In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart.

As the style of Jiangsu cuisine is typically practised near the sea, fish is a very common ingredient in cooking.

Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching color and shape of each dish and using soup to improve flavor.

Jiangsu cuisine actually consists of several other sub-regional styles, including: In Wuxi, the common cooking method is characterized by the addition of sugar and soy sauce to many savory dishes, often in the form of hongshao (红烧; 紅燒; hóngshāo; 'red braised').

Notable Wuxi dishes include: This article related to Chinese cuisine is a stub.