Wuxi
In Wuxi, the common cooking method is characterised by the addition of sugar and soy sauce to many savoury dish often in the form of hongshao (simplified Chinese: 红烧; traditional Chinese: 紅燒; pinyin: hóngshāo; literally "red braised"). This often results in a fragrant, caramelised flavour. In addition, Wuxi cuisine often has sweeter versions of dishes found in its neighbouring regions.
Notable Wuxi dishes include:
| English | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|
| Braised spare ribs | 紅燒排骨 | 红烧排骨 | hóngshāo páigǔ | Known for its melt-in-mouth texture and sweet taste. |
| Fried gluten balls | Can be stuffed with meat like a meat ball or stir fried with vegetables on its own. | |||
| Ji-yu soup | Ji-yu is a type of freshwater fish. The soup is milky white. | |||
| Ji-yu with fried shallots | Cooked with soy and sugar to caramelised state. | |||
| Wuxi-style xiaolongbao | 無錫小籠包 | 无锡小笼包 | Wúxī xiǎolóngbāo | A much sweeter version as compared to the Shanghai xiaolongbao. |
| Whitebait omelette | 銀魚炒蛋 | 银鱼炒蛋 | yínyú chǎodàn | Whitebait with omelette or scrambled eggs. |
Read more about this topic: Jiangsu Cuisine