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August 16 09:5 1 Huaiyang cuisine is one of the four world-famous dishes in China, which attracts numerous diners at home and abroad with its unique flavor.

Huaiyang cuisine is a typical flavor in the middle and lower reaches of the Yangtze River and Huaihe River.

Yangzhou is the center and birthplace of Huaiyang cuisine.

Huaiyang cuisine can be found in the literature, starting with "Huaihai only has Yangzhou" in Shangshu.

From the pre-Qin Dynasty to the Han and Jin Dynasties, Yangzhou has always been a "cooked food" in history.

Sui and Tang Dynasties and Ming and Qing Dynasties were particularly prosperous.

Especially after the Grand Canal was dug, Yangzhou became a land and water transportation hub for salt water transportation, material distribution and import and export ports, and once ranked third among the top ten cities in the world with a population of over 600,000.

As a result, all directions converge, sails and walls stand everywhere, merchants gather, and the economy and culture are highly developed, which is called "Yang Yier" in history.

In addition, Yangzhou is located in the lower reaches of the Yangtze River near east longitude 120 degrees and north latitude 33 degrees, with a suitable climate and rich products. Animals and plants located in rivers and water networks are fresh, such as fresh crucian carp, purple crab, onion, ginger bud and duck eggs mentioned in Su Dongpo's poem "A Tour with Soil in Yangzhou", and fresh bamboo shoots, shad and "bamboo basket crab, bamboo cage shrimp and wicker fish" described in Zheng Banqiao's poem can be seen everywhere; Seafood producing areas are also close at hand.

These constitute the strength of distinctive cooking materials.

With its geographical advantages of distribution and concentration, it can extract the essence of Wu Chu's cooking skills and concentrated food culture. It not only cultivated exquisite cooking skills such as knife and fire skills that amazed the world, but also brewed a flavor characteristic of "fresh and peaceful, rich and pure, moderately salty and sweet, suitable for both north and south" that can adapt to all directions.

As a result, the food is repeated, the beautiful scenery is full of the market, the poems and songs are full of praise, and the poems of celebrities are even more difficult to enumerate. The "Manchu-Han Banquet", once known as "Southeast Cuisine", was also first seen in Yangzhou Painting Boat.

It is on the basis of this historical background and economic status that Huaiyang cuisine was born, and its profound food culture is unparalleled in the world.

Therefore, it has already established its position as the main flavor dish in China.

The kitchen knives in Huai's "Three Knives in Yangzhou" spread to five continents.

In the west, many people know "stewed lion's head" and "Yangzhou fried rice"

People on the other side of the ocean call from time to time to order food, such as "Si Wen Tofu" and other famous dishes.

At sea, Huaiyang cuisine is widely distributed all over the country and has become the object of people's pursuit.

For example, Huaiyang cuisine has always been one of the main flavors in Diaoyutai State Guesthouse, Great Hall of the People and Beijing Hotel in Beijing.

All these are closely related to the artistic and scientific connotations accumulated in the long historical optimization of Huaiyang cuisine.

It can be understood that the use of Huaiyang cuisine in the "First Banquet of the Founding of the People's Republic of China" at the beginning of the People's Republic of China was not an accidental choice.

Nowadays, there are many famous chefs and masters of Huaiyang cuisine.

They not only inherit and carry forward the fine traditions, but also understand that innovation is the soul of development and the driving force of prosperity. They constantly explore and innovate, and innovative dishes emerge one after another. Innovative banquets such as Red Chamber Banquet, Manchu-Han Banquet, Banqiao Banquet and Meilan Banquet followed one after another, which attracted wide attention at home and abroad.

Huaiyang cuisine is steadily reaching a new height.

China cooking is culture, science and art.

Huaiyang cuisine is one of its great crystallization, and it is also a major embodiment of the essential characteristics of China's cooking, which takes taste as the core and cultivation as the purpose.

Looking back on China's long cooking history, apart from Shandong, Sichuan and Guangdong, the ancient cuisine is the only Huaiyang cuisine named after cities and regions below the provincial level, also known as Weiyang cuisine.

Ancient China was divided into Kyushu and Yangzhou. It is only common with Wei, so the ancients loved to call Yangzhou Weiyang, and Huainan is also one of the nicknames of Yangzhou. Therefore, the dishes under "Yangzhou kitchen knife" have two nicknames: Huaiyang cuisine or Weiyang cuisine.

It should be said that a history of Huaiyang cuisine is a history of Yangzhou people's survival, struggle and development; It is also a Yangzhou cultural history! From low to high, from rough to exquisite, from depression to glory, is the basic context of Huaiyang cooking history.

Later generations often use the word "expensive" when commenting on Huaiyang cuisine.

This should be related to the food intake of salt merchants and river officials in Huaiyang, which is also a great guarantee for the growth of Huaiyang cuisine.

Xu's "A Brief Introduction to Yangzhou" said: "Yangzhou aborigines mostly make a living from salt affairs, are used to glitz and are good at dishes, so Yangzhou banquets are world-famous, and snacks are extremely elegant, especially soup and oil cakes.

The style formed by the dietary norms of salt merchants and salt officials, such as vast scenes, elegant environment, strange dishes, accurate selection of materials and exquisite utensils, is basically a replica of the main characteristics of Huaiyang cuisine.

A large number of classic dishes were poured on the dining table, such as bayoneted fish, saddle bridge, sunflower meatballs, soup packets, three-piece set of duck and boiled dried silk.

Li Dou recorded: "Cooking experts are the best.

For example, Wu Yishan's fried tofu, Tian Yanmen's fried chicken, Jiang's ten pig heads, Wang Nanxi's mixed sturgeon, Shi Fatty's shredded pork with pears, Zhang Sihuizi's whole sheep, Wang Yinshan's boneless fish, Wang Wenmi's clam cake, Guan's big bone hole soup, Jiang's confused fish, crab noodles, monk tofu, and Xiaoshan monk's saddle.

"The land and water dishes are rich in fruits and vegetables, and the east wind is drunk." The popularity market of Yangzhou catering industry has been further developed. There are more than 50 famous shops with surnames recorded in Yangzhou Boat Painting. Sha Fei is painted on the Slender West Lake, and the boatswain cooks for you to enjoy.

This shows that by the Qing Dynasty, the layout of Yangzhou catering market tended to be reasonable, the management tended to be flexible and the service tended to be thoughtful.

The intervention of literati was the catalyst for Huaiyang cuisine to reach its peak in the middle of Qing Dynasty.

Since Han Fu, Tang Poetry and Song Poetry, literature has been involved in Yangzhou cuisine, but especially in the Qing Dynasty, we can now enjoy at least 200 poems about food history, which involve food, picking materials, food dishes, banquets, cooking, restaurants, food customs and drinking, which makes Huaiyang cuisine more elegant and greatly enhances cultural taste.

After the founding of New China, especially since the reform and opening up for more than 20 years, the story of spring has been sung everywhere in Yangzhou cuisine.

The contemporary Huaiyang cuisine, marked by The Banquet in the Red Chamber, has pushed food culture, food science and food art to a new commanding height with newer, greater momentum, more refined skills and more beautiful pursuit!

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