The five characteristics of Huaiyang cuisine is renowned both at home and abroad The raw materials are mainly fresh and live Strict selection of materials to make dishes Huai'an is located in the "sunrise bucket of gold" on the east shore of the Hongze Lake, the ancient Beijing-Hangzhou Grand Canal and young Beijing-Shanghai Expressway intersection here, the sparkling history and brilliant civilization here **** glory. The city is situated on both sides of the ancient Huaihe River, and according to legend, Dayu once came to the city to treat the water, "making the Huaihe River peaceful", and the name of the city means "the Huaihe River is peaceful". Just like the long-lasting Huaihe River, the history of Huai'an has a long history. "Spring has knife crabs summer catfish shad, autumn has crab duck winter wild vegetables", all year round, aquatic fowl and vegetables game constantly. Therefore, the raw materials of Huaiyang Cuisine are mainly fresh and live, which is also good at stewing in cooking method, and the seasoning focuses on the original flavor to provide a material basis. Almost every dish of Huaiyang Cuisine has strict requirements for the selection of raw materials, and at the same time, the characteristics of the raw materials are fully utilized in the preparation of the dishes. The knife work is fine, and the dishes are beautiful in form. Among the four major cuisines, Huaiyang Cuisine has the finest knife work, with a piece of 2-cm-thick square dry, which can be batch formed into 30 thin slices, and shredded like hair. Cold dish production, spell pendulum method requires extremely high, a fan of three spell, draw seam, fan, stacked angle, a few six words, but the knife work is extremely difficult to spell pendulum. Fine knife work, skilful arrangement, coupled with the appropriate color scheme, makes Huaiyang cuisine as a delicately carved crafts. Focusing on its own flavor and being light and palatable Huaiyang Cuisine has the freshness, crispness and tenderness of southern cuisine and the salty, colorful and thick features of northern cuisine, forming its own sweet and salty, salty and slightly sweet flavor. Because Huaiyang Cuisine uses fresh products as raw materials, it pursues lightness in seasoning, thus highlighting the original flavor of the raw materials. Huaiyang Cuisine is good at stewing and boiling Huaiyang Cuisine is based on the cooking program of "fire as a discipline" put forward by the ancients, and the changes in the tripod are subtle and delicate, reflecting the freshness, aroma, crispness, crunchiness, tenderness, glutinousness, fineness, rottenness and other characteristics of the dishes through the adjustment of fire. Huaiyang Cuisine is good at stewing, braising and boiling, because these methods can better highlight the original flavor of the raw materials. Famous dishes of Huaiyang Cuisine that are mainly stewed and boiled include lion's head with crabmeat, stewed round fish, wild duck in casserole, three sets of duck, and big boiled dried silk. The process of making dishes in Huaiyang Cuisine is full of variations and imagination. A three sets of ducks, domestic ducks set of wild ducks, wild ducks set of pigeons, with ham, asparagus as a supplement, layer by layer set of the system, three in one. Huaiyang Cuisine is rich in variations, as can be seen. Huaiyang Cuisine seldom uses rare delicacies from the mountains and the sea to make its dishes, and most of the famous dishes are made of ordinary raw materials produced locally. There is no condescending atmosphere, nor is it bland and tasteless, whether it is the selection of materials, knife work, seasoning and so on, all of which are in the middle of the rules, fine work, and the pursuit of flavor, and the production of Huaiyang Cuisine is just like the writing of poems and making paintings, which has a strong traditional Chinese cultural background. Classic Huaiyang Cuisine - Three Shredded Fish - Bean Curd in Casserole - Fried Green Crab Meat with Fresh Bean Curd Skin - Braised Four Treasures - Crispy Rolls Famous Huaiyang Dishes - Stir-fried Bamboo Shoots with Minced Pork and Vegetables - Frozen Duck - Hehe Waisted Duck - Lotus Blossom Stew - Shredded Pear with Red Fruit Popular Dishes - Butter and Two Eatings - Pork Liver in Wine Breeze - Deep-fried Plum Rolls with Eyebrows - All in All - Three Shredded Swallow Vegetables - The First Dish in Heaven Specialty Dishes - Fried Rice from Yangzhou - Fish Scented Eggplant Clip - Steamed Chicken with Bamboo Leaves - Delicacy Meat - Mandarin Duck - Snowflake Rolls