The so-called Huaiyang cuisine is the fusion of Huai 'an cuisine in Huai 'an, Yangjia cuisine in Yangzhou, Jing 'an cuisine in Nanjing and Zhenjiang, Su 'an cuisine in Suzhou and its surrounding areas, hangzhou dishes cuisine and Hui 'an cuisine. A major feature of Huaiyang cuisine is "taking local materials and cooking local dishes".

Huaiyang area is rich in natural products and fresh animals and plants. The fresh crucian carp, purple crab, onion, Jiang Miao and duck eggs mentioned by Su Shi in the poem "A Story of Sending a Small Tour to Yangzhou" are all produced here. Huaiyang cuisine usually makes full use of its materials. An eel can make 108 dishes, such as "stir-fried soft rice" on the front back, "roasted tiger tail" on the back, "stewed navel door" on the abdomen, steamed fish with blood sausage and "frost hanging keel" on the bone.

Flavor characteristics of Huaiyang cuisine;

1, fine knife work.

Among the four major cuisines, Huaiyang cuisine is the most exquisite. It has a square stem with a thickness of 2 cm, which can be divided into 30 pieces and chopped like hair. Making cold dishes and putting them together is extremely technical. A sector can be combined in three ways, with only six characters, such as seams, sectors and overlapping corners, but it is extremely difficult for a cutter to combine them. Fine knife work, clever arrangement and accurate color matching make Huaiyang cuisine like a finely crafted handicraft.

2, pay attention to the original flavor.

Huaiyang cuisine not only has the fresh, crisp and tender characteristics of southern cuisine, but also combines the salty, colorful and strong characteristics of northern cuisine, forming its own flavor with moderate sweetness and strong salty taste. Because Huaiyang cuisine takes fresh products as raw materials, it pursues lightness in seasoning, which can highlight the original flavor of raw materials.

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