Where does Huaiyang cuisine refer to?

Huaiyang cuisine is one of the four traditional cuisines in China, which originated from Yangzhou and Huai 'an. The dishes are full of Huaiyang characteristics.

In Huaiyang cuisine, "Yang" means Yang cuisine, and "Huai" means Huai cuisine in the Yangtze River basin represented by Yangzhou and Huaihe River basin represented by Huai 'an. 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.

The classic dishes of Huaiyang cuisine

1, lion head

The delicacy of Huaiyang cuisine is not only reflected in the selection of materials, but also in the production process, of which lion head is the representative. Take pork ribs that are tied with different stripes, distinct in red and white, varied in layers, and fat and thin (three points of lean meat and seven points of fat meat), and add fine fertilizer to achieve the effect of fresh and tender meat.

Step 2 roast the whole pig's head

Roasted pig's head is one of the famous "three heads" in Yangzhou cuisine. The "three heads" are "braised silver carp head", "stewed crab powder lion head" and "roasted whole pig head". Among them, "roast whole pig's head" has a long history and the highest reputation.

3. Remove the head of silver carp

"In the middle of the night, in the moonlight, the beauty cooks fish heads by hand." This poem by Zheng Banqiao fully shows people's love for fish head dishes. There is a proverb in Yangzhou: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs." The fish skin of this dish is sticky and smooth, the fish is tender and delicious, and the soup is thick.