The following highlights some of the popular Traditional Jiangsuvian Foods. If you manage to be in an Jiangsuvian restaurant or you are visiting Jiangsu in China, I recommend the following:
1. Biluochun
Biluochun is one of the most popular Chinese green teas. It has its origin in Jiangsu, and the best and most expensive versions come from the tea gardens around Taihu Lake. The leaves are green, thin and curly, covered with soft hair. The brewed tea soup is clear and light green in colour. The taste is herbal, fruity, refreshing and subtly sweet, while the aroma is floral.
2. Black Rice Vinegar
It is a traditional Chinese black vinegar originating from Zhenjiang. The vinegar is made from glutinous or black glutinous rice or rice and sorghum or wheat. The taste is complex, rich, malty, slightly sour, slightly sweet with a hint of liquorice. Recommended with noodles, stir-fries, meat and fish stews, cold pieces or dipped in dumpling sauce.
3. Chinese Cabbage
Chinese cabbage is a thin, crisp and soft vegetable characterised by beige leaves with thick veins. It was originally cultivated in the Yangtze River Delta region and became popular for its medicinal value. Today, it is a staple of Chinese cuisine and is widely used in pickles, but is also often eaten raw, fried or stewed.
4. Duck Blood and Vermicelli Soup
It is a traditional Chinese delicacy consisting of noodles, duck liver, duck blood and intestines cooked with dried tofu, dried prawns, ginger, sesame oil and coriander seeds. Although this dish is eaten in many regions of China, it is a speciality of Nanjing, which is famous for its duck dishes, and is sometimes called the duck capital.
5. Lion's Head
Lion’s head is a delicacy of large pork dumplings stewed with noodles and vegetables such as cabbage. It dates back to the Sui Dynasty when Emperor Sui Yang travelled to Yangzhou and asked his chef to prepare a dish inspired by his favourite Yangzhou landscape. The dumplings resemble the head of a Chinese guardian lion, which is why the name is preserved.
6. Tofu
Tofu is a unique vegetarian dish with a cheese-like texture made from coagulated soymilk. The coagulation process separates the curds from the whey and forms protein-rich tofu, which is stored in containers to maintain its rectangular shape for later use. The main difference is between firm and soft tofu, and its use depends on its ingredients and properties.
7. Wuxi Meaty Pork Ribs
This dish is often elaborated with pork ribs, ginger, spring onions, Shaoxing wine, star anise, cinnamon, soy sauce, sugar, salt, broth and potato starch. The ribs are cut into thick cubes of meat, salted, cooled, covered with cold water, boiled, drained, rinsed and served in ceramic with scallions, ginger, wine, spices, soy sauce, broth and sugar in a jar or pot.
8. Yancheng Long Xia
It is a sweet water lobster of the species Procambarus Clarkii found in the Dulong River, where fresh and saltwater meet. These unique lobsters are never sold alive, but after being cooked and packed with a special sauce, they are completely frozen and vacuum-packed. The sauce is made with salt and fennel. In the production process, several strict procedures are carried out, such as product sorting, cleaning, soaking, cooking, cooling, grading, grading, seasoning and freezing.
9. Yangzhou Fried Rice
It is a Chinese dish consisting of rice, eggs and vegetables such as carrots, mushrooms and peas, while common ingredients include shrimp, beef, green onions and Chinese ham. Traditional versions often include sea cucumber, crab meat and bamboo shoots. The dish is believed to have originated with General Yang Su of the Sui Dynasty.
10. Zhenjiang Xiang Cu
It is a kind of rice vinegar with a unique taste and a unique production process that is produced in Zhenjiang County in Southeast China. By expiry date, it comes in two forms: balsamic vinegar, which has a shelf life of more than 180 days, and mature vinegar, which has a shelf life of more than one year. Only six raw materials are used in the production process: glutinous rice with strong glutinous properties, high quality wheat bran, rice husk which forms a special form of gas, daqu, fried rice which gives aroma and colour, and water. Clean, rich in minerals and with a hardness suitable for vinegar production.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.