Jiangsu Cuisine
Known as "a land of fish and rice" in China, Jiangsu Province has a rich variety of ingredients available for cooking. Jiangsu cuisine has the characteristics of strictly selected ingredients, exquisite workmanship, elegant shape, and rich culture trait.
Subtle characteristics of Jiangsu cuisine can be hard to place-there is lightness in the heavy dishes; the stews are deliciously tender and flavorsome, retaining the ingredients' natural juices, seasoned to be mild on the palate, with a hint of sweetness in the savory dishes. This cuisine specializes in stewing, simmering, poaching and stir-frying.
Jiangsu cuisine is known for its harmonious use of colors in presentation, as well as its light and delicate taste, brought out by intricate knife-work and rich flavors.
Anhui Cuisine
Anhui cuisine, this unique cuisine is deft in its selection of ingredients and perfect timing in execution. It may be big on oil and soy sauce, but the rich and heavy flavors that enhance the ingredients' natural taste. What makes Anhui
cuisine special is its strength in cooking game and seafood, especially by braising, simmering and stewing.
Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking.
Anhui cuisine chefs pay more attention to the taste, color of dishes and the temperature to cook 
them, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty.
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