Jiangsu Province, located along China’s eastern coast, is renowned for its rich cultural heritage, stunning landscapes, and, of course, its vibrant culinary tradition. As one of the Eight Culinary Traditions of Chinese cuisine, Jiangsu’s food is famous for its fresh, delicate flavors, exquisite presentation, and emphasis on seasonal ingredients. The cuisine of Jiangsu, often referred to as Su cuisine, is characterized by its refined techniques and balance of sweetness and umami, making it a true culinary delight. This article explores some of the most distinctive dishes of Jiangsu Province, offering a deeper understanding of the province’s unique culinary offerings.

The Essence of Jiangsu Cuisine

Jiangsu cuisine, or Su cuisine, is one of the most elegant and sophisticated regional cuisines in China. It emphasizes fresh, high-quality ingredients, and the use of delicate flavors that highlight the natural taste of the food. Steamed, braised, and stir-fried techniques are commonly used, but the key to Jiangsu cooking is the attention to detail, often with meticulous control of heat, time, and seasoning. The cuisine of Jiangsu is also known for its beautiful presentation, where food is often arranged to reflect the natural beauty of the season or ingredients.

One of the hallmark features of Jiangsu cuisine is the use of sugar and soy sauce to create a harmonious balance of sweetness and saltiness. The province’s location along the Yangtze River also means that fresh fish, shrimp, and other seafood feature prominently in many dishes. Additionally, the region’s proximity to rice paddies ensures that rice is a staple food in Jiangsu, and its dishes are often served with rice or noodles.

Signature Dishes of Jiangsu Cuisine

1. Nanjing Salted Duck (南京盐水鸭)

Nanjing Salted Duck, one of Jiangsu’s most famous dishes, is a beloved delicacy in the province. This dish is known for its tender, juicy meat and delicate flavor. The duck is first marinated with a blend of salt, wine, and various aromatic spices, including ginger, cinnamon, and star anise. After marinating, the duck is then boiled and lightly salted before being allowed to cool, allowing the flavors to infuse the meat.

The result is a perfectly seasoned duck with a soft, succulent texture and a unique savory-sweet flavor. Nanjing Salted Duck is typically served in thin slices, often as an appetizer or part of a banquet. The dish is so iconic that it is a must-try for visitors to Nanjing, the capital of Jiangsu Province.

2. Xuzhou Braised Pork (徐州红烧肉)

Xuzhou Braised Pork is another signature dish from Jiangsu, known for its rich, complex flavors and tender texture. The dish features chunks of pork belly that are slow-braised in a mixture of soy sauce, sugar, and a variety of spices, including star anise, cinnamon, and ginger. The slow-cooking process allows the pork to absorb the sweet and savory flavors of the sauce, while also becoming melt-in-your-mouth tender.

Xuzhou Braised Pork is often served with steamed rice and a side of vegetables. The dish’s balance of sweetness and saltiness makes it incredibly satisfying, and it is a staple at family gatherings, banquets, and celebrations. The glaze that coats the pork adds a glossy, caramelized finish, making it as visually appealing as it is delicious.

3. Yangzhou Fried Rice (扬州炒饭)

Yangzhou Fried Rice is a beloved dish that has become synonymous with Jiangsu cuisine. While fried rice is popular throughout China, the version from Yangzhou, a city in Jiangsu Province, is considered one of the finest. This dish is made with a combination of fluffy rice, shrimp, ham, eggs, and a variety of vegetables, such as peas and carrots. The ingredients are stir-fried together in a hot wok, allowing the flavors to meld while maintaining the delicate texture of the rice.

What sets Yangzhou Fried Rice apart is its emphasis on quality and the delicate balance of ingredients. The dish is often served as a main course or side dish, and its vibrant colors and delicious flavors make it a crowd-pleaser at any meal. It’s also a great example of how Jiangsu cuisine elevates even the most simple dishes with attention to detail and high-quality ingredients.

4. Sweet and Sour Mandarin Fish (糖醋桂鱼)

Sweet and Sour Mandarin Fish, also known as “Tangcu Guiyu,” is a famous dish from the city of Suzhou in Jiangsu Province. The dish features a whole mandarin fish, which is deep-fried and then coated in a sweet and sour sauce made from vinegar, sugar, and soy sauce. The fish is often garnished with colorful vegetables, such as bell peppers, onions, and carrots, to add both texture and visual appeal.

The crispy skin of the fish contrasts beautifully with the tangy, glossy sauce, creating a delightful combination of flavors. The sweetness and acidity of the sauce balance the mild flavor of the fish, making it a refreshing and delicious dish. This dish is a staple in Jiangsu’s banquet-style meals and is considered a representation of the region’s refined culinary style.

5. Lion’s Head Meatballs (狮子头)

Lion’s Head Meatballs, or Shi Zi Tou, is a traditional dish from Suzhou in Jiangsu Province. This dish is named after the large, round meatballs, which are said to resemble the head of a lion. The meatballs are typically made from a mixture of minced pork, ginger, scallions, and other seasonings, and are slow-braised in a savory broth made from soy sauce, rice wine, and sugar.

The result is a dish with tender, juicy meatballs in a rich, flavorful broth. The meatballs are often served with leafy vegetables such as bok choy or napa cabbage, which soak up the delicious broth. Lion’s Head Meatballs are often enjoyed as part of a festive meal, especially during important celebrations such as Chinese New Year, where the dish is believed to bring good fortune and prosperity.

6. Suzhou-style Mooncakes (苏式月饼)

Suzhou-style Mooncakes are a popular dessert in Jiangsu, particularly during the Mid-Autumn Festival, a time when families gather to celebrate and enjoy mooncakes. Unlike the traditional Beijing-style mooncake, which has a thick, dense filling, Suzhou-style mooncakes have a delicate, flaky crust with a light, sweet filling made from lotus seed paste, red bean paste, or salted egg yolk.

These mooncakes are known for their intricate design and beautiful presentation, often featuring patterns and designs that represent auspicious symbols. The light, buttery crust and sweet filling make them a favorite treat for those with a sweet tooth. Suzhou-style mooncakes reflect the city’s long history and cultural heritage, as well as its focus on delicate, well-crafted foods.

7. Zhenjiang Vinegar Fish (镇江香醋鱼)

Zhenjiang Vinegar Fish is a signature dish from Zhenjiang, a city in Jiangsu Province famous for its vinegar production. This dish features fish, typically carp or catfish, which is stewed in a mixture of Zhenjiang vinegar, soy sauce, sugar, and other seasonings. The result is a tender fish with a rich, slightly tangy sauce that balances the acidity of the vinegar with the sweetness of the sugar.

Zhenjiang Vinegar Fish is often served with steamed rice and is a great example of Jiangsu’s use of local ingredients to create a unique and flavorful dish. The vinegar, which is made from glutinous rice, gives the dish a distinct aroma and depth of flavor that is unmistakable.

Jiangsu Cuisine and Its Influence on Chinese Food Culture

Jiangsu cuisine is known for its emphasis on freshness, delicate flavors, and beautiful presentation, making it a significant contributor to the overall landscape of Chinese food culture. The region’s cooking techniques, such as braising, steaming, and stir-frying, have been widely adopted throughout China and beyond. Moreover, Jiangsu’s use of fresh, seasonal ingredients and emphasis on balance and harmony in flavor has influenced many other regional cuisines in China.

In addition to the dishes mentioned above, Jiangsu’s culinary legacy includes numerous soups, dumplings, and snacks that reflect the region’s rich cultural heritage. Whether it’s a bowl of savory dumplings, a plate of sweet-and-sour fish, or a delicate mooncake, the cuisine of Jiangsu offers a delightful journey through China’s food traditions, showcasing both the artistry and simplicity of Chinese cooking.

Conclusion

Jiangsu cuisine, with its delicate flavors, beautiful presentation, and sophisticated cooking techniques, is a true representation of the elegance of Chinese culinary traditions. From the famous Nanjing Salted Duck to the exquisite Yangzhou Fried Rice and Sweet and Sour Mandarin Fish, the distinctive dishes of Jiangsu Province offer a rich and diverse food experience. The emphasis on freshness, quality ingredients, and a perfect balance of flavors makes Jiangsu cuisine a must-try for food lovers and an integral part of China’s gastronomic culture. Whether you’re enjoying a traditional dish at a local restaurant or preparing a recipe at home, Jiangsu’s culinary offerings provide a delicious and unforgettable taste of Chinese cuisine.