Chinese Food: Jiangsu Cuisine

Jiangsu cuisine, abbreviated as Su cuisine (苏菜), is one of the most renowned culinary traditions in China, with a history dating back to the Northern and Southern Dynasties (南北朝) period. By the Tang (唐) and Song (宋) dynasties, the economic prosperity of the region helped elevate Jiangsu's culinary culture, making it one of the two major pillars of southern Chinese cuisine. Today, it is known worldwide for its distinctive taste, which is fresh, slightly salty with a touch of sweetness, and emphasizes the preservation of natural flavors.

Origins and History

The roots of Jiangsu cuisine lie in the local flavors of Jiangning (金陵), Huaiyang (淮扬), Suxi (苏锡), and Xuhai (徐海), which combine the best of the region's ingredients, cooking techniques, and traditions. During the Ming (明) and Qing (清) dynasties, the cuisine spread rapidly across the country, especially along the Yangtze River (长江), where it benefited from geographical advantages, making it more widely known both within China and abroad.

The cuisine is famous for its delicate knife skills, subtle flavors, and a variety of cooking methods, including braising, stewing, steaming, and stir-frying. These techniques aim to preserve the natural juices of ingredients, creating dishes that are flavorful without being overly greasy.

Key Characteristics

• Flavor Profile: Jiangsu cuisine emphasizes a balance between sweetness and saltiness, with fresh, clear flavors. Dishes are neither too rich nor too bland, offering a light yet profound taste.

• Cooking Techniques: The cooking style is focused on slow braising, stewing, steaming, and stir-frying to maintain the natural flavors and juices of the ingredients. Jiangsu cuisine places great importance on knife work, with dishes often featuring exquisite cuts that add to the aesthetic appeal of the meal.

• Ingredients: The use of freshwater fish, crustaceans, duck, poultry, and a variety of seasonal vegetables from Jiangsu's rich agricultural resources are common. Famous ingredients include Yangtze River's "Three Fresh" (sturgeon, knife fish, and grass carp), Taihu silver fish, Yangcheng Lake crabs, and Nanjing salted duck.

Culinary Style and Popular Dishes

Jiangsu cuisine is known for its beautiful presentation, with dishes often featuring delicate carvings and intricate designs. It is said that the culinary arts from the region can "paint with food" — shaping the ingredients into visually stunning forms.

Some of the most famous dishes in Jiangsu cuisine include:

Signature Dishes

1. Yangfang Zang Yu (羊方藏鱼)
   A dish originating from Xuzhou (徐州), this unique preparation involves pairing lamb and fish, combining two of the "freshest" ingredients to create a highly flavorful dish. It is associated with Peng Zu, an ancient figure known for his long life and culinary skills.

2. Ba Wang Bie Ji (霸王别姬)
   This dish, traditionally known as Dragon and Phoenix Stew, commemorates the famous meeting of Xiang Yu and Yu Ji during the Chu-Han Contention. It features turtle and pheasant, symbolizing the dragon and phoenix. In modern versions, chicken and duck are used instead.

3. San Tao Ya (三套鸭)
   A traditional dish from Yangzhou (扬州), it involves layering three types of duck — domestic duck, wild duck, and pigeon — in a clay pot, resulting in a dish with layered flavors and textures.

4. Zhu Gan Si (煮干丝)
   Originating from Yangzhou, this dish features finely sliced dried tofu served in a rich chicken broth. It is known for its delicate texture and fresh taste.

5. Shi Zi Tou (狮子头)
   One of the most famous dishes of Huaiyang (淮扬) cuisine, it consists of large, tender meatballs often braised in a savory broth. The name "Lion's Head" refers to the round shape of the meatballs, which resemble the head of a lion.

6. Shui Jing Yao Ti (水晶肴蹄)
   A signature dish from Zhenjiang (镇江), this is a type of pickled pig’s trotters cooked to a glossy, translucent texture.

7. Jinling Salted Duck (金陵盐水鸭)
   A specialty of Nanjing (南京), this dish uses locally raised ducks, marinated in salt and herbs, then air-dried and simmered. The duck is tender, with a slight sweetness and an aromatic flavor that’s unique to the region.

8. Song Shu Gui Yu (松鼠鳜鱼)
   Known as Squirrel-Shaped Mandarin Fish, this dish comes from Suzhou (苏州) and is famous for its crunchy exterior and tender, flavorful fish inside. It is often served with a sweet and sour sauce that adds to the richness of the dish.

9. Liangxi Cui Shan (梁溪脆鳝)
   A traditional dish from Wuxi (无锡), it features eel that is fried until crispy, then braised in a rich soy-based sauce. It is a perfect combination of crispy and tender textures.

10. Jiangsu-style Fried Rice (扬州炒饭)
    A famous Yangzhou creation, this fried rice is known for its vibrant color and the delicate combination of ingredients like shrimp, ham, and egg.

Unique Jiangsu Delights

• Xuzhou's Bawang Bie Ji (霸王别姬): A festive dish featuring chicken and duck, symbolizing harmony and royal opulence.

• Yangzhou's San Tao Ya (三套鸭): A special duck dish with three varieties of duck cooked together.

• Wuxi’s Liangxi Cui Shan (梁溪脆鳝): A crispy eel dish that has become a staple of the Wuxi region’s cuisine.

• Suzhou’s Song Shu Gui Yu (松鼠鳜鱼): A delicately fried fish shaped to resemble a squirrel, known for its tangy, sweet sauce.

The Four Major Schools of Jiangsu Cuisine

Jiangsu cuisine is divided into four major schools, each with its own distinct flavor and cooking techniques:

1. Jinling Cuisine (金陵菜): Represented by Nanjing (南京), this style focuses on duck dishes, particularly salted duck and duck soup. The cuisine is well-balanced and refined, with many techniques derived from ancient imperial kitchens.

2. Huaiyang Cuisine (淮扬菜): Represented by Yangzhou (扬州) and Huai'an (淮安), this style is known for its precision in knife work, delicate flavors, and beautiful presentation. Dishes like Lion's Head (狮子头) and Three-Tiered Duck (三套鸭) exemplify this approach.

3. Suxi Cuisine (苏锡菜): Represented by Suzhou (苏州) and Wuxi (无锡), this style is renowned for its sweet flavors, fresh ingredients, and elegant presentation. It includes dishes like Squirrel-shaped Mandarin Fish (松鼠鳜鱼) and Crispy Eel (梁溪脆鳝).

4. Xuhai Cuisine (徐海菜): Represented by Xuzhou (徐州), this school is influenced by Shandong and the Lu (鲁菜) school. It features bold, hearty flavors, with dishes such as Bawang Bie Ji (霸王别姬) and Xuzhou Fish Balls (彭城鱼丸).

Notable Ingredients and Specialties

Jiangsu's cuisine is heavily reliant on local ingredients, including:

• Freshwater fish like sturgeon and grass carp from the Yangtze River.

• Crustaceans such as Yangcheng Lake crabs and Taihu silver fish.

• Duck is a crucial ingredient, with famous dishes such as salted duck from Nanjing.

• Rice and noodles, often prepared with care to maintain their texture and appearance.

• Vegetables such as lotus root, water chestnuts, and winter bamboo shoots.

Jiangsu’s Influence on Chinese Culinary Culture

Jiangsu cuisine is not only known for its delicious dishes but also for its cultural importance. It has a long history of royal patronage and continues to influence Chinese cooking, especially in banquet settings and state feasts. As the cuisine has evolved over the centuries, it has become an integral part of Chinese culture, symbolizing sophistication, attention to detail, and balance.