Jiangsu Food - Revision history

Admin: Reorganize as a sourced province-wide food directory; retain existing SEO title, keywords and image; add infobox, all 13 city selections, noodles, snacks, tea, alcohol, regional products and culinary traditions.

2026-09-26T11:07:28Z

Reorganize as a sourced province-wide food directory; retain existing SEO title, keywords and image; add infobox, all 13 city selections, noodles, snacks, tea, alcohol, regional products and culinary traditions.

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Admin: [CFWK] Fix syntax / page anomalies

2026-09-25T02:41:47Z

[CFWK] Fix syntax / page anomalies

← Older revision		Revision as of 10:41, 25 September 2026
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	== ~~'''~~History~~'''~~ ==		== History ==
	Jiangsu cuisine (short for Su cuisine) began in the Northern and Southern Dynasties period. During the Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two main pillars of "Southern food." During the Ming and Qing dynasties, Su cuisine developed more rapidly along the Grand Canal north-south and the Yangtze River east-west. The geographical advantage of the coastal region expanded the influence of Su cuisine at home and abroad.		Jiangsu cuisine (short for Su cuisine) began in the Northern and Southern Dynasties period. During the Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two main pillars of "Southern food." During the Ming and Qing dynasties, Su cuisine developed more rapidly along the Grand Canal north-south and the Yangtze River east-west. The geographical advantage of the coastal region expanded the influence of Su cuisine at home and abroad.
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	== ~~'''~~Characteristics~~'''~~ ==		== Characteristics ==
	Characteristics of Jiangsu cuisine include: extensive use of ingredients, with a focus on fresh seafood from rivers, lakes, and the sea; meticulous knife skills; diverse cooking methods, excelling in stewing, braising, simmering (煨), and steaming (焐); pursuing the original flavor, resulting in fresh and mild tastes (fresh and light, salty with a hint of sweetness, favoring the five pungent flavors, emphasizing the original taste); dishes are elegant in style and beautiful in both appearance and quality, with strong adaptability.		Characteristics of Jiangsu cuisine include: extensive use of ingredients, with a focus on fresh seafood from rivers, lakes, and the sea; meticulous knife skills; diverse cooking methods, excelling in stewing, braising, simmering (煨), and steaming (焐); pursuing the original flavor, resulting in fresh and mild tastes (fresh and light, salty with a hint of sweetness, favoring the five pungent flavors, emphasizing the original taste); dishes are elegant in style and beautiful in both appearance and quality, with strong adaptability.

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	== ~~'''~~Classic Dishes~~'''~~ ==		== Classic Dishes ==
	* '''羊方藏鱼''' (Yángfāng cáng yú) - Lamb with Fish Inside		* '''羊方藏鱼''' (Yángfāng cáng yú) - Lamb with Fish Inside
	* '''霸王别姬''' (Bàwáng bié jī) - Farewell My Concubine (dish name, traditionally made with turtle and chicken)		* '''霸王别姬''' (Bàwáng bié jī) - Farewell My Concubine (dish name, traditionally made with turtle and chicken)
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	== ~~'''~~Main Branches~~'''~~ ==		== Main Branches ==
	Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and light, salty with a hint of sweetness, and it emphasizes the original flavor. Cooking techniques excel in stewing, braising, simmering, and steaming. Ingredient selection is broad, and ingredients are used to their fullest potential. The Jiangsu cuisine system was originally separated from the Jiangzhe cuisine system. The original Jiangzhe cuisine system could be divided into Nanjing style, Huaiyang style, Southern Jiangsu style, Zhejiang style, and Huizhou style. Later, Zhejiang cuisine and Huizhou cuisine became two of the [[Chinese Food Map\|Eight Great Cuisines]] due to their distinct characteristics. The Xuhai style from the original [[Shandong Food\|Shandong cuisine]] system, along with the Nanjing, Huaiyang, and Southern Jiangsu styles from the original Jiangzhe cuisine system, now form Su cuisine.		Su cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Its taste is fresh and light, salty with a hint of sweetness, and it emphasizes the original flavor. Cooking techniques excel in stewing, braising, simmering, and steaming. Ingredient selection is broad, and ingredients are used to their fullest potential. The Jiangsu cuisine system was originally separated from the Jiangzhe cuisine system. The original Jiangzhe cuisine system could be divided into Nanjing style, Huaiyang style, Southern Jiangsu style, Zhejiang style, and Huizhou style. Later, Zhejiang cuisine and Huizhou cuisine became two of the [[Chinese Food Map\|Eight Great Cuisines]] due to their distinct characteristics. The Xuhai style from the original [[Shandong Food\|Shandong cuisine]] system, along with the Nanjing, Huaiyang, and Southern Jiangsu styles from the original Jiangzhe cuisine system, now form Su cuisine.

	=== ~~'''~~Jinling Cuisine (Jīnlíng cài)~~'''~~ ===		=== Jinling Cuisine (Jīnlíng cài) ===
	Jinling cuisine is one of the four representative styles of Su cuisine, centered in Nanjing and extending to areas like Jiujiang in Jiangxi. Jinling cuisine originated in the pre-Qin period, was already famous by the Sui and Tang dynasties, and formed a distinct style in the Ming and Qing dynasties. Ingredients in Jinling cuisine primarily consist of aquatic products, emphasizing freshness. It features meticulous knife skills and is skilled in cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, fragrant, crispy, and tender. Dishes are delicate and exquisite, with an elegant style. Jinling cuisine emphasizes knife skills, excels in controlling heat, features versatile techniques, and has a taste that is suitable for both northern and southern palates. Representative dishes include Jinling roast duck, salt-cured duck (yan shui ya), duck soup, duck intestines, duck liver, and duck blood.		Jinling cuisine is one of the four representative styles of Su cuisine, centered in Nanjing and extending to areas like Jiujiang in Jiangxi. Jinling cuisine originated in the pre-Qin period, was already famous by the Sui and Tang dynasties, and formed a distinct style in the Ming and Qing dynasties. Ingredients in Jinling cuisine primarily consist of aquatic products, emphasizing freshness. It features meticulous knife skills and is skilled in cooking methods such as stewing, braising, roasting, and simmering. The taste is mild, fresh, fragrant, crispy, and tender. Dishes are delicate and exquisite, with an elegant style. Jinling cuisine emphasizes knife skills, excels in controlling heat, features versatile techniques, and has a taste that is suitable for both northern and southern palates. Representative dishes include Jinling roast duck, salt-cured duck (yan shui ya), duck soup, duck intestines, duck liver, and duck blood.

	Jinling snacks are one of the Four Great Snacks of China, ranking first among them. With a long history, unique flavors, and diverse varieties, they have been passed down since the Six Dynasties period, spanning over a thousand years and comprising over a hundred varieties. Famous snacks include both savory and sweet items, with various shapes. The Qinhuai River-Fuzimiao (Confucius Temple) area is a representative hub, where Fuzimiao Qinhuai snacks are characterized by delicate craftsmanship, beautiful presentation, carefully selected ingredients, and unique flavors. Besides Fuzimiao, areas like Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyang Gate, Huimin Bridge, and Yanzi矶 have also gradually formed concentrations of snack stalls.		Jinling snacks are one of the Four Great Snacks of China, ranking first among them. With a long history, unique flavors, and diverse varieties, they have been passed down since the Six Dynasties period, spanning over a thousand years and comprising over a hundred varieties. Famous snacks include both savory and sweet items, with various shapes. The Qinhuai River-Fuzimiao (Confucius Temple) area is a representative hub, where Fuzimiao Qinhuai snacks are characterized by delicate craftsmanship, beautiful presentation, carefully selected ingredients, and unique flavors. Besides Fuzimiao, areas like Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Zhongyang Gate, Huimin Bridge, and Yanzi矶 have also gradually formed concentrations of snack stalls.

	=== ~~'''~~Huaiyang Cuisine (Huáiyáng cài)~~'''~~ ===		=== Huaiyang Cuisine (Huáiyáng cài) ===
	Huaiyang cuisine is represented by Yangzhou and Huaian. It is mainly popular along the Grand Canal, extending south to Zhenjiang, north to Hongze Lake and the Huai River area, and east to the coastal region. It is referred to as "State Cuisine" (国菜) alongside the Kongfu cuisine of Shandong.		Huaiyang cuisine is represented by Yangzhou and Huaian. It is mainly popular along the Grand Canal, extending south to Zhenjiang, north to Hongze Lake and the Huai River area, and east to the coastal region. It is referred to as "State Cuisine" (国菜) alongside the Kongfu cuisine of Shandong.

	Within the entire Su cuisine system, Huaiyang cuisine possesses both the fresh, crisp, and tender characteristics of Southern dishes and integrates the salty, colored, and rich characteristics of Northern dishes, forming its own style that is moderately sweet and salty, with a hint of sweetness in the salty taste. Huaiyang cuisine features the most meticulous knife skills; a piece of dried tofu 2 cm thick can be sliced into 30 thin pieces, and shredded finer than hair. Cold dish preparation and plating techniques are extremely demanding. Even seemingly simple techniques like "fan-shaped three-piece" (扇面三拼), involving detailed slicing and arrangement, require immense skill. The meticulous knife work, skillful plating, combined with appropriate color coordination, make Huaiyang cuisine resemble intricately carved artwork.		Within the entire Su cuisine system, Huaiyang cuisine possesses both the fresh, crisp, and tender characteristics of Southern dishes and integrates the salty, colored, and rich characteristics of Northern dishes, forming its own style that is moderately sweet and salty, with a hint of sweetness in the salty taste. Huaiyang cuisine features the most meticulous knife skills; a piece of dried tofu 2 cm thick can be sliced into 30 thin pieces, and shredded finer than hair. Cold dish preparation and plating techniques are extremely demanding. Even seemingly simple techniques like "fan-shaped three-piece" (扇面三拼), involving detailed slicing and arrangement, require immense skill. The meticulous knife work, skillful plating, combined with appropriate color coordination, make Huaiyang cuisine resemble intricately carved artwork.

	=== ~~'''~~Suxi Cuisine (Sūxī cài)~~'''~~ ===		=== Suxi Cuisine (Sūxī cài) ===
	Suxi cuisine covers the Suzhou and Wuxi areas, extending west to Changzhou and east to Shanghai. It is similar to Zhejiang cuisine and the Southern Anhui and Yangtze River styles of [[Anhui Food\|Anhui cuisine]]. Some experts believe Southern Jiangsu cuisine should belong to Zhejiang cuisine. The biggest difference between Southern Jiangsu cuisine and Zhejiang cuisine is that Southern Jiangsu cuisine is sweeter, especially in Wuxi. [[Shanghai Food\|Shanghai cuisine]], within Southern Jiangsu cuisine, has been greatly influenced by Zhejiang, showing a trend towards becoming a new cuisine called Hù cài in the 21st century.		Suxi cuisine covers the Suzhou and Wuxi areas, extending west to Changzhou and east to Shanghai. It is similar to Zhejiang cuisine and the Southern Anhui and Yangtze River styles of [[Anhui Food\|Anhui cuisine]]. Some experts believe Southern Jiangsu cuisine should belong to Zhejiang cuisine. The biggest difference between Southern Jiangsu cuisine and Zhejiang cuisine is that Southern Jiangsu cuisine is sweeter, especially in Wuxi. [[Shanghai Food\|Shanghai cuisine]], within Southern Jiangsu cuisine, has been greatly influenced by Zhejiang, showing a trend towards becoming a new cuisine called Hù cài in the 21st century.

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	Wuxi dishes and snacks also emphasize the integration of context in their preparation, with harmonious color schemes and vibrant shapes. Traditional Wuxi dishes like "Mirror Box Tofu," "Taihu Boat Snacks," and "The World's Best Vegetable Dish," innovative dishes like "Phoenix Valley Brocade Chicken" and "Fish and Rice Abundant," and famous Wuxi banquets like the "Xishi Banquet" and "Qianlong Banquet" all incorporate the charm of the Taihu water town, fully reflecting the cultural depth of Wuxi cuisine. They emphasize integration with life, the natural environment, and reality, fully demonstrating the characteristics of Wuxi's food culture: the pursuit of beauty and a high standard.		Wuxi dishes and snacks also emphasize the integration of context in their preparation, with harmonious color schemes and vibrant shapes. Traditional Wuxi dishes like "Mirror Box Tofu," "Taihu Boat Snacks," and "The World's Best Vegetable Dish," innovative dishes like "Phoenix Valley Brocade Chicken" and "Fish and Rice Abundant," and famous Wuxi banquets like the "Xishi Banquet" and "Qianlong Banquet" all incorporate the charm of the Taihu water town, fully reflecting the cultural depth of Wuxi cuisine. They emphasize integration with life, the natural environment, and reality, fully demonstrating the characteristics of Wuxi's food culture: the pursuit of beauty and a high standard.

	=== ~~'''~~Xuhai Cuisine (Xúhǎi cài)~~'''~~ ===		=== Xuhai Cuisine (Xúhǎi cài) ===
	Xuhai cuisine is represented by Xuzhou cuisine. It is popular in the Xuhai and Henan regions, and is relatively close to the Kongfu cuisine of Shandong. It was once considered part of Lu (Shandong) cuisine.		Xuhai cuisine is represented by Xuzhou cuisine. It is popular in the Xuhai and Henan regions, and is relatively close to the Kongfu cuisine of Shandong. It was once considered part of Lu (Shandong) cuisine.

Admin: [CFWK] Fix syntax / page anomalies

2026-09-25T02:17:13Z

[CFWK] Fix syntax / page anomalies

← Older revision		Revision as of 10:17, 25 September 2026
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	{{#seo:		{{#seo:
	\|title=Jiangsu Food Su Cuisine Jiangsu Cuisine 江苏菜- Chinese Food Wiki		\|title=Jiangsu Food Su Cuisine Jiangsu Cuisine 江苏菜 - Chinese Food Wiki
	\|keywords=Jiangsu cuisine,Jiāngsū cài,Jiangsu Food,Su cuisine		\|keywords=Jiangsu cuisine,Jiāngsū cài,Jiangsu Food,Su cuisine
	\|description=Jiangsu cuisine (Jiāngsū cài) Jiangsu Food, also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.		\|description=Jiangsu cuisine (Jiāngsū cài) Jiangsu Food, also known as Su cuisine, is one of the Eight Great Cuisines of China. Due to its similarity with Zhejiang cuisine, it is sometimes grouped with it as Jiangzhe cuisine. It primarily consists of regional styles such as Jinling cuisine, Huaiyang cuisine, Suxi cuisine, and Xuhai cuisine. Jiangsu cuisine originated over two thousand years ago, with Jinling cuisine tracing its roots to the pre-Qin period when the people of Wu were skilled in preparing grilled fish, steamed fish, and fish fillets. Over a thousand years ago, duck was already a famous dish in Nanjing. During the Southern Song dynasty, Su cuisine and Zhejiang cuisine were considered the two main pillars of "Southern food" (南食). Su cuisine is the second largest imperial cuisine, and state banquets today still primarily feature Su cuisine.

Admin: [CFWK] Link new dishes

2026-09-25T00:48:21Z

[CFWK] Link new dishes

← Older revision		Revision as of 08:48, 25 September 2026
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	== See also ==		== See also ==
			* [[Crispy Fragrant Duck]]
			* [[Duck Blood and Vermicelli Soup]]
	* [[Stir-fried Nian Gao]]		* [[Stir-fried Nian Gao]]
	* [[Mung Bean Cake]]		* [[Mung Bean Cake]]

Admin: [CFWK] Link new dishes

2026-09-24T15:49:26Z

[CFWK] Link new dishes

← Older revision		Revision as of 23:49, 24 September 2026
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	== See also ==		== See also ==
			* [[Stir-fried Nian Gao]]
	* [[Mung Bean Cake]]		* [[Mung Bean Cake]]
	* [[Ba Bao Fan]]		* [[Ba Bao Fan]]

Admin: [CFWK] Link new dishes

2026-09-24T13:33:34Z

[CFWK] Link new dishes

← Older revision		Revision as of 21:33, 24 September 2026
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	== See also ==		== See also ==
			* [[Mung Bean Cake]]
			* [[Ba Bao Fan]]
	* [[Yangfang Cang Yu]]		* [[Yangfang Cang Yu]]
	* [[Kaofu]]		* [[Kaofu]]

Admin: [CFWK] Link new dishes

2026-09-24T12:55:31Z

[CFWK] Link new dishes

← Older revision		Revision as of 20:55, 24 September 2026
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	== See also ==		== See also ==
			* [[Yangfang Cang Yu]]
	* [[Kaofu]]		* [[Kaofu]]
	* [[Drunk Chicken]], [[Drunk Crab]]		* [[Drunk Chicken]], [[Drunk Crab]]

Admin: [CFWK] Link new dishes

2026-09-24T05:02:35Z

[CFWK] Link new dishes

← Older revision		Revision as of 13:02, 24 September 2026
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	* [[Wuxi Spare Ribs]]		* [[Wuxi Spare Ribs]]
	* [[Nanjing Salted Duck]]		* [[Nanjing Salted Duck]]
			* [[Bawang Bie Ji]]

	* [[Anhui Food]]		* [[Anhui Food]]

Admin: [CFWK] Round16 P6b: link Drunk Crab

2026-09-22T13:59:51Z

[CFWK] Round16 P6b: link Drunk Crab

← Older revision		Revision as of 21:59, 22 September 2026
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	== See also ==		== See also ==
	* [[Kaofu]]		* [[Kaofu]]
	* [[Drunk Chicken]]		* [[Drunk Chicken]], [[Drunk Crab]]
	* [[Wuxi Spare Ribs]]		* [[Wuxi Spare Ribs]]
	* [[Nanjing Salted Duck]]		* [[Nanjing Salted Duck]]

Admin: [CFWK] Round12 P5 blue-link / See also for new dishes

2026-09-22T11:25:44Z

[CFWK] Round12 P5 blue-link / See also for new dishes

← Older revision		Revision as of 19:25, 22 September 2026
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	== See also ==		== See also ==
			* [[Kaofu]]
			* [[Drunk Chicken]]
			* [[Wuxi Spare Ribs]]
	* [[Nanjing Salted Duck]]		* [[Nanjing Salted Duck]]