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." Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. 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.
Characteristics of dishes
Huaiyang cuisine has not only the fresh, crisp and tender characteristics of southern cuisine, but also the salty, colorful and strong characteristics of northern cuisine, forming its own sweet and salty flavor. Because Huaiyang cuisine takes fresh food as raw material and pursues lightness in seasoning, it can highlight the original flavor of raw materials.
According to the cooking program of "taking fire as discipline" put forward by the ancients, Huaiyang cuisine has become exquisite and delicate, and through the adjustment of pyrotechnics, it reflects the different characteristics of the cuisine, such as freshness, fragrance, crispness, tenderness, waxy, fine and rotten. Huaiyang cuisine is good at stewing, because these methods can better highlight the original flavor of raw materials. The famous dishes of Huaiyang cuisine, mainly stewed, include crab powder lion's head, stewed round fish, wild duck in casserole, three-piece set of duck, boiled dried silk and so on.