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Jiangsu cuisine
Jiangsu cuisine (), abbreviated to Su cuisine (), is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. In general, Jiangsu cuisine's texture is characterised as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up. As the style of Jiangsu cuisine is typically practiced near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching colour and shape of each dish and using soup to improve flavour.
==Regional variations==
Jiangsu cuisine is sometimes simply called Su cuisine, and one of its major styles is Huaiyang cuisine. Although Huaiyang cuisine is one of several sub-regional styles within Jiangsu cuisine, it is widely seen in Chinese culinary circles as the most popular and prestigious style of the Jiangsu cuisine - to a point where it is considered to be amongst one of the four most influential regional schools () that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
Jiangsu cuisine actually consists of several other styles, including:
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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