Huaiyang cuisine is one of the four traditional cuisines in China, which originated in Yangzhou and Huai 'an. Cuisine is full of Huai and Yang characteristics. Most of the raw materials are aquatic products, and most of the Huaiyang cuisines are based on rivers and lakes, supported by top cooking techniques, with the original flavor as the best, the pursuit of wonderful harmony, and the appreciation of elegance and vulgarity without losing its elegance, especially the unique concept of "harmony, precision, clarity and novelty".

In Huaiyang cuisine, "Yang" means Yang cuisine, and "Huai" means Huai cuisine in the Yangtze River basin represented by Yangzhou and Huaihe River basin represented by Huai 'an. Yangzhou and Huai 'an are national historical and cultural cities.

Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Yangzhou and Huai 'an, which was formed in Yangzhou and Huai 'an. Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the best taste in the southeast and the most beautiful in the world". 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.

The main advantages of Huaiyang cuisine:

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, soft-pocked long fish, crystal meat, squirrel mandarin fish, crisp eel in Liangxi and so on. Its dishes are exquisite and elegant.

Emperor Yangdi brought the Central Plains cuisines from Chang 'an and Luoyang into the Sui Palace in Yangcheng along with the dragon boat, and then spread them abroad to folk restaurants. What's more, where the sail wall suddenly passes, "cook a hundred sheep at night for wine."

States and counties pay tribute to delicacies, and chefs deliberately fight against them. According to reports, the foods paid tribute at that time included fish, river crabs and honey ginger. The history of local officials gave a banquet to present treasures, and Zhao Yuankai was favored because of his peculiar smell, thus being promoted to Jiangdu County. The economic development in the Tang Dynasty stimulated the prosperity of the catering industry.

Baidu Encyclopedia-State Banquet