Huaiyang cuisine is one of the four traditional cuisines in China, which originated from Yangzhou and Huai 'an. The dishes are full of Huaiyang characteristics. Most of the raw materials are aquatic products. Huaiyang cuisine is based on rivers and lakes, supported by top cooking skills, with original flavor as the top priority, pursuing wonderful harmony, appealing to both refined and popular tastes without losing elegance, especially the unique concept of "harmony, precision, clarity and novelty". In Huaiyang cuisine, "Yang" means Yang cuisine, and "Huai" means Huai cuisine in the Yangtze River basin represented by Yangzhou and Huaihe River basin represented by Huai 'an.

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Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece duck, soft hemp fish, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on. Its dishes are exquisite and elegant.