Jiangsu cuisine is considered one of the eight culinary traditions of China. Its characterized by the softness of its dishes, as well as their refinement and presentation. Indeed, most of the most famous Jiangsu dishes were beyond me, either because they required main ingredients to which I don't have access, they required overly complicated preparation or they simply did not appeal to me. I had, moreover, cooked some Jiangsu dishes when I explored Huaiyang cuisine, one of its subcategories.
I ended up making a single Jiangsu dish, but it was a very tasty one:
Chinese cuisines I've explored so far: Cantonese, Chengdu, Chinese Muslim, Dai, Fujian, Ghizhou, Haipai, Hakka, Hangzhou, Hongkonese, Huaiyang,
Hunan,
Imperial China, Indo-Chinese, Jiangsu, Jiangxi
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