1. Squirrel mandarin fish, also known as Sweet and Sour Mandarin Fish, is a representative work of Su Bang cuisine with both color and flavor. According to legend, Emperor Qianlong went down to the south of the Yangtze River and went to Suzhou Songhelou Restaurant for dinner incognito. The chef used carp to bone the fish, carved patterns on it, marinated it with seasoning, dragged it with egg yolk paste, put it in a hot oil pan, and poured it with hot sweet and sour marinade, which looked like a mouse and was crispy outside.

2. Drunk fish, a deep-processed product of freshwater fish, is refined by selecting high-quality fresh fish, adding Shaoxing wine (distiller's grains) and pure traditional Chinese medicine secret recipe to extract spices, with fresh and tender taste. Because there is Shaoxing wine (distiller's grains) in the processing raw materials, it is named "drunken fish". < P > 3. Osmanthus fragrans glutinous rice lotus root, also known as honey glutinous rice lotus root, is a famous specialty in Jiangnan area of China and belongs to Jiangsu cuisine; A kind of dessert in Jiangsu (also popular in Zhejiang, Hangzhou and other parts of Zhejiang); Raw glutinous rice is poured into lotus root and served with sweet-scented osmanthus sauce, which is a unique Chinese dessert in the traditional dishes in the south of the Yangtze River. It enjoys a good reputation for its rich sweet glutinous and sweet-scented osmanthus fragrance. The sweet-scented osmanthus glutinous rice lotus root in Hangzhou is soft and sweet, and the lotus root in the West Lake is the best among the lotus roots. The equally famous Nanjing sweet-scented osmanthus honey juice lotus root is also known as the four most human street snacks in Jinling Nanjing together with sweet-scented osmanthus sweet taro seedlings, plum blossom cakes and red bean wine-brewed dumplings.

4. Salted duck is a famous specialty in Nanjing, which belongs to Jinling cuisine and is one of the representatives of Jinling cuisine. It is also called osmanthus duck, which is a geographical indication product in China. Because Nanjing has another name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,511 years.

5. Drunken chicken is a traditional dish in Jiangsu and Zhejiang, belonging to Zhejiang cuisine. The wine is thick and fragrant, soaked in tender chicken, and people and chickens are drunk, and they are awakened by the fragrance of pepper.

It uses yellow wine and Shaoxing wine as basic seasonings, which can not only remove fishy smell, relieve tiredness, add fragrance, color and freshness, but also has the characteristics of easy digestion and absorption. Therefore, drunken chicken has become a famous dish in Jiangsu and Zhejiang with unique flavor.