Jiangsu refers to the part of Jiangsu south of the Yangtze River, namely Suzhou and Wuxi; while Zhejiang refers to the western part of the province, namely Hangzhou and Huzhou. Jiangsu-Zhejiang cuisine stresses the use of vegetables, bamboo shoots, mushrooms, and water shield, which gives the food a light fresh taste.

The Jiansu-Zhejiang cuisine has many famous fish and shrimp dishes. For example, Mandarin Fish Shaped like a squirrel topped with sweet and sour tomato sauce was praised by Emperor Qianlong of the Qing Dynasty as the "Number one Dish in the World." West Lake fish steamed in vinegar has been famous for centuries, minced perch in Songjiang has been praised for millennia, and braised shrimp served with Longjing tea in Hangzhou and braised shrimp served with Biluo Spring tea are both very popular.

Jiangsu-Zhejiang dishes are slightly sweet and less salty, but some dishes are cooked with sweet and sour flavors. The use of grain is a special feature of this cuisine. They are used to remove the unpleasant smells and improve the aroma. Jiangsu-Zhejiang dishes are cooked in a similar manner to Huai-Yang cuisine, and importance is attached to simmering, stewing braising, boiling in covered pot, and steaming. Most dishes are served in delicious soup. The shapes and colors are natural, as contrasted with Huai-Yang cuisine.

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