Jiangsu Cuisine
Jiangsu Dish – Squirrel Shaped Mandarin Fish
A delicacy emblematic of Jiangsu’s celebrated culinary artistry, Squirrel Shaped Mandarin Fish features a whole river fish meticulously deboned and reshaped into an anthropomorphized squirrel form before being gently steamed in a fragrant sauce redolent of aged fermented seasonings. As the flesh tenderizes, it absorbs the nuanced essence of the aromatic braise, achieving velvet-like succulence complemented by a delightfully crisp skin. Each precious bite offers delicate tastes and textures, reflecting Jiangsu dish for transforming pristine ingredients into edible masterworks.
Jiangsu Dish – Nanjing Salted Duck
A delicacy deeply rooted in Jiangsu’s storied culinary heritage, Nanjing Salted Duck showcases succulent duck meat that undergoes an intricate dry-curing process with salt, spices, and fermented seasonings to concentrate its rich, savory essence. The resulting exquisite morsels offer meltingly tender flesh encased in bronzed, crisp-lacquered skin suffused with an intoxicating interplay of salted, umami decadence and delicate spiced aromatics. A cherished exemplar of Jiangsu’s artisanal mastery over unlocking profound flavor through skillful curing methods refined across centuries.
Jiangsu Dish – Crab Meat Lion’s Head
Crab Meat Lion’s Head features ethereal pork meatballs intricately cradling a sumptuous filling of succulent fresh crab meat and aromatics. As the spheres simmer in a fragrant broth, their flavors harmonize into a decadent consonance where the pork’s richness melds with the crab’s sweet brininess. Each precious bite unveils a nuanced interplay of textures, flavors, and meroir celebrating Jiangsu dish’s mastery over delicately balancing indigenous ingredients into sublime edible compositions.
Jiangsu Dish – Boiled and Dried Bean Curd
This unassuming Boiled and Dried Bean Curd dish features fresh tofu slowly simmered, drained, and dried over an intricate multi-day process until it achieves an inimitable density imbued with concentrated savory richness. Each precious morsel offers a delightfully chewy yet surprisingly delicate texture and an intriguingly nuanced flavor profile that honors the inherent essence of soybean curd refined through culinary craft.
Jiangsu Dish – Ruandou Eel
A delicacy emblematic of Jiangsu’s celebrated riverside cuisine, Ruandou Eel pays reverence to Jiangsu’s bountiful freshwater treasures through an exacting preservation method. This renowned specialty showcases succulent eel that undergoes an intricate aging process – first cured in a fragrant brine, then air-dried to a velvety tenderness while concentrating its rich, distinctive essence. The resulting morsels offer an extraordinarily soft, nearly molten texture suffused with nuanced umami flavors amplified through meticulous curing technique.
Jiangsu Dish – Yangzhou Fried Rice
A celebrated exemplar of Jiangsu dish refined over dynasties, Yangzhou Fried Rice features long-grain rice tossed in a wok with an enticing medley of proteins, vegetables, and aromatics over brilliant heat to achieve an exquisite interplay of individual ingredients’ essences. Each fragrant bite offers an harmonious consonance of savory richness balanced by vibrant freshness, the rice grains remaining distinct yet lushly coated in a velvety sauce.
Jiangsu Dish – Duck Blood and Vermicelli Soup
A beloved delicacy from Jiangsu province, Duck Blood and Vermicelli Soup is a warming, savory bowl that combines distinctive flavors and textures. Silky vermicelli noodles are simmered in a rich broth made from duck blood, creating a uniquely luxurious mouthfeel. Accented by fresh ginger, green onions, and a hint of vinegar, this fortifying soup exemplifies the harmonious balance found in Jiangsu cuisine. Each spoonful transports you to the historic canal towns where the original duck blood soup vendors once roamed.
Jiangsu Dish – Beggar’s Chicken
Shrouded in legend, Beggar’s Chicken is a showstopping delicacy from Jiangsu province, China. This dish involves cautiously wrapping a seasoned whole chicken in lotus leaves and burying it in scorching ashes to slow-bake for hours. When unveiled, the tender poultry emerges infused with an intoxicating fragrance from the smoldering leaves and spices. Each bite delivers succulence and nuanced flavors born from this rustic ancient cooking method.
Jiangsu Dish – Wensi Tofu
A beloved staple from Suzhou, Wensi Tofu showcases the subtlety of Jiangsu cuisine. Delicate dried tofu sheets are gently rehydrated and dressed in a deceptively simple sauce of superior stock, soy sauce, and sesame oil. The resulting dish celebrates the pure flavors and silky textures of the highest quality ingredients. Each ethereal bite delivers nuanced umami notes complemented by faint sweetness and gentle spicing. Wensi Tofu exemplifies the refinement of Jiangsu’s culinary traditions, treating humble tofu as an exquisite delicacy.