Jinling cuisine refers to the cuisine centered on Nanjing (alias Jinling) and extended to Jiujiang, Jiangxi. It is one of the four representative cuisines of Jiangsu cuisine, also known as Sujing Cuisine, Sujing Cuisine and Nanjing Cuisine. Jinling cuisine originated in the pre-Qin period. At the end of the Warring States Period, Qu Yuan recorded Jinling cuisine at that time in Chu Ci. Famous articles in Sui and Tang Dynasties became schools in Ming and Qing Dynasties. During the Republic of China, Jinling cuisine enjoyed a high reputation and was called "Beijing-Suzhou cuisine", which was deeply loved by celebrities in the upper class. All the famous houses are proud of the "Beijing-Suzhou Banquet".

The raw materials of Jinling cuisine are mostly aquatic products, which pay attention to freshness, fine knife skills and make good use of cooking methods such as stewing, stewing, roasting and simmering. It tastes mild, fresh and crispy. The dishes are exquisite and elegant. Pay attention to knife work, be good at pyrotechnics, be rich in changing techniques and taste characteristics suitable for both north and south, and at the same time take the characteristics of four directions to adapt to the tastes of all directions.

Jinling cuisine pays attention to seven flavors: fresh, rotten, crisp, tender, crisp, thick, fat, sour, sweet, bitter, spicy, salty, fragrant and smelly. Mainly salty, salty with sweetness, sour but not astringent, bitter but not fragrant, spicy but not strong, crisp but not raw, thick but not alcoholic, fat but not greasy, light but not thin, representing the noble, elegant, gorgeous and atmospheric style of the ancient capital.

Jinling cuisine makes good use of vegetables and is famous for its "three grasses in Jinling" (chrysanthemum, wolfberry and Malantou) and "four fields in early spring" (mustard, Malantou, mugwort and wild garlic).

Style and characteristics: eclectic beauty, adapting to all-round needs,

Four famous dishes: squirrel fish, boiled eggs, sugar liver and anchovies.

Other famous diets: salted duck, braised duck liver and duck blood soup.

Another feature is that all kinds of wild vegetables are very popular, such as Artemisia selengensis, chrysanthemum brain, Malantou, wolfberry head, shepherd's purse, purslane, goose intestine and Toona sinensis head (also called dried eight fresh)

In addition, there are the so-called eight fresh fruits, which refer to fish, water chestnut, lotus root, watermelon, fennel, cockscomb fruit, lotus root and cress.

Other dishes: Jinling Sancao, Mr. Hu's bean curd, braised core, braised raw knock, flat cake, white gourd and shrimp vermicelli soup, duck gizzard, salted duck, osmanthus duck, roast duck, braised duck, braised duck.