Huaiyang Cuisine, as a traditional famous dish of Jiangsu Province, is famous for its unique flavor and exquisite production techniques. Huaiyang Cuisine originates from the Huaihe River basin, including Yangzhou, Nanjing and Zhenjiang. It is known for its tenderness, smoothness and freshness, and is regarded as one of the eight major Chinese cuisines.

Characteristics of Huaiyang Cuisine

Huaiyang Cuisine is famous for its unique cooking skills and fine production techniques. It emphasizes on the selection of raw materials and pursues the freshness and purity of ingredients. At the same time, Huaiyang Cuisine emphasizes the fineness of the knife work and the mastery of the fire, focusing on the harmony and unity of the color, aroma, taste and shape of the dishes. Huaiyang Cuisine has a variety of cooking methods, including stewing, boiling, stir-frying, deep-frying, steaming, and pan-frying, each of which has its own unique way of cooking.

Classic dishes of Huaiyang Cuisine

There are many classic dishes in Huaiyang Cuisine, the most famous of which include "Lion's Head", "Yangzhou Fried Rice", "Braised Crabmeat and Lion's Head", "Red Crabmeat and Lion's Head" and "Red Crabmeat and Lion's Head". The most famous of these dishes include "lion's head", "Yangzhou fried rice", "stewed lion's head with crabmeat", "braised lion's head", etc. These dishes are loved by the majority of diners for their unique flavors and exquisite production techniques.

Lion's head is one of the representative dishes of Huaiyang Cuisine, which is made of pork as the main ingredient after chopping, slicing and patting. The shape of the lion's head resembles a lion's head, hence the name. Its production process is tedious, you need to chop the pork into puree, add onion, ginger, garlic, eggs, salt, cooking wine and other seasonings and mix well, then knead the puree into a ball with your hands, and put it into a frying pan and fry it until it is golden brown.

Yangzhou Fried Rice is one of the classic dishes of Huaiyang Cuisine, which is made by stir-frying rice as the main ingredient with egg, green onion, shrimp, ham and other ingredients. Yangzhou fried rice is simple to make, but it requires good fire and stir-frying skills. First, break the egg, add salt and pepper and mix well; then, heat the pan, add the right amount of oil, pour in the egg and fry until solidified, mash into small pieces; then, cut the shrimp and ham into small pieces, and cut the green onion into scallions; finally, heat the pan, add the right amount of oil, pour in the rice and stir-fry evenly, add the egg pieces, shrimp, ham, scallions, salt, soy sauce and stir-fry evenly.

Steps for making Huaiyang Cuisine

The steps for making Huaiyang Cuisine are more complicated, and you need to master the skills of each step. The following is an example of the production of lion's head, introducing the production steps of Huaiyang cuisine:

1. Prepare the ingredients: mince the pork into puree, add onion, ginger and garlic, eggs, salt, cooking wine and other seasonings and mix well.

2. Knead the lion's head: use your hands to knead the meat puree into a ball of the right size.

3. Fry the lion's head: Heat the oil and fry the lion's head in the frying pan until golden brown.

4. Prepare seasoning: mince green onion, ginger and garlic, and prepare seasoning such as salt, sugar, cooking wine and soy sauce.

5. Stew the lion's head: put the fried lion's head into a pot, add the right amount of water, add the minced onion, ginger and garlic, salt, sugar, cooking wine, soy sauce and other seasonings, and then stew it for 30 minutes on a low heat.

6. Out of the pot on the plate: the stewed lion's head fished out, put into the plate, pour the stew into a bowl, sprinkle with chopped green onions can be.