Huaiyang cuisine is one of the four major cuisines in China. It has a long history and is very delicious. Huaiyang cuisine, together with Shandong cuisine, Sichuan cuisine and Cantonese cuisine, is one of the four major cuisines in China. Perhaps speaking of Huaiyang cuisine, we always think it is the local cuisine of Huai 'an and Yangzhou. In fact, the "Huai" of Huaiyang cuisine, namely Huaihai, refers to the Huaihe River basin represented by Huai 'an area. "Yang" not only refers to Yangzhou today, but also refers to the Yangtze River basin represented by Yangzhou.

The first banquet after the founding of People's Republic of China (PRC) was held in Beijing Hotel. The chefs invited to the banquet are nine Huaiyang cuisine masters from Yuhuatai. Huaiyang cuisine, Shandong cuisine, Sichuan cuisine and Guangdong cuisine are also called the four major cuisines in China. When it comes to Huaiyang cuisine, many people may think of Huai 'an cuisine and Yangzhou cuisine, but in fact Huai in Huaiyang cuisine refers to the Huaihe River basin represented by Huai 'an area.

The biggest feature of Huaiyang cuisine is exquisite knife work and elegant shape. Raw materials are mainly aquatic products, and the selection of materials is strict; Salty and sweet, pay attention to the original flavor; Mainly soup, with both strength and alcohol. Huaiyang cuisine is very popular, so the national banquet dishes are usually mainly Huaiyang cuisine. The following small series will introduce eight representatives of Huaiyang cuisine: soft long fish, lion head crab meat, boiled dried silk, white robe shrimp, Pingqiao tofu, Kaiyang ordinary cuisine, Shi Wen tofu and braised silver carp head.

These dishes are very popular in Huaiyang and even the whole country, and two of them can be said to be masterpieces of state banquets: soft hemp fish and white shrimp. Next, let's learn about Huaiyang cuisine. Huaiyang cuisine has a wide range of materials, because the area where Huaiyang cuisine rises has a suitable climate, four distinct seasons, a vertical and horizontal river network and rich products. Huaiyang cuisine is strict in material selection and pays more attention to freshness, tenderness and freshness in season. River fresh accounts for a large proportion of raw materials. "Drunken crabs don't watch the lights, chickens don't watch the lights, swordfish don't watch Tomb-Sweeping Day, and sturgeon don't watch the Dragon Boat Festival". A good Huaiyang restaurant will choose seafood and organic vegetables in Jiangsu and Zhejiang provinces, and it is also very careful and particular about the selection of ingredients, because the ingredients are the most important in Huaiyang cuisine.