Jiangsu's four local dishes, special dishes and big dishes.

Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine are eight traditional cuisines. Jiangsu cuisine is the abbreviation of Jiangsu cuisine, which consists of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine and Xuhai cuisine. From different local dishes, we can see the differences of food culture in different regions of Jiangsu.

Nanjing is the center of Jinling cuisine, radiating to the surrounding areas. Jinling cuisine pays attention to seven flavors, fresh, rotten, crisp, tender, crisp, thick, fat, sour, sweet, bitter, spicy, salty, fragrant and smelly, with salt as the main representative dishes: Jinling duck, Jinling fresh and so on, among which salted duck is famous at home and abroad.

In Huaiyang cuisine, "Yang" means Yang cuisine; in the Yangtze River basin represented by Yangzhou, "Huai" means Huai cuisine; in the Huaihe River basin represented by Huai 'an. Very particular about knife work, the knife work is fine, the dishes are exquisite in shape and mellow in taste; Good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Representative dishes: stewed crab powder, lion's head, crystal meat, Sweet and Sour Mandarin Fish, etc. Huaiyang cuisine often appears in costume TV series.

Suzhou cuisine originated in Wuxi, Suzhou, Jiangsu Province, where rivers and lakes are densely covered and fish and shrimp are abundant. The two places are adjacent to Taihu Lake, and 36,000 large lakes are rich in fresh water products such as whitebait, white fish, white shrimp and clear water hairy crabs, which makes the flavor of Suzhou cuisine mainly aquatic fish.

Xuhaicai is a local traditional cuisine from Xuzhou to Lianyungang along the Longhai Railway. Xuhaicai is Qilu-flavored and has five poultry meat. The dishes are thick and salty, and they are familiar with the five flavors. The main methods are boiling, frying and frying.

Xu Haicai's representative dishes include Yangfang Tibetan Fish, Pei County Giant Sauce Dog Meat, Farewell My Concubine, Pengcheng Fish Ball, Braised Shaguang Fish, Diguo Chicken and so on.