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