Suzhou cuisine, represented by Jinling, Huaiyang, Suzhou-Wuxi and Xuhai, is known for its fresh, slightly salty and sweet flavours, which comprise the five main flavours and accentuate the original taste.
Jiangsu Province, known as the land of fish and rice, has rich culinary resources from rivers, lakes and seas. Jiangsu cuisine is characterised by meticulous knife work and various cooking techniques such as braising, stewing, simmering and steaming.
It emphasises the natural essence of the ingredients and offers dishes with elegant presentation and exquisite taste such as Jinling duck roast, duck wrapped in fish bubbles, crystal pig's feet, mandarin fish in squirrel form and many more.
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