When it comes to Changzhou cuisine, even veteran foodies may get puzzled. What is the signature dish? How does it taste? Zhou Wenrong, a native of Changzhou, and inheritor of Changzhou cuisine of Jiangsu province, came up with an answer with a live demonstration at Nanjing Museum on Oct. 29.
"Compared with other local dishes in Jiangsu, Changzhou cuisine reaches a happy and workable comprise by putting less sugar and a bit more salt,” Zhou explained.
An apprentice at the very beginning, now a celebrated master chef and chairman of Changzhou Restaurant and 14 other chain restaurants, 66-year-old Zhou Wenrong has been in the catering industry for nearly 50 years.
"Changzhou cuisine also features fresh fish and vegetables,” He added.
"One day a woman came in and ordered fish, only to find it was not fresh. It was taken from the fridge,” He recalled. “Then I invited her to come over again the next day, cooking for her with fresh fish, and for free. Now she’s become a regular at our restaurant.”
"Changzhou cuisine, like the city of Changzhou, remains low key but cannot be missed out on,” Zhou concluded.
