JIANGNAN CUISINE OVERVIEW (THE LAND OF FISH AND RICE)
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Origin
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Description
Jiangnan — "south of the river," referring to the lower Yangtze delta — is Dunlop's fourth culinary region and the one least known to Western audiences despite producing some of China's most celebrated preparations. The region encompasses Shanghai, Suzhou, Hangzhou, Wuxi, and the surrounding areas: a landscape of lakes, rivers, and rice paddies that produces China's most celebrated freshwater fish, hairy crabs, bamboo shoots, tea, and silk. The cooking of Jiangnan is characterised by sweetness, refinement, and seasonal precision — it is the most sophisticated everyday cooking tradition in China.
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The Thread
—- French haute cuisine shares the Jiangnan aesthetic of refinement, seasonal precision, and the elevation of regional ingredients (Bresse chicken, Périgord truffle, Brittany seafood) to the status of
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Flavour Context
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