A large number of fine particulate matters (PM2.5) are generated during cooking, which have negative impacts on kitchen environment. This study proposed a novel ventilation strategy of local supply-exhaust ventilation around stove (LSEVAS) for improving air quality in a residential kitchen during cooking. Five factors affecting the performance of LSEVAS were explored with orthogonal design and computational fluid dynamics (CFD). Evaluation indexes including PM2.5 mass concentration in breathing zone (CB), capture efficiency (CE) of fume exhaust device and intake fraction (IF) of occupant were also analyzed. The performance of LSEVAS was also identified without air supply condition in kitchen in terms of these above evaluation indexes. Results show that the emission rate and exhaust air volume were the most significant factors, followed by the upside air supply angle, upside air supply speed and downside air supply speed. The CB in LSEVAS was reduced by 83%, 60% and 66% than without air supply condition under low, medium and high emission rates, respectively. The CE was improved by 1.8%, 13.9% and 14.5%, respectively. The IF value was decreased by one order of magnitude. Furthermore, with increasing of upside and downside air supply speed, the ability of air supply airflow in preventing the escape of PM2.5 became stronger, while the core concentration distribution of PM2.5 was gradually closer to breathing zone of occupant. It means that the novel local ventilation strategy proposed in this study is effective in improving cooking environment in the residential kitchen.