Jiangsu cuisine is a type of Chinese cuisine that is among one of the eight culinary traditions of Chinese cuisine. Jiangsu cuisine, which is often abbreviated to Su cuisine, originates in the Jiangsu province of China, and it comprises the styles of Yangzhou, Nanjing, Suzhou, and Zhenjiang dishes.
Jiangsu is among the most well-known Chinese cuisines around the world and has a light, fresh taste. Jiangsu cuisine features a variety of ingredients that are carefully selected for each particular dish and incorporates many fresh and live aquatic ingredients. Other common ingredients include tea leaves, mushrooms, and bamboo shoots. Many dishes in Jiangsu cuisine are believe to show clearly the very skilled workmanship involved, in comparison to other Chinese cuisines, as Jiangsu cuisine calls for precise and delicate carving techniques.
Cooking methods include stewing, quick-frying, braising, stir-frying, and adding sugar to dishes.
Common dishes in Jiangsu cuisine are Jinling salted dried duck, which is the most famous dish in Nanjing, Yangzhou steamed Jerky strips, and clear crab shell meatballs.