Huaiyang cuisine, one of the four traditional cuisines in China, originated in Yangzhou and Huai 'an. In Huaiyang cuisine, there are many delicious dishes that are full of praise and loved by many people. Huaiyang cuisine is not only a superb cooking skill, but also a representative of local food culture. Many people know what delicious dishes Huaiyang cuisine has, but what are the eight representative dishes of Huaiyang cuisine? What are the eight representative dishes of Huaiyang cuisine? 1. Monopterus albus, also known as "soft-bag eel", is a traditional famous dish in Jiangsu and the most famous dish in Huaiyang cuisine. Huai 'an people are very friendly to Chinese and foreign guests, and like this "fresh, fragrant and special" dish, so that guests can taste it early and praise it. Prescription: tonic, qi and blood tonic, malnutrition conditioning, postpartum conditioning. According to Shan Hai Jing, "There are many eels in the water in the lake." Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition. Tian Shumin, a famous chef in Huai 'an, and his son can cook 108 kinds of delicacies with eel, which is the famous "all-eel feast". Soft-bag eels are the best in eel mats. The word "pocket" refers to putting the eel in a cloth pocket before leaving, and then carrying out fine processing. 2. Crab powder lion head Crab powder lion head is a traditional famous dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition. Braised in brown sauce, steamed and popularized. The main raw materials are meatballs made of crab meat and minced meat (commonly known as "minced meat" in Yangzhou). There are many ways to chop meat, such as stewing, boiling, braising in soy sauce after frying, stewing with other foods after frying, steaming glutinous rice and so on. The so-called lion head is the shape of the dish-big and round, exaggerated like a lion head. Braised pork in brown sauce, also known as boiled pork in chicken sauce, is a traditional dish and belongs to Huaiyang cuisine. Dried pork is a refreshing and nutritious delicacy, and its delicious flavor has been upgraded to delicacy in Huaiyang cuisine. The main raw material is Huaiyang dry formula, and the requirements of knife work are extremely fine. After cooking, the delicious flavor of various condiments is compounded into dried tofu, which is refreshing and appetizing, extremely rare and beautiful. 4. White-robed fresh shrimp and soft-shelled long fish, collectively known as "the two peaks of Huai and Chao", are the best in Huaiyang cuisine. At that time, it was chosen as the first hot dish at the first banquet of the founding of New China. However, due to the limited conditions at that time, Hongze Lake shrimp, the delicious raw material, was dying when it arrived in Beijing, so it withdrew from the state banquet and missed the "first course of the founding of the People's Republic of China". White shrimp is white in color, fresh and tender in taste, fragrant in teeth and cheeks, and endless in aftertaste. 5. Pingqiao Tofu Pingqiao Tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu. As a masterpiece of Huaiyang cuisine, each has its own merits. Choose tofu with internal fat, cut it into even diamond blocks, and add diced chicken, diced mushrooms, coriander foam and fresh crucian brain. Because it looks like there is a layer of bright oil steaming when it is out of the pot, it is actually very hot, so be careful and use it slowly. Flat tofu is economical, delicious, not greasy, and the essence enters the lungs. 6. Kaiyang cattail Kaiyang cattail is a traditional famous dish made of cattail stems and a specialty of Huai' an City, Jiangsu Province. The main raw material is the rhizome of cattail. This dish is fragrant, sweet, crisp and delicious, like the taste of tender bamboo shoots, fresh and refreshing, and rich in nutrition. The history of Pu Cai can be traced back to the early Han Dynasty. Mei Cheng's "Seven Hairs" said: "The fragrance of young cows, vegetables with bamboo shoots as pus." Since the Ming and Qing Dynasties, the poems and songs of literati and poets have been sung frequently. Guda, a Shaanxi official, once wrote in "Homesickness": "A thought of cauliflower is tender and crisp". 7. Vince Tofu Steven Tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and Huai 'an and belongs to Huaiyang cuisine and Suzhou cuisine. Because of its strict selection of materials, delicate and soft knife work, mellow taste and instant taste, it has the effects of regulating malnutrition and tonifying deficiency and keeping healthy, and is a good recipe for the elderly and children. Yu Yue in Qing Dynasty wrote: "The word' Xifu' is thoughtful and poetic, and he is good at making sweet porridge with bean curd soup. Those who have been effective so far are called Si Wen Tofu. " It is also called "Assorted Bean Curd Soup" in Tiaoding Collection. 8. Braised silver carp head Braised silver carp head is a traditional Jiangsu dish, which belongs to Jiangsu cuisine. Braised silver carp head is the main ingredient, and marinated vegetables are the main cooking method. It tastes salty and delicious. Taste: the skin is sticky and slippery, the fish is fresh and tender, the soup is thick, delicious and nutritious. The fish head is tender and nutritious. Besides protein, fat, calcium, phosphorus, iron and vitamin B 1, it also contains lecithin which fish lack. Bian Xiao listed eight representative dishes of Huaiyang cuisine for everyone. If you go to eat Huaiyang cuisine, remember to try some typical dishes. In fact, besides these eight representative dishes, Huaiyang cuisine has many other delicacies. Bian Xiao suggested that you can go to Jiangsu, the birthplace of Huaiyang cuisine, feel the local history and culture and taste authentic Huaiyang cuisine.