What are the characteristics of Huaiyang cuisine?

Huaiyang cuisine is characterized by: fresh and peaceful taste, moderate salty and sweet shade, suitable for both north and south; Strict selection of materials, art depends on materials; Fine production and elegant style; Knives are fine. 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. The famous dishes of Huaiyang cuisine include stewed crab powder, lion's head, dried shredded pork, three-piece duck, soft-skinned long fish, crystal meat, Sweet and Sour Mandarin Fish and Liangxi crispy eel.

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.

Classic dishes

Stewed lion's head with crab powder

Raw materials: 800g of spareribs, 0/2g of Chinese cabbage heart/kloc-0, 0g of crab powder/kloc-0, 0g of Shaoxing wine/kloc-0, 20g of refined salt, 0g of monosodium glutamate/kloc-0, 5g of onion ginger juice/kloc-0, 50g of dry starch.

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 at the bottom of the pot, pour in the fried vegetable heart, then add the steamed lion's head and steamed soup, cover the vegetable leaves, cover the pot, boil and stew for 20 minutes. When eating, remove the green leaves, put monosodium glutamate and serve with casserole.

Features: the meat is round but not greasy, the dishes are crisp and rotten, and the crab powder is delicious and tender.