Among the broad group of Chinese dumplings, shengjian mantou stands out as a unique pan-fried variety. Belonging to the category of soup dumplings, or soup buns, they are slightly different than the more famous xiao long bao. Shengjian mantou can be made with minced pork, vegetable, or shrimp as the base, often incorporated with cabbage and chives, then infused with soy sauce, sesame oil, and occasionally ginger and garlic.

Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables such as carrots, mushrooms, peas, while the common additions also include shrimps, meat, scallions, and Chinese ham. Traditional versions sometimes may incorporate sea cucumbers, crab meat, and bamboo shoots.

Contrary to what one might think upon hearing the name of the dish, lion's head is a meal consisting of big pork meatballs that are stewed with noodles and vegetables such as cabbage. It dates back to the times of the Sui Dynasty, when Emperor Yang took a trip to Yangzhou and made his chefs prepare a dish that was inspired by the Yangzhou landscapes, which he loved.

Suzhou mooncake are a particular variety of mooncake that originated from Suzhou, a city in the Jiangsu province of China. Differing significantly from the perhaps more widely-known Cantonese-style mooncakes, Suzhou mooncakes boast a flaky, multi-layered crust and usually comes with savory fillings.

Wu xi rou gu tou is a traditional dish originating from Wuxi in Jiangsu. The dish is usually made with a combination of pork ribs, ginger, scallions, Shaoxing wine, star anise, cinnamon, soy sauce, sugar, salt, stock, and potato starch. The ribs are cut into fat squares of meat that are salted, chilled, covered with cold water, boiled, drained, rinsed, and placed in a clay pot or a pan with scallions, ginger, wine, spices, soy sauce, stock, and sugar.