Provenance Technique Library

Suzhou, Jiangsu Province Techniques

2 techniques from Suzhou, Jiangsu Province cuisine

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Suzhou, Jiangsu Province

Suzhou Braised Tofu (Su Shi Hong Shao Dou Fu / 苏式红烧豆腐)

Suzhou, Jiangsu Province

The Jiangnan approach to tofu is fundamentally different from Sichuan — where Sichuan uses tofu as a spice vehicle, Jiangnan treats tofu as the star. Suzhou braised tofu uses firm tofu pan-fried golden before braising in light soy, Shaoxing wine, rock sugar, and ginger. The braise is gentler, the sauce lighter, the flavour more delicate. A perfect illustration of the Jiangnan restraint philosophy.

Chinese — Jiangsu/Suzhou — Tofu Preparations →

Suzhou Sweet and Sour Mandarin Fish (Song Shu Gui Yu)

Suzhou, Jiangsu Province

Squirrel-shaped mandarin fish — a Suzhou signature. The fish is scored in a cross-hatch pattern down to the bone, floured, deep-fried until the cuts fan outward like a squirrel tail, then doused with sweet-sour tomato-based sauce. One of the most technically demanding presentations in Chinese cuisine.

Chinese — Jiangsu — Classic Dish foundational →