Jiangsu

Warm silken tofu topped with dried shrimp, seaweed, preserved vegetables, onions, soy sauce and sesame oil

Morning tea, a traditional breakfast-time gathering of friends and family who enjoy green tea, dumplings

Sticky rice cake

Noodle soup served with smoked fish or braised duck leg

Pork meatballs with crab shell powder

Stir fried with vegetables, filled with meat

Steamed tofu stuffed with minced meat and prawns

Red-braised spareribs

Crucian carp soup, crucian carp in a milky white soup

Large pork meatballs flavored with soy sauce, Shaoxing wine, ginger and scallions

Marinated and boiled duck with spices

Stewed and congealed pig's feet jelly, serve with ginger and Zhenjiang vinegar

Turtle stewed with chicken, pork, ham, bamboo shoots

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines. Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from Shaowei Yanshi Dan , a menu of the food served in Tang dynasty (618–907) "Shaowei banquet" festivals written in 708. It included many sweet and sour adjacent dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house. Some authors say that the original sweet and sour sauce (traditional Chinese: 糖醋醬; simplified Chinese: 糖醋酱; pinyin: tángcùjiàng) came from the Chinese province of Henan, but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.

Tangbao or soup buns are large, soup-filled steamed buns in Chinese cuisine. They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Tangbao first appeared in the capital city of the Song dynasty, Bianjing, now Kaifeng, Henan. It spread to the Yangtze River delta following the Jingkang Incident. Some examples of tangbao include:

Turtle soup, also known as terrapin soup, is a soup or stew made from the meat of turtles. Several versions of the soup exist in different cultures, and it is often viewed as a delicacy. The principal characteristic of turtle meat is that the broth it is cooked in becomes extremely gelatinous once cooled. Turtle meat has no characteristic taste on its own, so the flavor of turtle soup depends entirely on seasoning. Mock turtle soup is made from other gelatine-producing meat such as calf's head and calf's feet.

Scrambled eggs with whitebait fish

Xiaolongbao is a type of Chinese tangbao (Chinese: 汤包), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine. Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, the Nanxiang xiaolongbao associated with Shanghai is the most well known. In the Shanghainese language, they are known as siaulon moedeu or xiaolong mantou, as Wu Chinese-speaking peoples use the traditional definition of mantou, which refers to both filled and unfilled buns. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang xiaolongbao) and have sweeter fillings. The Nanjing style is smaller with an almost translucent skin and less meat.

Duck blood and vermicelli soup

Freshwater lobster/crayfish that is cooked, covered with a salty fennel sauce, then frozen, from the Doulong River, Yancheng, Jiangsu, China

Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variations on this dish feature — instead of tofu — vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, Thailand, Vietnam, and in cities where there are large Hakka populations. The Hakka people initiated a southward migration to escape conflicts in Northern China, eventually settling in Southern China after a series of relocations. Due to the unavailability of wheat flour traditionally used for making dumpling skins during festivals, they substituted tofu. The Hakka term "Nyong," meaning the act of stuffing, gave rise to the dish known as "Yong Tau Foo," where tofu is filled with various ingredients.

Noodles with greens onions, boiled egg, soy sauce, sugar and spices

Shredded chicken, ham, tofu and pea leaves

Fried pastry resembling a bundle of noodles, made with flour and black sesame and made into a variety of shapes, serve with tea

Rugao ham is a dry-cured ham that originated in Jiangsu province, China. It dates to the Qing dynasty, and was first prepared circa 1851. Rugao ham is produced in a variety of flavors, colors and weights. The local breed of Jiangquhai pigs are typically used for the ham. In contemporary times, it is produced in Rugao, Jiangsu province, which the ham is named after. It is a well-known ham in China. Per the Chinese calendar, Rugao ham is produced in the winter, whereby the curing process begins between November and December, and also in spring, between January and February. Chinese hams

Scrambled eggs with whitebait fish