Huaiyang cuisine, together with Shandong cuisine, Sichuan cuisine and Guangdong cuisine, is called the four major cuisines in China. Huaiyang cuisine, which started in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties, is known as "the best in southeast China and the most beautiful in the world". Huaiyang cuisine plays the leading role in many banquets of landmark events: the first banquet of Chinese people in founding ceremony in 1949, the 5th anniversary banquet of Chinese people in 1999, and the banquet hosted by General Secretary Jiang for US President George Bush in 22, all of which are mainly Huaiyang cuisine. Huaiyang cuisine is rigorous in material selection and artistic in accordance with its materials; Fine production and elegant style; Pursue the original taste, freshness and peace. "Drunken crabs don't watch the lights, wind chickens don't watch the lights, swordfish don't watch the Qingming Festival, and sturgeon don't watch the Dragon Boat Festival." This time-varying principle ensures that the food ingredients on the plate come from the best state, and people can feel the wonderful Huaiyang at any time. Huaiyang cuisine is very particular about swordsmanship, with fine swordsmanship, especially melon carving. The dishes are exquisite in shape and mellow in taste; In cooking, he makes good use of heat, pays attention to fire power, and is good at stewing, stewing, simmering, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild in taste, fresh and slightly sweet. Famous dishes include stewed crab powder, lion's head, boiled dried silk, three sets of ducks, crystal meat, squirrel squid, Liangxi crispy eel and so on. Its dishes are exquisite and elegant.

Below, there are recipes of Huaiyang cuisine, both traditional and domestic.