What are the characteristics of Huaiyang cuisine of Huaiyang cuisine

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.

Rich in changes In terms of the process of making dishes in Huaiyang cuisine, it is rich in changes and rich in imagination. A set of three sets of ducks, domestic ducks set wild ducks, wild ducks set vegetable pigeons, supplemented by ham and winter bamboo shoots, layer by layer, trinity.

Huaiyang cuisine is one of the eight traditional Chinese cuisines, "Yang" is Yangcai, the Yangtze River basin represented by Yangzhou, and "Huai" is Huai cuisine, represented by Huai'an. 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. 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 rigorous in the selection of materials and is based on aptitude; The production is fine and the style is elegant; The pursuit of the original taste, fresh and peaceful. "Drunken crab doesn't look at the lights, wind chicken doesn't look at the lights, saury doesn't look at the lights, saury doesn't look at the Qingming, and sturgeon doesn't look at the Dragon Boat Festival", this kind of time-varying guidelines ensure that the food ingredients on the plate come from the best state, so that people can feel wonderful Huaiyang at any time. Huaiyang cuisine is very particular about knife work, knife skills are relatively fine, especially melon carving is famous in all directions.

The form of the dishes is exquisite, and the taste is mellow; In cooking, he makes good use of heat, pays attention to fire skills, and is good at stewing, stewing, simmering, cooking, steaming, burning, and stir-frying; The raw materials are mostly aquatic products, focusing on freshness, peaceful taste, fresh and slightly sweet. Its dishes are delicate and elegant.

Every time later generations evaluate Huaiyang cuisine, they often use the word "expensive". This should be related to the food consumption of the two Huai salt merchants and the river affairs ** Haojia world, which is also a big guarantee for the growth of Huaiyang cuisine. Xu Qianfang's "Brief Chronicle of Yangzhou Customs" said:

The indigenous people of Yangzhou, mostly make a living from salt, are accustomed to flashiness, and are good at food, so Yangzhou feasts are well-known all over the country, and the dim sum preparation method is extremely fine, and the soup oil cake is especially good at a time. "The style of the scene, the elegant environment, the peculiar dishes, the strict selection of materials, and the exquisite utensils formed by the dietary norms of the salt merchants and salt officials is basically a copy of the main characteristics of Huaiyang cuisine.

Jiangsu Province has one of the eight major cuisines in China, Suzhou cuisine, among which Huaiyang cuisine is the representative dish of the state banquet cuisine. The top ten famous dishes in Jiangsu are squirrel osmanthus fish, soft pocket long fish, boiled dried shreds, Nanjing salted duck, crab roe lion head, and flower chicken. The most important traditional dish in Huaiyang cuisine is to shred the tofu and then cook the shredded tofu in chicken broth.

This requires not only good knife skills from the chef, but also mastery of the temperature of the chicken broth.

Huaiyang cuisine is one of the four major cuisines in China (also known as the eight major cuisines), in fact, I mean that there were us when the original four were there, and the expansion of the gold content has diluted a lot, haha joke. Huaiyang cuisine is also the preferred dish for state banquets, crab roe lion's head. One of the representative dishes of Huaiyang cuisine, the crab roe lion head in Yangzhou is the most famous, cooking the lion head requires excellent knife work, the fat and thin pork is chopped, and the water chestnut, starch, crab roe and so on are stirred evenly, the common practice of the lion's head is braised and stewed.

Like salted duck, meat is precisely a snack, cold cuts, and cold cuts. For Jiangsu cuisine, I have to say fish. Jiang knife, marinated with salt, taken out after a few hours, steamed in the pot, as long as the green onion and ginger shreds, do not put any other seasonings, this is also a famous dish in Jiangsu, Nanjing cuisine taste and mellow, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou cuisine tends to be sweet, elegant and colorful.

Its famous dishes are grilled square, crystal trotters, stewed crab roe lion's head, Jinling meatballs, yellow mud simmered boiled dried shreds, crab roe lion head, squirrel osmanthus fish, Huai'an soft pocket, Jinling osmanthus duck, dripping fish balls, sheep square Tibetan fish, crystal meat, Changshu called flower chicken, white robe shrimp, soft pocket long fish Suzhou three famous chickens (called Huatong chicken, watermelon chicken, early red orange cheese chicken) one of the three famous chickens, called Huatong chicken has a long history, when the Qing Dynasty Qianlong Emperor Weifu private visit to Jiangnan, once ate called Huatong chicken, make it famous.

The most important traditional dish in Huaiyang cuisine is to shred the tofu and then cook the shredded tofu in chicken broth. This requires not only good knife skills from the chef, but also mastery of the temperature of the chicken broth.

I have only lived in Yangzhou for five days, and I am very happy and satisfied. But five days as a tourist was not enough for me to understand the breadth and profundity of Huaiyang cuisine, and I did not dare to answer what are the top ten representative dishes. Personally, my favorite foods include Yangzhou lion head, three ding buns, five ding buns, scalded dried silk, Yangzhou salted goose, and duck blood vermicelli soup.

I even think that Yangzhou's duck blood vermicelli soup is better than Nanjing's.

Crab roe lion head, Wensi tofu, boiled dried shreds, Zhenjiang cuisine meat, braised silver carp head, shrimp fried eel, squirrel mandarin fish, salted duck, crispy chicken, white sauce river, fried saury, eggplant delicious Huaiyang cuisine there are more than 10.

My understanding is: soft pocket long fish, crab roe lion head, crystal meat, snail shrimp, Jinling osmanthus duck, lotus leaf called flower chicken, squirrel osmanthus fish, Yangcheng Lake hairy crab, Wuxi sauce pork ribs, three sets of duck.

There are squirrel mandarin fish, soft long fish, boiled dried shreds, Nanjing salted duck, crab roe lion head and called flower chicken, all of which are very famous in the local area, and most people will be willing to eat them.

Crab roe lion head, squirrel osmanthus fish, wild duck vegetable rice, braised meat in Baihua wine, called flower chicken, boiled dried shreds, salted duck, boiled shrimp, Pingqiao tofu, Wensi tofu and so on.