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Jiangsu cuisine, the Glossary

Index Jiangsu cuisine

Jiangsu cuisine, also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine.[1]

Table of Contents

  1. 25 relations: Cantonese cuisine, China, Chinese cuisine, Chinese regional cuisine, Eel, Fish head casserole, Huaiyang cuisine, Jiangsu, Lake Tai, List of Chinese dishes, Nanjing, Nanjing salted duck, Nantong, Omelette, Red cooking, Scrambled eggs, Shandong cuisine, Shanghai, Shanghai cuisine, Sichuan cuisine, Suzhou, Wuxi, Xiaolongbao, Yangtze, Yellow Sea.

  2. Regional cuisines of China

Cantonese cuisine

Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Jiangsu cuisine and Cantonese cuisine are regional cuisines of China.

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China

China, officially the People's Republic of China (PRC), is a country in East Asia.

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Chinese cuisine

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.

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Chinese regional cuisine

Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities. Jiangsu cuisine and Chinese regional cuisine are regional cuisines of China.

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Eel

Eels are ray-finned fish belonging to the order Anguilliformes, which consists of eight suborders, 20 families, 164 genera, and about 1000 species.

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Fish head casserole

Fish head casserole is a seafood dish from Jiangsu province in China. Jiangsu cuisine and Fish head casserole are Chinese cuisine stubs.

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Huaiyang cuisine

Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. Jiangsu cuisine and Huaiyang cuisine are regional cuisines of China.

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Jiangsu

Jiangsu is an eastern coastal province of the People's Republic of China.

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Lake Tai

Taihu, also known as Lake Tai or Lake Taihu, is a lake in the Yangtze Delta and one of the largest freshwater lakes in China.

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List of Chinese dishes

This is a list of Chinese dishes in Chinese cuisine.

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Nanjing

Nanjing is the capital of Jiangsu province in eastern China. The city has 11 districts, an administrative area of, and a population of 9,423,400. Situated in the Yangtze River Delta region, Nanjing has a prominent place in Chinese history and culture, having served as the capital of various Chinese dynasties, kingdoms and republican governments dating from the 3rd century to 1949, and has thus long been a major center of culture, education, research, politics, economy, transport networks and tourism, being the home to one of the world's largest inland ports.

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Nanjing salted duck

Nanjing salted duck is a local duck dish from Nanjing, China.

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Nantong

Nantong is a prefecture-level city in southeastern Jiangsu province, China.

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Omelette

An omelette (also spelled omelet) is a dish made from eggs, fried with butter or oil in a frying pan.

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Red cooking

Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food.

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Scrambled eggs

Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.

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Shandong cuisine

Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. Jiangsu cuisine and Shandong cuisine are regional cuisines of China.

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Shanghai

Shanghai is a direct-administered municipality and the most populous urban area in China.

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Shanghai cuisine

Shanghai cuisine (Shanghainese: zaon⁶ he⁵ tshe¹; IPA: zɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹), also known as Hu cuisine (Shanghainese: wu⁶ tshe¹; IPA: ɦu¹¹ tsʰᴇ⁴⁴), is a popular style of Chinese food. Jiangsu cuisine and Shanghai cuisine are regional cuisines of China.

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Sichuan cuisine

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Standard Mandarin pronunciation) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Jiangsu cuisine and Sichuan cuisine are regional cuisines of China.

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Suzhou

Suzhou (Suzhounese: ''sou¹ tseu¹'', Mandarin), alternately romanized as Soochow, is a major prefecture-level city in Jiangsu province, China.

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Wuxi

Wuxi is a city in southern Jiangsu province, eastern China.

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Xiaolongbao

Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket.

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Yangtze

Yangtze or Yangzi is the longest river in Eurasia, the third-longest in the world.

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Yellow Sea

The Yellow Sea, also known as North Sea, is a marginal sea of the Western Pacific Ocean located between mainland China and the Korean Peninsula, and can be considered the northwestern part of the East China Sea.

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See also

Regional cuisines of China

References

[1] https://en.wikipedia.org/wiki/Jiangsu_cuisine

Also known as Cuisine of Jiangsu, Sucai, Wu cuisine, .