Step 2 introduce
Huaiyang cuisine is one of the four traditional cuisines of Han nationality in China. It began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties. Known as "the first in Southeast China and the most beautiful in the world". 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.
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 and lion's head, boiled dried silk, three-piece duck, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on. Its dishes are exquisite and elegant.
3. Characteristics of dishes
The taste is fresh and peaceful, salty and sweet, moderate in shade, suitable for both north and south. The selection of Huaiyang cuisine pays special attention to freshness; Fine production, pay attention to knife work, especially melon carving is well known; The seasoning is light and delicious, emphasizing the original flavor, paying attention to the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; Beautiful shape, unique and novel, vivid and realistic; There are many dishes and a huge system; Fine workmanship, paying special attention to knife work, paying attention to the modeling and carving of dishes; Good color, fragrance and shape.