Delicate, elegant, and never heavy
Jiangsu cuisine values precise knife work, elegant plating, and nuanced broths, representing the aesthetics of Huaiyang cooking.
Essential Jiangsu Cuisine recipes
Editorially selected Jiangsu Cuisine classics for home cooks who want both accuracy and atmosphere.
Squirrel Mandarin Fish
A classic representative of Jiangsu Cuisine, this dish originates from Suzhou, Jiangsu Province. It gets its name from its squirrel-like shape, and is famed for its crispy exterior, tender fish meat inside, and delightful sweet-and-sour flavor. When the hot sweet-and-sour sauce is poured over the fried fish, it makes a squeaking sound just like a squirrel.
Braised Pork Balls
The Braised Pork Balls is a signature dish of Jiangsu cuisine. Essentially a large pork meatball, it is first deep-fried then braised. Glossy reddish-brown in color, it boasts tender, melt-in-your-mouth texture and symbolizes reunion and completeness.