Huaiyang refers to Jiangsu Province in the middle and lower reaches of Huaihe River and Yangtze River, including Nanjing, Huai 'an, Yangzhou, Zhenjiang, Yancheng and Taizhou. Huaiyang cuisine and Sichuan cuisine belong to four major cuisines. Sichuan cuisine, Guangdong cuisine, Shandong cuisine and Jiangsu cuisine (Huaiyang cuisine). Huaiyang cuisine tastes mild and slightly sweet. Huaiyang cuisine is exquisite in knife work and pays attention to fireworks. When cooking, seafood means that there are dishes. Braised lion's head, soft-skinned long fish, Banqiao tofu, shrimp cattail, Wenlou soup packets, etc.

Sichuan cuisine. He is good at using pepper and pepper and Pixian watercress, among which Pixian watercress is known as the soul of Sichuan cuisine. Sichuan cuisine is represented by Chengdu and Chongqing. Sichuan cuisine pays equal attention to freshness and alcohol, emphasizing hemp, spicy, fragrant, fresh, oily and strong flavor, and reusing "three peppers" (pepper, pepper and pepper) and ginger. Sichuan cuisine is quite rich in flavor, including salty flavor, homely flavor, spicy flavor, spicy paste flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor and five flavors.

Representative dishes are: kung pao chicken, dried fish, cooked meat, Mapo tofu, husband and wife's lung slices, Zhangcha duck, stir-fried beef shreds, strange chicken pieces, Deng Ying beef, fish-flavored pork shreds, sweet and sour pork ribs, boiled beef, crispy rice slices, salted boiled white, chicken rice sprouts, sweet and sour pork tenderloin, Dongpo elbow, spicy chicken and hibiscus.

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