The culinary culture, characteristics, and nutritional value of Su cuisine in China

Abstract Su cuisine (Jiangsu cuisine) belongs to the Eight Great Cuisines in China. The origin of Su cuisine can be traced back to the Spring and Autumn period (771–476 B.C). The flourish of Su cuisine was the outcome of the economic boom in Tang (618–907) and Song (960–1279) Dynasties. The choice of ingredients is diverse since the region are rich in natural resources. After strict selection of ingredients and exquisite preparation of food, most dishes of Su cuisine have a fine presentation and a natural taste. Famous for the highly skilled processing technique, subtle flavor, and delicate appearance, Su cuisine is widely served on various occasions, including the state banquets of China. Currently, Cantonese and Sichuan cuisine are well accepted globally, while the international popularity and influence of Su cuisine remain low. Therefore, this article aims to introduce the culinary culture, characteristics, and traditional dishes of Su cuisine in detail. Moreover, a palatable taste is not equivalent to desirable health outcomes. The wide variety of vegetables, herbs, and high-quality animal proteins used in Su cuisine is allied with the recommended healthy eating behavior. On the other hand, some traditional Su cuisine dishes are rich in refined carbohydrates. Thus, we performed a literature review of the current scientific evidence regarding the health effect and nutritional value of Su cuisine. The related literature was searched in Chinese and English using the CNKI, WanFang Data, PubMed, Google Scholar, Web of Science, and Embase database.