Suzhou cuisine is Jiangsu cuisine and belongs to Jiangsu cuisine. Jiangsu cuisine is one of the eight major cuisines in my country. It started in the Northern and Southern Dynasties. It is good at stewing, stewing, steaming, and stir-frying. It pays attention to adjusting soups to maintain the original juice of the dishes. The flavor is fresh, thick but not greasy, light but not thin, and crispy. Boney without losing its shape, tender and crispy without losing its flavor. Jiangsu cuisine is composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine and Xuhai cuisine. Its taste is fresh, salty and slightly sweet. It is accustomed to five pungents and pays attention to its original taste. It enjoys a high reputation at home and abroad.

Suzhou cuisine originated more than 2,000 years ago, among which Jinling cuisine originated in the pre-Qin period. At that time, the Wu people were good at making grilled fish, steamed fish and fish fillets. More than a thousand years ago, duck was already a delicacy in Nanjing. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of “Southern Food”.

The characteristics of Jiangsu cuisine are: a wide range of ingredients, mainly fresh fish from rivers, lakes and sea; fine knife skills, various cooking methods, good at stewing, stewing, simmering; pursuing the original taste, freshness and peace; elegant style of dishes , both beautiful in shape and quality.

The famous dishes of Jiangsu cuisine include: Jinling roast duck, old duck soup, stewed raw duck, duck wrapped shark's fin, crystal hoof, squirrel mandarin fish, watermelon chicken, salted duck, braised soft-shell turtle, boiled dried shreds in chicken sauce wait.