Jiang cuisine generally refers to Jiangsu cuisine, one of the eight major cuisines of Han Chinese, referred to as Jiangsu cuisine.

Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine.

It mainly consists of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local dishes.

Jiangsu 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 the cuisine are recorded in "Qing Ye Lei Chao" compiled by Hangzhou Xu Ke, "The cuisine has its own characteristics, such as those in Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, and Huai'an." Ten famous cities,

Half are in Jiangsu.

Jiangsu cuisine consists of four major local flavor dishes: Nanjing, Huaiyang, Suxi, and Xuhai. Huaiyang is located in central Jiangsu, stretching from Haiqitongtaiyanfu to the east, Nanjing Liuhe to the west, Jingkou Jintan to the south, and Lianghuai to the north.

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The characteristics of Huaiyang cuisine are rigorous selection of ingredients, attention to knife skills and fire skills, emphasis on original flavor, prominent main ingredients, elegant colors, novel shapes, moderate salty and sweet taste, and mild taste, so it has a wide range of adaptability.

In terms of cooking techniques, stewing, braising, simmering and warming are mostly used.

Among them, Jinling cuisine is famous for its duck dishes, while Zhen and Yang cuisines are famous for their chicken dishes and fresh shrimps. Its finer points include fermented noodles, hot noodles and crispy noodles.