Jiangsu cuisine, Chinese traditional one of eight big cuisines, referred to as "jiangsu cuisine. Because jiangsu cuisine, zhejiang cuisine, zhejiang cuisine and generally referred to as the jiangsu cuisine. Mainly in jinling cuisine, huaiyang cuisine, Su Xi, focuses on areas such as food. Jiangsu cuisine is good at stewing, stewed, steamed, Fried, attaches great importance to the soup, keep the vegetable juice, flavor freshness, thick but not greasy, light and thin, degeneration to take off the bone, and do not break its shape, tender crisp, and do not break its flavour.

Sue food with squirrel fish, chicken juice on behalf of the cuisine cooking kan-ssu, soft bag long fish, salted duck, clam lion fish, sheep hide sirloin, crystal, call flower chicken, farewell my concubine, three sets of duck, Liang Xi crisp eel, stewed fish head, PingQiao tofu, general bridge, Vince bean curd, steamed shad, etc.