Jiangsu Cuisine or Su Cuisine — Light, Sweet, Fresh Culinary Art in Diverse Culture

Jiangsu Cuisine or Su Cuisine includes the culinary arts that originated in the diverse culture of today's Jiangsu Province, characterized by its light, fresh, and sweet flavors.

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It is the second-largest culinary tradition for the royal families of the Qing Dynasty (1636 — 1912) and remains the prominent culinary art in today's state banquets in China.

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Based on diverse regional cultures, Jiangsu Cuisine or Su Cuisine consists of four primary culinary schools: Huaiyang Cuisine, Jinling Cuisine, Xuhai Cuisine, and Sunan Cuisine.

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Dishes in Jiangsu Cuisine emphasize sophisticated modeling and exquisite cutting techniques.

Heat control and plate presentation are essential skills in preparing Su Cuisine.

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Seafood and local vegetables are the primary cooking materials, and stewing, braising, baking, roasting, and simmering are basic cooking methods in Su Cuisine.

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Preserving the fresh taste of the original ingredients is another key aspect of Jiangsu Cuisine, which adheres to relatively strict standards regarding the place and season of cooking ingredients.

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Hence, some famous dishes might be exclusively served during specific periods.