Huaiyang cuisine, Shandong cuisine, Sichuan cuisine and Guangdong cuisine are also called the four major cuisines in China. Huaiyang cuisine, which began in the Spring and Autumn Period, flourished in Sui and Tang Dynasties and flourished in Ming and Qing Dynasties, is known as "the best in southeast China and the best in the world". Many iconic banquets featured Huaiyang cuisine: 1949 the first banquet in founding ceremony, People's Republic of China (PRC), 1999 the 50th anniversary banquet of People's Republic of China (PRC), and the banquet hosted by General Secretary Jiang in 2002 for US President George W. Bush, all featured Huaiyang cuisine. The selection of Huaiyang cuisine is rigorous, and the art is consistent with its materials; Fine production and elegant style; Pursue original flavor, freshness and peace. "Drunken crabs don't watch the lights, pheasants don't watch the lights, swordfish don't watch Tomb-Sweeping Day, and sturgeon don't watch the Dragon Boat Festival." This time-varying principle ensures that the food ingredients on the plate come from the best state, and people can feel the beauty of Huaiyang at any time. 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, crystal meat, squirrel squid, Liangxi crispy eel and so on. Its dishes are exquisite and elegant.

Click below, it is the recipe of Huaiyang cuisine, which is traditional in China.