Jinling cuisine is one of the branches of Jiangsu cuisine, which enjoys a high reputation for its exquisite knife work and salty and sweet taste. Jinling cuisine is like a beautiful and dignified lady, proficient in piano, chess, painting and calligraphy, pleasing to the eye and fascinating.

Jinling's reputation as a culinary chef began in the Six Dynasties. He is good at cooking methods such as stewing and stewing, and his taste is mainly mellow. It is famous for duck gizzards, and the dishes made from fresh water products are equally colorful and exquisite.

Jinling cuisine is also famous for its "three grasses in Jinling" (chrysanthemum, wolfberry and Malantou) and "four fields in early spring" (mustard, Malantou, reeds and wild garlic) because of its good use of vegetables. During the Republic of China, Jinling cuisine reached its peak, and Chiang Kai-shek, Dai, Dai, and Dai were all die-hard fans of Jinling cuisine.