Huaiyang cuisine, together with Shandong cuisine, Sichuan cuisine and Cantonese cuisine, is known as the four major cuisines in China. Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the most delicious food in the Southeast and the world "The most beautiful" reputation. Huaiyang cuisine played a starring role in the banquets of many landmark events: the first banquet at the founding ceremony of the People's Republic of China in 1949, the 50th anniversary banquet of the People's Republic of China in 1999, and the banquet hosted by General Secretary Jiang in 2002 for U.S. President George W. ·Bush and others mainly focus on Huaiyang cuisine. Huaiyang cuisine carefully selects ingredients and prepares them according to the materials; it is exquisitely prepared and elegant in style; it pursues the original taste, freshness and gentleness. "Drunk crabs cannot watch the lanterns, wind chickens cannot watch the lanterns, swordfish cannot watch the Qingming Festival, and sturgeons cannot watch the Dragon Boat Festival." This time-varying principle ensures that the food ingredients on the plate come from the best condition, allowing people to experience the wonderful Huaiyang at any time. . Huaiyang cuisine pays great attention to knife skills, and the knife skills are relatively fine. It is especially famous for its melon carvings. The dishes are exquisite in shape and mellow in taste; in cooking, they make good use of heat and pay attention to fire skills, and are good at stewing, stewing, simmering, stewing, steaming, roasting, and stir-frying; the raw materials are mostly aquatic products, focusing on freshness, mild taste, and freshness. And slightly sweet. Famous dishes include stewed crab meat and lion head, boiled dry shredded noodles, three sets of duck, crystal meat, squirrel fish, Liangxi crispy eel, etc. Its dishes are exquisite and elegant in style.