Huaiyang cuisine is one of the four traditional cuisines in China, which originated from Yangzhou and Huai 'an. The dishes are full of Huaiyang characteristics. Most of the raw materials are aquatic products. Huaiyang cuisine is based on rivers and lakes, supported by top cooking skills, with original flavor as the top priority, pursuing wonderful harmony, appealing to both refined and popular tastes without losing elegance, especially the unique concept of "harmony, precision, clarity and novelty". [ 1]

In Huaiyang cuisine, "Yang" means Yang cuisine, and "Huai" means Huai cuisine in the Yangtze River basin represented by Yangzhou and Huaihe River basin represented by Huai 'an.

Yangzhou and Huai 'an are national historical and cultural cities. Huaiyang cuisine refers to the Huaiyang regional cuisine formed in Yangzhou and Huai 'an with Yangzhou and Huai 'an as the center. Huaiyang cuisine began in the Spring and Autumn Period, flourished in Sui and Tang Dynasties, and flourished in Ming and Qing Dynasties. Known as "the most delicious in the southeast and the most beautiful in the world." The selection of Huaiyang cuisine is rigorous, and the art is consistent with its materials; Fine production and elegant style; Pursue original flavor, freshness and peace.

Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece duck, soft hemp fish, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on. Its dishes are exquisite and elegant.