Jiangsu cuisine is one of the eight traditional Chinese cuisines, or Su cuisine for short. Because of the similarity between Jiangsu and Zhejiang cuisines, Jiangsu and Zhejiang cuisines are collectively known as Jiangsu and Zhejiang cuisines. It is mainly composed of Nanjing Cuisine (formerly known as Jinling Cuisine), Huaiyang Cuisine, Suzhou and Tin Cuisine, Xu Hai Cuisine and other local cuisines.

Jiangsu's famous dishes are Jinling fork-roasted duck, duck soup, stewed raw knock, roasted square, crystal food hoof, stewed crabmeat lion's head, yellow mud simmered chicken, stewed chicken fu, brine duck (Jinling plate duck), gold incense cake, chicken soup boiled dried silk, meat stuffed with raw bran, phoenix-tailed shrimp, three sets of duck, Wuxi meat and bones, Lu draft recommended sauce pork, duck wrapped shark's fins, squirrel and guppy fish, Liangxi crispy eel, meat and duck in the Su-style sauce, Peixian dog meat, braised turtle, etc.