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.

Nanjing salt water duck

Jiangsu's famous dishes are Jinling fork roast duck, duck soup, stewed raw knock, roasted square, crystal food hoof, stewed crabmeat lion's head, simmered chicken with yellow mud, stewed chicken fu, salt water duck (Jinling plate duck), Jinxiangcai, chicken broth boiled with shredded dried meat, meat stuffed with raw bran, anchovy prawns, three sets of ducks, Wuxi meat and bones, Lu draft recommended sauce pork, duck wrapped in shark's fins, squirrel and guinea fishes, Liangxi crispy eel, Su style sauce meat and duck, Peixian dog meat, stewed turtle and so on.