A Bite of Suzhou

Jiangsu Cuisine, also called Huaiyang cuisine, is popular in the lower reaches of the Yangtze River. It is one of the eight famous Chinese cuisines with specialities that include hairy crab and squirrel fish. Aquatics as the main ingredients, it stresses the freshness of materials. Cooking techniques consist of stewing, braising, roasting, simmering, etc.

Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year, and people here are fond of eating fresh seasonal dishes.