Jiangsu Province has one of China's eight major cuisines Su cuisine, which Su Huaiyang cuisine is as a representative of the national banquet dishes. The top ten famous dishes in Jiangsu, are squirrel gui fish, soft pocket long fish, big boiled dried silk, Nanjing salt water duck, crabmeat lion head, called chicken. The most important traditional dish in Huaiyang Cuisine is to cut the tofu into shredded pieces and then cook the shredded tofu in chicken broth. This not only requires the cook to have good knife skills, but also to master the temperature of the chicken broth.

Huaiyang Cuisine as one of China's four major cuisines (also known as the eight major cuisines), in fact, I mean the original four major when there are we, expanding the gold content is also diluted a lot, haha joke joke. Huaiyang Cuisine is also the first choice for state banquets, crabmeat and lion's head. The most famous dish of Huaiyang cuisine is the lion's head with crabmeat in Yangzhou. The lion's head requires excellent knifework to cook, and the fat and thin pork is chopped up and stirred with water chestnuts, starch and crabmeat, etc. The lion's head is commonly done in braised and stewed form.

Like salt water duck, delicatessen meat is accurately described as snacks, cold dishes, to cold dishes. For Jiangsu cuisine have to say fish. Jiang knife, marinated in salt, a few hours after taking out, on the pot steam, as long as the onion and ginger wire, without any other seasoning, which is also a Jiangsu famous dish Nanjing cuisine taste and mellow, exquisite fine; Yangzhou cuisine, light and palatable, knife fine; Suzhou cuisine taste tends to be sweet, elegant and colorful. Its famous dishes are roasted square, crystal dishes hoof, stewed crabmeat lion's head, Jinling meatballs, yellow mud simmering large boiled dried silk, crabmeat lion's head, squirrel cinnamon fish, Huai'an soft pockets, Jinling cinnamon duck, dripping fish rounds, goat square Tibetan fish, crystal dishes meat, Changshu chicken, white robe shrimp, soft pockets of long fish in Suzhou, one of the three big chicken (called the children's chicken, chicken, watermelon chicken, orange cheese chicken), called the children's chicken has a long history, the year of the Qing dynasty Qianlong Emperor's visit to Jiangnan, had eaten the called the children's chicken, the chicken is a good example of the chicken. To Jiangnan, had eaten called the child chicken, so that its reputation spread far and wide.

The traditional dish in Huaiyang cuisine, the main thing is to cut the tofu into shreds, and then cook the tofu shreds with chicken soup. This not only requires the cook to have good knife skills, but also to master the temperature of the chicken broth.