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Jiangsu cuisine is recognized as one of the 'Eight Culinary Traditions' of China.
Answer: True
Explanation: This statement is accurate. Jiangsu cuisine holds a distinguished position as one of the Eight Culinary Traditions of China, signifying its significant regional characteristics and historical importance.
A primary textural characteristic of Jiangsu cuisine is its crispiness, necessitating meticulous preparation.
Answer: False
Explanation: This assertion is incorrect. Jiangsu cuisine is predominantly characterized by a soft, tender texture, meticulously controlled to ensure ingredients remain intact and do not become mushy, rather than being crisp.
In Jiangsu cuisine, the precise control of heating temperature is considered a secondary element, not critical to the final outcome.
Answer: False
Explanation: This statement is false. Jiangsu cuisine places paramount importance on the meticulous control of heating temperature, as it is essential for achieving the desired textures and nuanced flavors without overcooking the ingredients.
In Jiangsu cuisine, meat is prepared to be tender but is cooked in a way that prevents it from separating from the bone.
Answer: True
Explanation: This statement is accurate. A hallmark of Jiangsu cuisine's meat preparation is achieving exceptional tenderness while maintaining structural integrity, ensuring the meat remains soft yet does not separate from the bone.
The prevalence of fish in Jiangsu cuisine is predominantly attributed to the province's mountainous geography.
Answer: False
Explanation: This statement is incorrect. The abundance of fish in Jiangsu cuisine is primarily due to the province's proximity to the sea and coastal regions, which ensures a plentiful supply of seafood, rather than its mountainous terrain.
Soup is rarely used in Jiangsu cuisine, as it is believed to dilute the flavors.
Answer: False
Explanation: This statement is false. Soup serves a functional role in Jiangsu cuisine, primarily utilized to enhance and deepen the flavor profiles of dishes, contributing complexity and richness.
The image caption regarding the 'Eight Cuisines' of China simply reads 'Eight Cuisines'.
Answer: False
Explanation: The caption for the image illustrating the "Eight Cuisines" of China reads: 'Regions of China's "Eight Cuisines"'. This visual aid serves to delineate the geographical distribution of these major culinary traditions.
Given the emphasis on soft textures in Jiangsu cuisine, preparation should ideally result in a mushy consistency.
Answer: False
Explanation: This statement is incorrect. While Jiangsu cuisine values soft textures, the objective is tenderness without achieving a mushy state. Ingredients should retain their form and integrity.
How is Jiangsu cuisine classified within China's culinary landscape?
Answer: As one of the Eight Culinary Traditions
Explanation: Jiangsu cuisine is classified as one of the Eight Culinary Traditions of Chinese cuisine, signifying its importance and distinctiveness.
What is the primary textural characteristic emphasized in Jiangsu cuisine?
Answer: Soft and tender, but not mushy
Explanation: The primary textural characteristic emphasized in Jiangsu cuisine is softness and tenderness, carefully controlled to avoid a mushy consistency.
Why is attention to heating temperature crucial in Jiangsu cuisine?
Answer: To achieve desired textures and flavors without overcooking
Explanation: Attention to heating temperature is crucial in Jiangsu cuisine to achieve the desired textures and flavors without overcooking the ingredients.
What does the preparation of meat in Jiangsu cuisine, described as 'soft yet not separating from the bone', indicate?
Answer: Precise cooking methods achieving tenderness without compromising integrity
Explanation: The preparation of meat in Jiangsu cuisine as 'soft yet not separating from the bone' indicates precise cooking methods that achieve tenderness without compromising the integrity of the dish.
The common use of fish in Jiangsu cuisine is attributed to:
Answer: Its proximity to the sea and coastal regions
Explanation: The common use of fish in Jiangsu cuisine is attributed to its proximity to the sea and coastal regions, ensuring a plentiful supply of seafood.
What role does soup play in Jiangsu cuisine?
Answer: It is used to improve the flavor of dishes.
Explanation: In Jiangsu cuisine, soup is utilized to enhance and deepen the flavor profiles of dishes, contributing complexity and richness.
Which of the following is NOT mentioned as a sub-regional style of Jiangsu cuisine?
Answer: Sichuan style
Explanation: The primary sub-regional styles of Jiangsu cuisine mentioned are Huaiyang, Nanjing, Suzhou, Wuxi, and Nantong. Sichuan style is not listed as a sub-regional style of Jiangsu cuisine.
The image showing 'Regions of China's "Eight Cuisines"' serves to:
Answer: Illustrate the geographical distribution of major Chinese culinary traditions
Explanation: The image illustrating the "Regions of China's 'Eight Cuisines'" serves to visually contextualize Jiangsu cuisine within the broader framework of major Chinese culinary traditions, illustrating their geographical distribution.
Huaiyang cuisine is a minor regional variation within Jiangsu cuisine.
Answer: False
Explanation: Huaiyang cuisine is considered a major and highly prestigious sub-regional style within the broader category of Jiangsu cuisine, often seen as representative of its culinary excellence, not a minor variation.
Huaiyang cuisine is recognized as a significant component of the Four Great Traditions that shape Chinese culinary heritage.
Answer: True
Explanation: This statement is true. Huaiyang cuisine is indeed considered one of the Four Great Traditions of Chinese cuisine, alongside Cantonese, Shandong, and Sichuan cuisines, highlighting its profound influence on the nation's culinary landscape.
Which statement best describes Huaiyang cuisine?
Answer: It is the most popular and prestigious style within Jiangsu cuisine.
Explanation: Huaiyang cuisine is widely regarded as the most popular and prestigious style within Jiangsu cuisine and is recognized as one of the Four Great Traditions of Chinese cuisine.
Nanjing-style Jiangsu cuisine is known for its emphasis on river fish, shrimp, and duck.
Answer: True
Explanation: This statement is accurate. Nanjing-style Jiangsu cuisine is characterized by its emphasis on achieving balanced flavors and harmonious color combinations. Key ingredients frequently featured include river fish, shrimp, and duck.
Suzhou-style Jiangsu cuisine is typically less sweet than other varieties of Jiangsu cuisine.
Answer: False
Explanation: This statement is incorrect. Suzhou-style Jiangsu cuisine is generally perceived as sweeter than Nanjing style and tends to exhibit a more pronounced flavor profile, placing a strong emphasis on the meticulous selection of ingredients.
Gallery images of Jiangsu cuisine feature dishes like Nanjing salted duck and stir-fried eel.
Answer: True
Explanation: This statement is accurate. Gallery images of Jiangsu cuisine showcase diverse preparations, including Nanjing salted duck, stir-fried eel, shrimp cakes, and fish head casserole, highlighting the use of seafood, poultry, and fish prepared through methods such as braising, stir-frying, and steaming.
Nanjing-style Jiangsu cuisine is characterized by its emphasis on:
Answer: Even taste, color matching, and specific ingredients like river fish, shrimp, and duck
Explanation: Nanjing-style Jiangsu cuisine emphasizes achieving even taste and color matching, frequently incorporating river fish, shrimp, and duck.
Compared to Nanjing style, Suzhou-style Jiangsu cuisine is noted for:
Answer: Being generally sweeter and emphasizing careful ingredient selection
Explanation: Suzhou-style Jiangsu cuisine is generally sweeter than Nanjing style and places a strong emphasis on careful ingredient selection.
Which of the following is mentioned as a key ingredient in Nanjing-style Jiangsu cuisine?
Answer: Duck
Explanation: Nanjing-style Jiangsu cuisine frequently incorporates duck as a key ingredient, alongside river fish and shrimp.
Wuxi cuisine's culinary identity is influenced by its location near Lake Tai, leading to a focus on land-based ingredients.
Answer: False
Explanation: This statement is inaccurate. Wuxi cuisine's identity is significantly shaped by its proximity to Lake Tai, a feature that contributes to its abundance of freshwater produce, not land-based ingredients.
The 'Three Whites' of Wuxi cuisine refer to white bait, white fish, and white shrimp.
Answer: True
Explanation: This statement is accurate. The "Three Whites" characteristic of Wuxi cuisine are: white bait, white fish, and white shrimp, all freshwater ingredients prominently featured due to the region's proximity to Lake Tai.
Wuxi cuisine is characterized by a general tendency towards being less sweet when compared to dishes from adjacent culinary regions.
Answer: False
Explanation: This statement is incorrect. Wuxi cuisine is frequently noted for its sweeter flavor profile, often exhibiting a greater degree of sweetness than dishes found in neighboring regions.
The Wuxi dish 'hongshao paigu' is distinguished by its notably tough texture and a predominantly savory, non-sweet flavor.
Answer: False
Explanation: This description is inaccurate. 'Hongshao paigu' (braised spare ribs) in Wuxi cuisine is celebrated for its melt-in-your-mouth tenderness and sweet taste, a result of the red braising technique.
Within Wuxi cuisine, the preparation of 'you mian jin' (fried gluten balls) invariably involves stuffing them with meat.
Answer: False
Explanation: This statement is false. 'You mian jin' in Wuxi cuisine can either be stuffed with meat or prepared simply by stir-frying them with vegetables, indicating variability in their preparation.
The soup component of Wuxi's 'jiyu tang' (Chinese carp soup) is characteristically clear and pale in hue.
Answer: False
Explanation: This assertion is incorrect. 'Jiyu tang' (Chinese carp soup) in Wuxi cuisine is notable for its milky white, opaque broth, a visual characteristic often indicative of a rich, emulsified stock, rather than being clear and light-colored.
Wuxi's 'cong shao jiyu' involves cooking carp with soy sauce and sugar to achieve a caramelized flavor.
Answer: True
Explanation: This statement is accurate. 'Cong shao jiyu' (Chinese carp with fried shallots) is prepared in Wuxi cuisine by braising the carp with soy sauce and sugar until caramelized, resulting in a deep, sweet, and savory flavor profile.
Wuxi-style xiaolongbao are recognized for possessing a less sweet flavor profile when contrasted with their Shanghai counterparts.
Answer: False
Explanation: This statement is false. Wuxi-style xiaolongbao are notably sweeter than their Shanghai counterparts, a key distinguishing characteristic of this regional variation.
What geographical feature influences Wuxi-style cuisine?
Answer: Lake Tai
Explanation: Wuxi cuisine's identity is significantly shaped by its proximity to Lake Tai, which influences its abundance of freshwater produce.
The 'Three Whites' associated with Wuxi cuisine are:
Answer: White bait, white fish, and white shrimp
Explanation: The 'Three Whites' characteristic of Wuxi cuisine are white bait, white fish, and white shrimp, all freshwater ingredients.
Which Wuxi dish is described as having a melt-in-your-mouth texture and a sweet taste?
Answer: Hongshao paigu (Braised spare ribs)
Explanation: 'Hongshao paigu' (braised spare ribs) is a signature Wuxi dish renowned for its melt-in-your-mouth texture and sweet taste.
How does Wuxi-style xiaolongbao differ from the Shanghai version?
Answer: It is significantly sweeter.
Explanation: Wuxi-style xiaolongbao are notably sweeter than their Shanghai counterparts, a key distinguishing characteristic of this regional variation.
Nantong-style Jiangsu cuisine is characterized by its reliance on dry spices, a consequence of its inland geographical position.
Answer: False
Explanation: This statement is false. Nantong-style Jiangsu cuisine emphasizes the freshness of ingredients, particularly seafood, owing to its location near the sea and major rivers, not its inland position or reliance on dry spices.
Nantong-style Jiangsu cuisine is influenced by its location and emphasizes:
Answer: Freshness and a variety of seafood
Explanation: Nantong-style Jiangsu cuisine emphasizes the freshness of ingredients, particularly a variety of seafood, due to its location near the sea and major rivers.
What is a key characteristic of Nantong-style Jiangsu cuisine related to its ingredients?
Answer: Emphasis on the freshness of seafood
Explanation: A key characteristic of Nantong-style Jiangsu cuisine is its emphasis on the freshness of ingredients, particularly a wide array of seafood.
Jiangsu cuisine prioritizes using ingredients that are in season and matching the visual elements of a dish.
Answer: True
Explanation: This statement is accurate. Jiangsu cuisine adheres to two fundamental principles in ingredient selection and preparation: strict adherence to seasonality to ensure peak freshness and quality, and careful attention to matching the colors and shapes of ingredients for aesthetic appeal.
The 'hongshao' cooking method, prevalent in Wuxi cuisine, involves the preliminary deep-frying of ingredients prior to the application of sauce.
Answer: False
Explanation: This statement is inaccurate. The 'hongshao' (red braising) method in Wuxi cuisine primarily involves braising ingredients with soy sauce and sugar to achieve a caramelized, sweet, and savory flavor, rather than deep-frying them first.
The 'red braising' (hongshao) technique, commonly employed in Wuxi cuisine, is known for producing a bland and watery flavor profile.
Answer: False
Explanation: This assertion is false. The 'red braising' (hongshao) technique is recognized for imparting a rich, fragrant, caramelized, sweet, and savory flavor profile, quite the opposite of bland and watery.
Matching colors and shapes of ingredients is a key aesthetic principle in Jiangsu cuisine.
Answer: True
Explanation: This statement is accurate. Color and shape matching are integral aesthetic principles in Jiangsu cuisine, contributing to the visual harmony and overall presentation of a dish, complementing its taste and texture.
Which two principles guide ingredient selection and preparation in Jiangsu cuisine?
Answer: Strict adherence to seasonality and matching colors/shapes
Explanation: Jiangsu cuisine is guided by strict adherence to seasonality and matching colors and shapes of ingredients in its selection and preparation.
What does 'hongshao' (红烧;) refer to in Wuxi cuisine?
Answer: A sweet and savory red braising technique using soy sauce and sugar
Explanation: 'Hongshao' (red braising) in Wuxi cuisine refers to a cooking method involving simmering with soy sauce and sugar to achieve a caramelized, sweet, and savory flavor.
What is the 'red braising' (hongshao) method in Wuxi cuisine known for imparting what kind of flavor?
Answer: Fragrant, caramelized, sweet, and savory
Explanation: The 'red braising' (hongshao) method in Wuxi cuisine is known for imparting a fragrant, caramelized, sweet, and savory flavor.
What does the source suggest about the philosophy behind Jiangsu cuisine's strict selection of ingredients based on season?
Answer: It reflects a value for freshness and seasonality.
Explanation: The strict selection of ingredients based on season in Jiangsu cuisine reflects a philosophy that values freshness, quality, and seasonality, ensuring dishes are prepared with the finest available components.
The cuisine of Jiangsu Province is exclusively identified by its Pinyin name, 'Jiangsucai'.
Answer: False
Explanation: This statement is inaccurate. While 'Jiangsucai' is the Pinyin for Jiangsu cuisine, it is also known as 'Su cuisine' (Sū cài). The cuisine has multiple designations and is not exclusively referred to by a single Pinyin name.
Shanghai cuisine is considered a distinct culinary tradition completely separate from Jiangsu cuisine due to historical administrative boundaries.
Answer: False
Explanation: Historically, Shanghai was part of Jiangsu Province, leading to significant culinary overlaps. Consequently, Shanghai cuisine is often considered a sub-type or closely related tradition to Jiangsu cuisine, rather than being entirely separate.
The 'Authority control' section provides links to library cataloging systems, indicating formal recognition of Jiangsu cuisine as a subject.
Answer: True
Explanation: This statement is accurate. The 'Authority control' section, by providing links to major international library and archival systems, confirms that Jiangsu cuisine is a formally recognized and cataloged subject within global academic and archival systems.
The 'One source' notice appended to the article implies that the content is comprehensively sourced and necessitates no additional citations.
Answer: False
Explanation: This interpretation is incorrect. The 'One source' notice signifies that the article relies predominantly on a single source, thereby encouraging readers to contribute by introducing citations from multiple sources to enhance the article's robustness and neutrality.
Which of the following is another name for Jiangsu cuisine?
Answer: Su cuisine
Explanation: Jiangsu cuisine is also known by the name 'Su cuisine'.
What is the historical connection between Shanghai cuisine and Jiangsu cuisine?
Answer: Shanghai cuisine is considered a sub-type of Jiangsu cuisine due to historical ties.
Explanation: Shanghai cuisine is often considered a sub-type of Jiangsu cuisine due to historical ties, as Shanghai was historically part of Jiangsu Province.
What is the Pinyin for 'Su cuisine' (苏菜)?
Answer: Sū cài
Explanation: The Pinyin transliteration for 'Su cuisine' (苏菜) is Sū cài.
The inclusion of 'List of Chinese dishes' in the 'See also' section suggests:
Answer: Jiangsu cuisine is part of a larger culinary system.
Explanation: The inclusion of a 'List of Chinese dishes' suggests that Jiangsu cuisine is an integral part of a larger, comprehensive system of Chinese culinary arts.