Jiangsu and Shandong cuisines - By food author Howard Hillman

Jiangsu and
Shandong cuisines

Food tips you can trust

Jiangsu

Beggar's Chicken

Centuries ago, a clever beggar wrapped a stolen chicken in wet clay, then cooked it buried with hot coals in the ground so that the owner wouldn't notice the smoke. When done, the hardened clay was chipped away. Cooks today wrap the bird in lotus leaves before encasing it in wet clay - and use a regular oven.

ChaChiang Mein

This simple dish made with egg noodles with stir fried pork becomes outstanding when made by a Jiangsu cook.

Salted duck

It's prepared in many ways and in a variety of venues, from gourmet to street stall. As with most salt-preserved foods, you need a salt-less accompaniment. Steamed rice is perfect.

Geographic influences

Jiangsu Province is situated just west of Shanghai. It has the latter's tendency to slightly sweeten dishes but, also, has the Cantonese desire to bring out natural flavors. Top Jiangsu cooks are noted for their enticing food presentations.