Is the Huaiyang cuisine we are talking about called Huaiyang cuisine or Weiyang cuisine? Why are the

Ancient China is divided into Kyushu, and Yangzhou is one of them; However, it is common with Weiyang, so the ancients loved to call Yangzhou Weiyang, and Huainan is also one of Yangzhou's other names, so the dishes under the "Yangzhou kitchen knife" are happy to have two nicknames: Huaiyang cuisine or Weiyang cuisine. So it has not been renamed, the two you mentioned are different concepts, Huaiyang cuisine is the general name of Huai'an, Yangzhou, Zhenjiang flavor cuisine; "Huai" is represented by Huai cuisine, and Yangzhou cuisine is represented by Huaiyang cuisine.

It's Huaiyang cuisine, not Weiyang cuisine. Huaiyang cuisine includes dishes from Yangzhou (Weiyang), Zhenjiang, and Huai'an.

Huaiyang cuisine. It is a dish in this area of Huai'an Yangzhou.

Weiyang cuisine is a special Yangzhou cuisine.

Two words are a bit alike.

Of course, it's Huaiyang cuisine, but it can only be said that the reading is wrong!!

When modern people mention Yangzhou, it is a city and a prefecture-level city. In the long history of Chinese civilization, Yangzhou was a giant state that became large, a super-large provincial-level administrative unit, constantly getting smaller, and in the Yuan, Ming and Qing dynasties, it gradually changed from a provincial-level to a vice-provincial-level, but it was still a large administrative unit. Yangzhou, a provincial-level administrative unit, has the longest time in southern Jiangsu and northern Zhejiang.

The provincial capitals were long in Nanjing and Suzhou, and the Tang Dynasty was in present-day Changzhou. The meaning of the word Wei Yang is "around", around. Weiyang cuisine refers to the cuisine of the surrounding area, centered on the province of Yangzhou.

Today's Yangzhou City, called Guangling in ancient times, is the northern frontier when the unit of Yangzhou was reduced to a sub-provincial unit, and the cuisine of this place has been influenced by the Lu cuisine in the north, which is not a typical Weiyang cuisine. Huai cuisine is a branch of Lu cuisine. The center of Weiyang cuisine is the line from Nanjing to Suzhou, the center of ancient Yangzhou.

The most center, in fact, is the center of Yangzhou in the first Tang Dynasty - Changzhou. The most classic Weiyang cuisine is first recommended in Changzhou, followed by Suzhou, and then Nanjing. In other areas, it is nothing more than selling dog meat on the head of a sheep.

The so-called Yangzhou lion's head turned out to be a big chop of meat in Lu cuisine, isn't it enough of a joke?

1.The taste is on the light side. The southeast coast is light, while the flavor of Huaiyang cuisine tends to the southeast, and it also takes the light route, and the other is sweet.

2.It's a little more complicated. For example, Wensi tofu in Huaiyang cuisine, which cuts tender tofu into dandelions, Huaiyang cuisine requires the chef's knife skills to an almost harsh degree. However, knife skills need to be tempered for a long time, which has also become a huge obstacle to the promotion of Huaiyang cuisine.

3.Not cost-effective. Because of the complexity of Huaiyang cuisine, it usually appears as a high-end dish, and the cost naturally increases a lot, and there is always a deviation from the consumption of ordinary people, which is also difficult to break.

The taste of Huaiyang cuisine is characterized by freshness and peace, moderate salty and sweet, suitable for both north and south.

Huaiyang cuisine is one of the four traditional Chinese cuisines, originating in Yangzhou and Huai'an. The cuisine is full of Huai and Yang characteristics. Most of the raw materials are mainly aquatic products, and most of the Huaiyang cuisine is based on the fresh food of rivers and lakes, supported by top cooking skills, with the original taste and true color as the superior, and the pursuit of the wonderful contract, which is appreciated by both the elegant and the vulgar without losing its elegance, especially the unique concept of "harmony, refinement, clarity and newness".

The characteristics of Huaiyang cuisine can be summarized as:

Strict selection of materials, fine production;Pay attention to firework, good at stewing;Pay attention to knife work, elegant shape;Moderate salty and sweet, pay attention to the original taste;The soup is the most important and has both thick and mellow.

Huaiyang cuisine is a famous cuisine in the middle and lower reaches of the Yangtze River in China, covering a wide range of regions, including Jiangsu, Zhejiang, Anhui, Shanghai, as well as parts of Jiangxi and Henan.

Huaiyang cuisine is rigorous in material selection, pays attention to fine workmanship, is good at stewing, stewing, burning, baking, attaches importance to soup, pays attention to the original taste, and is good at modeling, melon and fruit carving is lifelike.

Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Huai'an and Yangzhou, which is spread and formed in Huai'an, Yangzhou, Zhenjiang and central Anhui in Jiangsu.

Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang dynasties, flourished in the Ming and Qing dynasties, and is known as "the best taste in the southeast and the most beautiful in the world". Huaiyang cuisine is very particular about knife work, knife skills are relatively fine, especially melon carving is famous in all directions. In cooking, it is good at using fire, paying attention to fire skills, and is good at stewing, stewing, simmering, boiling, steaming, burning, and frying, and the raw materials are mostly aquatic products.

Menu features:

Huaiyang cuisine not only has the fresh, crisp and tender characteristics of southern cuisine, but also integrates the salty, colorful and strong characteristics of northern cuisine, forming its own sweet and salty, salty and slightly sweet flavor. Because Huaiyang cuisine uses fresh products as raw materials, it pursues lightness in seasoning, so as to highlight the original taste of raw materials.

According to the cooking program of "taking fire as the discipline" put forward by the ancients, Huaiyang dishes are exquisite and micro-fiber, and reflect the different characteristics of dishes such as fresh, fragrant, crispy, crispy, tender, glutinous, fine and rotten through the adjustment of fire work. Huaiyang cuisine is good at stewing and boiling, because these methods can better highlight the original taste of the raw materials. Huaiyang cuisine is mainly stewed and boiled, and the famous dishes include crab roe lion's head, stewed round fish, wild duck in a clay pot, three sets of duck, and boiled dried shreds.

1. Fresh raw materials: Almost every dish of Huaiyang cuisine has strict requirements for the selection of raw materials, which also allows the characteristics of raw materials to be fully exerted when making dishes. 2. Pay attention to the original taste

Because Huaiyang cuisine is made of fresh products, it pursues lightness in seasoning, which can highlight the original taste of raw materials. 3. Flavor characteristics: Huaiyang cuisine tastes fresh and peaceful, salty and sweet, and is suitable for both north and south.

4. Fine knife work: Among the four major cuisines, Huaiyang kitchen knife work is the most fine, and it can cut shreds like hair. 5. Pyrotechnics pay attention to:

Good at stewing and boiling, so as to better highlight the original taste of the raw materials. 6. Rich in variety: The production of Huaiyang cuisine is like writing poems and paintings, and has a strong traditional Chinese cultural heritage.

Huaiyang cuisine is one of the four traditional Chinese cuisines, originating in Yangzhou and Huai'an. The cuisine is full of Huai and Yang characteristics. Most of the raw materials are mainly aquatic products, and most of the Huaiyang cuisine is based on the fresh food of rivers and lakes, supported by top cooking skills, with the original taste and true color as the superior, and the pursuit of the wonderful contract, which is appreciated by both the elegant and the vulgar without losing its elegance, especially the unique concept of "harmony, refinement, clarity and newness".

Yangzhou and Huai'an are national historical and cultural cities. Huaiyang cuisine refers to the regional cuisine of Huaiyang centered on Yangzhou and Huai'an, which was formed in Yangzhou, Huai'an and other regions. As early as about 4,000 years ago, the ancestors of Yangzhou had already broken free from the ignorance of Ru Mao drinking blood, and surpassed the primitive germination era of Fuxi burning meat on fire and Shennong stone burning grain, using pottery cooking utensils to cook cooked food by fire.

Yangzhou entered the era of the ancient Han Kingdom, that is, the Xia, Shang and Zhou dynasties of the Central Plains, and unearthed the bronze tripod and mustache that belonged to this period in Yizheng Poshan Pass, and the tripod boiled meat, stir-fried vegetables, and there were respect, marinade, and bell, according to which it was guessed that the ancestors of Yangzhou could eat meat, drink, listen to music, and be courteous, which shows that the ancient Yangzhou people have learned to treat life well.