China's Eight Major Cuisines - Su

 

Cooking Methods  Updated: Tue, Oct 23, 2012 03:25 AM   By HugChina

 

Su Cuisine,Jiangsu Cuisine

 

Su cuisine is also called Huaiyang Cuisine, it is a general term referring to the cuisines that have the characteristic flavors of dishes in Yangzhou, Suzhou, Nanjing, and Zhenjiang.

Su cuisine (苏菜) is also called Huaiyang Cuisine (淮扬菜), it is a general term referring to the cuisines that have the characteristic flavors of dishes in Yangzhou, Suzhou, Nanjing, and Zhenjiang. Coming into existence in Ming and Qing dynasties, it ranks among the Four Grand Cuisines in China, with the other three being Lu Cuisine 鲁菜, Sichuan Cuisine 川菜, and Yue Cuisine 粤菜. Huaiyang Cuisine always plays a leading role in the banquets for landmark events: the first Grand Banquet for the Ceremony of the Founding of the People's Republic of China in 1949, the grand banquet for the celebration of the 50th anniversary of the Founding of the People's Republic of China, President Jiang Zeming's entertainment of U.S. President George.W. Bush in 2002.

Jiangsu Cuisine is rigorous in selecting materials. Its cooking techniques vary with the differences of materials. Meticulously and elaborately prepared, the dishes are elegant. Huaiyang Cuisine seeks to retain the original flavor, the freshness, and temperance of food. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach. The Jiangsu cuisine has several branches, including Shanghai cuisine, Nanjing cuisine is known for its duck recipes, Suxi cuisine with flowery hue, etc.

The most highly recommended Su courses are:

Three sets of ducks - an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!

Boiled dry thread of Tofu - thanks to the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup. When chicken pieces added to the soup, the dish is called 'chicken dry thread'; likewise, when shrimp added, it makes 'shrimp dry thread'.

Lion's head braised with crab-powder - there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.
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