Huaiyang Cuisine refers to the regional cuisine of Huaiyang, centered on Yangzhou and Huai'an provinces, and formed in Yangzhou and Huai'an. Huaiyang Cuisine is one of the four traditional Chinese cuisines, the raw materials are mostly aquatic-based, Huaiyang Cuisine is mostly based on rivers and lakes as the main ingredients, supported by the top cooking skills, the taste of the original color as the best, the pursuit of a wonderful fit for all mouths, elegance and vulgarity **** appreciation without losing its great elegance.

Huaiyang Cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang dynasties, and flourished in the Ming and Qing dynasties, and has been known as "the first flavor of the Southeast, the world's most beautiful". Huaiyang Cuisine is characterized by rigorous selection of ingredients, skillful use of materials, fine production, elegant style, and the pursuit of the original flavor, freshness and calmness.

Huaiyang Cuisine pays great attention to the knife work, knife work is relatively fine, especially melon carving is renowned in all directions. The form of the dishes is exquisite, and the taste is mellow; in cooking, it makes good use of the fire, paying attention to the fire, good at stewing, simmering, simmering, warming up, steaming, burning, frying; the raw materials are mainly aquatic products, focusing on freshness, and the taste is calm, fresh and slightly sweet.

Huaiyang Cuisine has both the freshness, crispness, and tenderness of southern cuisine and the salty, colorful, and thick characteristics of northern cuisine, forming its own sweet and salty, salty and slightly sweet flavor. Because Huaiyang Cuisine uses fresh products as raw materials, it pursues lightness in seasoning, thus highlighting the original flavor of the raw materials.