Huai 'an's "Top Ten Snacks" (No.11) Huai 'an dumplings, Huai 'an Yangchun noodles, shredded radish with oil, hot and sour soup, dock mutton soup, Qingjiang beef soup, Huai 'an bean curd, braised and dried, Huai 'an crispy, and children's cakes. Top Ten Famous Chefs: Suhua Wang, male, born in 1945, has been in business for more than 41 years. He is the first China cooking master in Huai 'an and an honorary master in Jiangsu cooking. He is proficient in the cooking characteristics of Huaiyang cuisine, and his skills are comprehensive, especially his knife skills. The shredded potatoes he cut are fine enough to pierce the needle, and his specialty dishes such as "one chicken and nine servings", "Oolong mandarin fish" and "soft-pocketed long fish" are well received by people in the industry and consumers, and he has served as the country and consumer for many times. Tu Zhaofu: Male, born in 1937, has been an honorary master of cooking in Jiangsu for more than 51 years. He inherits the traditional characteristics of Huaiyang cuisine and keeps digging and innovating. He is good at making banquets and dishes such as "Long Fish Banquet" and "Wenlou Tangbao", bringing out a large number of famous chefs of Huaiyang cuisine, attending ministerial technical seminars on many occasions, serving central leaders and foreign guests on many occasions, and teaching skills to catering enterprises inside and outside the province on many occasions. Tian Dejun: Male, an honorary master of Jiangsu cuisine, was born into a culinary family in 1941. At the age of 15, he joined the chef industry with his father, made many friends, absorbed the strengths of each family, studied cooking assiduously, and actively explored and innovated. In 1978, he was transferred to Huai 'an Commercial Technical School to engage in cooking teaching, led many teams to participate in various cooking competitions, trained a large number of famous chefs, and was invited to attend cooking technology seminars many times. In 1983, he and his father Tian Shumin took the lead in making "Long Fish". Wu Zhihua, male, born in 1952, is a master cook in China and a master cook in Jiangsu. He is a lecturer and an assessor of senior Chinese cooking workers. He has been engaged in cooking teaching for a long time, published academic papers for many times, and trained many outstanding talents. Since 1982, he has served as the editorial board of the provincial cooking books and periodicals, and served as the judge of national, provincial and municipal cooking technology competitions for many times. He has profound knowledge of cooking theory and solid practical skills. Xiang Jinjun: Male, born in 1956, China cooking master, Jiangsu cooking master, part-time associate professor of cooking at Yangzhou University College of Tourism Cuisine, editorial board of provincial cooking books and periodicals, and editorial board of national cooking textbooks for secondary vocational schools, has been engaged in cooking teaching and research for a long time, systematically summed up the causes and cooking characteristics of Huai 'an cuisine, created a large number of new and special dishes, and excavated and sorted out the menu of "Huaibei Long Fish Mat", which is about to disappear. Feng Xiangwen: Male, born in 1957, is a master chef in China, a master chef in Jiangsu, a senior technician in Chinese cooking, the vice president of the Provincial Cuisine Association, and the president of the Municipal Tourist Hotel Association. He studied Jiangsu cuisine under the guidance of Hu Changling, vice president of the Chinese Cuisine Association, and devoted himself to excavating, researching and innovating Huaiyang cuisine. He has a unique view on Huaiyang cuisine, has deep attainments in making long fish dishes and long fish mats, and has made achievements in cooking theory research. Mao Yuping, male, born in 1957, is a master cook in China, a master cook in Jiangsu, a senior technician in Chinese cooking, an off-campus tutor in the Municipal Commercial Technical School, the winner of the first national cooking competition in Huai 'an, and a senior technician with special contributions from the provincial government, enjoying special allowance. Since the 2114 Food Festival, he has been in charge of food promotion and technical exchange activities in Beijing, Shanghai, Hangzhou, Nanjing and other places of the municipal government, making contributions to promoting the food culture of Huaiyang cuisine. Cai Junming, male, born in 1963, is a master cook in China, a member of Huai 'an CPPCC, a vice-president of Jiangsu Catering Industry Chamber of Commerce, a vice-president of Huai 'an Cuisine Association, and a model worker at the municipal level. He is committed to cooking research and investment development in the catering industry, inheriting the tradition, researching and developing Huaiyang cuisine, and establishing Jiangsu Huaiyangfu Catering Co., Ltd., a chain and large-scale flagship enterprise of Huaiyang cuisine, which has become one of the leading figures in the catering industry in Jiangsu Province. Yang Faming, male, born in 1961, is a master cook in China, a master cook in Jiangsu, an executive director of the Municipal Cooking Association, and a judge of the municipal evaluation group. He is good at making Huaiyang cuisine, and has profound knowledge of cooking theory and solid practical skills. He has published academic papers many times, trained many outstanding talents, and excavated and developed innovative dishes such as "Xiangmang Golden Fish", "Braised Shrimp" and "Jade Knife Noodles" have been recognized as provincial names. Li Yonglin, male, born in 1963, is a master cook in China, a master cook in Jiangsu, and a Chinese cooking technician. He is good at making Huaiyang cuisine, bypassing the dishes of Beijing, Shandong, Sichuan, Guangdong and other cuisines, and created the famous dish "Red Crispy Long Fish". In 1987, he achieved excellent results in the technical competition of "Driving the South of the Yangtze River for the Second Time" and was awarded the title of "Technical Operation Expert of Young Workers" by the municipal party committee and government.