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Passport Kitchen

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Jiangnan Chinese Cooking

(Shanghai · Suzhou · Hangzhou)

Jiangnan cuisine is defined by balance, subtle sweetness, and careful technique, built around light soy seasoning and controlled heat. In Shanghai, dishes like hong shao rou (red-braised pork) and sheng jian bao reflect glossy braises and refined dough work, while Suzhou is known for delicate flavors and meticulous knife skills. In Hangzhou, classics like West Lake fish in sweet soy sauce showcase the region’s hallmark restraint—savory, lightly sweet, and impeccably timed. Together, these cities define Jiangnan food as elegant and precise, where seasoning supports ingredients rather than dominates them.

Key Ingredients in Jiangnan Cooking

Jiangnan cooking is defined by pork, freshwater fish, and seasonal vegetables, supported by light soy sauce, sugar, and rice wine. Flavors lean gently sweet and savory rather than bold, with ingredients chosen for balance and clarity. This regional style favors freshness and restraint, allowing subtle seasoning to shape the final dish.

Key Techniques in Jiangnan Cooking

Jiangnan cooking rewards patience and finesse—clean flavors built through control.

  • Braising & Gentle Cooking
    Proteins are cooked slowly in light soy, sugar, and aromatics to achieve gloss and tenderness without heaviness.
    You know it from: hong shao rou
  • Sauces & Bases
    Soy-based sauces are balanced with subtle sweetness and finished cleanly, never thick or spicy.
    You know it from: West Lake fish in sweet soy sauce
  • Sautéing
    Ingredients are cooked quickly with restrained seasoning to preserve texture and clarity.
    You know it from: stir-fried river shrimp
  • Bread & Dough
    Wheat doughs are mixed and pan-cooked to create crisp bottoms and soft interiors.
    You know it from: sheng jian bao
  • Stocks, Broths & Soups
    Clear broths are used to support dishes without masking the main ingredient.
    You know it from: light pork and vegetable soups