In Jiangsu, even the water matters. Chefs were known to boil it three times before cooking, believing each boil changed its texture and sweetness. It's a reflection of the precision and artistry that define Sū cài (苏菜). Born from the fertile lands of the Yangtze River Delta, Jiangsu cuisine celebrates balance, tenderness, and beauty on the plate, where every detail, from the water to the final glaze, is crafted to perfection. #ChineseCuisine #ChineseFood #Jiangsu #JiangsuCuisine #苏菜 | The Global