Huayang Cuisine is one of the four major cuisines, all of which are exemplary of Jiangsu cuisine, referring to the regional signature dishes centered on Yangzhou and Huai'an provinces, which began in the autumn and spring, flourished in the Yuan Dynasty, and flourished in the Ming and Qing Dynasties, and has the reputation of being "the first good taste of the Southeast, the world's most perfect beauty". At the beginning of Huaiyang cuisine, the selection of materials carefully and conscientiously, according to the materials of the art; mostly see the rivers and lakes and seafood as the main material, supported by the top cooking skills, to the local flavor of the countryside for the best, to the pursuit of the flavor of the wonderful fit, such as the Taihu Lake white fish is also known as the Suzhou City, Taihu Lake Silver Knife, because of its meat is white and tender, the color and smell of the whole and world-famous.

Du Fu once wrote a poem "white fish cut as bright as a mirror" to praise it. Su Gang cuisine production is delicate, design concepts, such as large boiled dried silk dish, it is the Huaiyang cuisine in the watchdog dishes. Focusing on the details of the countryside flavor, sweet and quiet, soft pockets of long fish is a traditional dish, the most prestigious dish in Huaiyang cuisine, and finally there is a hook yawning procedure process, must be all the flavor of the seasoning to the eel down, and to maintain the tenderness of eel meat, eel skin should also be soft steamed in the material sauce. Dishes to be black and bright, slowly take chopsticks a clip, a slight tremor seems to jump, safe channel slippery, at this time and then a bowl of white rice is no one.

From time to time, Huaiyang cuisine has a long history of well-made, the ingredients are not necessarily delicious on earth, eat up is very comfortable, such as the state banquet dishes such as large banquets, choose other signature dishes as the main meal is very easy to change the world, Huaiyang cuisine exquisite, it tastes heartless, bland, not spicy, not light fuel oil, taste elegant, but also very fresh. Under the changing tastes of foreign guests and domestic affairs, Huaiyang Cuisine is the only cuisine that can maximize the unity of his taste! This is the important reason why Huaiyang Cuisine is the main dish of national banquet! Huaiyang cuisine is delicious and elegant, tender and tasty, the flavor of the heart, not in a hurry, not difficult to deal with, but also the most very large country tradition of cultural sense, is a kind of elegant temperament,

eight cuisines in the Huaiyang cuisine, but also naturally also became the main dishes in the state banquet dishes, for other specialties, but also can only be reduced to assisting the characteristics of the dishes, and Huaiyang cuisine, can be used to support the specialties. The specialties, because the Huaiyang cuisine is the taste of light flavor, so as long as a little production processing, it can become other specialties.