Jiangsu Cuisine
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Province:
Jiangsu (Chinese:江苏, Pinyin: Jiangsu))
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Population :
77,245,000
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Area :
102,600 square km (39,600 sq mile)
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Overview:
Jiangsu is located along the east coast of the country. It has a variety of historic sites.
Overview
Located in the eastern China, with rich variety of fish and produce offer Yangze River, the style plains of Jiangsu cuisine tends to be lighter than in the west and north. Relatively refined soups, braised and stir-fried dishes flavored with ginger, dark soy sauce, Shaoxing wine and rice vinegar are balanced by using suger. Look for "Red Stewed" foods expecially Red Stewed Pork, a pecialty of the region.
Jiangsu cuisine is defined as being light, fresh and sweet-typical fare found south of the Yangtze River, an area called Jiangna. Little oil, loads of fresh fruit and fish; carp, eel, shrimp and crabs-an extra teaspoon of sugar and bamboo shoots.
Know more
Seafood and fish are important components in Jiangsu cuisine. Try shimp cooked with tea leaves and garnished with vinegar, frog stewed with scallions or crab coated with salted egg yolk and deep fried. Steamed freshwater hairy crab from Yangcheng Lake is a much sought after specialty that's in peak season in October and Novemer. The rich, creamy and intensely flavored roe of the crab is the most luxurious part, though be prepared to get your hands messy to extract the meat.
Must try
Nanjing salted duck is a dish with over 400 years of history, and is
one of China's most famous methods of preparing duck. Delicious and
tender salted duck is a Nanjing specialty, rich in flavor but not too
greasy. Salted duck hangs from many city shop windows and the best
time to purchase and eat the duck is said to be August when the duck
is seasoned with Osmanthus flowers and has a delicate flavor
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There are many kinds of crabs, among which the freshwater lakes boast
more than 20, which in turn are highlighted by the golden-claw crabs
in Yang-cheng Lake. After the Mid-autumn, fresh plump Yang-cheng
crabs appear on the markets in large quantities, adding to the dining
-boards another delicacy throughout china
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Originally from Hangzhou, the fish is first marinated with ginger, soy sauce, suger and black vinegar, poached whole then sauced with the marinade
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Sister Song's Fish Broth is made from a recipe dating back to the Song dynasty, dish of skinned fish with slivers of ham, dried mushrooms, scallion, egg yolk, ginger seasoned with rice wine and vinegar
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While great walls once wrapped around the entire city, the strong point of the city's defense was the southern Zhonghua Gate
Beginning in late April, the Fuzi Miao Culture Festival makes Nanjing's historic district even more lively with many traditional performances.
Tongli is a town 20 km from Suzhou, built in the Ming and Qing dynasties, with a history of 600 years.
The ancient Grand Canal passes Wuxi, the north section ends to Changjiang River and south to Taihu Lake. The Canal has deeply influented the daily life of local people in Wuxi.
