Huaiyang cuisine is one of the four major cuisines in China, which refers to the cuisines popular in Huai 'an, Yangzhou, Zhenjiang and their nearby areas in central Jiangsu, and is the representative flavor of Jiangsu cuisines.

Huaiyang cuisine pays attention to knife work, with delicate knife work and light taste. The main courses are braised lion's head, soft-pocketed long fish, Pingqiao tofu, Kaiyang ordinary dishes and crab soup packets.

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 and lion's head, boiled shredded pork, three-piece duck, soft hemp fish, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on.

history

Before the Ming and Qing Dynasties, Huai 'an and Yangzhou were both famous metropolises in China, and both had their own food culture traditions. Huai cuisine is one of the four major cuisines in China, which was famous throughout the country during the Sui and Tang Dynasties. After the Ming and Qing Dynasties, Huai cuisine and Yang cuisine began to penetrate each other and gradually merged, and the northern and southern flavors merged in one furnace, forming a unified cuisine.

Another said: In the Ming Dynasty, this area belonged to Huai 'an Prefecture and Yangzhou Prefecture, so it was called Huaiyang. Huai 'an, Yangzhou and Zhenjiang are located in the north and south of the Yangtze River, next to the Beijing-Hangzhou Grand Canal. Geographically, they are important transportation hubs connecting the north, south, east and west, and have been rich land of fish and rice since ancient times.

Huai 'an (the capital of canal water transport) and Yangzhou had been quite prosperous as early as the Sui and Tang Dynasties. Huai 'an and Yangzhou not only developed cultural exchanges at that time, but also understood that Huai 'an and Yangzhou were already concentrated consumption areas at that time.

The famous Huaiyang cuisine can be traced back to 1000 years ago. Like the development and heyday of the cultural exchange between Huai 'an and Yangzhou, it experienced the Tang and Qing dynasties and reached its peak in the Kanggan period of the Qing Dynasty. During the frequent southern tours of the two emperors, it made several stops in Huai 'an and Yangzhou. During the Qianlong period, Jiangsu cuisine became one of the four major cuisines in China.