A FOOD TRADITION
Jiangsu cuisine
Jiangsu cuisine is associated with delicate knife work, seasonal produce, freshwater ingredients, gentle braising, and balanced sweet-savory flavors.
Dishes linked to this cuisine
1–12 of 40
Beggar's chicken
Beggar's chicken is a whole chicken seasoned and wrapped, traditionally in lotus leaf and an outer clay or flour covering, then slow-baked until tender.
Braised eel with garlic
Eel is slowly braised with garlic, ginger, soy sauce, sugar, and aromatics until tender in a savory glaze.
Braised pork belly in brown sauce
Pork belly is slowly braised with soy sauce, sugar, aromatics, and water until tender and coated in a glossy brown sauce.
Crab roe soup dumplings
Steamed Jiangsu soup dumplings filled with pork, crab roe, and savory broth inside a wheat-flour wrapper.
Crab roe tofu
A Jiangsu-style dish of crab roe and tofu gently simmered into a savory, aromatic preparation.
Crab shell yellow pastry
A golden, flaky Chinese pastry typically filled with savory pork and green onion and finished with sesame seeds.
Hairy crab with tofu
A traditional Jiangsu preparation combining hairy crab roe and meat with tofu in a savory simmered dish.
Huaiyang braised fish
Huaiyang braised fish is freshwater fish gently braised in a savory-sweet sauce with aromatics in the refined Jiangsu style.
Huaiyang lion's head soup
A Huaiyang soup featuring tender pork meatballs simmered with napa cabbage in a light savory broth.
Jingjiang steamed bun
A Jiangsu steamed soup bun with a soft wheat wrapper, pork filling, and savory broth released inside when bitten.
Lion's head meatballs
Large, tender pork meatballs are gently braised with aromatics and commonly served over cabbage in a savory Jiangsu-style preparation.
Nanjing beef potstickers
A Jiangsu street food of pan-fried wheat-flour dumplings filled with seasoned beef and cabbage.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.