Abstract: Objective To investigate the distribution characteristics of Vibrio parahaemolyticus (VP) from different aquatic product sources in Jiangsu Province from 2019 to 2021, and to analyze the differences in genomic characteristics and antimicrobial resistance. Methods This study analyzed the temporal and source-specific distribution differences of Vibrio parahaemolyticus detected in 838 aquatic product samples collected between 2019 and 2021, in accordance with GB 4789.7-2013. Whole-genome sequencing (WGS and antimicrobial susceptibility testing were conducted on 55 successfully revived VP strains. Bioinformatics methods were employed for phylogenetic analysis, virulence and resistance gene analysis, and serotyping, which were validated in combination with traditional serum agglutination methods. Results A total of 92 VP strains were detected, with a detection rate of 10.98%, showing no statistically significant difference among different food sources (χ2=0.44, P=0.801). Among the 55 sequenced strains, 34 strains were classified into 33 sequence types (STs), while 21 strains were non-typeable. The predominant serotype in seafood isolates was O5:K17 (18.52%), while O2:K22 (26.32%) was predominant in freshwater product isolates, demonstrating high overall diversity. Derivative serotypes O5:K17 and O1:K25 of the pandemic serotype O3:K6 were detected in both seafood and freshwater product isolates. None of the strains carried the tdh gene, while only two seafood isolates harbored the trh gene and both hlyB and hlyC genes. All strains were resistant to cefazolin. Quinolone resistance genes qnrC and qnrS5 detected exclusively in one freshwater product isolate. Conclusion VP in Jiangsu Province demonstrates diverse distributions in both ST and serotypes. The primary risk associated with seafood lies in the predominant pandemic lineages and the presence of specific virulence gene combinations, while freshwater products serve as a critical reservoir for the emergence and transmission of high-risk antimicrobial resistance. Pickled aquatic products also carry certain potential food safety risk, that requires heightened surveillance.