1/What is Huaiyang cuisine? Huaiyang cuisine is one of the four traditional Chinese cuisines, originating from Yangzhou and Huai'an.

The cuisine is full of Huai and Yang characteristics.

Most of the raw materials are aquatic products. Huaiyang cuisine mostly uses fresh food from rivers, lakes and rivers as the main ingredients, is supported by top cooking skills, takes the original flavor as the superior, and pursues the wonderful appeal of the crowd. It is both elegant and popular, and can be appreciated without losing its elegance

, especially the unique concept of "harmonious, refined, fresh and new".

2/History of Huaiyang Cuisine Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties.

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.

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

This should be the origin of Huaiyang cuisine.

In the Western Han Dynasty Huaiyang Cuisine and Huai'an Ci Fu Jia Meicheng's "Qifa", "food" and "banquet" actually account for two of them.

He described the recipes for the grand banquet at that time, which used various cooking methods such as frying, boiling, broiling, and stewing, and based on the five-flavor blend.

Vegetables, and luxuriously used topaz perilla to fragrant, orchids soaked in wine to rinse the mouth. Therefore, "Qifa" is not so much a satire and remonstrance as it is the first Huaiyang food list.

Huaiyang Cuisine During the Wei, Jin, Southern and Northern Dynasties, there were more and more descriptions of white fish dishes and eel dishes. For example, "Qi Min Yao Shu" recorded "stuffed and roasted white fish". In addition, "cake roasted",

White fish is also used in dishes such as "grilled fish", "steamed fish dish" and "water shield soup".

The origin of the "white fish" here is not specified, but it is estimated that it may be produced in the Huaihe River. Especially since the white fish in the "braised white fish" is "two feet long", it is more likely to be "Huai white fish".

Huaiyang Cuisine of the Sui and Tang Dynasties Emperor Yang of the Sui Dynasty brought delicacies from the Central Plains of Chang'an and Luoyang to the Sui Palace in Yangcheng on dragon boats, and then spread them to folk restaurants. In the place where the sail wall passes by, "a hundred sheep were cooked at night to serve wine and food."

The county presented delicacies as tribute, and the chefs deliberately tried to show off their beauty. According to records, the foods offered as tribute at that time included fish, crabs, and honey ginger. Local officials even held banquets to offer delicacies. Zhao Yuankai was favored for offering the delicacies, and was promoted to the position of Prime Minister of Jiangdu County.

.

The economic development of the Tang Dynasty stimulated the prosperity of the catering industry.

Huaiyang Cuisine in the Song Dynasty In the spring of the eighth year of Qingli in the Song Dynasty, Ouyang Xiu, a great literary master of the generation, brought good news to the Yangzhou food world. This drunken man often held banquets in Pingshan Hall with his guests and wrote thousands of words about food. After that, Su

Li also knew Yangzhou, and he and the four bachelors simmered fish belly in a pile of snow, and discussed boiled chicken heads in a fight with pearls. This was the first time to inject fresh literary blood into Huaiyang cuisine.

After that, the imperial court moved away from Yangzhou, and Yangzhou became the intersection of the Song and Jin Dynasties.

There is both confrontation and connection between the food culture of the north and the south. The Yangzhou city is bustling with food and wine. It has a special "Korean Pavilion" and a nine-course banquet according to the imperial banquet system for Jin Dynasty envoys in Lin'an.

Yuan Dynasty Huaiyang Cuisine In the Yuan Dynasty, there were not many texts directly describing Huai'an cuisine, but some materials still have certain reference value.

For example, the Italian's "Marco.

Chapter 66 "Huai'an Prefecture" of "Polo's Travels" writes: "Huai'an Prefecture is a distribution center for a large number of commodities. The goods are transported to the farmland through the river. The salt production here is extremely rich, which can not only supply the consumption of the city, but also be sold far and near.

It goes without saying that for such an important "distribution center for a large number of commodities", its catering industry must be very prosperous.

Huaiyang Cuisine in the Ming Dynasty, "Huai'an Prefecture Chronicles" during the Wanli Period of the Ming Dynasty records: "Huai'an's food is luxurious, the system is exquisite, and the shops have hundreds of varieties, boasting the Jiangbiao." This "system" includes banquet specifications and rules.

Zhu Yuanzhang, the first emperor of the Ming Dynasty, had a special liking for Huaiyang cuisine and ordered Yangchu to specialize in internal cuisine. This is the official record of Huaiyang cuisine taking root in Beijing. Emperor Zhengde toured Yangzhou south, playing with dragons and phoenixes, and of course he did not forget Huaiyang delicacies.

, Yanfu and Koufu, no one can be missing.

Their favorite foods are anchovy, swordfish and catfish, which are specialties on the rivers in Yangzhou, and are called the three delicacies of the Yangtze River.

"Yangzhou Prefecture Chronicles" during the Wanli Period of the Ming Dynasty recorded: "Yangzhou's luxurious food, exquisite system, and hundreds of varieties of shops are astonishing to the Yangtze River..." This shows that the splendor, exquisiteness, and richness of Yangzhou's food at that time were already superior to those in the south of the Yangtze River.

The intervention of Huaiyang cuisine literati in the Qing Dynasty was the catalyst for Huaiyang cuisine to reach its peak in the middle of the Qing Dynasty.

Now we can appreciate at least more than 200 poems written by Qing people about food history, about ingredients, about dishes, about banquets, about cooking skills, about restaurants, about food customs and about drinking, which makes Huaiyang cuisine even more special.

Elegance greatly enhances cultural taste.

"Huai'an Prefecture Chronicles" during the Kangxi period of the Qing Dynasty recorded: "North of Shejiang River, banquets are full of delicacies, and Huai'an is the most popular. After the reform and opening up, the Huaiyang cuisine state banquets are mainly based on Huaiyang cuisine, especially in modern times.

. Its exquisiteness, color, fragrance, and taste are mellow and elegant, which makes your fingers twitch when you look at it, and the Chinese culture contained in it is also fascinating.