The taste of Huaiyang Cuisine is characterized by freshness and calmness, moderate saltiness and sweetness, and is suitable for both the north and the south. Huaiyang Cuisine is characterized by rigorous selection of ingredients, skillful use of materials, fine production, elegant style, and fine knife work. Huaiyang Cuisine is one of the four traditional Chinese cuisines, originating from Yangzhou and Huai'an. The cuisine is full of Huai and Yang characteristics. Famous dishes of Huaiyang Cuisine include stewed lion's head with crabmeat, big boiled dried silk, three sets of duck, soft pockets of long fish, crystal pork, squirrel Mandarin fish, Liangxi crispy eel and so on.

Huaiyang Cuisine is exquisite in form and mellow in flavor; in cooking, it makes good use of fire, paying attention to fire, and is good at stewing, braising, simmering, warming up, steaming, burning and stir-frying; the raw materials are mainly aquatic products, with emphasis on freshness and liveliness, and the taste is calm and fresh with a slight sweetness.

Other features of Huaiyang Cuisine.

The four major cuisines, Huaiyang Cuisine knife work is the most delicate, a 2-centimeter-thick square dry, can be batch into 30 slices of thin slices, shredding such as hair. Cold dish production, spell pendulum method requires extremely high, a fan of three spell, draw seam, fan, folded corner, a few six words, but the knife work pendulum is extremely difficult. Fine knife work, skilful arrangement, coupled with the right color matching, making Huaiyang cuisine as finely chiseled handicrafts.