Jiangsu cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup, keeping the original juice of the cuisine, with fresh flavor, thick but not greasy, light but not thin, crisp and boneless without losing its shape, smooth and tender without losing its flavor.

Jiangsu cuisine Huaiyang is located in the middle of Jiangsu, east to Haiqi Tongtai Yanfu, west to Nanjing Liuhe, south to Jingkou Jintan and north to Huaibei. Suzhou cuisine tastes sweet and elegant.

Its famous dishes are Jinling Roast Duck, Pengcheng Fish Pills, Old Duck Soup, Stewed Raw Knock, Roasted Square, Tibetan Fish in Sheep Square, Crystal Dishes, Stewed Crab Powder Lion Head, Farewell My Concubine, Stewed Chicken with Yellow Mud, Stewed Chicken Fufu, Salted Duck, Jinling Dry-salted Duck, Stewed Dog Meat with Squid Juice, Golden Fragrant Cake, Dried Chicken Soup, Fermented Bran with Meat, Braised Chicken Soup.

Classification of Jiangsu cuisine:

Jiangsu cuisine is fresh in taste, slightly sweet in salty, and pays attention to the original taste. Cooking skills are good at stewing, stewing, simmering, simmering and so on. Choose materials in an eclectic way, and make the best use of them.

is the second largest cuisine in the court. Today, the state banquet is still dominated by Su cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisines. The original Jiangsu and Zhejiang cuisines can be divided into Nanjing flavor, Huaiyang flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines with their distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Nanjing, Huaiyang and Sunan flavors of the original Jiangsu and Zhejiang cuisines make up Jiangsu cuisine.