Jiangsu cuisine

Jiangsu cuisine, also known as Huaiyang cuisine, is one of the eight great cuisines of China, representing eastern China. It is characterized by its mildness, umami, and sweetness, often incorporating vinegar or wine for depth of flavor. Soups are a significant element of Jiangsu cooking, and signature ingredients include lotus root, bamboo shoots, and water chestnuts. A well-known dish from this region is xiao long bao, or soup dumplings, which are believed to have originated in Shanghai. The Jiangsu region is also known for its rich agricultural output, including rice, wheat, cotton, fruit, silk, tea, and fish, earning it the nickname "land of fish and rice".12