Huai'an's "Top Ten Famous Snacks" (10 dishes) Huai'an dumplings, Huai'an Yangchun noodles, shredded radish noodles, hot and sour soup, dock mutton soup, Qingjiang beef soup, Huai'an tofu brain, Laolu Xiangdong, Huai'an crispy, children's cake.

Top Ten Famous Chefs: Wang Suhua: Male, born in 1945, has been in the industry for more than 40 years. He is the first Chinese cooking master in Huai'an and an honorary cooking master in Jiangsu. He is proficient in the cooking characteristics of Huaiyang cuisine and has comprehensive skills, especially his skill in cutting potatoes.

As thin as a needle can be threaded, his specialty dishes "One Chicken and Nine Eats", "Oolong Mandarin Fish" and "Soft Pocket Long Fish" are well received by industry insiders and consumers. He has served as a judge in national and provincial cooking competitions for many times, and his apprentice has won

Honorary title of Chinese Cooking Master.

Tu Zhaofu: Male, born in 1937, has been in the industry for more than 50 years. He is an honorary master of Jiangsu cooking. He inherits the traditional characteristics of Huaiyang cuisine and constantly explores and innovates. He is good at making banquets and dishes such as "Long Fish Banquet" and "Wenlou Soup Dumplings".

It has brought out a large number of famous Huaiyang cuisine masters and chefs, and has been invited to attend ministerial-level technical seminars many times. It has been invited to serve central leaders and foreign guests many times, and it has taught skills to catering companies inside and outside the province many times.

Tian Dejun: Male, honorary master of cooking in Jiangsu Province. He was born in a family of cooks in 1940. He entered the chef world with his father at the age of fifteen. He made many friends, absorbed the best of each family, studied cooking skills assiduously, and actively explored and innovated. In 1978, he was transferred to Huai'an Business and Technical School.

Engaged in cooking teaching, he has led teams to participate in various cooking competitions many times, and has trained a large number of famous chefs. He has been invited to attend cooking technology seminars many times. In 1983, he and his father Tian Shumin took the lead in making "Long Fish Feast" and published it, which became a teaching recipe

, well received by leaders and peers.

Wu Zhihua: Male, born in 1952, Chinese cooking master, Jiangsu cooking master, lecturer, senior Chinese cooking evaluator, has been engaged in cooking teaching for a long time, published many academic papers, trained many outstanding talents, and served as the editor of provincial cooking books and periodicals since 1982

He is an editorial member of the committee and has served as a judge for cooking technology competitions at national, provincial and municipal levels for many times. He has profound cooking theoretical knowledge and solid practical skills.

Xiang Jinjun: Male, born in 1956, Chinese cooking master, Jiangsu cooking master, part-time associate professor of cooking at the School of Tourism Cooking of Yangzhou University, editorial board member of provincial cooking books and periodicals, and editorial board member of national secondary vocational cooking textbooks. He has been engaged in cooking teaching and research for a long time. Systematic summary

We have understood the origin of Huai'an cuisine and the cooking characteristics of Huai'an cuisine, created a large number of new special dishes, and excavated and sorted out the menu of the "Two Huai'an Long Fish Banquet" that is about to become extinct.

Feng Xiangwen: Male, born in 1957, Chinese cooking master, Jiangsu cooking master, senior Chinese cooking technician, vice president of the Provincial Culinary Association, president of the Municipal Tourist Hotel Association, studied Jiangsu cuisine under Hu Changling, vice president of the Chinese Culinary Association,

Committed to exploring, researching, and innovating Huaiyang cuisine, he has unique insights into Huaiyang cuisine, has profound knowledge in making long fish dishes, long fish mats, etc., has made achievements in cooking theory research, and published many professional papers and

Celebrity Chef Biography.

Mao Yuping: Male, born in 1957, Chinese cooking master, Jiangsu cooking master, senior technician of Chinese cooking, off-campus tutor at the Municipal Commercial and Technical School, Huaian's first gold medal winner in the national cooking competition, senior technician with special contributions to the provincial government, enjoying special allowance, 2004

Since then, the Food Festival has hosted food promotion and skill exchange activities of the Municipal Party Committee and Municipal Government in Beijing, Shanghai, Hangzhou, Nanjing and other places. It has contributed to the promotion of Huaiyang cuisine and food culture and has been highly praised by relevant leaders and industry insiders.

Cai Junming: Male, born in 1963, Chinese cooking master, member of Huai'an Municipal People's Political Consultative Conference, vice president of Jiangsu Catering Industry Chamber of Commerce, vice president of Huai'an Culinary Association, municipal model worker, committed to cooking research and catering industry investment and development,

Inheriting tradition, researching, developing, and innovating Huaiyang cuisine, we established Jiangsu Huaiyangfu Catering Co., Ltd., a chain and large-scale flagship enterprise of Huaiyang cuisine, "Chinese Famous Catering Stores", and became one of the leaders in the catering industry in Jiangsu Province.

Yang Fafa: Male, born in 1961, Chinese cooking master, Jiangsu cooking master, executive director of the Municipal Cooking Association, judge of the municipal assessment team, good at making Huaiyang cuisine, with profound cooking theoretical knowledge and solid practical skills, many

Published academic papers for the first time, trained many outstanding talents, and developed innovative dishes such as "Fragrant Mango Golden Fish", "Braised Shrimp" and "Jade Noodles", which were recognized as provincial famous dishes and dishes.

Li Yonglin: Male, born in 1963, Chinese cooking master, Jiangsu cooking master, Chinese cooking technician. He is good at the production of Huaiyang cuisine. He is familiar with the production of dishes from Beijing, Shandong, Sichuan, Cantonese and other cuisines, and created the famous dish "Hongsu Chang".

Fish". In 1987, he achieved outstanding results in the "Second Rush to the South of the Yangtze River" technical competition. He was awarded the title of "Young Engineer Technical Operation Expert" by the Municipal Party Committee and the Municipal Government. He has served as a judge in various provincial and municipal competitions for many times.