Jiangsu Cuisine (China Chef)

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste.
Typical menu items: Stewed Reeves Shad in Marmite, Crisp Chicken in White Sauce, Stewed Feng Chicken Diamonds, Herring Tail, Deep-fried Herring, Stewed Chicken Claw and Wing.