1. Scope: Huaiyang Cuisine is one of the four major Chinese cuisines, formed in Yangzhou and Huai'an, referring to the dishes popular in Huai'an and its vicinity, and bringing together the essence of the above cuisines, which are the representative flavors of Jiangsu Cuisine. And Su Cuisine consists of Huaiyang Cuisine, Su Xi Cuisine, Jinling Cuisine and Xu Hai Cuisine, which is the second largest cuisine in the court.
2. History: Huaiyang Cuisine has a long history, beginning in the Spring and Autumn Period and flourishing in the Ming and Qing Dynasties. And the history of Su cuisine can be traced back to more than two thousand years ago.
3. Characteristics: Huaiyang Cuisine focuses on knife work, delicate knife skills, light flavor, and the concept of harmony, refinement, purity, and new. Su cuisine is fresh, salty and slightly sweet, focusing on the flavor. It specializes in cooking techniques such as stewing, braising, simmering and warming. In the selection of materials, Su Cuisine is unconventional and makes the best use of everything.
In general, Huaiyang Cuisine and Jiangsu Cuisine differ somewhat in scope, history and characteristics. Huaiyang Cuisine is an important part of Jiangsu Cuisine, known for its fine knife work and light flavors, while Su Cuisine includes more local flavors and a richer selection of ingredients.