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Topic: Jiangsu cuisine

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	Beijing This Month- China Eight: Jiangsu Cuisine
		Jiangsu cuisine comes from the southern portions of the Yangzi (Yangtze) River, and includes four similar styles from that area: Huaiyang Cuisine (Yangzhou and Huai'an); Jingming Cuisine (Zhenjiang and Nanjing); Suxi Cuisine (Suzhou and Wuxi); and Xuhai (Suzhou and Lianyungang).
		Jiangsu food is characterised by ingredients readily available in a land of rivers and lakes: fish and rice.
		Certain Jiangsu dishes are strongly associated with their "home" city, like Nanjing pressed salted duck, a dish with at least a 600-year history that included being a tribute item to the Qing Dynasty Court.
	www.btmbeijing.com /contents/en/btm/2004-08/cover/jiangsu (505 words)

	Shanghai Cuisine [Definition] (Site not responding. Last check: 2007-10-15)
		The prominence of Cantonese cuisine outside China is likely due to the disproportionate emigration from this region, as well as the relative accessibility of some Cantone...
		Chinese Buddhist cuisine Buddhist cuisine is known as 齋菜 (pinyin: zhāi caì) among Chinese.
		Cuisine Introduction A cuisine (from French cuisine, meaning "cooking; culinary art; kitchen"; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning "to cook") is a specific set of cooking traditions and practices, often associated with a place of origin.
	www.wikimirror.com /Shanghai_cuisine (1730 words)

	banner chinese version (Site not responding. Last check: 2007-10-15)
		JiangSu Cuisine can be traced back to the South and North Dynasty (420-577); After Dang and Song dynasty (1279), it with ZheJiang Cuisine become two main streams of southern cuisines in China.
		Jiangsu cuisine is featured by light tasting, crisp and fragrant, attention to shape and colour combination in presentation.
		Jiangsu cuisine is distinguished for exquisite ingredients, freshness and aliveness; emphasized on high cutting techniques; Good at keeping the original taste one particular taste for one dish.
	www.foodiseverything.com /style/jiangsu.html (198 words)

	cantonese cuisine (Site not responding. Last check: 2007-10-15)
		Cantonese cuisine (粵菜, pinyin: yue4 cai4) originates from the region around Canton in southern China's Guangdong province.
		Cantonese cuisine is sometimes considered bland by Westerners used to thicker, richer and darker sauces of other Chinese cuisines.
		It is not unusual for a waiter at a Cantonese restaurant to bring the live flipping fish or the crawling lobster to the table to show the patron as proof of freshness before cooking.
	www.yourencyclopedia.net /Cantonese_cuisine.html (1049 words)

	About China: China Travel Information
		Beijing Cuisine is also called the Capital City Cuisine, as Beijing was the capital city for the Liao, Jin, Yuan, Ming, and Qing dynasties.
		Jiangsu refers to the part of Jiangsu south of the Yangtze River, namely Suzhou and Wuxi; while Zhejiang refers to the western part of the province, namely Hangzhou and Huzhou.
		Fujian cuisine is a latecomer in southeast China along the coast.
	www.china-travel-agent.com /china_introduction/read.php?column=chinese_cuisine&id=1000867683 (1386 words)

	Beijing Cuisine (Site not responding. Last check: 2007-10-15)
		Shandong cuisine was similar to Beijing cuisine, so its dishes were quickly accepted The Shandong people almost had a monopoly on the Beijing catering trade during the Qing Dynasty.
		Before southern cuisines were accepted in Beijing, they had to adjust their flavors, and dishes had to be created that combined the southern and northern cuisines.
		Beijing cuisine is famous for its hundreds of dishes with special flavors that are unmatched by any other cuisine.
	www.china.com.cn /english/features/beijing/31343.htm (765 words)

	China Out & About travel
		Jiangsu cuisine, also known as Su Cai for short, is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.
		Jiangsu cuisine has the characteristics of strictly selected ingredients, exquisite workmanship, elegant shape, and rich culture trait.
		Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
	www.china-tesol.com /China_Facts/Out___About/out___about.html (3778 words)

	Chinese Eight Cuisine: Sichuan Cuisine, Cantonese Cuisine, Fujian Cuisine
		Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.
		Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
		Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili.
	www.warriortours.com /intro/cuisine_eight.htm (668 words)

	Dining, Beijing, Regent Tour China
		Cantonese cuisine is known for its fresh and delicate flavors.
		Jiangsu specialties are West Lake fish and Beggar's Chicken, where the chicken is baked in lotus leaves and clay.
		Continental cuisine, among others, is the generic word for: Western cooking encompassing European and North American countries.
	www.regenttour.com /chinaplanner/pek/bj-food-dining.htm (1937 words)

	Jiangsu Cuisine and Restaurants - Chinese Cuisine and Snacks
		Jiangsu Cuisine, or local cuisine of Jiangsu Province, consists of four cuisine styles, namely Huaiyang Cuisine (Yangzhou and Huai'an), Jingming Cuisine (Zhenjiang and Nanjing), Suxi Cuisine (Suzhou and Wuxi), and Xuhai i\uzhou and Lianyungang).
		Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.
		After a long study of the quintessence of the cuisine and cooking techniques of the Western and Eastern Han dynasties, Xuzhou chefs have created the Han Imperial Palace Banquet, full of the characteristics of the Han Dynasty cuisine in the color, smell, taste and shape.
	www.chinaplanner.com /cuisine/cuisine/food_jg.htm (1042 words)

	Chinese Food, Regent Tour China
		The feast represents the peak of Chinese cuisine, tinged with a rich historical background and centuries of national culture.
		The Shandong, Huai-Yang, and Jiangsu-Zhejiang cuisine all strongly influenced Beijing cuisine.
		Before southern cuisine were accepted in Beijing, they had to adjust their flavors, and dishes had to be created that combined the southern and northern cuisine.
	www.regenttour.com /china/food/BeijingCuisine.html (842 words)

	Cuisine of China article - Cuisine of China Szechuan cuisine Cantonese cuisine Hunan cuisine Mandarin cuisine - ... (Site not responding. Last check: 2007-10-15)
		Cuisine of China article - Cuisine of China Szechuan cuisine Cantonese cuisine Hunan cuisine Mandarin cuisine - What-Means.com
		Because of the large and varied nature of China itself, Chinese cuisine can be broken down into very many different regional styles.
		Cuisine of China article - Cuisine of China definition - what means Cuisine of China
	www.what-means.com /encyclopedia/Chinese_food (158 words)

	Shanghai cuisine - free-definition (Site not responding. Last check: 2007-10-15)
		Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China.
		Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces).
		Due to the rapid growth of Shanghai and its development into one of the foremost East Asian cities as a center of both finance and contemporary culture, the future of Shanghai cuisine looks very promising.
	www.free-definition.com /Shanghai-cuisine.html (394 words)

	Nanjing Local flavor and snacks (Site not responding. Last check: 2007-10-15)
		Jiangsu Province has long been known for culinary culture and has a rich variety of ingredients available for cooking.
		Jiangsu cuisine, characterized by strict selection ingredients, meticulous preparation, pleasant colors and pretty shapes and proper use of fire is representative of Huaiyang cuisine.
		Nanjing cuisine is typified by finely chopped ingredient with natural flavors highlighted through the use of original stocks and broth.
	www.yangtze.com /gallery/cuisine/nanjing/n_local_flavor1.html (466 words)

	Jiangsu Cuisine
		Jiangsu cuisine, also known as Su Cai for short, is one of the major components of Chinese cuisine, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes.
		Jiangsu cuisine has the characteristics of strictly selected ingredients, exquisite workmanship, elegant shape, and rich culture trait.
		Jiangsu dishes can be classified into that of Suzhou-Wuxi style and Zhenjiang-Yangzhou style.
	www.chinadaily.com.cn /english/doc/2004-01/09/content_297518.htm (232 words)

	Hunan cuisine
		Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China.
		While similar to Szechuan cuisine, Hunan Cuisine is often spicier and contains a larger variety of ingredients.
		Hunan cuisine is difficult to precisely characterize, as it has absorbed stylistic elements from all over China.
	www.brainyencyclopedia.com /encyclopedia/h/hu/hunan_cuisine.html (213 words)

	Jiangsu (Site not responding. Last check: 2007-10-15)
		Huaiyang Cuisine characterized by strict selection ingredients, meticulous preparation and proper use of fire is representative of Jiangsu Cuisine.
		For example, there is Jiangsu Restaurant in Nanjing with its mandarin fish in the shape of a squirrel, phoenix-tail prawn, Shengrou eel, chicken slices with egg-white and FuchunRestaurant in Yangzhou with its steamed meat dumpling, thousand-layer cakes and jadeite like steamed dumpling.
		Touring Jiangsu Province, one may both feast his eyes on the scenery and have a good taste of renowned local food.
	www.cbw.com /tourism/cuisine/td11.htm (141 words)

	untitled
		Sichuan Cuisine, known more commonly in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world.
		Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili.
		Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.
	www.tcchinafair.com /asian_cuisine.htm (778 words)

	Nanjing - Eating and Drinking - Hotel Near (Site not responding. Last check: 2007-10-15)
		The best areas of town to sample Jiangsu food are in the north of town, north of Gulou along Zhongyang Lu and northwest along Zhongshan Bei Lu.
		Banquet-style Chaozhounese cuisine, such as the delicious chongcao (a vegetable whose shape vaguely resembles an insect) and jiayu (a member of the tortoise family).
		Jiangsu and Beijing fare, especially salted duck, are the specialities, but the kitchen also makes several Macanese (from Macau) dishes that are well worth trying.
	www.hotelnear.com /194/302/1047g/China-Nanjing-Eating_And_Drinking.html (986 words)

	Education (Site not responding. Last check: 2007-10-15)
		Influenced by Shandong cuisine and the culinary culture inherited from being the imperial city, Beijing cuisine is highly praised for its large variety of cooking techniques including stir-frying, quick poaching, sauteing, glazing and simmering.
		Shandong Shandong cuisine is typical northern cuisine which is known for its meticulous preparation of clear and creamy soups.
		Jiangsu Jiangsu cuisine highlights the use of the freshest of ingredients.
	www.hongkong-chefs.com /Education.htm (1330 words)

	China History Forum, online chinese history forum -> 8 Major Cuisines of China
		Even a Chinese is seldom familiar with all the major cuisines, much less the cuisine of all the minorities.
		JiangSu Cuisine (江苏菜系 - 苏菜) : SuZhou (苏州), YangZhou, HangZhou and NanJing
		After a long study of the quintessence of the cuisine and cooking techniques of the Western and Eastern Han dynasties, Xuzhou chefs have created the Han Imperial Palace Banquet, full of the characteristics of the Han Dynasty cuisine in the colour, smell, taste and shape.
	www.chinahistoryforum.com /index.php?act=findpost&pid=4688200 (1699 words)

	Cuisine (Site not responding. Last check: 2007-10-15)
		Chinese cuisine, known as the "ninth art", ranks one of the best in the world, whereas, Shanghai cuisine ranks high in China.
		There are in Shanghai famous restaurants with chefs well-known for cooking dishes of Beijing, Guangdong, Sichuan, Jiangsu, Zhejiang, Hunan, Anhui and Fujian---eight celebrated styles of Chinese food.
		For instance, Zhejiang cuisine comprises Hangzhou, Ningbo and Shaoxing dishes, while Jiangsu cuisine includes Yangzhou, Suzhou, Wuxi and Shanghai dishes.
	www.shme.com /travel/cuisine/cuisine.htm (147 words)

	Huaiyang Cuisine - A Gourmet Journey Through Jiangsu - Jiangsu-Cuisine.com (Site not responding. Last check: 2007-10-15)
		A journey through Jiangsu is not only a chance to experience beautiful river town scenery and some of the most brilliant achievements in Chinese culture, but also a great chance to try one of the four main cuisine systems of China - Huaiyang cuisine.
		In 1949, Huaiyang cuisine was the selected cuisine for the first state banquet of the new People's Republic and, in 1999, Huaiyang cuisine was also featured on the menu of the People's Republic's 50th anniversary state dinner.
		In preparation, Huaiyang cuisine is best known for its light cooking methods: warming, stewing, steaming, light boiling, stir-frying, and sauteing are preferred to using heavy oils or deep frying.
	www.jiangsu-cuisine.com /hub.htm (309 words)

	Origin of Chinese Food \| Chinese restaurant Recipes \| Types of Chinese Cuisine
		The world outside is in fact most familiar with Cantonese cuisine, having spread far and wide across the world by intrepid Chinese chefs from Hong Kong who have migrated to various parts of the world.
		Canonese cuisine is famous for its remarkable range of refined ingredients cooked with a light touch, featuring roast meats, oyster sauce, fl beans and shrimp paste.
		In addition to the main categories of Chinese Cuisine, there are in fact a wide variety of sub-Cuisine developed in the many towns and villages of China and including the various Chinee communities spread throughout the world.
	www.chinese-culture.net /html/chinese_food.html (908 words)

	banner chinese version (Site not responding. Last check: 2007-10-15)
		The “Eight Great Traditions” are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine (Cantonese Cuisine), Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine(Xiang Cuisine), and Anhui Cuisine.
		The development of a certain regional cuisine is closely related to its historical background and its distinct cooking techniques; meanwhile it's also influenced by the geographical environment, climate conditions, local resources, and the eating habits within the region.
		Sometimes “Eight Great Traditions” is engraved with personal characteristics; Zhejiang and Zhejiang Cuisines as delicate Jiangnan beautes; Shandong and Anhui Cuisines as northern; Cantonese and Fujian Cuisines as dude; Sichuan and Hunan Cuisines as knowledgeable scholars.
	www.foodiseverything.com /style/introdution.html (139 words)

	The Jakarta Post - The Journal of Indonesia Today (Site not responding. Last check: 2007-10-15)
		Shandong cuisine is characterized by its emphasis on aroma, freshness, crispness and tenderness.
		The cuisine is characterized by its spicy and pungent flavors and myriad of tastes.
		Commonly, Jiangsu cuisine uses fish and crustaceans as the main ingredients and its stresses their freshness.
	www.thejakartapost.com /yesterdaydetail.asp?fileid=20040502.F01 (1155 words)

	Chinese food, cuisine, China tour
		The vastness of China's geography and history echoes through the polyphony of Chinese cuisine.
		Explore the world of Chinese cuisine, including recipes, cooking tips and the role of food in Chinese culture....
		he core of Chinese cuisine is taste, and the purpose is to preserve health...
	www.chinatour.com /cuisine/cuisine.htm (2167 words)

	China Guide - the complete reference about China. Travel China is a life time experience and a better way to understand ... (Site not responding. Last check: 2007-10-15)
		Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine.
		With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring.
		Prepared with high-quality materials, and varied ingredients, Guangzhou Cuisine is composed of light, delicious, refreshing and nutritious dishes with sour, sweet, bitter, spicy, salty and delicious tastes.
	www.dato.de /english/chinese_cuisines/guangdong_cuisine.html (604 words)

	Authentic Chinese Cuisine
		In history cuisine has played an important role and it is part of the nation's traditional culture.
		Tibetan cuisine is divided into two types: those of the pastoral and farming areas.
		The pastoral nomads basically consume meat and milk, mutton and other types of meat, which is sometimes dried and eaten in winter, while yogurt and cheese are eaten in summer.
	www.personal.psu.edu /users/h/x/hxf140/assign7.html (2190 words)

	Welcom my homepage
		With its 5,000 years of civilization and wide variety of ethnic groups and customs, it is rich in cuisine culture.
		Chinese culinary culture forms an integral part of the social system dating back to as early as the Xia Dynasty (traditionally dated 2205-1766 B.C.).
		After several thousands years' development and improvement, Chinese cuisine has become a special part of the world's food civilization.
	www.chinadventures.com /transinfo/cuisine.htm (94 words)

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