01
Huaiyang cuisine is one of the four traditional Chinese cuisines, and it is generally believed that it originated in Huai'an and Yangzhou, and is the combined name of Huai'an cuisine and Yangzhou cuisine.
Baidu entry: Huaiyang cuisine.
However, in recent years, some Yangzhou netizens and organizations have ignored the facts, acted recklessly, and stubbornly believed that Huaiyang cuisine is "Weiyang cuisine" and "Yangzhou cuisine", which has nothing to do with Huaiyin (An), which is really a big joke in the world.
Yangzhou Huaiyang Cuisine History and Culture Museum promotional copywriting
Yangzhou Evening News reporter Weibo content
Chinanews.com's Jiangsu News Reporter Article
02
In fact, Huai'an people have always believed that Yangzhou is also one of the birthplaces of Huaiyang cuisine, and the surname of Huaiyang cuisine is "Huaiyang". You see, Huai'an's Pingqiao tofu and Yangzhou Wensi tofu are all Huaiyang dishes; Huai'an soft pockets and Yangzhou old geese are all Huaiyang dishes; although Mr. Wang Zengqi said that "the lion's head is a Huai'an dish", the Huai'an people have never denied that Yangzhou people can make crab roe and lion's head.
In the previous article, some Yangzhou netizens and organizations rashly equated Huaiyang cuisine with "Weiyang cuisine" and "Yangzhou cuisine" through the mouth of experts, and determined that Yangzhou was the only birthplace of Huaiyang cuisine, completely ignoring the existence of "Huai'an". For such a "cultural arrogance", the majority of netizens, including Huai'an people, naturally "of course do not let it". (See netizen post)
Netizen post 1
Netizen post 2
Netizen post 3
03
Some people believe that the earliest proposer of the term "Huaiyang cuisine" should be Yang Du, a famous figure in the political circles of the Republic of China and a native of Xiangtan, Hunan.
Yang Du
In 1926, Yang Du published an article "Trivial Notes on Dumen Diet" in the supplement column of Beijing's "Morning Post", in which he wrote: "There are many kinds of Huaiyang cuisine, because the area represented is also wide, from Qingjiangpu in the north to Yangzhen in the south. The scope of "Huaiyang cuisine" he refers to includes Huaiyin, Yangzhou and Zhenjiang. The article also wrote: "Huaiyang has a rich diet and clean food because of the relationship between the river and salt affairs, and there are many such in Beijing. "River work refers to Huaiyin's river affairs, and salt affairs refer to Yangzhou's salt industry, which also refers to Huaiyin and Yangzhou.
Qingjiangpu scenery
From the perspective of historical evolution, Yangzhou Prefecture was an administrative structure in the Ming and Qing dynasties, and its jurisdiction mainly included the area north of the Yangtze River in present-day Jiangsu Province. After the establishment of the Republic of China in 1912, Yangzhou Mansion was abolished, and Yangzhou City was incorporated into Jiangdu County. After that, Yangzhou disappeared as a dominant place name. In 1913, Huaiyang Road was established, and Jiangdu County was under the jurisdiction of Huaiyang Road. However, in 1927 Huaiyang Road was also abolished. In the above, the place of "river engineering and salt affairs" mentioned by Yang Du is completely consistent with the jurisdiction of Huaiyang Road!
The scope of Gangnam culture
Today, Yangzhou City in northern Jiangsu mainly includes Guangling District, Hanjiang District, Jiangdu District and other places. From ancient times to the present, Yangzhou has undergone changes in the administrative system, from Yangzhou to the modern Yangzhou City, it has also achieved good results in politics, economy, culture and other aspects.
The scope of Jianghuai culture
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Yang Du's articles are excerpted as follows:
"There are many kinds of Huaiyang cuisine, because the area represented is also wide, from Qingjiangpu in the north to Yangzhen in the south. And Huaiyang because of the relationship between the river and the salt, the diet is rich, the dishes are clean, there are many such dishes in Beijing, but the scale is less ear. The first drunken Qionglin is, Chinese and Western restaurants, Qingyuanchun, are not very famous. Chunhua Building is in Wudao Temple, the address is very small, and every time you eat, you will sit on the ground without gaps. The famous dishes are "soft dou with noodles" (i.e., fried eel silk with vermicelli), "crispy eel", "raw knock eel", "squirrel yellow croaker", "braised crucian carp", "roast duck", "fried bean sprouts", "shepherd's cabbage", "fried pheasant slices", and "Sichuan green clams". Cold dishes are better for "meat" and "shrimp". Beets have "sa cabbage meat". Recently moved to Hanjiatan, the kitchen has been replaced. The cooks of the old Chunhua Building were all moved to the opposite door of the Ministry of Communications, and a Fanghu Spring was opened. Lao Banzhai is in the four-eyed well, when it first opens, it is often full of customers, and it is famous for "lion's head", "braised wild duck", "squirrel yellow croaker" and so on. After a new half-fast, in Banbi Street, it was closed soon.
"Baohua Building is in Paizi Hutong, which is also the Yangzhou Pavilion. The famous dish is similar to Chunhua Building. In addition to the dishes, Huaiyang Restaurant is famous for its various dim sum, such as "soup dumplings" (a kind of small steamed bun with soup brine inside, and non-Soviet-style soup dumplings are small steamed buns with a bowl of soup), "water dumplings" and "white soup noodles". In the past, Hanjiatan's celebration of Yuanchun was a monopoly on selling Huaiyang dim sum. The "white noodle soup" of Songheyuan is also good. Tongshang Restaurant is the longest in Huaiyang Restaurant, and there are many other restaurants, and the whole table used to have shark fin for 8 yuan, but now it costs 9 yuan, which is cheaper than his family, and the dishes are light and delicious, so there are many foreign clubs. However, the store used to be good, and there were not many people who asked about it.
"After the opening of the first agricultural altar, there are lotus root incense pavilions, which are also Huaiyang dishes. Following the garrison in the altar, he moved into the military department in the city. Famous dishes such as "braised wild duck" and "braised yellow croaker" are the most famous dishes, and "boiled dried shreds" are the best. Tianhexiang is in Liubukou, which is also a Yang dish, and should be used exclusively for foreign meetings, similar to commerce. Zhenyuanchun of Xijiaomin Lane is also Huaiyang cuisine, but there are several colors of Sichuan cuisine, but it is not very good, so although it is newly opened, the business is not good. According to the investigation, only a few kitchen guys and tea workers resigned, and they are still cloudy. ”