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| Jiangsu cuisine | |||||||
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 Regions of China's "Eight Cuisines" | |||||||
| Traditional Chinese | 江蘇菜 | ||||||
| Simplified Chinese | 江苏菜 | ||||||
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| Su cuisine | |||||||
| Traditional Chinese | 蘇菜 | ||||||
| Simplified Chinese | 苏菜 | ||||||
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 | This article relies largely or entirely on a single source. (February 2023) |
Jiangsu cuisine (simplified Chinese: 江苏菜; traditional Chinese: 江蘇菜; pinyin: Jiāngsū cài), also known as Su cuisine (simplified Chinese: 苏菜; traditional Chinese: 蘇菜; pinyin: Sū cài), is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. In addition, Jiangsu cuisine also focuses on heating temperature.[1] For example, the meat tastes quite soft but would not separate from the bone when picked up. As the style of Jiangsu cuisine is typically practised near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching color and shape of each dish and using soup to improve flavor. The municipality of Shanghai was formerly a part of Jiangsu thus the great deal of similarity between the two, and Shanghai cuisine is sometimes classified as a part of Jiangsu cuisine.
- ^ Perrolle, Pierre M., ed. (2017-09-08), "Fundamentals of the Chinese Communist Party", Routledge, pp. 1–2, doi:10.4324/9781315177922-1, ISBN 9781315177922
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