Su Cai (苏菜) — Jiangsu Cuisine: Sweet Precision and Refined Technique

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Su cai (苏菜, Jiangsu cuisine) is one of the Eight Great Cuisines — the cuisine of the most economically and culturally prosperous region of China for much of its history. Jiangsu cuisine encompasses several sub-traditions: Huaiyang (扬州 Yangzhou) cooking — perhaps the most technically refined of all Chinese regional cuisines, associated with the wealthy salt merchants of Yangzhou; Nanjing (capital) cooking; and the more rustic preparations of rural Jiangsu. The defining characteristics: meticulous knife work, a preference for sweetness in seasoning (particularly rock sugar), very precise control of texture (meat that falls from the bone without being mushy, tofu that holds its shape with silk-like texture), and an insistence on the freshest seasonal produce from the Yangtze River delta.

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