Ha ha, landlord, this question is best answered by me. Huaiyang cuisine is famous for cooking Shan Ye seafood and seafood. Most of the dishes are fresh. As early as the Southern Song Dynasty, "horseshoe turtle in the sand and oxtail fox in the snow" was a famous dish. Huaiyang cuisine pays attention to simple material selection, moderate firepower and heavy oil color, so it tastes mellow and can maintain its original flavor. Cooking is good at stewing, stewing, roasting and simmering. Huaiyang cuisine is also very particular about knife work. A 2 cm thick square stem can be split into 30 pieces. It is definitely a pleasure to watch Master Huaiyang's swordsmanship. There are many Huaiyang cuisine restaurants in Beijing, the most famous of which is Huaiyang Village. The success lies entirely in the complicated way the master treats the dishes, but he dare not be careless. No matter the selection of materials, knife work and seasoning, they all follow the rules and emphasize the charm. Cooking is poetic, not condescending or dull.

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