The food of Nanjing is classified under the more encompassing Jiangsu cuisine (su cai) or Huaiyang cuisine, which is common along the lower Yangtze and consists of the combined regional fares of Nanjing, Yangzhou, Suzhou and Zhenjiang.

Celebrated for the freshness of its meticulously selected raw ingredients, delicate cuts, and light, sweet flavors, Jiangsu cuisine has become one of China's eight major culinary disciplines.

As the provinces associated with Jiangsu cuisine are in such close proximity to the river, large freshwater shrimp and fish are prevalent on Nanjing menus, while duck and pork are more familiar than beef. Other common ingredients include bamboo shoots, pears, dates, mushrooms, tea leaves and melon. Dishes are often roasted, braised or boiled. Seasonings are sparing while oil is liberally used.

Undoubtedly the most famous Nanjing dish is salted duck (yanshui ya), whose tangy skin and tender meat have made it a local favorite. Pressed duck is quite similar to salted duck, and is prepared mostly the same way, except pressed duck is finally flattened into something resembling duck jerky, though not as tough.

As far as other regional and international cuisines go, Nanjing has a respectable selection at prices far cheaper than neighboring Shanghai, though the city cannot be considered a gourmet hotspot. When you're craving a taste of home, head up to the Nanjing University area, Xinjiekou or Fuzi Miao and peruse the fairly inexpensive Western restaurants.

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