Huaiyang cuisine is the first banquet of the founding of the People's Republic of China. It has a long history and profound cultural heritage.

Origin: The Grand Canal carries the rise of Huaiyang cuisine. Huaiyang cuisine was developed on the basis of Yangzhou cuisine and Huai'an cuisine. Its rise is closely related to the construction of the Grand Canal in the Sui Dynasty. , Emperor Yang of the Sui Dynasty visited Jiangdu three times, which objectively promoted the development of Huaiyang cuisine. At that time, there were many varieties of Huai'an cuisine, but the taste was a bit rough; there were not many varieties of Yangzhou cuisine, but they were carefully made. The dishes of the two places are compatible with each other, influence each other, and develop together, so that Huaiyang cuisine gradually forms a relatively unified and complete system that complements each other;

By the Qianlong period of the Qing Dynasty, Huaiyang cuisine matured and emerged. The famous "Whole Eel Feast", "Braised Lion's Head", "Qin Gong Meat Balls", "Open Yang Braised Pu Cai", "Huai'an Wenlou Soup Bags", "Ma'anqiao", "Three Sets of Duck", " "Big boiled dried shreds" etc. At that time, Huaiyang cuisine, together with Shandong, Sichuan and Cantonese cuisine, was known as the "four famous cuisines" in the country. For a long time, it was called the four major cuisines, and now it is called the "four major cuisines".