Su cuisine

Wuxi, a city that cradles charm along the banks of Lake Tai, is known for its picturesque landscapes and rich cultural tapestry. However, it is the culinary heritage of this region that resonates deeply, especially through the revered Wuxi braised spareribs, a dish that, while seemingly simple in its preparation, has a complexity that parallels […]

Jiangsu cuisine, a gem in the vast landscape of Chinese culinary traditions, is often celebrated for its refined flavors and exquisite presentation. Among the myriad of dishes that define this region’s culinary identity, braised dried shredded vegetables stand out as a simple yet deeply satisfying dish that encapsulates the essence of Jiangsu’s culinary philosophy: simplicity

In the picturesque eastern province of Jiangsu, where rivers weave through lush landscapes, the culinary artistry blooms as vibrantly as the surrounding flora. Among its treasures, one dish stands out as a true representation of Jiangsu cuisine: Crystal Braised Pork, or “Dong Po Rou.” This iconic dish, named after the famed poet and statesman Su

Nestled in the heart of Jiangsu province, Tianmu Lake is not just a picturesque landscape; it is a treasure trove of culinary delights. Among these, the Tianmu Lake casserole fish head stands out as a beacon of flavor and tradition, captivating the palates of food enthusiasts and culinary connoisseurs alike. Ingredients that Sing in Harmony

In the heart of Jiangsu Province, where the Yangtze River weaves its narrative through emerald fields and ancient towns, lies a culinary tradition that exemplifies both refinement and rugged simplicity. Jiangsu cuisine, often referred to as Su cuisine, emerges not merely as a collection of recipes but as an art form—a harmonious blend of flavors

Nestled along the picturesque shores of the Yangtze River, Jiangsu province is a culinary gem of China, renowned for its exquisite flavor and meticulous techniques. A distinctive dish that encapsulates the essence of Jiangsu cuisine is the delicately crafted fried eel paste. This dish, with its rich history and charming presentation, embodies both tradition and

When it comes to the rich tapestry of Chinese cuisine, few dishes evoke the warmth and comfort of home quite like Jiangsu’s duck blood vermicelli soup. A quintessential specialty from the eastern province known for its culinary sophistication, this dish encapsulates both the simplicity and depth of flavors that characterize Jiangsu cuisine. A Culinary Heritage

Nestled in the lush landscapes of Eastern China’s Jiangsu province, where the Yangtze River meanders gracefully through picturesque villages, lies a culinary gem known as Squirrel Mandarin Fish. This dish, with its striking presentation and harmonious blend of flavors, is a true testament to Jiangsu’s rich culinary heritage. The Squirrel Mandarin Fish, or “Song Shu

In the heart of eastern China lies Jiangsu Province, a treasure trove of culinary delights that reflects the essence of refined Chinese cuisine. Open a window to this gastronomic paradise and you find two illustrious creations that stand as pillars of its gastronomic heritage: the exquisitely tender crab meat and the sumptuous lion head meatballs.

When it comes to Chinese cuisine, the Jiangsu province stands out for its exquisite and elaborate culinary traditions. One of the notable dishes from this region is Fried Eel Paste, a creation that showcases both the rich natural ingredients of the region and the culinary expertise of its chefs. The Essence of Fresh Ingredients At