As the days gets colder, almost nothing can beat a bowl of steaming mutton soup if you want to keep warm. As it happens every winter, mutton shops mushroom on almost every street corner in Suzhou, in Jiangsu province.
Jiangsu cuisine, also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine.
This rice dish dates back to the Sui Dynasty (581-618) and over the years after generations of chefs, has become one of the most famous Huaiyang dishes.
This dish uses split and braised silver carp head, roasted pig's head, and steamed crab meat with large meatballs.
This dish is an indispensable part of Huaiyang cuisine with a long, long history.
Suzhou's Biluochun Tea is one of the ten most famous teas in China.
The dish features a white and green color, tender tofu and tasty soup.
This dish is typical of Huaiyang cuisine and uses dried tofu strips, shredded chicken and bamboo shoots stewed together in chicken broth.
The quick-fry fish and bittern duck noodle is the most famous noodle dish in Suzhou.
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