Huaiyang cuisine, together with Shandong cuisine, Sichuan cuisine and Cantonese cuisine, is known as the four major cuisines in China. It refers to the dishes popular in Yangzhou, Zhenjiang, Huai'an and nearby areas in Jiangsu Province. It brings together the essence of the above dishes and is the representative flavor of Jiangsu cuisine.

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Huaiyang cuisine pays attention to knife skills, delicate knife skills and light taste.

The main dishes include braised lion head, long fish in soft pockets, Pingqiao tofu, shrimp roe and cabbage, Wenlou soup dumplings, etc.

Cuisine traceability Huaiyang cuisine is the general name for the local cuisine of Huai'an (now Chuzhou), Yangzhou, and Zhenjiang; "Huai" means Huai cuisine, represented by Huai'an (now Chuzhou District, Huai'an City), and "Yang" means Yang cuisine.

Represented by Yangzhou and Zhenjiang.

Huaiyang cuisine was formed in the Ming and Qing Dynasties, and was especially popular in the Qing Dynasty.

Before the Ming and Qing Dynasties, Huai'an (today's Chuzhou District of Huai'an City) and Yangzhou were both well-known metropolises in the country, each with their own food culture traditions.

During the Sui and Tang Dynasties, Huai cuisine was already one of the four classical Chinese cuisines that was well-known in China.

After the Ming and Qing Dynasties, Huai cuisine and Yang cuisine began to penetrate and gradually merge with each other, and combined the flavors of the north and the south into one pot, thus forming a unified cuisine.

Another saying: At that time, this area belonged to Huaiyang Road, and the government was in Shanyang (now Chuzhou), so it was called Huaiyang.

Huai'an, Yangzhou and Zhenjiang are located in the north and south of the Yangtze River, close to the Beijing-Hangzhou Grand Canal. Geographically, they are important transportation hubs connecting the north, south, west and east, and have been a prosperous land of fish and rice since ancient times.

Huai'an and Yangzhou were already quite prosperous as early as the Sui and Tang Dynasties. At that time, Huai'an and Yangzhou were not only developed in terms of cultural exchanges, but it can also be understood that Huai'an and Yangzhou were already concentrated consumption areas at that time!

According to documentary records, the fame of Huaiyang cuisine can be traced back to more than a thousand years ago; just like the development and heyday of cultural exchanges in Huai'an and Yangzhou, it lasted through the Tang and Qing dynasties, and also reached its peak during the Kangxi and Qianlong years of the Qing Dynasty.

The peak took advantage of the fact that two generations of emperors frequently stopped in Huai'an and Yangzhou during their frequent southern tours.

By the Qianlong period, Huaiyang cuisine had become one of the four major cuisines in the country.

Flavor characteristics: Huaiyang cuisine carefully selects ingredients and uses techniques according to materials; it is exquisitely made and elegant in style; it pursues the original taste, freshness and peace.

"Drunk crabs cannot watch the lanterns, wind chickens cannot watch the lanterns, swordfish cannot watch the Qingming Festival, and sturgeons cannot watch the Dragon Boat Festival." This time-varying principle ensures that the food ingredients on the plate come from the best condition, allowing people to experience the wonderful Huaiyang at any time.

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Huaiyang cuisine pays great attention to knife skills, and the knife skills are relatively fine. It is especially famous for its melon carvings.

The dishes are exquisite in shape and mellow in taste; in cooking, they make good use of heat and pay attention to fire skills, and are good at stewing, stewing, simmering, stewing, steaming, roasting, and stir-frying; the raw materials are mostly aquatic products, focusing on freshness, mild taste, and freshness.

And slightly sweet.

Famous dishes include stewed lion head with crab meat, large boiled dried shreds, three sets of duck, and classic dishes of crystal cuisine. A large number of classic dishes are on the table, such as bayonet fish, horseback bridge, sunflower meatballs, soup-filled meat buns, three sets of duck,

Boil dry shreds.

Li Dou recorded: "The cooking skills of the chef are the best. For example, Wu Yishan stir-fried tofu, Tian Yanmen fried chicken, Jiang Zhengtang's ten kinds of pig heads, Wang Nanxi stir-fried sturgeon, Shi Fatty stir-fried pork with pear shreds, Zhang Sihuizi whole lamb

, Wang Yinshan boneless fish, Wang Wenmi clam cake, Guanda bone soup, minced fish, Kong Tuan crab noodles, Wensi monk tofu, Xiaoshan monk Ma'anqiao, all of them are exquisite in flavor.

The popular market of Yangzhou's catering industry has been further developed. There are more than 50 restaurants with surnames recorded in "Yangzhou Painted Boat Record" alone. On the Slender West Lake, painted sailing sand flies, and boat ladies cook to entertain guests.

Drinking helps you enjoy traveling.

This shows that by the Qing Dynasty, Yangzhou's catering market had become more rational in layout, more flexible in operations, and more thoughtful in services.

Ingredients for the representative dish of soft-double long fish: small long fish, monosodium glutamate, balsamic vinegar, white pepper, ginger slices, Shaoxing wine, garlic cloves, coarse salt, water starch, onion knots, soy sauce, cooked lard Huaiyang cuisine preparation method:

1. Put 2000 grams of water, coarse salt, 100 grams of balsamic vinegar, scallion knots, and ginger slices into the pot. Bring to a boil over high heat. Pour in the long fish quickly, cover the pot tightly, and wait until the long fish stops moving and opens its mouth.

, add a small amount of water after the water boils, and gently push the long fish over with a spoon, simmer for about 3 minutes, take out the long fish, wash it in clean water, take it out, and pinch the back meat in half.

Put it in a pot of boiling water, blanch it, take it out and drain off the water.

2. Heat the wok over high heat, scoop out 75 grams of cooked lard, and when it is 70% hot, add garlic slices and fry until fragrant, add long fish back meat, add Shaoxing wine, monosodium glutamate, soy sauce, and thicken with water starch

, cook in 15 grams of balsamic vinegar, pour in 25 grams of cooked lard, turn the pot onto a plate, sprinkle with white pepper and serve.

Characteristics: This dish is crispy but not greasy, fragrant and mellow, salty and sweet, and has a mild taste. The production pays special attention to the matching of auxiliary materials and the use of heat to maintain the original flavor of the main dish and at the same time reflect the penetration of seasonings.

Pingqiao Tofu Ingredients: 300 grams of tender tofu.

50 grams of sea cucumber, 25 grams of dried shrimps, 50 grams of cooked chicken breast, 25 grams of mushrooms, and 25 grams of scallops.

200 grams of chicken broth, 15 grams of green onions, 10 grams of ginger, 20 grams of Shaoxing wine, 10 grams of salt, 3 grams of MSG, 25 grams of starch, 15 grams of sesame oil, 15 grams of green garlic, and 100 grams of broth.

Operation: Put the whole piece of tofu into a cold water pot and boil it until it boils slightly to remove the beany and yellow slurry. Remove it and slice it into a tongue shape, and put it into the hot chicken soup.

Repeat twice and cut the chicken breast, mushrooms and sea cucumber into tofu-sized pieces.

Wash the dried shrimps and soak them thoroughly in warm water.

Wash the scallops, remove the old tendons, put them into a bowl, add onion, ginger, Shaoxing wine and water, steam them in a basket and take them out.

Heat the wok, add oil, add ingredients, stock and scallop juice. After boiling, put the tofu into the pot, add refined salt, Shaoxing wine, flavor and essence. After boiling, thicken with water starch, pour in sesame oil and put it into a bowl.

In the middle, remove the minced green garlic and serve.