Jiangsu cuisine, also known as Su cuisine , is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. In addition, Jiangsu cuisine also focuses on heating temperature. For example, the meat tastes quite soft but would not separate from the bone when picked up. As the style of Jiangsu cuisine is typically practised near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching color and shape of each dish and using soup to improve flavor. The municipality of Shanghai was formerly a part of Jiangsu thus the great deal of similarity between the two, and Shanghai cuisine is sometimes classified as a part of Jiangsu cuisine.

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 Jiangsu cuisine – to a point where it is considered to be 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 sub-regional styles, including:

Wuxi-style cuisine

In Wuxi, the common cooking method is characterized by the addition of sugar and soy sauce to many savory dishes, often in the form of hongshao. This often results in a fragrant, caramelized flavor. In addition, Wuxi cuisine often has sweeter versions of dishes found in its neighboring regions. Notable Wuxi dishes include:

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