The Science of Spice

East Asia 59

SPICE

PALETTE

Eastern Chinese cuisine is a contrasting mix of

flavours determined largely by the varying terrain.

Inland, the Yellow Mountains and the Huangshan

area are the preserve of unique foraged ingredients

in Anhui cuisine, which is often sweetened with

sugar to create hearty peasant food. The coast, by

contrast, taking in Jiangsu, Zhejiang, and Shanghai,

has a refined gourmet cuisine whose emphasis is on

subtly aromatic flavours that highlight the abundant

sea and river food of the region.

LOCAL SPICE BLEND

Nanjing spice bag

These spices are combined

with sliced fresh ginger and

Shaoxing wine to flavour

the stock for the renowned

Nanjing salted duck

(see p212).

6 cloves

4 star anise

1 tsp whole white pepper, crushed

6 bay leaves

dried peel of a tangerine

1 tsp liquorice root powder

1 tsp salt

Place all the ingredients in a piece

of muslin or spice bag, tie tightly,

and drop into the cooking water.

EAST CHINA

Subtle | Aromatic | Sweet

gin

ger

wh

ite

pepp

er

Signature

Ginger, white pepper,

Sichuan pepper, sesame

The signature spices of this

region never dominate; rather

they are used to bring out

the flavours of the fish or

meat component of a dish.

Supporting

Star anise, cinnamon, lotus seed

The four styles of Jiangsu’s

cuisine use sweet aromatics

like star anise and cinnamon

in dishes such as Wuxi spare

ribs. Desserts like lotus

porridge are another favourite.

Supplementary

Black cardamom, fennel,

cumin, liquorice

Suzhou’s pastries are made

with a wide range of spices

and spice-based ingredients

that offer smoky, sweet, salty,

and nutty flavours, as well as

powerful aromatics.

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