Huaiyang cuisine, Shandong cuisine, Sichuan cuisine and Guangdong cuisine are also called the four major cuisines in China. It refers to the cuisines popular in Yangzhou, Zhenjiang, Huai 'an and its nearby areas, and it is the representative flavor of Jiangsu cuisines. Huaiyang cuisine pays attention to swordsmanship, which is delicate and light in taste. The main dishes are braised lion's head, soft-pocketed long fish, flat bridge tofu, shrimp and Pu Cai, and Wenlou soup packets. Origin of Cuisine Huaiyang Cuisine is the general name of the flavor dishes in Huai 'an (now Chuzhou), Yangzhou and Zhenjiang. "Huai" means Huai cuisine, represented by Huai 'an (now Chuzhou District of Huai 'an City), and "Yang" means Yang cuisine, represented by Yangzhou and Zhenjiang. Huaiyang cuisine was formed in Ming and Qing Dynasties, especially in Qing Dynasty. Before the Ming and Qing Dynasties, Huai 'an (now Chuzhou District of Huai 'an City) 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: At that time, this area belonged to Huaiyang Road, and the government ruled in Yang Shan (now Chuzhou), 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 and Yangzhou were quite prosperous as early as the Sui and Tang Dynasties. At that time, Huai 'an and Yangzhou not only developed cultural exchanges, but also understood that Huai 'an and Yangzhou were already concentrated consumption areas at that time! The fame of 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, Huaiyang cuisine became one of the four major cuisines in China. Flavor features Huaiyang cuisine is carefully selected and artistically used; Fine production and elegant style; Pursue original flavor, freshness and peace. "Drunken crabs don't watch the lights, pheasants don't watch the lights, swordfish don't watch Tomb-Sweeping Day, and sturgeon don't watch the Dragon Boat Festival." This time-varying principle ensures that the food ingredients on the plate come from the best state, and people can feel the beauty of Huaiyang at any time. 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 shredded pork, three-piece duck, crystal dishes and so on. A lot of classic dishes were poured on the table, such as bayonet fish, saddle bridge, sunflower balls, soup packets, three-piece set of duck and boiled shredded pork. Li Dou recorded: "Cooking experts are the best. For example, Wu Yishan fried tofu, Tianmen fried chicken, Jiang Shi pig's head, Wang Nanxi mixed sturgeon, Shi Pangzi fried shredded pork pear, Zhang Sihuizi whole lamb, Wang Yinshan boneless fish, Wang Wenmi's clam cake, Guan Da bone hole soup, fish confused, hole crab noodles, monk tofu, Xiaoshan monk saddle. The mass market of Yangzhou catering industry has been further developed. There are more than 50 famous shops with surnames recorded in Yangzhou Painting Boat Record. On the Slender West Lake, Sha Fei is painted, and the boatswain cooks to help you enjoy yourself. This shows that in the Qing Dynasty, the layout of Yangzhou catering market tends to be reasonable, the management tends to be flexible and the service tends to be thoughtful. Soft-pocked long fish raw materials: small long fish, monosodium glutamate, balsamic vinegar, white pepper, ginger slices, Shaoxing wine, garlic slices, crude salt, starch, scallion, soy sauce, cooked lard Huaiyang cuisine. Methods: 1. Put 2000 grams of clean water, coarse salt, balsamic vinegar 100 grams, scallion and ginger slices in the pot, and use high fire. 2. Heat a wok with high fire, scoop 75g of cooked lard, when it is 70% hot, add garlic slices and stir fry until fragrant, add long fish fillets, add Shaoxing wine, monosodium glutamate, soy sauce and water starch to thicken, cook 15g balsamic vinegar, pour 25g of cooked lard, stir fry and sprinkle with white pepper. Features: This dish is crisp but not greasy, mellow, salty and sweet, and mild in taste. It pays special attention to the collocation of auxiliary materials and the use of heat in the production, which not only maintains the original flavor of the main dish, but also reflects the infiltration of seasoning. Pingqiao Tofu Ingredients: 300 grams of tender tofu. 50 grams of sea cucumber, 25 grams of shrimp skin, 50 grams of cooked chicken breast, 25 grams of mushrooms and 25 grams of scallops. Chicken soup 200g, onion 15g, ginger 10g, Shaoxing wine 20g, salt 10g, monosodium glutamate 3g, starch 25g, sesame oil 15g, green garlic 100g and broth 100g. Operation: Boil the whole piece of tofu in a cold water pot until it is slightly boiling, so as to remove the fishy yellow paste, take it out and slice it into sparrow tongue, and put it into hot chicken soup. Cover it twice repeatedly, and cut the chicken breast, mushrooms and sea cucumbers into tofu-sized pieces. Wash the shrimps and soak them thoroughly in warm water. Wash scallops, remove old tendons, put them in a bowl, add onion ginger, Shaoxing wine and water, steam them thoroughly in a cage and take them out. Heat a wok, add oil, add ingredients, broth and scallop juice, bring to a boil, scoop tofu into the wok, add refined salt, Shaoxing wine, essence, essence and water starch to thicken, pour sesame oil, put it into a bowl, and take out minced onion and garlic. Features: Tofu slices are white and tender, supplemented by chicken juice and seafood. Delicious in taste and rich in soup, it is deeply loved by eaters. Yam duck soup raw materials: yam, cooked duck, minced ham, diced cake, shrimp, shredded green garlic, onion ginger, chicken soup, refined salt, monosodium glutamate, pepper, wet starch, cooked lard and sesame oil. Production: peeled yam after steaming, diced cooked duck, fried chives, ginger, diced yam, diced duck, diced cake, shrimp skin, soup stock and seasoning. After boiling, thicken with wet starch, pour in cooked lard, put in a bowl, pour in sesame oil, sprinkle with pepper and shredded green garlic. Features: yam is soft and waxy, duck meat is crisp and rotten, and soup is spicy. Kaiyang Pucai Pucai is a specialty of Huai 'an. This dish is fragrant, sweet, crisp and delicious, as if it still smells like tender bamboo shoots. This dish is the only local product in Huai 'an. It grows in Shaohu Lake and Yuehu Lake in Huai 'an City. If transplanted to the suburbs or Jiangnan and Guangdong, the entrance will not be eaten. The part of the leaves in the water is like a slender jade tube. Put this tender rhizome of cattail into chicken soup or broth and stew it with seasoning. It would be better if it was stewed with pork. This dish is delicious and nutritious, and it is a delicacy in Huai 'an. Now, people have been practicing, improving and cooking seriously, and they have been able to cook several famous dishes such as steamed cattail and stewed cattail. Stewed crab powder lion's head raw materials: pork ribs 800g, green vegetable heart12g, crab powder100g, Shaoxing wine10g, refined salt 20g, monosodium glutamate1.5g, onion ginger juice15g, dried. Practice: First, scrape the pork clean, remove the bones and skin. Fine-cut fat meat and lean meat, mix them with 75g wine, salt, onion and ginger juice, dried starch and crab powder, and make six big balls. Stick the remaining crab powder on the balls, put them into the soup, and steam them in a cage for 50 minutes to make the oil in the balls overflow. 2. Stir-fry the cut green vegetable heart in a hot oil pan until it is emerald green, and take it out. Take a casserole, put a piece of cooked meat skin (with the skin facing upwards) at the bottom of the casserole, pour in the stir-fried green vegetable heart, add the steamed lion head and steamed soup, cover the green vegetable leaves, cover the pot, bring to a boil and stew for 20 minutes. When eating, remove the green leaves, put monosodium glutamate and put it in a casserole. Features: the meat is round but not greasy, the dishes are crisp and rotten, and the crab powder is delicious and tender.