Jiangsu cuisine, one of the eight great dishes in China, is called Jiangsu cuisine for short. Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes. Jiangsu cuisine originated more than 2000 years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking fried fish, steamed fish and fillets. 1000 years ago, ducks were a delicacy in Nanjing. In the Southern Song Dynasty, Jiangsu cuisine 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 retains the original juice of the dish. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.

Jiangsu cuisine is characterized by: extensive materials, mainly fresh seawater from rivers, lakes and seas; Fine knife work, diverse cooking methods, good at stewing and simmering; Pursue the original flavor, fresh and peaceful; The dishes are elegant in style, beautiful in shape and high in quality.

The famous dishes are: Jinling Roast Duck, Old Duck Soup, Stewed Raw Knock, Shark's fin Duck, Sweet and Sour Mandarin Fish, Watermelon Chicken, Salted Duck, Stewed Turtle, Dried Chicken Juice, Pengcheng Fish Pills, Roasted Square, Tibetan Sheep Fish, Crystal Dishes, Stewed Lion's Head with Crab Powder, Farewell My Concubine, Stewed Chicken with Yellow Mud, Stewed Chicken House, Stewed Jinling Duck, Tun.