Famous dishes of Huaiyang Cuisine include stewed lion's head with crabmeat, soft-pocketed long fish, Huai'an deep-fried noodle cake, boiled dried silk, three sets of ducks, crystal pork, squirrel Mandarin fish, Liangxi crispy eel, etc. Famous dishes mainly stewed and boiled include stewed lion's head with crabmeat, stewed round fish, casserole with duck, three sets of ducks, and boiled dried silk.

Huaiyang cuisine refers to the regional cuisine of Huayang, centered on Yangzhou and Huai'an provinces, and formed in Yangzhou, Huai'an and other regions. 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 most beautiful in the world".

Expanded Information

History of Huaiyang Cuisine

Qing Dynasty:

The involvement of the literati was the catalyst for Huaiyang Cuisine's rise to the top in the mid-Qing Dynasty. Now we can enjoy at least 200 poems by Qing people on food history, food materials, dishes, banquets, cooking, restaurants, food customs, and drinking, which made Huaiyang Cuisine more elegant and greatly improved its cultural taste. In the Kangxi period of the Qing Dynasty, it was recorded in the "Huai'an Prefecture Records" that "north of Shibujiang River, the banquet is the best, Huai'an is the best.

After the reform and opening up:

State banquets are dominated by Huaiyang cuisine, especially in modern times. The reason for this is, firstly, because of its exquisite and fine, including knife skills, fire, collocation, modeling, etc., all reflecting kung fu; secondly, the ingredients are simple and easy to take, unlike the representative dishes of the Cantonese system, such as the use of raw seafood, or even international protection of animals, such as shark's fins and other now banned food; thirdly, the flavor is light or sweet, unlike the taste of Szechuan cuisine, etc., which is heavy, and may be uncomfortable with the guests.

But Huaiyang Cuisine is also known for its fine, time-consuming workmanship and light or sweet flavors, and is not as popular as Sichuan and Hunan cuisines, which are quicker to start, in the mass society.