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When Tradition Meets Flavor: A Culinary Journey Through Suzhou
For Chef Sun Qiang, the kitchen isn’t just a workspace—it’s a stage where history, culture, and taste collide. Specializing in Suzhou-style cuisine, Sun has spent years perfecting the delicate dance between sweet and sour flavors, a hallmark of the Jiangnan region. “Balance isn’t just about ingredients,” he says. “It’s about telling the story of our land.”
From crispy squirrel-shaped mandarin fish to sugar-glated lotus root, Sun’s dishes blend tradition with innovation. His secret weapon? Sugar—used not just for sweetness but to enhance umami and acidity, creating layers of flavor that mirror Suzhou’s serene gardens and bustling waterways.
But this isn’t just cooking—it’s preservation. “Young chefs chase trends,” Sun laughs, “but real magic happens when we respect the past.” His work features in Sweet Planet, a new series by CGTN and Insight TV premiering March 29, offering a mouthwatering glimpse into how ancient techniques thrive in modern kitchens.
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