A new restaurant will serve authentic fare from Jiangsu province in the country's capital, Li Yingxue reports. 

Su cuisine was what Zhan Deping missed most after he left his hometown, Jiangsu province's Pizhou, at age 15. The gastronomic category from Jiangsu is one of China's "four major cuisines", a classification system developed in the Qing Dynasty (1644-1911), and one of its "eight great cuisines".

Su cuisine is made up of jinling (Nanjing) cuisine, huaiyang (Huai'an and Yangzhou) cuisine, suxi (Suzhou and Wuxi) cuisine and xuhai (Xuzhou and Lianyungang) cuisine.

"Its diversity makes it special, "says Zhan, who co-founded the Subangyuan restaurant brand.

"It features sweet, fresh and salty flavors, and uses different techniques."

Zhan will open Subangyuan's fourth branch in Beijing in the coming Lunar New Year.

"Jiangsu is a large province on the map. It runs about 400 kilometers from north to south. So, dishes' flavors vary," he says.

"Xuhai cuisine is saltier and spicier. Jinling cuisine is salty and fresh. Huaiyang cuisine values ingredients' original flavors. And suxi cuisine is sweet."

Each cuisine features special ingredients and cooking methods.

Huaiyang has more soups and requires more sophisticated knifework. Jinling highlights roast duck. And suxi includes many stews.