Jiangsu cuisine
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 characterised 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 colour and shape of each dish and using soup to improve flavour. 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.
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Chinese cuisine
Concept
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Jiangsu Province
LOC
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Shanghai
LOC
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Shanghai cuisine
UNK
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Jiangsu cuisine
Concept
Q1045166
Jiangsu cuisine
Concept
Q1045166
Jiangsu cuisine
Concept
Q1045166
Jiangsu cuisine
Concept
Q1045166
Jiangsu cuisine
Concept
subclass of