Huaiyang cuisine refers to Huaiyang regional cuisine centered on Huai'an and Yangzhou. It is spread and formed in Huai'an, Yangzhou, Zhenjiang and central Anhui in Jiangsu.

Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the most delicious dish in the Southeast and the most beautiful in the world". Huaiyang cuisine pays great attention to knife skills, and the knife skills are relatively fine. It is especially famous for its melon carvings. In cooking, they make good use of heat and pay attention to fire skills. They are good at stewing, stewing, simmering, braising, steaming, roasting and stir-frying. Most of the raw materials are aquatic products.

Dish characteristics

Huaiyang cuisine not only has the fresh, crispy and tender characteristics of southern cuisine, but also combines the salty, color and rich characteristics of northern cuisine, forming its own moderate sweet and salty style. , salty and slightly sweet flavor. Since Huaiyang cuisine uses fresh products as raw materials, the seasoning should be light to highlight the original flavor of the raw materials.

Huaiyang cuisine is based on the cooking guideline of "taking fire as discipline" proposed by the ancients. Different characteristics such as waxy, thin and rotten. Huaiyang cuisine is good at stewing, stewing and cooking, because these methods can better highlight the original flavor of the raw materials. Huaiyang cuisine’s famous dishes, which are mainly stewed, include crab meat and lion’s head, stewed round fish, casserole wild duck, three sets of duck, large boiled dried shreds, etc.