Jiangsu cuisine is Jiangsu cuisine and belongs to Jiangsu cuisine. Su cuisine is one of the eight major cuisines in China, which began in the Southern and Northern Dynasties. Good at stewing, stewing, steaming and frying, pay attention to mixing soup and keep the original juice of dishes. The flavor is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor. Jiangsu cuisine consists of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. Its taste is fresh, salty and slightly sweet, and it pays attention to the original flavor, enjoying a high reputation at home and abroad.

Su cuisine originated more than 2000 years ago, among which Jinling cuisine originated in the pre-Qin period. Wu people are good at cooking fried fish, steamed fish and fillets. 1000 years ago, ducks were a delicacy in Nanjing. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine".

Jiangsu cuisine is characterized by a wide range of raw 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 of Jiangsu cuisine are: Jinling Roast Duck, Old Duck Soup, Stewed Raw Knocked Duck, Duck Wrapped in Shark's Fin, Crystal Vegetable, Sweet and Sour Mandarin Fish, Watermelon Chicken, Salted Duck, Stewed Turtle, Shredded Chicken Juice, etc.