Huaiyang cuisine, Shandong cuisine, Sichuan cuisine and Guangdong cuisine are also called the four major cuisines in China. It refers to the cuisines popular in Yangzhou, Zhenjiang, Huai 'an and its nearby areas, and it is the representative flavor of Jiangsu cuisines. Huaiyang cuisine pays attention to swordsmanship, which is delicate and light in taste. The main dishes are braised lion's head, soft-pocketed long fish, flat bridge tofu, shrimp and Pu Cai, and Wenlou soup packets.

Chaozhou cuisine [1] (also known as Chaoshan cuisine) originated in Chaozhou and belongs to Cantonese cuisine. The Minnan-speaking areas in Guangdong are all Chaozhou cultural areas. Chaozhou cuisine originated in Fujian and has the characteristics of Guangzhou cuisine, combining the advantages of both. There are Chaoshan brine and braised pork.