The Situation

In Nanjing (Nánjīng, 南京), with its rich history and culinary traditions, two gastronomy students set out to understand and document the diverse foods and spices that contribute to the unique flavors of Jiangsu cuisine. They start at the seafood stalls, where they are fascinated by the delicacies of 海参 (hǎi shēn, sea cucumber) and 鲍鱼 (bào yú, abalone), discussing their textures and culinary uses. They also examine 章鱼 (zhāng yú, octopus) and 石斑鱼 (shí bān yú, grouper), noting the importance of freshness in seafood dishes.

Moving on, they encounter 荞麦面 (qiáo mài miàn, buckwheat noodles) and 藜麦 (qí mái, quinoa), grains that have gained popularity for their health benefits. The vibrant green of 芥兰 (jiè lán, Chinese broccoli) catches their eye, along with the unique 草果 (cǎo guǒ, tsao-ko) and the sweet, medicinal 罗汉果 (luó hàn guǒ, monk fruit).

Exploring traditional Chinese medicinal ingredients, they learn about 枸杞 (gǒu qǐ, goji berries) and 红枣 (hóng zǎo, red dates), which are often used to promote health and vitality. The spice section offers 白胡椒粉 (bái hú jiāo fěn, white pepper powder) and 山药 (shān yào, Chinese yam) to deepen their understanding of flavor profiles.

In the nuts and seeds section, they appreciate the nutritional value of 莲子 (lián zǐ, lotus seeds), 枸杞子 (gǒu qǐ zǐ, goji berries), 松子 (sōng zǐ, pine nuts), and 栗子 (lì zǐ, chestnuts). Their research leads them to discover 炸酱 (zhá jiàng, fried sauce) and 葱油 (cōng yóu, scallion oil), essential condiments in local cuisine.

The students are particularly fascinated by traditional dishes such as 灯影牛肉 (dēng yǐng niú ròu, shadow beef) and 龙井虾仁 (lóng jǐng xiā rén, longjing shrimp), which embody the essence of Nanjing's culinary heritage. They conclude their market visit by learning about 生产标准 (shēng chǎn biāo zhǔn, production standards), 贮藏条件 (zhù cáng tiáo jiàn, storage conditions) and 认证标签 (rèn zhèng biāo qiān, certification labels) to ensure the quality and safety of food products.