Huaiyang is the middle and lower reaches of the Huaihe River and Yangtze River area in Jiangsu Province, including Nanjing, Huai'an, Yangzhou, Zhenjiang, Yancheng, Taizhou and other places. Huaiyang cuisine and Sichuan cuisine belong to the four major cuisines. Sichuan, Guangdong, Shandong, Su (Huaiyang cuisine). Huaiyang cuisine has a mild, slightly sweet taste. Huaiyang kitchen knives are exquisite in craftsmanship and pay attention to fire work. Seasonal vegetables are used for cooking, and their representative dishes include river delicacies. Braised lion head, long fish in soft pocket, Pingqiao tofu, shrimp roe and cattail, Wenlou soup dumplings, etc.

Sichuan cuisine. It has various flavors and is good at using chili pepper and Pixian Douban. Among them, Pixian Douban is known as the soul of Sichuan cuisine. Sichuan cuisine is represented by Chengdu and Chongqing. Sichuan cuisine emphasizes both freshness and mellow taste, highlighting numbing, spicy, fragrant, fresh, oily and thick flavors, and emphasizes the use of "three peppers" (chili pepper, Sichuan peppercorns and peppercorns) and ginger. Sichuan cuisine is quite rich in flavor. It is said that there are more than 20 compound flavors in Sichuan cuisine, such as salty, homely, spicy, paste spicy, fish flavor, ginger flavor, and strange flavor. Flavor type, peppery and numbing flavor, hot and sour flavor, red oil flavor, garlic flavor, sesame sauce flavor, soy sauce flavor, smoke flavor, lychee flavor, five-flavor, fragrant lees flavor, sweet and sour flavor Type, sweet flavor, tangerine peel flavor, mustard flavor, salty sweet flavor, salt and pepper flavor, spicy lychee flavor, tomato juice flavor, etc.

Representative dishes include: Kung Pao chicken, dry-roasted fish, twice-cooked pork, Mapo tofu, husband and wife lung slices, camphor tea duck, stir-fried shredded beef, strange-flavored chicken nuggets, Dengying beef, fish-flavored pork Shredded pork ribs, sweet and sour pork ribs, boiled beef, crispy pork slices, salty roasted pork belly, chicken rice sprouts, sweet and sour pork loin, Dongpo elbow, spicy chicken, hibiscus chicken slices, etc.

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