1. Different places of origin 1. The birthplace of Hangbang cuisine: It originated in Zhejiang. It is an important part of Zhejiang food culture and an important school of Zhejiang cuisine. It, together with Ningbo cuisine and Shaoxing cuisine, constitutes the traditional Zhejiang cuisine.

2. The birthplace of Huaiyang cuisine: Originated in Yangzhou and Huai'an, it is one of the four traditional Chinese cuisines.

2. Different characteristics 1. Characteristics of Hangbang cuisine: The taste of Hangbang cuisine is mainly salty, with a slight sweetness, but it is not as sweet as Suzhou cuisine, nor as strong as Shanghai cuisine, so it is easy to accept.

"Light" is a symbolic feature of Hangbang cuisine, which is exactly in line with the trend of dishes becoming "light".

2. Characteristics of Huaiyang cuisine: fresh and mild taste, moderate salty and sweet, suitable for both north and south.

Moreover, the selection of Huaiyang cuisine pays special attention to fresh and tender ingredients; it is carefully prepared and pays attention to knife skills. It is especially famous for its melon carvings.

The seasoning is light, emphasizing the original taste, paying attention to the soup, and the flavor is fresh; the color is bright, refreshing and pleasing to the eye; the shape is beautiful, unique and novel, vivid and lifelike, the dishes are numerous, and the system is huge; the workmanship is fine, with special attention to knife skills, and attention to the shape and carving of the dishes

;The color, fragrance and shape are all good.

3. Different classic dishes 1. Classic dishes of Hangzhou cuisine: West Lake Fish in Vinegar Gravy (West Lake Fish in Vinegar Gravy), also known as Shusao Chuanzhen and Songsao Fish, is a traditional local flavor dish in restaurants in Hangzhou, Zhejiang

.

West Lake vinegar fish is usually cooked with grass carp as raw material.

After it is cooked, a layer of smooth and shiny sweet and sour sauce is poured on it. The pectoral fins stand up, and the fish meat is tender and tender, with a crab flavor, fresh and sour.

Fish balls in clear soup Fish balls in clear soup are a famous traditional dish in Shaoxing, Zhejiang, and belong to Shaoxing cuisine.

It is famous for its clear soup, fresh flavor, smoothness and whiteness. The fish balls are like white jade, with clear color, smoothness and deliciousness.

2. Classic dishes of Huaiyang cuisine: Stewed crab meat and lion head. Stewed crab meat and lion head is a traditional famous dish in Yangzhou, Jiangsu Province and belongs to Huaiyang cuisine.

The lion's head is extremely fat and tender, the crab meat is delicious and fragrant, and the green vegetables are crisp and clear in the mouth. After eating, the fragrance fills the mouth and leaves a fragrance on the teeth and cheeks.

Wensi Tofu Wensi Tofu is a traditional Jiangsu dish with a long history. It originated in Yangzhou and belongs to Huaiyang cuisine and Jiangsu cuisine.