Huaiyang cuisine refers to the Huaiyang regional cuisine formed in Yangzhou and Huai 'an with Yangzhou and Huai 'an as the center. Huaiyang cuisine began in the Spring and Autumn Period, flourished in Sui and Tang Dynasties, and flourished in Ming and Qing Dynasties. Known as "the most delicious in the southeast and the most beautiful in the world."
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History of Huaiyang cuisine
Qing dynasty:
The intervention of literati was the catalyst for Huaiyang cuisine to reach its peak in the middle of Qing Dynasty. At present, we can enjoy at least more than 200 poems about food history, material selection, dishes, banquets, cooking, restaurants, food customs and drinking, which makes Huaiyang cuisine more elegant and greatly enhances its cultural taste. In the Records of Huai 'an Prefecture during the reign of Emperor Kangxi in the Qing Dynasty, it was recorded: "To the north of the Suijiang River, the feast was full of delicacies, and Huai 'an was the best.
After the reform and opening up:
State banquets are mainly based on Huaiyang cuisine, especially in modern times. The reasons are as follows: First, because it is exquisite and delicate, including knife method, temperature, collocation, modeling, etc., all of which reflect kung fu; Second, the ingredients are simple and easy to get, unlike the representative dishes in Guangdong, which are all raw seafood, or even internationally protected animals, such as shark's fin and other foods that have been banned; Third, the taste is light or sweet, unlike Sichuan food, which may bring discomfort to guests.
However, Huaiyang cuisine is not as popular as Sichuan cuisine and Hunan cuisine because of its delicious taste, time-consuming work, or light or sweet taste.