A Bite of Jiangsu: Tracing China's Most Elegant Cuisine Through History

As one of the four major cuisines in China, Jiangsu cuisine is renowned worldwide for its light, fresh and harmonious flavors with a hint of sweetness in the saltiness. Today, let's embark on this time-traveling culinary journey to explore the development of Jiangsu Cuisine from ancient times to the present and savor the historical stories hidden behind these delicacies.

1. Pengcheng, Xuzhou - The Birthplace of Jiangsu Cuisine

Our culinary journey begins in Xuzhou, an Ancient City that is one of the cradles of Chinese culinary culture. Legend has it that in ancient times, Peng Zu made wild chicken soup for Emperor Yao here and was granted the title of the Great Peng State, from which Xuzhou got its name "Pengcheng". Peng Zu is revered as the first professional chef recorded in Chinese history, and Xuzhou thus became the first city named after a chef's surname.

2. Yangzhou and Huai'an - The Exquisite Art of Huaiyang Cuisine

Travelling south along the Beijing-Hangzhou Grand Canal, we arrive at the heartland of Huaiyang cuisine - Yangzhou and Huai'an. Huaiyang cuisine is renowned as the "scholar's cuisine". With the deft hands of chefs, ordinary ingredients can be transformed into astonishing delicacies.

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3. Suzhou and Wuxi - The Sweet Charm of Suzhou-Wuxi Cuisine

Suzhou-Wuxi cuisine is particularly skilled at preparing river delicacies and lake crabs. Every autumn, the clear-water hairy crabs from Yangcheng Lake attract countless food lovers. Chefs here are also adept at using fine rice wine and pickling to create unique flavor profiles.

4. Nanjing, the ancient capital - the all-encompassing Jinling cuisine

As the ancient capital of six dynasties, Nanjing's Jinling cuisine has integrated flavors from all directions, developing a unique style of "spicy but not overwhelming, rich but not greasy". Must-try classics include salted duck and duck blood vermicelli soup.

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Just as a tourist from Shenzhen once reflected after experiencing a Jiangsu banquet: "The refinement and grace of Jiangsu banquets are, in fact, the very essence of this thousand-year-old water town. Gardens are designed to offer a new view at every step, and Pingtan (a form of storytelling) is performed with a lingering cadence for each word. Even drinking alcohol requires a plate of salted green soybeans to be truly 'in harmony'. " This, perhaps, is the most captivating charm of Jiangsu cuisine.