Jiangsu cuisine is generally known as "Su Cai" in culinary academia, consisting of four flavors of Nanjing, Xu Hai, Huai Yang and Southern Jiangsu, which is the second largest cuisine in the court, and nowadays the state banquet is still dominated by Huai Yang cuisine.

Jiangsu cuisine is characterized by careful selection of materials, fine knife work, sweet taste and styling. Because of the humid climate in Jiangsu and Zhejiang and their proximity to the coast, sugar is often added to the dishes to remove dampness.

Jiangsu cuisine seldom puts chili peppers because eating chili peppers can remove dampness, but it is easy to catch fire. Therefore, Jiangsu and Zhejiang cuisines are mainly sweet.

Su cuisine style originated in Kaifeng during the Song Dynasty, and was brought in and gradually dominated by the southern migration of the Song dynasty. Today, Kaifeng cuisine still shares many similarities with Jiangsu, such as xiaolongbao (small dumplings) and guifu (gui fish).

Su cuisine taste: rigorous use of materials, pay attention to color, pay attention to the shape of the four seasons. (Cooking techniques are famous for stewing, braising and simmering; emphasis is placed on adjusting the soup to keep the original juice.

The cuisine is subdivided into Jinling cuisine, Huaiyang cuisine, and Su Gang cuisine, with calm flavors. Good use of vegetables, to "Jinling three grass" and "early spring four wild" famous. (Huaiyang Cuisine, which pays attention to the selection of ingredients and knife work, is good at making soup).

Jinling cuisine is good at stewing, stewing, fork and baking. Special attention is paid to the seven nourishing and seven flavors: namely, sour, sweet, bitter, spicy, salty, fragrant and stinky; fresh, rotten, crispy, tender, brittle, thick and fat.

Nanjing cuisine is famous for its duck dishes, which are known as "Jinling duck dishes". The representative dishes of Jinling Cuisine include Jinling Duck, Jinling Fresh and Jinling Grass.

Nanjing snacks is one of the four major snacks in China. Representatives of small dumplings, ramen, pancakes, scallion pancakes, tofu floods, soup noodle dumplings, vegetable buns, shortening the cake, sweet bean paste buns, chicken noodle dried silk, beef soup, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, back to the dried brine, brine tea eggs, sugar congee lotus root and so on.