Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine are the eight traditional cuisines. Jiangsu cuisine is the abbreviation of Jiangsu cuisine, which consists of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. From different local dishes, we can see the differences of dietary culture in different regions of Jiangsu.

Nanjing is the center of Jinling cuisine, which radiates to the surrounding areas. Jinling cuisine pays attention to seven flavors, such as fresh, rotten, crisp, tender, crisp, rich, fat, sour, sweet, bitter, spicy, salty, fragrant and smelly, mainly salty. The representative dishes are Jinling Duck and Jinling Fresh, among which salted duck is famous.

In Huaiyang cuisine, "Yang" means Yang cuisine, and "Huai" means Huai cuisine in the Yangtze River basin represented by Yangzhou and Huaihe River basin represented by Huai 'an. Very particular about knife work, the knife work is relatively fine, the dishes are exquisite in shape and mellow in taste; Good at stewing, stewing, simmering, simmering, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild in taste, fresh and slightly sweet. Representative dishes: stewed crab powder lion's head, crystal meat, squirrel mandarin fish, etc. Huaiyang cuisine often appears in costume TV series.

Suxi cuisine originated in Wuxi, Suzhou, Jiangsu Province. There are many rivers and lakes around Suxi, which are rich in fish and shrimp, and the two places are adjacent to Taihu Lake. The 36,-acre vast lake is rich in fresh water products such as whitebait, white fish, white shrimp and clear water hairy crabs, which makes the flavor characteristics of Suxi cuisine mainly aquatic fish.

Xuhai cuisine is a traditional local flavor dish from Xuzhou to Lianyungang along the Longhai Railway to the east. Xuhai cuisine has Qilu flavor, and all kinds of meat are available. The dishes are thick in color, salty in taste, and familiar with five flavors. The main methods are cooking, frying and frying.

Xu Haicai's representative dishes include Yangfang Tibetan fish, dog meat in Pei County, Farewell My Concubine, Pengcheng fish balls, braised Shaguang fish and diguo chicken.