Huayang Cuisine, together with Lu Cuisine, Sichuan Cuisine and Cantonese Cuisine, is known as the four major cuisines in China, referring to the cuisines popular in Yangzhou, Zhenjiang, Huai'an and their vicinity in Jiangsu Province, and bringing together the essence of the above cuisines, it is the representative flavor of Jiangsu Cuisine. Huaiyang Cuisine focuses on knife work, with delicate knife skills and light flavors. The main dishes include braised lion's head, long fish, Pingqiao tofu, shrimp roe and bushes, and Wenlou soup dumplings. Cuisine Traceability Huaiyang Cuisine is a general term for the flavorful dishes of Huai'an (now Chuzhou), Yangzhou and Zhenjiang; "Huai" means Huai cuisine, represented by Huai'an (now Chuzhou District, Huai'an City), and "Yang" means Yang cuisine, represented by Yangzhou and Zhenjiang. Huaiyang cuisine was formed in the Ming and Qing dynasties, especially in the Qing Dynasty. Before the Ming and Qing dynasties, Huai'an (now Huai'an City, Chuzhou District) and Yangzhou were famous metropolises with their own food culture traditions. In the Sui and Tang dynasties, Huai Cuisine was already one of the four classical cuisines of China, which were well known in China. After the Ming and Qing dynasties, Huai Cai and Yang Cai began to infiltrate each other, gradually fused, and combined the flavors of the north and south in one furnace, thus forming a unified cuisine.　Another theory: at that time, this area belonged to Huaiyang Road, and the capital was in Shanyang (now Chuzhou), so it was called Huaiyang.　Huai'an, Yangzhou, Zhenjiang is located in the Yangtze River north and south, next to the Beijing-Hangzhou Grand Canal, geographically connected to the north and south, west and east of the important transportation hub, and since ancient times is the affluent land of fish and rice. As early as in the Sui and Tang dynasties, Huai'an and Yangzhou were already quite prosperous, and at that time, Huai'an and Yangzhou were not only developed in terms of cultural exchanges, but also in terms of being a centralized area for consumption at that time! The fame of Huaiyang Cuisine can be traced back to more than a thousand years ago in the literature; like the development of cultural exchanges and the flourishing process of Huai'an and Yangzhou, it has lasted through the Tang and Qing Dynasties, and reached its peak in the Kangxi and Qianlong Years of the Qing Dynasty, capitalizing on the frequent visits of the emperors of the two generations to Huaian and Yangzhou during their southern tours. By the Qianlong period, Huaiyang cuisine had become one of the four major cuisines in China. Flavor Characteristics Huaiyang Cuisine is characterized by rigorous selection of ingredients, skillful use of materials, fine production, elegant style, and the pursuit of the original flavor, freshness and calmness. "Drunken crab is not served in the lantern, wind chicken is not served in the lantern, swordfish is not served in the Qingming Festival, and sturgeon is not served in the Dragon Boat Festival." This seasonal guideline ensures that the ingredients on the plate are in the best condition, so that people can encounter the wonderful Huaiyang cuisine at any time.　Huaiyang cuisine is very concerned about knife work, knife skills are relatively fine, especially melon carving is renowned in all directions. The form of the dishes is exquisite, and the taste is mellow; in cooking, it makes good use of the fire, paying attention to the fire, good at stewing, braising, simmering, warming up, steaming, burning, stir-frying; the raw materials are mainly aquatic products, focusing on freshness, and the taste is calm, fresh and slightly sweet. Famous dishes include stewed lion's head with crabmeat, boiled dried silk, three sets of duck, crystal dishes Classic Dishes A large number of classic dishes have come to the table, such as touching the swordfish, saddle bridge, sunflower meatballs, dunked meat buns, three sets of duck, boiled dried silk. Li Dou recorded: "The cooking skills of the family kitchen is the best. Such as Wu Yishan fried tofu, Tian Yanmen go fried chicken, Jiang Zhengtang ten kinds of pig's head, Wang Nanxi mixed sturgeon, Shi Fatty pear shredded fried meat, Zhang Si Hui Zi whole goat, Wang Yinsan boneless fish, Wang Wen honey chello cake, tube big bone Dong soup, fish paste, hole slow slow-an crab noodle, Wenshi monk bean curd, Xiaoshan monk saddle bridge, the flavor are all to the overwhelming victory." "land and water dishes rare mixed fruits and vegetables, bead curtain ten miles drunken east wind", Yangzhou catering mass market further developed, only "Yangzhou boat record" recorded in the famous restaurant with a name up to more than 50, on the Slender West Lake, the painting of the voyage of the sand fly, there are boatwomen line kitchen, to feast and drink to help the tour. This shows that the Qing Dynasty Yangzhou food market tends to rationalize the layout, business tends to be flexible, service tends to be thoughtful. On behalf of the dish soft pocket long fish Ingredients: small long fish, monosodium glutamate, balsamic vinegar, white pepper, ginger, Shaoxing wine, garlic cloves, coarse salt, water starch, green onion knots, soy sauce, cooked lard Huaiyang cuisine Preparation: 1. pot into the water 2000 grams of coarse salt, balsamic vinegar l00 grams of green onion knots, ginger, with a high flame to a boil, quickly poured into the long fish, tightly covered the lid of the pot, to be the long fish to stop scurrying, the mouth open, the water boils and then added a small amount of water, and with a hand spoon to gently push the long fish to the bottom of the pot to the top. Hand spoon gently push the long fish to turn over, stew about 3 minutes, the long fish out, put into the water to wash, fish out, take the spine meat a pinch of two breaks, put into the pot of boiling water to scald a little, fish out to drain the water.　2. frying pan on a hot fire, scooping people cooked lard 75 grams, burned to 70% hot, into the garlic slices fried, into the long fish spine meat, add wine, monosodium glutamate, soy sauce, thickening with water starch, cooking 15 grams of balsamic vinegar, dripping 25 grams of cooked lard, upside down on the pan, sprinkle with white pepper that is into the dish.　Characteristics: This dish is crispy, not greasy, fragrant and mellow, salty and sweet, taste and peace, in the production of special attention to auxiliary materials with the use of fire, to maintain the original flavor of the main dish, while reflecting the penetration of the spices. Pingqiao Tofu Ingredients: 300g of young tofu. 50g of sea cucumber, 50g of shrimp. 50g of sea cucumber, 25g of shrimp, 50g of cooked chicken breast, 25g of mushrooms, 25g of dried scallops. 200g of chicken broth, 15g of green onion. 200g of chicken broth, 15g of green onion, 10g of ginger, 20g of wine, 10g of salt, 3g of monosodium glutamate (MSG), 25g of cornstarch, 15g of sesame oil, 15g of garlic and 100g of soup.　Operation: put the whole block of tofu into a pot of cold water and cook until slightly boiling to remove the soybean fishy yellow pulp water, fished out and sliced into the shape of a bird's tongue, put into the hot chicken broth. Repeatedly set over twice, chicken breast, mushrooms, sea cucumber are cut into tofu-sized pieces. Wash shrimp and soak in warm water. Dried scallops washed, remove the old tendons, into a bowl, add green onions and ginger, shaoxing wine, water, steam through the cage and take out. Frying pan on the heat, put oil, into the ingredients, broth, dried shellfish juice, after boiling the tofu into the pot, add salt, wine, taste, essence, after boiling thickening with water starch, dripping sesame oil, into a bowl, withdrawing the end of the green garlic that is complete.　Characteristics: tofu slices white and tender, supplemented by chicken seafood, flavorful soup, loved by diners. Duck soup with Chinese yam Ingredients: Chinese yam, cooked duck, ham, cake, shrimp, garlic, green onion, ginger, chicken soup, salt, monosodium glutamate, pepper, wet starch, cooked lard, sesame oil.　Production: yam steamed, peeled, with cooked duck meat are cut into small cubes, pot fried scallions, ginger, add yam diced, duck diced, diced cake, shrimp, broth, seasoning, boiling, thickening with wet starch, dripping cooked lard, installed in a bowl, dripping sesame oil, sprinkle pepper, shredded green garlic is ready.　Characteristics: yam is soft and sticky, duck meat is crispy, soup is fragrant and hot fresh. Kayang Bushel Vegetable Bushel Vegetable is a specialty of Huai'an. This dish is sweet, crisp and delicious, with the flavor of tender bamboo shoots. This kind of vegetable is the only local specialty in Huai'an city, growing in the spoon lake of Huai'an city, the moon lake, such as transplanted to the suburbs or Jiangnan, Guangdong and Guangxi, it will not be able to eat the entrance.　The part of the bushy leaves in the water is like a slender jade tube. Put the white and tender bushy root stem into chicken soup or meat soup, and braise it with condiments. If braised with pork, it is even better. This kind of dish is fresh and refreshing, rich in nutrients, and is a delicacy of Huai'an. Now through people's continuous practice, improvement, careful cooking, has been able to make steamed bushels, meat braised bushels and several other famous dishes. Stewed crabmeat lion's head Raw materials: 800 grams of pork ribs, 12 cabbage heart, 100 grams of crabmeat, 10 grams of wine, 20 grams of salt, 1.5 grams of monosodium glutamate, 15 grams of green onion and ginger juice, 50 grams of dry starch.　Practice: First, pork scraping, out of the bone, peeling. Fatty meat and lean meat were first cut into fine grains of coarse chopping, with wine, salt, onion and ginger juice, dry starch, crab powder 75 grams mixed well, made 6 large meatballs, the remaining crab powder were glued to the meatballs, placed in the soup, steamed in a cage for 50 minutes, so that the meatballs in the grease overflow. Second, will cut the heart of green vegetables with hot frying pan stir-fried to emerald green out. Take a casserole, the bottom of the pot placed a piece of cooked meat skin (skin side up), will be stirred into the heart of the green vegetables, and then into the steamed lion's head and steamed soup, the top of the green vegetable leaves to cover, cover the pot, on the fire after the boil, move to a small fire on the simmering for 20 minutes that is completed. When serving, remove the bok choy leaves, put monosodium glutamate, even the casserole on the table.　Characteristics: meat round fat but not greasy, green vegetables crisp and clear mouth, crabmeat fragrant, fat and tender exception.