Suqian is known as one of the birthplaces of Huaiyang cuisine. The food here is characterized by light, tender, crisp and salty, which is deeply loved by diners. Huaiyang cuisine is mainly made of local ingredients, and most dishes are made of Huaihe fresh fish, crab, shrimp, lotus root and plum blossom meat. Eating authentic Huaiyang cuisine in Suqian is a wonderful experience beyond words.

Huaiyang cuisine is deeply loved by diners for its cooking techniques, among which the most representative technique is "braising in soy sauce". This method is an important step in the cooking of Huaiyang cuisine. By selecting pork, fish, chicken and other ingredients, cooking with seasonings such as onion, ginger, soy sauce and sugar, and then cooking seasoning, fish, meat and chicken in the same amount, a rich and delicious taste can be achieved. People who have tried it are full of praise, and what is equally gratifying is its "steaming", using seasonal ingredients and showing the essence of ingredients with simple cooking skills.

As a technique and cultural source, paying attention to compatibility is one of the most representative characteristics of Huaiyang cuisine. Careful Huaiyang cuisine chefs strictly implement the principle of compatibility in the cooking process to achieve perfect harmony between ingredients and seasonings. For example, the popular food "Crab Yellow Tofu", the tenderness of yellow tofu and the sweetness of crab yellow blend with each other, and the taste is tender and fragrant, which makes people memorable.

Huaiyang cuisine is gradually becoming a must-see taste bud feast for foreign guests in Suqian. Suqian people who have mastered the cooking technology of Huaiyang cuisine not only promoted this kind of food, but also won the reputation of a large number of tourists and gourmets. As a business card of Suqian city, Huaiyang cuisine has become the representative of "the famous chef of Huaiyang cuisine" and "the master of Huaiyang cuisine", and it is increasingly loved by foodies outside Suqian.