Jiangsu Cuisine, or local cuisine of Jiangsu Province, consists of four cuisine styles, namely Huaiyang Cuisine (Yangzhou and Huai'an), Jingming Cuisine (Zhenjiang and Nanjing), Suxi Cuisine (Suzhou and Wuxi), and Xuhai i\uzhou and Lianyungang).
Main characteristics of Jiangsu Cuisine:
(1) Distinguished for exquisite ingredients, freshness and aliveness. (2) High cutting techniques. (3) Have a good command of duration and degree of heating and cooking. (4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. (5) Pay great attention to soup, which is strong but not greasy, and delicious.
Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig's Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.
Snacks: Jiangsu Province is noted for various kinds of snacks, with both vegetable or meat tilling, beautiful shapes and delicious tastes, such as Sanding Steamed Bun, Suzhou Glutinous Rice Cake, Dumpling with Juicy Crab Meat Filling, Huai'an Fried Dough Twist in Tea, Changshou Red Glutinous Rice with Lotus Seeds, Wenha Cake, snacks for the boats on Taihu Lake, Huangqiao Baked Cake, etc.
Introduction to Famous Banquets
Zhenjiang Qianlong Imperial Banquet
Rich in various products, Zhenjiang has favorable conditions for producing delicious food. In the Qing Dynasty, Emperor Qianlong made six inspections of the areas to the south of the Yangtze River. During his inspections, the emperor would stay in Zhenjiang and taste various kinds of delicacies and snacks.
Zhenjiang Qianlong Imperial Banquet consists of a wide variety of meticulously made dishes. There are four different kinds of menus for four seasons of spring, summer, autumn and winter. Famous dishes include Golden Hill Buddha, Eight-taste Dish, Swallow Flying to the Moon, etc.
No.1 Banquet of South Jiangsu
Suzhou is a famous land of fish and rice in China. Thanks to the efforts in the past ages, chefs of Suzhou have summed up a series of cooking skills, featuring the combination of Chinese and Western techniques, the combination of meat and vegetables, and the combination of fruits and vegetables. No. l Banquet of South Jiangsu is the best representative.
No. l Banquet of South Jiangsu includes the following dishes: Sweet and Sour Mandarin Fish, Orchid Crab Meat and Shark's Fin, Rose and Hedgehog, A Hundred Flowers Vying with Each Other for Blossoming, Scenes of Ancient Suzhou, in addition to snacks for tourists on boat.
Xuzhou Han Imperial Palace Banquet
Xuzhou enjoys a high reputation both at home and abroad for its Han culture and cuisine. After a long study of the quintessence of the cuisine and cooking techniques of the Western and Eastern Han dynasties, Xuzhou chefs have created the Han Imperial Palace Banquet, full of the characteristics of the Han Dynasty cuisine in the color, smell, taste and shape.
Longcheng Dongpo Banquet
Su Dongpo was not only a famous writer in ancient China, but also a true gourmet. The Changzhou Hotel and Changzhou Federation of Literary and Art Circles jointly made a research on Su Dongpo's diet culture and developed "Longcheng Dongpo Banquet."
Dongpo Banquet consists of three parts: Dongpo refreshments, Dongpo banquet wine and Dongpo banquet dishes. Each dish served at the banquet is meticulously made by chefs, featuring a bright color, sweet smell, refreshing taste and beautiful shape, just like an art work.
Introduction to Famous Dishes
Butterfish in Creamy Juice with Lotus Smell
Butterfish is one of the three treasures hilsa herring, cutlass fish and butterfish - from the Yangtze River. Butterfish in Creamy Juice with Lotus Smell features thick and tender fish meat, no fishbone, and a delicious taste.
Caigen Large Meatballs
Caigen Large Meatball is a representative of Huaiyang Cuisine. At the banquet to celebrate the founding of the People's Republic of China, Premier Zhou Enlai entertained Chinese and foreign honored guests with this dish, which was spoken highly by guests. Though made of meat, this dish is not greasy, but delicious and refreshing.
Crab Meat and Sea-bottom Pines
As one of the local famous dishes of Nantong, this dish features a unique delicious and refreshing taste.
Sanfengqiao Soy Sauce Spareribs
Sanfengqiao Soy Sauce Spareribs, which is prepared with high-quality spareribs, and more than 20 natural precious seasonings, features a red and bright color, soft bones, tender meat, a slightly sweet taste. This dish has been well known at home and abroad.
Clams with Crisp Skin
Clams are known as the "No. l Delicious Food on Earth." This dish is especially delicious and appropriately crisp, and rich in nutrition. This local dish features original juice and taste.
Tianmuhu Fish Head in an Earthenware Pot
This dish was originally created by Tianmuhu Hotel in Liyang City, Jiangsu Province. Thanks to the painstaking efforts in the nearly 30 years, Zhu Shuncai, a special-class chef of Jiangsu Province, constantly perfected the dish. Now Tianmuhu Fish Head in an Earthenware Pot has become a famous dish, enjoying a high reputation in China. It is named as a famous traditional dish of Jiangsu Province and a beautiful flower in the delicacy garden.
Pork Prepared with Fermented Bean Curd Juice
First created by Jufengyuan Restaurant in Wuxi, this dish has a history of nearly 100 years. As a famous local dish, it has a red bright color, and a slightly sweet taste.
Fish Hidden in Mutton
Fish is placed in a large piece of mutton, which is stewed over a low fire. Hence the name. This dish originated from the Tangyao period. After constant evolution and improvement in the past 4,000 years, this dish is now very popular in Xuzhou City and its surrounding areas, and enjoys a reputation of being the "root of 100 famous dishes."
Nanjing Dried and Pressed Duck Gizzard
Nanjing has a history of over 200 years of producing salted and dried duck gizzards, which are easy to be carried about.
Nanjing Pressed Salted Duck
Nanjing started to produce pressed salted ducks more than 600 years ago. In the Qing Dynasty the pressed salted ducks were presented to the emperors as tributes, featuring tender and delicious meat.
Liuhe Pressed and Dried Beef
Made with the meat from the front legs of oxen, Liuhe pressed and dried beef used to be a tribute presented to the imperial family in the Qing Dynasty. The production of such beef started 500 years ago.
Created by Ancestor Peng, the earliest cooking ancestor, Tuo Soup was originally known as Zhi Thick Soup, with a history of over 4,000 years. In the Qing Dynasty when Emperor Qianlong made an inspection of south China, he tasted Tuo Soup in Xuzhou, finding it so delicious that he could not help writing an inscription. "No. l Thick Soup on Earth."
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