Regional Variations
Jiangsu cuisine is sometimes simply called Su cuisine, and one of its major styles is Huaiyang cuisine. Although Huaiyang cuisine is one of several sub-regional styles within Jiangsu cuisine, it is widely seen in Chinese culinary circles as the most popular and prestigious style of the Jiangsu cuisine - to a point where it is considered to be amongst one of the four most influential regional schools (四大菜系) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
Jiangsu cuisine actually consists of several other styles, including:
| Cuisine | Description |
|---|---|
| Nanjing | Its dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck. |
| Suzhou | Emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine. |
| Wuxi | Its proximity to Lake Tai means it is notable for wide variety of freshwater produce, such as the "Three Whites" - white bait (simplified Chinese: 银鱼; traditional Chinese: 銀魚; pinyin: yín yú), white fish (simplified Chinese: 白鱼; traditional Chinese: 白魚; pinyin: bái yú) and white shrimp (simplified Chinese: 白虾; traditional Chinese: 白蝦; pinyin: bái xiā). |
Read more about this topic: Jiangsu Cuisine
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