Jiangsu cuisine is generally called "Su cuisine" in culinary science, but it is often called "Huaiyang cuisine" in general restaurants. It is composed of Xu Hai, Huaiyang, Nanjing and southern Jiangsu, and is the second largest cuisine in the court. Today, the state banquet is still dominated by Jiangsu cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisines. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang flavor, Nanjing flavor, Sunan flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Anhui cuisine were one of the eight major cuisines with their exquisite selection of materials, fine knife work, moderate saltiness and sweetness, and exquisite modeling and distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisines constitute Huaiyang cuisine. Represented by Huaiyang and Sunan flavors.