2. Jiangsu and Zhejiang cuisine consists of three local dishes, Hangzhou, Ningbo and Shaoxing, which have unique flavor and are favored by the people. The overall characteristics of Jiangsu and Zhejiang cuisine: onion and garlic are not used or rarely used, but Zhenjiang aged vinegar is generally used instead of Shanxi vinegar, soy sauce is relatively light, and edible oil is rapeseed oil and tea oil.

Zhejiang cuisine and Jiangsu cuisine belong to the eight major cuisines in China. Su cuisine is mainly fresh water, with fine knife work and stress on heat; Zhejiang cuisine consists of four schools, namely Hangzhou, Ningbo, Shaoxing and Wenzhou. There are more than 30 kinds of cooking techniques, including frying, frying, stewing, frying, steaming and burning. Although cooking and dishes are slightly different, overall, they all pay attention to the selection of materials and the original flavor.