Jiangsu Cuisine: A Poetic Blend of Elegance and Nature

Jiangsu cuisine, one of China’s “Eight Great Cuisines,” originated in the fertile Yangtze River Delta and ancient lands of Wu (modern Jiangsu). Its evolution was shaped by:

• Ancient Roots: The State of Wu (12th–5th century BCE) introduced rice cultivation and freshwater fishing. During the Sui (581–618 CE) and Tang (618–907 CE) dynasties, the Grand Canal turned Yangzhou into a commercial hub, enriching culinary exchanges.
• Cultural Peak: Ming (1368–1644) and Qing (1644–1912) dynasties saw Jiangsu cuisine dominate imperial banquets and literati gatherings. Yangzhou’s salt merchants funded extravagant feasts, solidifying its reputation as the “Capital of Cuisine.”
• Modern Influence: The 20th century popularized Jiangsu dishes globally, with Yangzhou Fried Rice becoming a staple in Chinese restaurants worldwide.

Jiangsu cuisine is divided into four major sub-styles, each reflecting local geography and culture:

1. Huaiyang Style (淮扬菜 Huáiyáng Cài):
   • Centered in Yangzhou and Huai’an, known for delicate flavors and intricate knife work.
   • Examples: Lion’s Head Meatballs, Braised Dry Tofu.
2. Suzhou-Wuxi Style (苏锡菜 Sūxī Cài):
   • Features sweet-savory dishes and freshwater seafood. Inspired by Suzhou’s gardens and Wuxi’s lakes.
   • Examples: Squirrel-Shaped Mandarin Fish, Wuxi-Style Ribs.
3. Xuzhou-Haizhou Style (徐海菜 Xúhǎi Cài):
   • Hearty, northern-influenced flavors with wheat-based dishes and preserved meats.
   • Examples: Xuzhou Dog Meat, Haizhou-Style Braised Fish.
4. Nanjing Style (金陵菜 Jīnlíng Cài):
   • Focuses on duck and lake fish, with a balance of salty and sweet.
   • Examples: Nanjing Salted Duck, Jinling-Style Fish Balls.

Jiangsu cuisine embodies the refined aesthetics of Jiangnan (south of the Yangtze) culture:

• Dining Philosophy: “Shí shí, shí wèi” (时时, 食味, “seasonal ingredients, timeless flavors”), emphasizing freshness and balance.
• Literati Influence: Ming Dynasty scholars like Li Yu (李渔) wrote about food aesthetics, inspiring dishes such as “Lotus Seed Soup” served in lotus-shaped bowls.
• Festivals: During the Qingming Festival, families eat green rice balls (青团 qīng tuán) filled with sweet bean paste.

• Flavor Profile:
  • Fresh-sweet (鲜甜 xiān tián) from lake fish and ripe fruits.
  • Umami-rich broths from chicken, ham, and bamboo shoots.
  • Mild spiciness from white pepper and ginger.
• Techniques:
  • Knife skills (e.g., “文思豆腐” Wensi Tofu, shredded into 10,000 fine strands).
  • Braising (炖 dùn), steaming (蒸 zhēng), and quick-frying (爆 bào).
  • Sugar-glazing (挂霜 guà shuāng) for sweet dishes.
• Core Ingredients:
  • Freshwater fish (carp, mandarin fish), crab (Yangcheng Lake hairy crabs), duck, lotus root, and water chestnuts.
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• Squirrel-Shaped Mandarin Fish (松鼠鳜鱼 Sōngshǔ Guìyú): Deep-fried fish in a sweet-sour sauce, carved to resemble a squirrel.
• Lion’s Head Meatballs (狮子头 Shīzi Tóu): Pork meatballs simmered in broth, named for their “mane” of shredded cabbage.
• Nanjing Salted Duck (南京盐水鸭 Nánjīng Yánshuǐ Yā): Duck marinated in salt and spices, served chilled.
• Braised Dry Tofu (大煮干丝 Dà Zhǔ Gānsī): Thinly shredded tofu simmered in chicken broth with ham and mushrooms.
• Yangzhou Fried Rice (扬州炒饭 Yángzhōu Chǎofàn): Egg-fried rice with shrimp, diced ham, and peas.
• Wuxi-Style Ribs (无锡酱排骨 Wúxī Jiàng Páigǔ): Pork ribs glazed in a sweet soy sauce.
• Jinling-Style Fish Balls (金陵鱼丸 Jīnlíng Yú Wán): Bouncy fish balls in clear broth with bamboo shoots.
• Calligraphy Rice (书卷饭 Shūjuàn Fàn): Rice shaped like ancient scrolls, filled with mushroom and chestnut.

Yangzhou

• Fuchun Teahouse (富春茶社 Fùchūn Cháshè): Founded in 1885, renowned for Lion’s Head Meatballs and Three-Dice Buns (三丁包 sān dīng bāo).
• Huaiyang Restaurant (淮扬菜馆 Huáiyáng Càiguǎn): Specializes in Braised Dry Tofu and Squirrel-Shaped Fish.

Suzhou

• Songhe Lou (松鹤楼 Sōnghè Lóu): Established in 1757, famous for Squirrel-Shaped Mandarin Fish and Suzhou-Style Mooncakes.
• Wumen Renjia (吴门人家 Wúmén Rénjiā): Serves Jinling-Style Fish Balls in a Ming Dynasty-style courtyard.

Nanjing

• Jiangsu Restaurant (江苏酒家 Jiāngsū Jiǔjiā): A 1940s institution offering Nanjing Salted Duck and Lotus Seed Soup.
• Ma Xiangxing (马祥兴 Mǎ Xiángxīng): Founded in 1845, known for Calligraphy Rice and Hui Muslim dishes.

Wuxi

• Sanfengqiao Meat Shop (三凤桥肉庄 Sānfèngqiáo Ròuzhuāng): Established in 1927, famous for Wuxi-Style Ribs and crab roe dumplings.

UNESCO Intangible Cultural Heritage

• Yangzhou Fried Rice Craftsmanship: A 100-year-old technique of balancing rice, egg, and ingredients for perfect texture.
• Suzhou Mooncake Making: Flaky pastries filled with rose petal jam or salted egg yolk, shaped with wooden molds.

Culinary Landmarks

1. Yangzhou Ge Garden (个园 Gè Yuán): A Qing Dynasty garden where literati hosted “lotus banquets” with dishes like lotus seed soup.
2. Suzhou Humble Administrator’s Garden (拙政园 Zhuōzhèng Yuán): Hosts “garden feasts” with dishes inspired by pond scenery, such as fish balls shaped like lotus pods.
3. Nanjing Confucius Temple (夫子庙 Fūzǐ Miào): A bustling area with street food like duck blood soup and crispy fried tofu.
4. Wuxi Taihu Lake (太湖 Tài Hú): Source of freshwater fish served in lakeside restaurants, paired with Bi Luo Chun tea.

• Fusion Trends: Jiangsu-style truffle Lion’s Head Meatballs, mandarin fish sushi, and lotus-flavored macarons.
• Sustainability: Farm-to-table restaurants in Suzhou using organic lotus root and free-range duck.
• Global Presence: Michelin-starred Jiangsu restaurants in Shanghai (Huaiyangfu) and Vancouver (Suzhou Garden).

Jiangsu cuisine is a testament to Jiangnan’s harmony between nature and artistry—a culinary tradition that continues to inspire with its elegance and precision.