Jiangsu cuisine seems like the aristocracy of Chinese regional cuisine. I say this for many reasons.
First of all, Jiangau cuisine places much emphasis on artistic presentation—carefully arranging the food so that it makes visual impact.
Jiangua cuisine also requires being able to use precise and delicate carving techniques, mastering various meticulous cooking methods—such as braising, stewing, and quick-frying.
Not only that, but Jiangau cuisine is often the go-to for elite banquets and state dinners.
Jiangua cuisine combines several taste sensations—saltiness, umami, and sweetness—in almost every single dish. The flavors tend to be rich, light and fresh. The texture tends to be tender. The emphasis seems to be on soup, with soup being a staple on almost all menus. The foods tend to be highly aromatic.
As far as ingredients, the Jiangsu province is widely known as a “fertile land of fish and rice.” Because most of the ingredients come from the many rivers and lakes of the region, as well as the sea, the cuisine often uses a variety of fish.
As far as spices, sugar is often used to round off the flavors.
One dish that you might find on a menu in this region might be Salted Duck.