Huaiyang cuisine is one of the most famous flavor schools in China, and it is called "the four major cuisines" together with Shandong cuisine, Sichuan cuisine and Guangdong cuisine.

It is generally believed that Huaiyang cuisine is mainly developed from Huai 'an and Yangzhou cuisine between the Yangtze River and Huaihe River. (There are also Zhenjiang dishes). Yangzhou cuisine is the main part of Huaiyang cuisine. Other scholars or people in the catering industry have included Nanjing, even Anhui, Zhejiang and other regional cuisines in Huaiyang Cuisine Department, so far there is no conclusion.

editor of flavor characteristics

Yangzhou cuisine belongs to Huaiyang cuisine, and its main characteristics are: strict selection of materials, meticulous knife work, prominent main ingredients, attention to original flavor, attention to fire work, good at stewing, clear and mellow soup, thick but not greasy, light and fresh, unique in shape, slightly sweet in salty, and suitable for both north and south. Yangzhou chef is good at food carving. Huaiyang cuisine is as famous as Beijing, Sichuan and Guangdong cuisine, and is known as "the delicious food in the southeast". [2]

Huaiyang cuisine is very particular about swordsmanship, with fine swordsmanship, especially melon carving. The dishes are exquisite in shape and mellow in taste; In cooking, he makes good use of heat, pays attention to fire power, and is good at stewing, stewing, simmering, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild in taste, fresh and slightly sweet. Famous dishes include stewed crab powder, lion's head, boiled dried silk, three sets of ducks, crystal meat, squirrel squid, Liangxi crispy eel and so on. Its dishes are exquisite and elegant.

Editor of main dishes

Yangzhou's famous big dishes include eight-treasure gourd, grilled pig's head, flying butterflies, Wuting Bridge in Yangzhou, prawn pipa, chrysanthemum conch and so on. The red chamber banquet, the three-headed banquet and the whole lotus root banquet are the three pearls of Yangzhou cuisine.

The banquet in the Red Mansion is an innovation of dishes written in A Dream of Red Mansions. Cao Xueqin, the author, stayed in Yangzhou for a long time, and his grandfather, Cao Yin, also gave a banquet in honor of Liusibai Palace when he went to Yangzhou to pick up Emperor Kangxi. Feng Qiyong, a famous redologist, said, "The red chamber cuisine is really a system of Yangzhou cuisine".

Three-head Banquet is a banquet developed from three traditional famous dishes in Yangzhou: braised silver carp head, stewed lion head and roasted whole pig head. The lion's head is tender and not greasy; Silver carp head tastes mellow; The whole pig's head is full of fragrance, all with strong local flavor.

The whole lotus root feast is a unique feast formed by Baoying, which has always been known as the "hometown of lotus roots", and has innovated more than 51 kinds of lotus root dishes according to the ancestral cooking methods.

Yangzhou cuisine not only maintains the original Huaiyang three-headed banquet, Fuchun steamed stuffed bun and roasted tail banquet, but also innovatively introduces a series of dishes such as Qionghua banquet, seafood banquet, chrysanthemum crab banquet, game banquet, eight strange banquet, palace banquet, Qianlong imperial banquet, vegetarian banquet and hot pot series. Its specialties are boiled shredded pork, crossing the bridge by generals, sweet-scented osmanthus in vinegar, Three sets of ducks must be tasted

Yangzhou delicacies

Yangzhou fried rice

candied skin

Chanshenfeng goose

Huangjue old goose

Pingshan green tea (suburb)

Yizheng Lvyangchun tea

Shierwei spiced tea dried (Yizheng)

Gaoyou Shuanghuang duck egg (egg). Smashed bean curd (Jiangdu)

Qionghua Lujiu

Shaoboling Jiao

Sandingbao

Yangzhou boiled dried silk

Yangzhou pickles

Gaoyou Lake hairy crabs

gaoyou lake lobster

Yangzhou three-headed banquet (steamed crab powder lion head, grilled whole pig head and braised silver carp head). Wild vegetable bag, glutinous rice steamed dumplings, steamed dumplings with crab roe, steamed dumplings with crab roe, shredded chicken rolls

top ten flavor snacks

bamboo shoot fried dumpling, Yangzhou cake, crab roe, fried eggs, salty pot cake, radish shortcake, shredded chicken rolls, three fresh pot cakes, sweet-scented osmanthus sugar lotus porridge, three-color oil dumplings

top ten special snacks

Sixi soup.