Jiangsu cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and keeping the original juice. Its taste is fresh, thick but not greasy, light but not thin, crisp without bone without losing shape, smooth and crisp without losing flavor. Jiangsu cuisine is characterized by a wide range of materials, mainly fresh seawater from rivers, lakes and seas; Fine knife work, diverse cooking methods, good at stewing and simmering; Pursue the original flavor, fresh and peaceful, and have strong adaptability; The dishes are elegant in style, beautiful in shape and high in quality.

Jiangsu, a land of plenty, is rich in products and food resources. Famous aquatic products include Sanxian (shad, swordfish and fish) in the Yangtze River, whitebait in Taihu Lake, clear water hairy crabs in Yangcheng Lake, crucian carp in Longchi, Nanjing and many other seafood.

Excellent vegetables include Taihu Lake, Huai 'an Pulei, Baoying lotus root, chestnut, chicken head, water bamboo, winter bamboo shoots, water chestnut and so on.

Famous and special products include Nanjing Lake Roasted Duck, Nantong Langshan Chicken, Yangzhou Goose, Gaoyou Duck, Nanjing Du Xiang, Rugao Ham, Jingjiang Dried Meat and Wuxi Oil Gluten. Coupled with some rare birds and game, there are many forests and forests, which provide a solid material foundation for Jiangsu cuisine.

The style of Jiangsu cuisine is fresh and elegant, which is reflected in exquisite knife work and changeable knife methods. Whether it's cold cuts, hot dishes with different colors, or melon and fruit carving, or bone removal and mud removal, or fine carving, it shows exquisite knife skills. Jiangsu cuisine consists of Huaiyang, Suzhou and Xu Hai, with Huaiyang cuisine as the main body. Huaiyang is located in the middle of Jiangsu, east to Haiqi Tongtai Yanfu and west to Jinling. Pay attention to knife work and fireworks, emphasize the original flavor, highlight the main ingredients, the color is elegant, the shape is novel, the salt is moderate, and the taste is mild, so it is widely used. In cooking skills, stewing, stewing and frying are widely used. Among them, Nanjing cuisine is famous for cooking duck dishes, while Zhenyang cuisine is rare for cooking chicken dishes and rivers. Its fine points are fermented noodles, scalded noodles and crispy noodles.