Jiangsu cuisine consists of Huaiyang cuisine, Suzhou cuisine, Jinling cuisine and Xuhai cuisine. Its taste is fresh, salty and slightly sweet, and it pays attention to the original flavor. Cooking is good at stewing, stewing, stewing, stewing and so on. Choose materials in an eclectic way and make the best use of them. It 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 cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang Cuisine, Nanjing Cuisine, Sunan Cuisine, Zhejiang Cuisine and Anhui Cuisine. Later, Zhejiang cuisine and Anhui cuisine have their own characteristics and become one of the eight major cuisines. The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine make up Jiangsu cuisine. Represented by Huaiyang and Sunan flavors.

Jinling flavor: represented by Nanjing cuisine, centered on Nanjing, extending to Jiujiang, Jiangxi and other places.

Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate preparation of duck gizzards, and is known as "Jinling duck gizzards are the best in the world". Representatives of Jinling cuisine include salted duck, duck soup, duck intestines, duck liver, duck blood, bean curd (called bean curd in the north) and coriander (called coriander in Nanjing).

Nanjing snacks, one of the four largest snacks in China, ranks first among the four largest snacks in China, with a long history, unique flavor and various varieties. It has been circulated for thousands of years since the Six Dynasties, with more than 100 varieties. As we all know, famous snacks are sweet and salty and have different shapes. Among them, the representative is Qinhuai River Confucius Temple. Qinhuai snacks in Confucius Temple are exquisite in workmanship, beautiful in shape, exquisite in material selection and unique in flavor. In addition to Confucius Temple, relatively concentrated snack groups have gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Central Gate, Huimin Bridge and Yanziji.

Huaiyang flavor: represented by Yangzhou and Huai 'an, it is mainly popular in the Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. It is called "national cuisine" with Confucian flavor of Shandong cuisine. Huaiyang cuisine has strict selection of materials, pays attention to freshness, highlights the main ingredients, is skilled in knife work, is good at stewing, stewing and roasting, attaches importance to mixing soup, pays attention to original flavor, is good at modeling, and is lifelike in melon and fruit carving. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is fine, beautiful in shape, diverse in taste, beautifully made, delicious and delicious, with different seasons. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece set of duck, crystal meat and so on.

Southern Jiangsu flavor: the dishes represented by Su are mainly popular in Su Chang and Shanghai cuisine. Similar to the southern Anhui and riverside flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that the southern Jiangsu flavor should belong to Zhejiang cuisine. The biggest difference between Sunan flavor and Zhejiang cuisine is that Sunan flavor is sweet. Shanghai cuisine in southern Jiangsu was greatly influenced by Zhejiang and became the trend of Shanghai cuisine in 2 1 century.

Southern Jiangsu is good at stewing, stewing, stewing and stewing, paying attention to maintaining the original flavor, delicate color, fresh and tender in season, moderate in sweetness and saltiness, crisp and delicious, fresh and delicious. He also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou has the reputation of "the first restaurant in the world" among the people. South Jiangsu's famous dishes include sweet and sour pork ribs, crispy eel in Liangxi, Chinese hamburger, scrambled eggs with whitebait, mirror-inlaid tofu, stir-fried shrimp, cooked fish, stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, eight-fen soup, snail shrimp, oil eel paste, white cabbage, watermelon chicken, chicken oil cabbage and Yangcheng Lake hairy crabs. Songhe Building and Deyue Building are representative restaurants in Suzhou.

Suzhou snacks, one of the four largest snacks in China, are the most diverse snacks, including marinated tofu, pine nut candy, rose melon seeds, shrimp paste, jujube paste biscuits, lard rice cakes, steamed buns, Suzhou baozi stuffed with juicy pork, mutton with books, and cooking noodles. Suzhou snack folk songs: There are many famous snacks in Suzhou, which are sweet, soft and crisp. Fried steamed bread with crab shell yellow and Tiger Claw twisted stick. Melaleuca cake, egg stone skin, pancake fritters and tofu paddles. Scallion oil rolls and scallion oil cakes are affordable and appreciated. Bean paste mushroom vegetable bag, meat steamed bread. Go to the 61st floor to buy compact yeast. Be careful when you immerse it in oil. Tea eggs, fried lotus roots, large and small wonton, soup packets. Steamed buns with gingerbread are cheap and full. Sesame sauce, sugar taro, oil sugar dumplings. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has sandwiches, so you can choose your own toppings. Pot stickers jiaozi delicious, sweet-scented osmanthus lotus root five-color begonia cake. Stinky tofu rice ball, radish cake triangle bag. Honey cake, square cake, long cake, lard rice cake, sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffing jiaozi pumpkin Tuan. Brew the garden with sweet wine and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away after eating it. Jiaozi with red beans is rich in nutrition, and jiaozi with meat stuffing is salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts, osmanthus fragrance. Jujube mud sesame seed cake is a special dish, and braised tofu is very famous.

Wuxi cuisine also pays attention to the use of scene blending in the production process, with harmonious color matching and rich and colorful shapes. Traditional famous dishes in Wuxi, such as mirror box tofu, boat dishes in Taihu Lake, the first dish in the world, innovative famous dishes such as golden pheasant in Phoenix Valley and Man Cang with fish and rice, and famous banquets such as Xishi Banquet and Qianlong Banquet, pay attention to borrowing the customs of Taihu Lake water town, fully embody the cultural connotation of Wuxi cuisine, and pay attention to life, natural environment and real life.

Xu Hai flavor: Xuzhou cuisine is the representative. Popular in Xu Hai and Henan, it is close to the Confucian flavor of Shandong cuisine. Used to belong to Shandong cuisine. Xuhai cuisine is fresh and salty, with five flavors. Clear but not light, thick but not turbid. No matter what food is taken from, it pays attention to the role of "diet therapy and food supplement". In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially whole dog seats. Xu Hai's representative dishes include Farewell My Concubine, Pei Gong dog meat and Pengcheng fish balls.