Jiangsu cuisineCategory

Jiangsu cuisine is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Jiangsu region in China.

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 炒血糯八宝饭

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 素火腿

Keywords: Suzhou cuisine, Jiangsu cuisine, Chinese noodles Had to interrupt the ongoing series on Inner Mongolia because this noodle dish is seasonal: 三虾面 “triple shrimp” noodles. 稍微打断之前正在发布的内蒙系列，因为赶上了时令末班车，吃了顿三虾面。 After talking about noodles of Suzhou’s Wujiang District so many time before, finally a video about “traditional” noodles of Suzhou downtown. 在多次介绍苏州吴江区的面条之后，终于轮到正儿八经的传统苏式面了。 Though… Continue Reading One of The Most Opulent Chinese Noodles: 三虾面 Triple Shrimp Noodles of Suzhou

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 冻鸭掌

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 盐水鸭

Keywords: Nanjing cuisine, Jiangsu cuisine, beef potsticker, Yihe Road, Chinese halal cuisine Being the “first” doesn’t necessarily mean being ranked first, not to mention the subjectivity in everyone’s personal ranking on who’s “first,” but I think only the most audacious soul would dare question Ma Xiangxing’s seminal role in beef… Continue Reading Nanjing's Oldest Halal Restaurant Est. 1845 and Famed for Duck Pancreas, Beef Potsticker and More

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 雪菜鱼片

Feast your eyes with these #mouthwatering #dishes! The 2022 #Shandong Cuisine Weishan Lake #FoodFestival was held recently in Jining, E China’s #Shandong province. Themed on freshwater produce, a variety of #delicacies with strong local characteristics were made and displayed, attracting crowds of visitors. #shandongcuisine #myhometownisshandong #Chinesefood source

* Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all… Continue Reading Real Chinese Cooking Jiangsu 苏菜 樱桃肉