Suzhou cuisine is characterized by fresh flavor, rich but not greasy.

Suzhou cuisine is good at stewing, stewing, steaming, and stir-frying. It pays attention to adjusting the soup to maintain the original juice. The flavor is fresh, thick but not greasy, light but not thin, crisp and loose without losing its shape, and smooth. Tender and crispy without losing its flavor.

Among them, Jinling cuisine has a mellow taste and is delicate and exquisite; Yangzhou cuisine is light and delicious, with fine knife skills; Suzhou cuisine tends to be sweet, elegant and colorful. The famous city in the world is known as "promoting one and benefiting two", and the prosperous market has promoted the development of Jiangsu cuisine cooking techniques. During the Sui and Tang Dynasties, Songjiang's "Golden Rice Noodles" and Sugar Ginger Honey Crabs; Suzhou's exquisite Peony Rice Noodles, and Yangzhou's Sichuanese Rice Noodles are all fancy dishes with exquisite shapes.

The history of Jiangsu cuisine:

Suzhou cuisine was popular throughout the country in the Qing Dynasty, equivalent to the status of Shandong cuisine, Sichuan cuisine, and Cantonese cuisine. Huaiyang cuisine, a branch of Jiangsu cuisine, was once served as palace cuisine. As of 2013, most of the dishes in the state banquet still belong to Huaiyang cuisine.

Therefore, Huaiyang cuisine is also called national cuisine. Suzhou cuisine has also been very popular historically. When Emperor Qianlong visited the south, he once visited Deyuelou in Suzhou. After tasting Jiangnan delicacies, he was very happy and called Suzhou the best restaurant in the world.

Special snacks in Suzhou cuisine include date mud pulled cakes, small square cakes, three-fresh wontons, fermented glutinous rice dumplings, tofu puddings, boat pastries, green dumplings, eight-treasure rice, etc.