Jiangsu Cuisine：The Main Cuisine of the Chinese State Banquet

Jiangsu cuisine, originating from the Jiangsu region in eastern China, can be traced back to the Spring and Autumn Period (about 2,500 to 2,800 years ago). It reached its peak during the Ming and Qing dynasties (about 400 to 600 years ago), becoming one of China's eight great cuisines.

Jiangsu cuisine places great emphasis on the selection of food ingredients. It requires chefs to have exceptional knife skills and culinary techniques. The Jiangsu region is rich in aquatic resources and has a pleasant climate, which provides suitable conditions for the ingredients. Chefs prefer to use seasonal ingredients by stewing, steaming, and braising to bring out their original flavor. The dishes are mild, balanced in sweetness and saltiness, and meticulously presented with artistic precision.

Representative dishes include: Jinling salted duck, Lion's head braised with crab-powder, Dongpo pork...

Why is Jiangsu cuisine the main cuisine for state banquets? Apart from its profound cultural heritage, Jiangsu cuisine has a moderate flavor that can meet the taste of the majority of people. The attention to ingredients allows guests to taste the freshness of food. Moreover, the elegant presentation and refined plating offer a visual experience, showcasing the elegance and delicacy of Chinese culinary culture.