Jiangsu cuisine emphasizes knife skills and heat control.
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苏菜 is one of the Eight Great Cuisines (八大菜系). It comprises four sub-styles - 淮扬, 金陵 (Nanjing), 苏锡 (Suzhou/Wuxi), and 徐海 - and is known for refined knife work, delicate broths, and slightly sweet flavors. 淮扬菜 is often served at state banquets.
