Jiangsu cuisine, one of the eight great dishes in China, is called Jiangsu cuisine for short. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than two thousand years ago, when Wu people were good at making fried fish, steamed fish and fillets. 1000 years ago, duck was a delicacy in Jinling. In the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor. 1 Nanjing cuisine is mellow and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou food tastes sweet and elegant. Its famous dishes include roast workshop, crystal pig's feet, lion's head stewed with crab powder, Jinling meatballs, yellow mud stewed chicken, stewed chicken house, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, carrion bran, phoenix tail, three sets of ducks, Wuxi meat bones, sauce pig's head recommended by Lu manuscripts, Pei county dog meat and so on.