The culinary landscape of Jiangsu is rich and diverse, integrating the essence of various regional cuisines such as Jinling (Nanjing), Huaiyang (Yangzhou), Suzhou-Wuxi, and Xuhai (Xuzhou and Haian), and is renowned for its unique flavors and cooking techniques. Here is a detailed introduction to the characteristics of Jiangsu cuisine:
1.Flavor Characteristics
Moderately Salty and Fresh: Jiangsu cuisine emphasizes the original taste and freshness of ingredients, with a primary focus on a fresh and moderately salty flavor. For example, Nanjing Salted Duck, made from locally sourced fatty mallard ducks, is carefully marinated and boiled to achieve a tender texture and rich flavor. The skin is thin, the meat is tender, and the color is bright red, leaving a lasting impression on the palate.
Sweet with a Hint of Salty: In Wuxi, dishes often exhibit a flavor that is sweet with a hint of saltiness. Wuxi cuisine is known for its sweetness, but this sweetness is not overly cloying; instead, it is perfectly balanced with a subtle saltiness, adding depth and richness to the dishes. Wuxi Sauce Spareribs is a prime example of this style. Made from high-quality pork ribs, they are meticulously marinated and cooked until the meat is tender and melts in the mouth. The interplay of sweet and salty flavors, along with the aromatic fragrance, is intoxicating.
Light and Refreshing: Yangzhou cuisine places a greater emphasis on light and refreshing flavors. Known for its delicate texture and rich color combinations, Yangzhou cuisine focuses on the diversity of ingredients and the exquisite use of cooking techniques. Yangzhou Fried Rice, a representative dish of Yangzhou cuisine, is made with high-quality rice combined with eggs, ham, shrimp, and other ingredients. Skillfully stir-fried by chefs, it presents a dish that is a feast for the senses with its perfect balance of color, aroma, and taste. Each grain of rice is distinct and well-cooked, absorbing the essence of the various ingredients, while the toppings are diverse and vibrant, immediately conveying the refinement and elegance of Yangzhou cuisine. This light and refreshing style has made Yangzhou Fried Rice a favorite among many, showcasing its unique place within the Jiangsu culinary tradition.
2、Craftsmanship
Meticulous Attention to Detail: The production process of Jiangsu cuisine is highly refined, with strict control required at every step, from selection of ingredients to marination and cooking. For instance, the craftsmanship behind Nanjing Salted Duck is meticulous, with careful attention to every step from selection to marination and boiling, in order to achieve this delicacy of Jinling cuisine.
Emphasis on Knife Skills: Some Jiangsu dishes also place great importance on knife skills, such as Taizhou's Scalded Dried Tofu Skin, which requires the tofu skin to be cut into extremely fine shreds. After scalding, it is served with a rich broth and seasonings, resulting in a delicate and smooth texture that offers a unique flavor.
3、Specialty Snacks
Nanjing Salted Duck: A famous specialty of Nanjing and a representative of Jinling cuisine, it is known for its thin skin, tender meat, rich flavor without being greasy, and full of freshness.
Duck Blood and Vermicelli Soup: A specialty snack from Nanjing, made with fresh duck blood and high-quality vermicelli, combined with a savory broth that is carefully cooked. The smoothness of the duck blood complements the chewiness of the vermicelli, and the broth's delicacy is irresistible.
Yangzhou Fried Rice: A classic snack from Yangzhou, prepared with ingredients such as ham, shrimp, and eggs, stir-fried with rice. The cooking process requires attention to the heat control and seasoning to ensure the fried rice is both fragrant and fresh.
Wuxi Xiaolongbao: The iconic snack of Wuxi, with a paper-thin skin, large filling, and abundant soup that bursts out when bitten into, offering an incredibly delicious taste.
Suzhou Osmanthus Cake: A traditional dessert from Suzhou, made with glutinous rice flour and osmanthus flowers, offering a soft, sticky, and sweet taste with a refreshing osmanthus aroma.
Kunshan’s Ao Zao Noodles: One of Kunshan’s signature noodles, the soup is made from a variety of ingredients and is exceptionally flavorful; the toppings change according to the season and the diner's preference, with common options including braised pork, fried fish, and shrimp.
Zhenjiang Yao Meat: One of Zhenjiang’s traditional snacks, made from high-quality pig’s front trotters, carefully marinated and cooked. The meat is firm in texture, with a unique flavor that is rich without being greasy and lean without being dry.
In addition, there are other specialty snacks such as Huangqiao Baked Cakes, Tai Shi Cakes, Guo Gai Noodles, Wuxi Plum Blossom Cakes, Thousand-layer Oil Cakes, Yangzhou Jade Dumplings, San Ding Baozi, Xuzhou Ba Zi Rou, and Nantong Money Radish Cakes, each with its own distinctive flavor and beloved by many.
