Huaiyang cuisine is a combination of Huai 'an cuisine in Huai 'an, Yangjia cuisine in Yangzhou, Jing 'an cuisine in Nanjing and Zhenjiang, Su 'an cuisine in Suzhou and its surrounding areas, Hangzhou cuisine and Hui 'an cuisine. A major feature of Huaiyang cuisine is "taking local materials and cooking local dishes".
Huaiyang area is rich in natural products and fresh animals and plants. The fresh crucian carp, purple crab, green onion, Jiang Miao and duck eggs mentioned by Su Shi in his poem "Send some local products to Yangzhou" are all produced here. Huaiyang cuisine usually makes full use of its materials. An eel can cook 108 dishes, such as "fried soft rice" in the back and front, "roasted tiger tail" in the back, "stewed navel door" in the abdomen, steamed fish with blood sausage and "frost hanging keel" on the bone.
Flavor characteristics of Huaiyang cuisine
1, fine knife work
Among the four major cuisines, Huaiyang cuisine is the most exquisite, with a square stem and a thickness of 2 cm, which can be divided into 30 pieces, such as silk. The production of cold dishes and the technical requirements of assorted dishes are extremely high. A sector can be put together in three ways, only six words, such as seam, sector and overlapping angle, but it is extremely difficult for a knife worker to put it together. Fine knife work, clever arrangement and accurate color matching make Huaiyang cuisine like a finely carved handicraft.
Step 2 pay attention to the original flavor
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.