Huaiyang cuisine, Shandong cuisine, Sichuan cuisine and Guangdong cuisine are also called the four major cuisines in China. Huaiyang cuisine, which began in the Spring and Autumn Period, flourished in Sui and Tang Dynasties and flourished in Ming and Qing Dynasties, is known as "the best in southeast China and the best in the world". Huaiyang cuisine has played a leading role in banquets of many landmark events: 1949, the first banquet of China people in founding ceremony, 1999, the 50th anniversary banquet of China people, and the banquet hosted by General Secretary Jiang for US President George Bush in 2002, all of which are mainly Huaiyang cuisine.
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. "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 dried silk, three-piece duck, crystal meat, squirrel squid, Liangxi crispy eel and so on. Its dishes are exquisite and elegant.