Jiangsu cuisine is characterized by fresh flavor, strong but not greasy.

Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to soup mixing, keeps the original juice, has a fresh flavor, is thick but not greasy, is light but not thin, is crisp and boneless without losing its shape, and is smooth, tender and crisp without losing its flavor.

Among them, Jinling cuisine tastes mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou cuisine tastes sweet and elegant. The famous city in the world is known as "Yang Yi Er", and the prosperous market has promoted the development of cooking skills of Su cuisine. The "golden jade" of Songjiang in Sui and Tang Dynasties, the crab with sugar, ginger and honey; The exquisite peony in Suzhou and the hazelnut in Yangzhou are all fancy dishes with exquisite shapes.

History of Jiangsu cuisine:

Jiangsu cuisine was popular in the whole country in Qing Dynasty, which was equivalent to Shandong cuisine, Sichuan cuisine and Cantonese cuisine. Huaiyang cuisine, a branch of Jiangsu cuisine, was once a palace cuisine, and most of the dishes in the state banquet in 213 still belonged to Huaiyang cuisine.

Therefore, Huaiyang cuisine is also called national cuisine. Suzhou cuisine is also very popular in history. During Emperor Qianlong's southern tour, he once visited the Deyuelou in Suzhou and was very happy after tasting the delicious food in the south of the Yangtze River. He called Suzhou the first restaurant in the world.

The special snacks in Suzhou cuisine include jujube paste cake, small square cake, three fresh wonton, steamed dumplings, tofu flower, boat-point, green dumplings, eight-treasure rice and so on.