Jiangsu cuisine is mainly composed of Huaiyang (Yangzhou and Huai 'an), Jiangning (Zhenjiang and Nanjing), Su Xichang (Suzhou and Wuxi) and Xu Hai (Xuzhou and Lianyungang). The main features are eclectic materials, making the best use of them, and emphasizing freshness; I pay special attention to knife work, fireworks and modeling, and I am good at stewing, stewing and stewing. Seasoning is heavy, refreshing, fresh and mild (mainly salty and fresh in Xu Hai). Representative dishes are: three-piece duck, Huaiyang lion's head, boiled dried silk, beggar chicken, Sweet and Sour Mandarin Fish, Tibetan fish beside sheep, etc.
Zhejiang cuisine:
It is mainly composed of Hangzhou, Ningbo and Shaoxing. It tastes fresh and crisp. The famous dishes are: West Lake vinegar fish, Dongpo meat, Longjing shrimp, honey sauce, braised pork with clear soup and dried vegetables.