material, the mandarin fish is characterized by its tenderness of the flesh and sparseness of the bones as well. After scaling and frying, the head of the fish looks big with its mouth wide open, the tail bends upwards, and the flesh imitates the erecting hair of a squirrel. It will be squeaking like a squirrel if it is sprinkled with shrimp meat, dried bamboo shoots and tomato ketchup. Thus the Squirrel-shaped Mandarin Fish is complete in color, smell, flavor and sound, and it is to arouse the appetite of whoever sees it.

2.Nanjing Style Dried Salty Duck

Nanjing Style Dried Salty Duck has a long history of over 1,000 years. Apart from its plumpness in appearance, the duck tempts people with characteristics of tasting crisp, fresh, fragrant, and rich but not greasy. The cooking method of the duck was invented 600 years ago. The salted duck is slathered with roasted salt, steeped in clear brine, baked dry and then kept under cover for some time; the finished product should have a creamy-colored skin and red, tender flesh. It was the tribute to the royal palace during the Qing Dynasty.

3.Yangzhou Style Fried Rice

Rice is the main ingredient in this dish. It is first pounded and then stir-fried ham, egg, peas, and seasonal vegetables. Because a variety of seasonal vegetables are used, you taste a variety of wonderful flavors and textures!

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