Knowledge analysis: In Huaiyang cuisine, "Yang" refers to Yang cuisine, the Yangtze River basin represented by Yangzhou, and "Huai" refers to Huai cuisine, the Huaihe River basin represented by Huai 'an.

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 shredded pork, 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.

Huaiyang cuisine is famous in practice, which mainly benefits from three aspects: material selection, knife work and fire work.

The selection of Huaiyang cuisine is very strict, requiring fresh and lively ingredients; Knife work is also extremely important. The legend of "Three Knives" in the Tang Dynasty is almost magical. Fireworks are just heat. There is no clear standard for this. It is said that Huaiyang people are particularly good at stewing.

Judging from the composition of the whole Huaiyang cuisine, the main characteristics of Huaiyang cuisine are: strict selection of materials and meticulous knife work; Firefighters are particular and good at stewing; The main ingredients are outstanding, paying attention to the original flavor; Original flavor, crystal clear, thick and floating white; Thick but not greasy, light and delicious; Moderate salinity, northern and southern Xian Yi; The bones are crisp and rotten without losing shape, and the fried ones are crisp and tasteless!