1, Jiangnan cuisine is mainly steamed, boiled and stewed, paying attention to the original flavor and nutrition preservation; Northern Jiangsu cuisine adopts many cooking methods, such as roasting, frying, boiling and stewing, and mainly focuses on seasoning and taste.

2. Jiangnan cuisine emphasizes the use of vegetables and bean products, especially fresh seasonal vegetables, such as bamboo shoots, mustard greens, bean sprouts, etc., which are light in taste and emphasize the original flavor. Northern Jiangsu cuisine, on the other hand, likes to use meat, jellyfish, bean skin and other ingredients, which are strong and salty.

3. The condiments used in Jiangnan cuisine are mainly light, mainly salt, sugar, soy sauce, cooking wine, ginger and onion. Northeast cuisine uses soy sauce, bean paste, vinegar, cooking wine, pepper and other seasonings, which are rich in taste.