Jiangsu cuisine refers to the Huaiyang regional cuisine centered on Yangzhou Prefecture and Huaian Prefecture, formed in Yangzhou, Huaian, and other places, and composed of four flavors of Nanjing, Xuhai, Huaiyang, and Southern Jiangsu. Jiangsu cuisine began in the Spring and Autumn period, developed in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the best flavor in Southeast China" and the second-largest cuisine in the imperial court. Up to now, state banquets are still dominated by Jiangsu cuisine.

The characteristic of Jiangsu cuisine is the strict selection of materials, due to talent; Attach importance of the color and shape of the food plate, and elegant style; In the taste of Jiangsu cuisine pursues the original taste, fresh and peaceful; The cooking skill is famous for stewing, braising, and simmering.

Jiangsu cuisine cooks often say: "Each season has different ingredients", so the raw materials of Jiangsu cuisine are mainly fresh, they use fresh ingredients in the season, which also provides a material basis for the cooking method is good at braising, seasoning focus on the original taste.

Almost every dish of Jiangsu cuisine has strict requirements for raw materials, and also allows the characteristics of raw materials to be fully played in the production of dishes, such as young chicken should be fried to show its tender, old chicken should be stewed to show its fat, big crab should be steamed, small crab should be fried, and so on.

One of the most famous of the Jiangsu dishes is Wensi tofu, which requires the chef to cut a thin, soft piece of tofu as thin as a hair.

Representative dishes of Jiangsu cuisine: Wensi Tofu, dried shredded chicken sauce, salted duck, crab meal and lion's head, etc.