Talk:Jiangsu cuisine

Tastes soft?
I'm not sure, because this is the first time I've actually heard of Jiangsu cuisine, but I'm guessing that it shouldn't say "tastes soft" and then explain that it wouldn't be mushy and fall off the bone. I could be missing something though. —Preceding unsigned comment added by 128.233.98.74 (talk) 18:26, 27 February 2009 (UTC)
 * I think the better term may be 'tender' 2601:644:8F01:A880:1D86:2BB0:8D6B:2675 (talk) 06:15, 8 September 2022 (UTC)
 * No, they mean soft in a general holistic sense, mostly inspired by the entire idea of Jiangnan culture being soft and gentle. It would mean gentle flavors without strong spices or acids, not tender meat. — Llywelyn II   00:33, 26 August 2023 (UTC)

Poorly translated with content of little value...
This is an unremarkable stub of an article on chinese cuisine. Unremarkable in the fact that just about all of the Chinese cuisine articles are sub par, there are a few that stand out, but mainly they are long on what can only be poor translations of poor and minimal content. A sad fact indeed as for someone who has traveled and eaten widely in China, its cuisine is truely a highlight (if not the highlight) of its culture. — Preceding unsigned comment added by Calabashhh (talk • contribs) 23:16, 30 November 2011 (UTC)
 * So add something or assign it to one of your English classes. — Llywelyn II   00:33, 26 August 2023 (UTC)

Name
Surely "Wu cuisine" alongside or instead of "Su". — Llywelyn II   00:33, 26 August 2023 (UTC)

WP:ENGVAR
I know the UK tried to occupy this area in the runup to WWI but they ultimately failed. As far as Wikipedia goes, this edit established the usage of the page as American English. Kindly maintain it consistently, pending a new consensus to the contrary. — Llywelyn II   00:36, 26 August 2023 (UTC)