Yangzhou is a world-renowned historical and cultural city in China.

The green poplar city wall, divided into two parts by the bright moon, is picturesque and poetic. Its profound cultural heritage has attracted praise and praise from people of all ages.

Huaiyang cuisine is one of the four world-famous Chinese cuisines. With its unique flavor and characteristics, it has fascinated countless diners at home and abroad.

Huaiyang cuisine is the representative flavor of the middle and lower reaches of the Yangtze River (Yangtze River) and the middle and lower reaches of the Huaihe River.

Yangzhou is the birthplace and center of Huaiyang cuisine.

Huaiyang cuisine can be found in literature, starting from "Huaihai is only Yangzhou" in "Shangshu".

From the development of the pre-Qin Dynasty to the Han and Jin Dynasties, Yangzhou has been "cooked food everywhere" according to historical records.

It was particularly prosperous in the Sui, Tang, Ming and Qing dynasties.

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

As a result, there are many directions, sails and walls are numerous, merchants gather, culture and culture are like clouds, economy and culture are highly developed, and it is known in history as "promoting one and benefiting two".

In addition, Yangzhou is located in the lower reaches of the Yangtze River at about 120 degrees east longitude and 33 degrees north latitude. It has a suitable climate and rich products. It is located in a river network area, which is especially rich in flora and fauna. Su Dongpo mentioned in the poem "Yangzhou uses soil to send young tourists"

Fresh crucian carp, purple crab, spring shield, ginger sprouts, duck eggs, etc., as well as fresh bamboo shoots, anchovies, "crabs in cattail baskets, shrimps in bamboo cages, and fish pierced with wickers" described in Zheng Banqiao's poems, are everywhere.

;The seafood production area is also within easy reach.

These constitute the unique strength of cooking ingredients.

With its geographical advantages of concentration and concentration, it is possible to extract the essence of Yunei's cooking skills and condense the essence of Wu-Chu food culture. It not only develops exquisite cooking skills such as knife skills and fire skills that are amazing to the world, but also brews up a variety of dishes that can adapt to the needs of the people.

The flavor characteristics of "fresh and mild, rich and pure, moderate salty and sweet, suitable for both north and south" are all around.

As a result, delicacies were passed on one after another, delicious snacks were in the market, poems, lyrics and music were praised endlessly, and it was especially difficult to list the inscriptions by celebrities. The "Man-Han Banquet", which was once known as "the delicacy of the Southeast", also appeared for the first time in "Yangzhou Painted Fang Lu".

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

Therefore, it has long been established as a major Chinese flavor cuisine.

The kitchen knives in Yangzhou's "Three Knives of Yangzhou" are made of various kinds of fabrics and are traveling to five continents.

In the West, there are many people who know "stewed lion's head" and "Yangzhou fried rice".

On the other side of the ocean, I would also call to order meals from time to time, requesting famous dishes such as "Wensi Tofu".

At home, Huaiyang cuisine is widely distributed throughout the country and has become the object of people's pursuit of trying it.

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

These are inseparable from the artistic and scientific connotations accumulated by Huaiyang cuisine in its long history of selection.

From this, we can understand that it was no accidental choice to use Huaiyang cuisine for the "first banquet" in the early days of the founding of the People's Republic of China.

Today, there are many famous chefs and experts in Huaiyang cuisine.

They not only inherited and carried forward fine traditions, but also understood the truth that innovation is the soul of development and the driving force of prosperity. They continued to explore and innovate, and innovative dishes emerged in an endless stream. Innovative banquets such as the Red Mansion Banquet, Manchu-Han Banquet, Banqiao Banquet, Meilan Banquet, etc.

came one after another and aroused widespread interest at home and abroad.

Huaiyang cuisine is steadily moving towards new heights.

Chinese cooking is culture, science and art.

Huaiyang cuisine is one of its crystallizations and a manifestation of the essential feature of Chinese cooking that “takes taste as the core and nourishment as the purpose”.

Looking back at the long history of Chinese cooking, Huaiyang cuisine, apart from Shandong, Sichuan and Guangdong, is the only one that makes an exception and is named after cities and regions below the province, also known as Weiyang cuisine.

In ancient China, there were nine states, and Yangzhou was one of them. However, it is the same as Weiyang, so the ancients loved to call Yangzhou Weiyang, and Huainan was also one of the nicknames of Yangzhou. Therefore, the dishes under the "Yangzhou Kitchen Knife" had two nicknames: Huainan

Yangcai or Veyangcai.

It should be said that a history of Huaiyang cuisine is a history of the survival, struggle, and development of Yangzhou people; it is also a history of Yangzhou culture!

From low-level to high-level, from rough to exquisite, from depression to glory, this is the basic thread of the history of Huaiyang cooking.

As early as about 4,000 years ago, the ancestors of Yangzhou had already broken away from the ignorant state of eating hair and drinking blood. They had surpassed the primitive era of Fuxi burning meat on fire and Shennong burning grain on stone. They used pottery cookers and cooked cooked food by fire!

The Pottery Age can be regarded as the formative period of Yangzhou cooking.

Yangzhou entered the ancient Han Kingdom era, that is, the Xia, Shang and Zhou dynasties in the Central Plains. Bronze tripods and Li (cooking utensils) belonging to this period were unearthed at Poshan Pass in Yizheng.

), bells (banquet instruments), and four phoenix plates (eating utensils) containing sacrifices to cattle, sheep, and pigs. Based on this, it is speculated that the ancestors of Yangzhou could eat meat, drink wine, listen to music, perform rituals, and walk around in style.

People in ancient Yangzhou knew how to treat life well.

"Shangshu" records: There was "Huaiyi Tribute Fish" in the Xia Dynasty, which seems to be the first documented record of Huaiyang cuisine; "Zhou Li.

"Zhi Fangshi" has a record that "the southeast is called Yangzhou...its grain is suitable for rice", which shows that Yangzhou is a natural land of fish and rice.

These are enough to prove that Yangzhou cooking around 3,000 years ago has entered the Bronze Culture Age.

In 468 BC, King Wu Fu Chai destroyed the ancient Han Kingdom, dug Hangou, and built Hancheng. This was of epoch-making value not only for Yangzhou city construction, but also for Yangzhou cuisine.