Jiangsu Cuisine

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 the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province, China. In general, Jiangsu cuisine's texture is characterised as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. Other characteristics includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve flavour.

Read more about Jiangsu Cuisine:  Regional Variations, Wuxi

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