Jiangsu cuisine, also known as Su Cai for short, is one the Eight Culinary Traditions of China, and consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is derived from the native cooking styles of the Jiangsu region in China. It is very famous in the whole world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River.

1. 1.Jiangsu cuisine is distinguished for exquisite ingredients, freshness and aliveness.
2. 2.High cutting techniques.
3. 3.Have a good command of duration and degree of heating and cooking.
4. 4.Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant;
   

Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.

5.Pay great attention to soup, which is strong but not greasy, and delicious.

What are the main branches of Jiangsu cuisine?

Jiangsu dishes can be classified into that of Suzhou-Wuxi style and Zhenjiang-Yangzhou style. The feature of Suzhou-style dishes is their natural flavor in original stock and a mixture of salty and sweet taste. The characteristics of Zhenjiang-Yangzhou style food are best described by the saying that "the soup is so clear that you can see the bottom of the bowl and the sauce is so thick that it turns creamy white".

Suzhou emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine.

Wuxi its proximity to the Lake Tai means it is notable for wide variety of fresh water produce,for example "the Three Whites (San Bai)"

Huaiyang Cuisine, the main style of Jiangsu cuisine, plonged with its fine cutting technique, good at fresh fish cooking as well as the dish made of chicken and meat. It also emphasizes the fire level control, the cooking methods of simmer, stew, braise etc.

Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heals in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, and Farewell My Concubine (soft-shelled turtle

stewed with many other ingredients such as chicken, mushrooms and wine).

Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.