Jiangsu Local Cuisine and Restaurants

Jiangsu cuisine is renowned for its fresh, delicate flavors, refined knife skills, and precise cooking techniques. It emphasizes the natural flavors of the ingredients and is particularly known for slow-cooking methods such as stewing, braising, and simmering. Jiangsu cuisine is traditionally divided into four major regional styles: Huaiyang, Jinling, Suzhou-Wuxi, and Xuhai, with Huaiyang cuisine regarded as its core representative. Signature dishes include Braised Lion’s Head Meatballs, Braised Shredded Dried Tofu, Yangcheng Lake Hairy Crab, Sweet and Sour Mandarin Fish, Nanjing Salted Duck, and Yangzhou Fried Rice, among many others.

What Famous Local Food to Eat

Top 1: Squirrel-shaped Mandarin Fish / 松鼠桂鱼

Squirrel-shaped mandarin fish (Songshu Guiyu) is one of Suzhou’s most iconic traditional dishes, and it was personally named by Emperor Qianlong. The fish is skillfully sliced so that, once deep-fried to a golden crisp, it curls into a shape resembling a squirrel. Its outer layer is crunchy, while the inside remains tender and juicy. A sweet and sour sauce is poured over it, perfectly enhancing the natural flavor of the fish.

The dish is not only named for its squirrel-like appearance, but also because in the Suzhou dialect, 'squirrel' sounds similar to the word for academic success. Additionally, 'Gui' is a homophone for 'noble', symbolizing prosperity and good fortune. Because of these auspicious meanings, the dish has become a staple on celebratory banquets in Suzhou."

Top 2: Duck Blood Vermicelli Soup / 南京鸭血粉丝汤

Many places in China have their own specialty noodle soups, and Nanjing is no exception. Duck Blood Vermicelli Soup is one of the city’s most famous local dishes, made with tender duck blood, vermicelli, duck liver, duck intestines, duck gizzards, and other duck offal, all served in a rich broth slowly simmered with duck bones. The soup is flavorful yet light, with a smooth and refreshing taste. In an authentic bowl, the duck blood is tender and free of any strong odor, the duck intestines are crisp and chewy, and the vermicelli soaks up the delicious broth.

Top 3: Nanjing Salted Duck / 金陵盐水鸭

Nanjing Salted Duck is a traditional local specialty with a history of more than 2,000 years and is often known as the “No. 1 Duck of Jinling.” A well-balanced duck is repeatedly cured and air-dried before being gently cooked in a seasoned brine. The result is tender, juicy meat with delicate skin and a rich yet refreshing flavor, characterized by its fragrant, crisp, and tender texture. Around the Mid-Autumn Festival, when osmanthus is in bloom, the ducks are at their plumpest and most flavorful, making this the best time to enjoy Nanjing Salted Duck.

Top 4: Crab meat with large meatballs ( Crab Roe Lion’s Head) / 蟹粉狮子头

Crab meat with large meatballs is a traditional Huaiyang dish from Yangzhou and Zhenjiang. The dish is named for its large, round meatball, which is said to resemble the head of a lion. Made mainly with pork belly and mixed with crab meat, shrimp roe, and water chestnuts, the meatballs can be braised or slowly stewed, with the clear-braised version being the most traditional. The meatballs are soft, tender, and rich in flavor, with a melt-in-the-mouth texture that is rich but not greasy. Their round shape symbolizes reunion and harmony, making them a traditional favorite for festive family gatherings and an essential dish for banquets held to entertain honored guests.

Top 5: Yangcheng Lake Hairy Crab/ 阳澄湖大闸蟹

Yangcheng Lake hairy crab is not only a specialty of Suzhou but also recognized as one of China’s top ten delicacies. In autumn, typically from September to October, the crabs reach peak season, cause their meat tender and their roe exceptionally rich. The golden roe of the female crab is especially prized and often referred to as “edible gold.” Traditionally enjoyed with warm yellow wine, ginger, and vinegar, this seasonal delicacy is considered the ultimate taste of autumn in Suzhou.

Top 6: Three-Tier Duck / 三套鸭

Three-Tier Duck is a famous traditional dish from Yangzhou and Gaoyou in Jiangsu. A duck is deboned and stuffed with a deboned wild duck, which in turn contains a deboned pigeon. The three layers of poultry are then slowly simmered in a clay pot for about three hours, creating a clear, flavorful broth with increasingly rich layers of taste. From the outside, the dish still looks like a whole duck, but inside lies a delightful surprise. This intricate preparation reflects the meticulous techniques and refined craftsmanship that are hallmarks of Huaiyang cuisine.

Top 7: Yangzhou Fried Rice / 扬州炒饭

Perhaps nowhere but Yangzhou can transform simple rice into such a celebrated delicacy. Famous for its vibrant colors, distinct grains, and delicious flavor, Yangzhou Fried Rice is one of the signature dishes of Huaiyang cuisine. A well-made plate features fluffy rice evenly coated with egg, with ingredients such as ham and shrimp carefully incorporated in just the right proportions.

Top 8: Braised Shredded Dried Tofu / 大煮干丝

Braised Shredded Dried Tofu is a classic Huaiyang dish from Jiangsu and a popular home-style specialty, often served at family reunion dinners during the Chinese New Year. Thin slices of dried tofu are cut into extremely fine strands and simmered in chicken broth with shrimp, ham, shredded chicken, and other ingredients. The tofu strands are repeatedly blanched and rinsed to remove their beany flavor, while a rich chicken broth gives the dish its delicate yet savory taste. The key to an authentic version lies in the knife work, with the tofu cut into remarkably fine, even strands that are smooth and springy to the bite. This meticulous preparation is a perfect example of the refined knife skills and attention to detail that characterize Huaiyang cuisine.

Top 9: Zhenjiang Crystal Pork / 镇江水晶肴肉

Zhenjiang Crystal Pork (Shuijing Yaorou) is a famous traditional specialty from Zhenjiang, known for its firm texture and crystal-clear aspic. According to local tradition, the dish was discovered when pork trotters were accidentally cured with saltpeter, resulting in meat that became firm and translucent after cooking and cooling. It is traditionally served as a cold appetizer with shredded ginger and Zhenjiang vinegar, making it a classic choice for festive and banquet tables.

The dish is made from pork front trotters, which are cured with salt and pressed into shape. When sliced, the meat reveals a translucent, amber-colored layer of aspic. The traditional preparation requires meticulous curing and cooking, and the finished pork is best enjoyed with shredded ginger and fragrant Zhenjiang vinegar, which balance its rich flavor and add a refreshing tang.

Top 10：Pan-fried Pork Buns（Shengjian）/ 生煎包

These famous pan-fried buns often attract long queues. With their thin skin, crispy golden bottom, and tightly packed, juicy-sweet pork filling, they are irresistible. Bite a small opening, and the savory broth bursts out instantly, filling your mouth with rich flavor.

Top 11: Watermelon Chicken / 西瓜鸡

Watermelon Chicken is a uniquely refreshing seasonal dish in Suzhou cuisine. Its preparation requires skill and precision: a fresh watermelon is selected, the flesh scooped out, leaving only a thin layer inside. The rind is then intricately carved with auspicious patterns. A whole chicken is placed inside the hollowed watermelon, along with ham, bamboo shoots, and mushrooms for added flavor, before being steamed to perfection. The subtle fragrance of watermelon infuses the tender chicken, creating a taste that is both distinctive and memorable.

Top 12: Sauce-Braised Pork / 红烧肉

The sauce-braised pork has a history of over a hundred years. It uses carefully selected premium pork belly, cut into 4-centimeter square pieces. The meat is then simmered with red yeast rice, star anise, cinnamon, scallions, ginger, sugar, and yellow wine until the skin becomes tender and the meat takes on a rich reddish color. The sauce thickens to a perfect consistency, resulting in a dish that is rich but not greasy, melting delightfully in your mouth.

Where to Try Typical Food

Top 1: Songhelou Restaurant / Suzhou 松鹤楼餐馆

With a history spanning over 260 years, Song He Lou is regarded by locals as the quintessential representative of Suzhou cuisine. Its signature dish, the famous Squirrel-Shaped Mandarin Fish, is known to every household. The restaurant offers an elegant, traditional setting and exquisitely crafted dishes, winning the hearts of countless diners through its meticulous selection of ingredients and masterful culinary skills.

• Recommended: Squirrel-Shaped Mandarin Fish, Stir-Fried River Shrimp, Eel in Hot Oil, Crispy Fried Pork, Suzhou-Style Braised Duck, Crab Roe Tofu, etc.
• Operating Hours: 11:00-13:30 17:00-20:30
• Tel：0512-67272258；021-81722788
• Address: No. 72, Taijian Lane, Guanqian Street, Pingjiang District

Top 2: De Yue Lou Restaurant/ Suzhou 得月楼餐馆

Founded during the reign of Emperor Jiajing in the Ming Dynasty, De Yue Lou has a history spanning over 400 years. Nestled within a classical garden, the restaurant features an elegant and traditional architectural style. It has long upheld a dedication to perfection in color, aroma, taste, and presentation, ensuring every dish retains its authentic flavor. De Yue Lou is especially renowned for its “boat cuisine”—a style once served on pleasure boats along Suzhou’s waterways.

• Recommended: Squirrel-Shaped Mandarin Fish, Stir-Fried River Shrimp, Eel in Hot Oil, Crispy Fried Pork, Suzhou-Style Braised Duck, Crab Roe Tofu, etc.
• Operating Hours: 11:00-13:30 17:00-20:30
• Tel：0512-65222230
• Address: No 43, Taijian Lane, Guanqian Street, Pingjiang District

Top 3: Yaba Shengjian Restaurant/ Suzhou 哑巴生煎餐馆

Yaba Shengjian restaurant was founded by a deaf-mute couple who poured their heart and soul into perfecting this beloved Suzhou snack. Their pan-fried pork buns have a distinctive hint of sweetness that sets them apart, winning the hearts of locals and visitors alike. Over the years, the name “Yaba Shengjian” has grown into one of the most renowned culinary brands in the Suzhou area.

The shop itself is small but full of charm, with a quaint Jiangnan water-town style and rustic décor that evokes a sense of old Suzhou.

• Recommended: Original pan-fried dumplings, juicy pan-fried dumplings, prawn pan-fried dumplings, beef vermicelli soup, etc.
• Operating Hours: 06:00-19:30
• Tel：0512-67208077
• Address: No. 12, Wenjia'an, Lindun Road, Gusu District, Suzhou City, Jiangsu Province

Top 4: Jiangnan Yachu restaurant / Suzhou 江南雅厨

Jiangnan Yachu restaurant offers a dining experience steeped in the charm of Jiangnan culture. The restaurant’s setting is filled with delicate, garden-like scenes at every turn, creating a serene atmosphere that reflects the region’s refined aesthetics. Situated near Jinji Lake, guests can enjoy beautiful lake views while savoring their meal, accompanied by attentive and thoughtful service.

• Recommended: Stir-fried pork paste with black truffle and chicken mushroom, steamed crab meat cake, braised yellow eel, sautéed shrimp, Squirrel-shaped Mandarin Fish, etc.
• Operating Hours: 11:00-13:30，17:00-20:30
• Tel：0512-67079887
• Address: Building 16, Phase 3, Ligongdi, Siji Road, Suzhou Industrial Park

Top 5: Han Fuxing Salted Duck / Nanjing 韩复兴

Founded in 1866, Han Fuxing is one of Nanjing’s most famous time-honored brands for Salted Duck, often compared to Quanjude in Beijing. The shop follows traditional curing methods, using mature lake-raised ducks and slowly infusing them with osmanthus-scented brine. The finished duck has smooth, pale skin and tender yet firm meat, with a delicate savory flavor that is perfectly balanced. It is flavorful enough to enjoy without any extra dipping sauce, leaving a lingering aroma with every bite.

Han Fuxing also offers Soy-Sauce Duck, which has a richer, more pronounced savory flavor and a firmer, chewier texture.

• Recommended: Premium Salted Duck, Soy-Sauce Duck, Roast Duck, Five-Spice Beef, Crispy Sesame Flatbread with Duck Fat, etc.
• Tel：025-68570122
• Address: No. 18 Longteng North Road, Yuhuatai District, Nanjing City, Jiangsu Province

Top 6: Lvliuju Vegetarian Restaurant / Nanjing 绿柳居

Founded in 1912, Lvliuju is a century-old vegetarian restaurant in Nanjing. Its name means “Green Willow Residence,” inspired by its location among the willow trees along the Qinhuai River. What makes the restaurant particularly special is its traditional mock-meat dishes, which use vegetarian ingredients to recreate the appearance and texture of meat. Its Vegetarian Roast Goose and Vegetarian Assorted Vegetables are especially well known, and the restaurant’s meticulous techniques for recreating meat dishes have been recognized as a National Intangible Cultural Heritage.

The signature Vegetarian Roast Goose is made by layering and rolling sheets of tofu skin, then soaking them in a savory sauce. The result is soft, chewy, and richly flavored, with a texture surprisingly similar to goose meat. Vegetarian Assorted Vegetables and Malantou with Dried Tofu offer lighter, refreshing flavors. Another specialty, Vegetarian Three-Threaded Knife Fish, uses finely carved mushrooms and shaped king oyster mushrooms to recreate the appearance of knife fish, showcasing the restaurant’s remarkable craftsmanship and delicate knife skills.

• Recommended: Vegetarian Roast Goose, Vegetarian Three-Threaded Knife Fish, Vegetarian Assorted Vegetables and Malantou with Dried Tofu, etc.
• Tel：025-68570122
• Address: No. 248 Taiping South Road, Qinhuai District, Nanjing City

Top 7: Laotuzhao Restaurant / Yangzhou 老土灶民间菜‌

Laotuzhao Restaurant is a popular choice among Yangzhou locals for family gatherings and entertaining friends and relatives, reflecting its strong reputation among local diners. Its signature Fish Head Lion’s Head is particularly popular, with an ordering rate of 98%, making it a top choice for experiencing authentic Huaiyang cuisine. The restaurant features a nostalgic Chinese-style setting with wooden tables, bamboo chairs, and old photographs, creating a warm, traditional atmosphere. Friendly and attentive service, together with carefully prepared Huaiyang dishes, offers diners a taste of the charm and nostalgia of old Yangzhou.

• Recommended: Fish Head Lion’s Head Meatballs, Braised Lion’s Head Meatballs with Crab, Braised Shredded Dried Tofu, Yangzhou Fried Rice, Braised Pork Belly
• Tel：025-68570122
• Address: Nos. 139–141 Xuningmen Street

Top 8: Fuchun Teahouse / Yangzhou 富春茶社

Founded in 1885, Fuchun Teahouse is a China Time-honored Brand and a representative of Yangzhou’s intangible cultural heritage, with more than a century of history. For an authentic taste of Yangzhou morning tea, the historic Deshengqiao branch is highly recommended. The elegant and well-kept restaurant features traditional Chinese décor, with both spacious dining halls and private rooms. Its morning tea menu offers a wide variety of delicate pastries and dim sum, combining Huaiyang cuisine with tea traditions to create the distinctive flavors of Fuchun Teahouse. The teahouse has also hosted foreign guests at state banquets on several occasions, making it an excellent choice for travelers who want to experience the traditional culture of Huaiyang banquet cuisine.

• Recommended: Crab Roe Shredded Dried Tofu Soup, Shrimp Dumplings, Thousand-Layer Cake
• Address: Nos. 139–141 Xuningmen Street

Eat Crabs in Jiangsu

Crab lovers in Jiangsu look forward to the crab season each year, when fresh crabs become widely available at local markets and restaurants. You can choose from a variety of crabs, including the famous Yangcheng Lake hairy crabs and Taihu Lake crabs, both known for their fresh, sweet meat and rich flavor. The top destinations for enjoying crabs in Jiangsu are Bacheng in Kunshan, Xinghua in Taizhou, and Gucheng Lake in Nanjing, each offering its own local varieties and crab dishes.

1. Yangcheng Lake (Bacheng, Kunshan, Suzhou): Bacheng is one of the major production areas for authentic Yangcheng Lake hairy crabs and is known for its lakeside setting. A newly developed food street offers a range of hotels and restaurants, making it a convenient place to taste fresh Yangcheng Lake hairy crabs and enjoy local crab dishes.

2. Xinghua in Taizhou is one of Jiangsu’s largest hairy crab producing areas, with about one in every eight Chinese mitten crabs in China coming from the region. The crabs are known for their plump, sweet meat, mild flavor with little fishiness, and excellent value for money.

3. Gucheng Lake in Nanjing is known as one of the finest sources of Chinese mitten crabs. With its clean, clear waters, the crabs are prized for their rich roe, tender meat, and naturally sweet flavor. Although Gucheng Lake crabs are less famous than Yangcheng Lake hairy crabs, their quality is considered equally impressive. They are a great choice for travelers who want high-quality crabs without the crowds and hype of more famous destinations.‌

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