Scrambled eggs with tomatoes should belong to the Cantonese cuisine Ancient China, divided into nine states, Yangzhou for one of them; but with the general use of Wei, so the ancients loved to call Yangzhou for the Weiyang, and Huainan is also one of the aliases of Yangzhou, so the "Yangzhou kitchen knife" under the dishes like to get two elegant name: Huaiyang Cuisine or Weiyang Cuisine. Overview of Huaiyang Cuisine Chinese cooking is culture, science and art. Huaiyang Cuisine is one of its major crystallizations, and is also a major manifestation of the essential characteristic of Chinese cooking, which is "to take flavor as the core, and to take nourishment as the purpose". Looking back at the history of Chinese cooking, the ancient cuisine, in addition to Lu, Sichuan, Guangdong, is the only exception to the provincial cities and regions called Huaiyang Cuisine, also known as Weiyang Cuisine. Huaiyang Cuisine and Lu Cuisine, Sichuan Cuisine, Cantonese Cuisine and known as China's four major cuisines, Huaiyang Cuisine, began in the Spring and Autumn Period, the rise of the Sui and Tang dynasties, prevalent in the Ming and Qing dynasties, known as "the first taste of the Southeast, the world's most beautiful," the reputation. Many banquets of landmark events are Huaiyang cuisine to sing the main role: 1949 Chinese People's **** and the State Founding Ceremony of the first feast, 1999 Chinese People's **** and the State of the 50th Anniversary of the Grand Celebration of the banquet, 2002, General Secretary Jiang invited the U.S. President George W. Bush, etc., are all based on Huaiyang Cuisine, which is the most important food in China. In 2002, General Secretary Jiang hosted a banquet for U.S. President George W. Bush, etc., all of which were based on Huaiyang cuisine. Huaiyang cuisine is a general term for the flavorful dishes of Huai'an, Yangzhou and Zhenjiang; "Huai" is represented by Huai cuisine, and Yangzhou cuisine is represented by Huaiyang cuisine. Huaiyang cuisine was formed in the Ming and Qing Dynasties, and was especially popular in the Qing Dynasty. Before the Ming and Qing Dynasties, Huai'an and Yangzhou were both famous metropolises in China, with their own food culture traditions. In the Sui and Tang dynasties, Huai Cai was already one of the four classical Chinese cuisines that were famous 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. Huai'an, Yangzhou and Zhenjiang are located in the north and south of the Yangtze River, and Huai'an and Yangzhou are close to the Beijing-Hangzhou Grand Canal, which is geographically an important transportation hub connecting the north, south, west and east, and has been an affluent fish and rice town since ancient times. As early as 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 many years ago; 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 during the Kangxi and Qianlong years of the Qing Dynasty, taking advantage of the fact that the emperors of the two generations stayed in Huai'an and Yangzhou during their frequent southern tours. By the Qianlong period, Huaiyang cuisine had become one of the four major national cuisines. Huaiyang Cuisine is characterized by rigorous selection of ingredients, skillful application of materials, fine production, elegant style, and the pursuit of the original flavor, freshness and calmness. "Drunken crabs do not look at the lanterns, wind chicken does not pass the lanterns, swordfish does not pass the Qingming Festival, sturgeon does not pass the Dragon Boat Festival", this time-varying guideline ensures that the food ingredients on the plate come from the best state, so that people can encounter the wonderful Huaiyang 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 pork, squirrel fish, Liangxi eel and so on. Its dishes are meticulous and exquisite, with elegant style