Jiangsu Cuisine: Su Food & Huaiyang Cooking

Jiangsu Cuisine and the Huaiyang Tradition

Su cuisine is the wider Jiangsu tradition. Huaiyang cooking, associated with the Huai and Yangtze river basins, is an important part of it. Seasonal ingredients and careful preparation are recurring themes. The culinary college highlights aquatic ingredients and balanced flavors; its description does not reduce the cuisine to either sweetness or a single banquet dish.

Sources: Academy of Contemporary China and World Studies · China.org.cn · Qingdao Vocational and Technical College of Hotel Management · Visit Beijing · China Daily chef interview

Knife Skills, Tofu and Delicate Soup

A chef interview published by Visit Beijing explains why knife work is so prominent in Huaiyang cuisine. Wensi tofu and finely cut chrysanthemum-shaped tofu demonstrate how cutting changes presentation and texture. Dried bean curd, vegetables and broth-based dishes provide other examples of precise preparation, with the ingredient and the stock both contributing to the finished dish.

Sources: Visit Beijing · China Daily chef interview

Braising and Seasonal Jiangsu Food

Stewing, braising, roasting and simmering feature in the college’s overview. The chef interview also describes red-braised pork, seasonal substitutions for vegetables, and fish dishes with rice cakes. These examples show that delicate preparation can coexist with rich sauces. Seasonal choices help shape the resulting meal.

Sources: Qingdao Vocational and Technical College of Hotel Management · Visit Beijing · China Daily chef interview

Flavor and Texture at a Glance

• Seasonal ingredient selection and careful preparation are central.
• Huaiyang cooking is particularly associated with precise knife skills.
• Light, fresh flavors coexist with gently sweet or richer braises.

Common Ingredients

• Fish and other aquatic ingredients
• Tofu and dried bean curd
• Pork
• Seasonal vegetables
• Chicken and pork stocks

Common Cooking Methods

• Fine slicing and knife work
• Stewing
• Braising
• Simmering

Sources and Further Reading

• Jiangsu CuisineQingdao Vocational and Technical College of Hotel Management · Checked 2026-10-08
• Cutting-edge knife skillsVisit Beijing · China Daily chef interview · Checked 2026-10-08
• Eight major cuisines of ChinaAcademy of Contemporary China and World Studies · China.org.cn · Checked 2026-10-08