Huaiyang Cuisine refers to the regional cuisine of Huaiyang, centered on Huai'an and Yangzhou, which has been passed down and formed in the areas of Huai'an, Yangzhou, Zhenjiang and central Anhui in Jiangsu Province.

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 very concerned about knife work, knife work is relatively fine, especially melon carving is renowned in all directions. In cooking is good use of fire, pay attention to fire, good at stewing, stewing, simmering, warming, steaming, burning, frying, raw materials are mainly aquatic.

Cuisine Characteristics

Huaiyang Cuisine has the freshness, crunchiness 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. As Huaiyang Cuisine uses fresh products as raw materials, it pursues lightness in seasoning, thus highlighting the original flavor of the raw materials.

Huaiyang Cuisine is based on the cooking program of "fire as a discipline" proposed by the ancients, and the changes in the tripod are subtle and delicate, reflecting the freshness, aroma, crispness, crunchiness, tenderness, glutinousness, finesse, rottenness and other characteristics of the dishes through the regulation of the fireworks. Huaiyang Cuisine is good at stewing, braising and boiling, because these methods can better highlight the original flavor of the raw materials. The famous dishes of Huaiyang Cuisine which are mainly stewed and boiled include lion's head with crabmeat, stewed round fish, wild duck in casserole, three sets of duck, and big boiled dried silk.