Jiangsu cuisine, referred to as Jiangsu cuisine for short, is one of the eight major cuisines in China, represented by Jiangsu cuisine and Yangzhou cuisine. Famous chefs in Jiangsu have created traditional cuisines with the style of Su cuisine. In ancient times, Nanjing, known as "Imperial Mainland", Suzhou, known as "Xanadu" and Yangzhou, lamented by historians as "rich in the world", are all famous chefs' specialties. Jiangsu cuisine is mainly composed of these three flavors. To sum up, Jiangsu cuisine has the following characteristics: first, the ingredients are selected carefully, the production is fine, and the dishes are processed according to the materials on time; Second, he is good at cooking methods such as stewing, stewing, roasting, stewing, steaming, roasting and frying, and is good at mud stewing and fork roasting; Third, the taste is fresh, salty and sweet, thick but not greasy, light but not thin; Fourth, pay attention to adjusting the soup and keep the original juice. Among them, Nanjing has exquisite knife work, skillful fireworks, mellow taste and beauty in all directions, which adapts to the tastes of all directions, especially fresh, fragrant, crisp and tender; Suzhou food tastes sweeter, and it is seldom cooked in four seasons and rivers and lakes. Yangzhou cuisine is known as Huaiyang cuisine in the history, with delicate knife work, delicate heat, fresh and tender color, unique shape, highlighting the main ingredients, emphasizing the original flavor, light and delicious, and wide adaptability, especially famous for making soup.