Jiangsu cuisine is one of the four famous dishes in China. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of six local dishes: Nanjing, Yangzhou, Suzhou, Huai 'an, Xuzhou and Haizhou. As early as more than two thousand years ago, Wu people were good at cooking fried fish, steamed fish and sliced fish. 1000 years ago, duck was a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu 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 keeping the original juice. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.

Shandong cuisine originated in Qi and Lu (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in the Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of northern cuisines and one of the eight major cuisines in China. Shandong cuisine is the most extensive local cuisine in China, covering Beijing, Tianjin, Tangshan and three northeastern provinces.