Chinese Food 中国美食

Nanjing roast duck 南京烤鸭

Expect rich duck meat, browned skin and a sweet-savoury sauce. Skin texture changes after saucing, while breast and leg pieces differ in fat and firmness. Bones remain a normal part of a chopped serving.

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Suzhou sweet rice & red-bean porridge 苏州糖粥

Expect a gentle rice flavour under the sweeter, earthier bean component. The texture is soft rather than chewy, and any osmanthus is an aromatic accent instead of the main ingredient.

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Nantong oyster fritters 南通蛎岈饼

A crisp, savoury shell gives way to soft oyster and vegetables. The interior can be hot even after the exterior cools.

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Nantong pickled-greens and broad-bean soup 南通盐齑豆瓣汤

Soft, floury beans contrast with the greens' sharper, salty taste. The result is a homely soup rather than a thick sweet bean dessert.

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Lianyungang braised shaguang fish 连云港红烧沙光鱼

The fish is tender and the sauce savoury. Small bones and the fish's shape require more care than eating a boneless fillet.

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Red-Braised Pufferfish 红烧河豚

Red-Braised Pufferfish (红烧河豚) is pufferfish braised with soy sauce, one of the classic ways of cooking the fish in the Jiangsu and Zhejiang area.

Xuyi Crayfish 盱眙小龙虾

Xuyi Crayfish (盱眙小龙虾) is the freshwater crayfish of Xuyi County (盱眙县) in Jiangsu.

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Nanjing Salted Duck 金陵盐水鸭

Nanjing Salted Duck (金陵盐水鸭) is a Nanjing (南京) speciality of the Jing-Su (京苏) kitchen: a whole duck dry-salted, brine-cured, dried and gently poached, then eaten cold, with a light, slightly salty taste and tender meat that is rich without being greasy.

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Clay Pot Fish Head 砂锅鱼头

Clay Pot Fish Head (砂锅鱼头) is the head of a bighead carp simmered for hours in an earthenware pot until the broth turns milky white. In 2018 the China Cuisine Association (中国烹饪协会) named it one of Jiangsu's ten classic dishes.

Clay Pot Lion's Head Meatballs 砂锅狮子头

Clay Pot Lion's Head Meatballs (砂锅狮子头) are large pork meatballs stewed in a clay pot, a traditional dish of Yangzhou (扬州) and other parts of Jiangsu in the Huaiyang (淮扬) cooking tradition.

Beef Potstickers 牛肉锅贴

Beef Potstickers (牛肉锅贴) are Nanjing (南京) dumplings filled with beef and pan-fried until the bottom is crisp and golden, one of the city's breakfast and quick-meal foods.

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Puffed Pork Skin Noodles 皮肚面

Puffed Pork Skin Noodles (皮肚面) are a well-known snack of Nanjing (南京), cooked with pidu (皮肚), dried and puffed pork skin, as the main ingredient.

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