One of the four traditional Chinese cuisines
Huaiyang cuisine is one of the four traditional Chinese cuisines, which originated in Yangzhou and Huai’an. The cuisine is full of Huai and Yang characteristics. The raw materials are mostly aquatic products. Most Huaiyang cuisines are based on fresh rivers, lakes and rivers. They are supported by top cooking skills. They are superior in their original flavors and in pursuit of great harmony. The unique concept of harmony, precision, cleanliness and newness.
In Huaiyang cuisine, “Yang” means Yangcai, the Yangtze River basin represented by Yangzhou area, “Huai” means Huaicai, and Huaihe River basin represented by Huai’an area.
Yangzhou and Huai’an are national historical and cultural cities. Huaiyang cuisine refers to Huaiyang regional cuisine centered on Yangzhou Prefecture and Huai’an Prefecture, formed in Yangzhou, Huai’an and other regions. Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties. Huaiyang dishes are rigorously selected and crafted in accordance with their aptitudes; they are produced in fine detail and have an elegant style; they pursue the original taste, freshness and peace.
Huaiyang cuisine is very particular about knives and fine knives, especially for melon carvings. The dishes are exquisite in shape and have a mellow taste; in cooking, they make good use of fire and pay attention to fire work. They are good at stewing, braising, simmering, braising, steaming, roasting, and frying. The raw materials are mostly aquatic products, focusing on freshness, gentle taste and freshness. And slightly sweet. Famous dishes include stewed crab noodles with lion head, large boiled dried silk, three sets of ducks, soft long fish, crystal meat, squirrel mandarin fish, Liangxi crisp eel and so on. The dishes are meticulous and exquisite, and the style is elegant.
Cuisine Features
Flavor characteristics
The taste is fresh and peaceful, salty and sweet in moderate intensity, suitable for both north and south. In addition, the selection of Huaiyang cuisine pays special attention to freshness and tenderness; fine preparation, pay attention to knife skills, especially for melon carving; the seasoning is light and light, emphasizes the original flavor, emphasizes the soup, and the flavor is fresh; the color is bright, refreshing and pleasing to the eye; The appearance is beautiful, unique and novel, vivid and lifelike; the dishes are diverse, the system is huge; the workmanship is fine, especially the knife work, and the dishes are shaped and carved; the color, fragrance and shape are excellent.
Huai’an cuisine is rigorous in selecting ingredients and tailored to the individual’s abilities; refined in production and elegant in style; in pursuit of original flavor, freshness and peace. The selection of materials is seasonal and fresh, and the proportion of raw materials is large in river fresh. “Drunken crabs do not look at lights, chickens do not look at lights, saury but not Ching Ming, and sturgeons but the Dragon Boat Festival.” Cooking makes good use of heat, and is good at stewing, braising, simmering, braising, steaming, roasting, and stir-frying. Elegant style.
Yangzhou cuisine is famous for its thin, juicy, and delicious dim sum, as the saying goes: “Sichuan cuisine raises the spot”.
The raw materials are mostly aquatic products, focusing on the freshness, the taste is gentle, fresh and slightly sweet. Famous dishes include stewed crab noodles with lion head, soft dou long fish, Huai’an tea bun, big boiled dried silk, three sets of duck, crystal meat (see the picture on the right) and so on. The dishes are meticulous and exquisite, and the style is elegant.
Fresh raw materials
The rivers and lakes in Huai’an are criss-crossed and the water network is crisscrossed. 9 rivers including the Beijing-Hangzhou Canal, the Huaishu New River, the General Canal of Subei Irrigation, the Huai River Inflow Channel, the Huai River Inflow Channel, the Waste Yellow River, the Liutang River, the Salt River, and the main stream of the Huai River, are in The territory traverses, Hongze Lake, one of the five largest freshwater lakes in the country, is mostly located in the city.
Yangzhou is located along the Yangtze River, where the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River, and there are small and medium-sized lakes such as Gaoyou Lake and Baoying Lake inlaid in it. The splendid history and splendid civilization shine together here. The city borders both sides of the Beijing-Hangzhou Grand Canal, and aquatic products, poultry, vegetables, and game continue throughout the year. Therefore, the raw materials of Huaiyang cuisine are mainly fresh and live, which also provides a material basis for the cooking method to be good at stew and to focus on the original flavor. Almost every dish of Huaiyang cuisine has strict requirements on the selection of raw materials, and at the same time, the characteristics of the raw materials can be fully utilized in the preparation of dishes.
Fine knife
Among the four major cuisines, Huaiyang’s kitchen knife is the most delicate. A 2 cm thick square stem can be batched into 30 slices and shredded like a hair. Cold dishes production and composition are extremely demanding. There are three spells for a fan, and there are only six characters, such as seam, fan and folded corner, but it is extremely difficult to put together the knife. Exquisite knives, skillful composition, and precise color compatibility make Huaiyang dishes like crafted crafts.
Pay attention to the original taste
Huaiyang cuisine not only has the fresh, crisp, and tender characteristics of southern cuisine, but also combines the salty, color, and thick characteristics of northern cuisine, forming its own moderately sweet and salty flavor, and slightly sweet in salty flavor. Because Huaiyang cuisine uses fresh products as raw materials, it is solid and light in seasoning, which can highlight the original flavor of the raw materials.
Pygmy exquisite
Huaiyang dishes are based on the ancients’ cooking principle of “fire as the discipline”. The dish becomes delicate and delicate. Through the adjustment of firework, the dishes are different in freshness, fragrant, crisp, crisp, tender, glutinous, thin, rotten, etc. feature. Huaiyang cuisine is good at stewing, braising, and cooking, because these methods can better highlight the original flavor of the raw materials. Huaiyang cuisine is mainly stewed and stewed, and the famous dishes include crab noodles, lion head, clear stewed round fish, wild duck in casserole, three sets of duck, and boiled dry silk.
Full of change
Judging from the craftsmanship of Huaiyang cuisine, it is full of changes and rich imagination. A set of three ducks, domestic ducks with wild ducks, wild ducks with pigeons, supplemented by ham and winter bamboo shoots, layer by layer, trinity. The characteristic of Huaiyang cuisine is full of changes. Huaiyang cuisine seldom uses the delicacies of mountains and seas to make dishes, and the famous dishes mostly use local raw materials. They are not condescending or plain and tasteless. Whether it is the selection of materials, knife skills, seasoning, etc. Making is like writing poems and paintings, with strong Chinese traditional cultural heritage.
