Differences in scope, features, etc.

1. Scope: Huaiyang cuisine is one of the four major cuisines in China. It is mainly formed in Yangzhou and Huai'an areas and combines the culinary essences of the Yangtze River Basin and the Huaihe River Basin. Jiangsu cuisine is composed of Huaiyang cuisine, Suxi cuisine, Jinling cuisine, Xuhai cuisine and other local flavors. It is one of the eight major cuisines in China, covering multiple cuisines in southern Jiangsu.

2. Features: Huaiyang cuisine is characterized by rigorous selection of ingredients, fine workmanship, harmony, precision, freshness and freshness. Pay attention to the original flavor of the dishes and pursue the harmony of taste. Jiangsu cuisine pays attention to the delicate knife skills and the exquisiteness of the dishes. The taste tends to be light, and it pays more attention to retaining the original flavor of the ingredients.