Huaiyang cuisine is one of the eight major cuisines of the Han Chinese, mainly Yangzhou cuisine (Weiyang cuisine) and supplemented by Huai'an cuisine. Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Yangzhou and Huai'an, formed in Yangzhou, Zhenjiang and other areas, covering the surrounding Huai'an, Taizhou, Yancheng, Nantong and other places, the above areas are also the jurisdiction of Yangzhou in the Ming and Qing dynasties. Huaiyang cuisine, which began in the Spring and Autumn, flourished in the Sui and Tang dynasties, flourished in the Ming and Qing dynasties, and is known as "the best taste in southeast China and the most beautiful in the world". Huaiyang cuisine selection of materials rigorous, according to the material; Fine production, elegant style; The pursuit of authentic taste, fresh and peaceful. Yangzhou is located at the intersection of north and south, water and land, so Huaiyang cuisine has the following characteristics: soft long fish taste fresh and peaceful, salty and sweet thick and moderate, both north and south. Moreover, the selection of Huaiyang vegetables pays special attention to fresh and tender; Fine production, pay attention to knife work, especially melon carving is famous; Seasoning is light and light, emphasizing the original taste, paying attention to the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; Beautiful shape, chic and novel, vivid and realistic; A wide variety of dishes, a huge system; Fine workmanship, especially pay attention to knife work, pay attention to the shape and carving of dishes; The color and fragrance are excellent. Huai cai is rigorous in the selection of ingredients and adapts to the art of the material; Fine production, elegant style; The pursuit of authentic taste, fresh and peaceful. The selection of materials pays attention to seasonal freshness, and the proportion of raw materials and river fresh is larger, "drunken crabs do not look at the lamp, wind chicken does not light, knife fish is not clear, sturgeon is not dragon boat". Cooking makes good use of fire, good at stewing, stewing, simmering, simmering, steaming, burning, stir-frying. Style elegance. Yangzhou is famous for its thin skin, juicy sauce and fresh taste of various dim sum, as the saying goes: "Sichuan cuisine Yang dian". Most of the raw materials are mainly aquatic products, focusing on freshness, peaceful taste, fresh and slightly sweet. Famous dishes include stewed crab powder lion's head, soft pocket long fish, Huai'an tea steamed buns, large boiled dried silk, three sets of duck, crystal dishes and so on. Its dishes are meticulous and exquisite, elegant in style and fresh in ingredients.
<h1 class="pgc-h-arrow-right" > stewed crab powder lion's head</h1>
Stewed crab powder lion's head is one of the famous dishes in Yangzhou. Legend has been said to be nearly a thousand years old. The so-called "lion's head" is, in Yangzhou dialect, is big meat. If you use the Beijing dialect, it is a large meatball. Because after the large meat is cooked and matured, the surface layer of fatty minced meat has been largely dissolved or semi-dissolved, while the lean minced meat is relatively convex, and the trance gives people a rough feeling. Therefore, people with a sense of humor call it "lion's head". Stewed crab powder lion head is a famous dish in Huaiyang, lion head fat and tender abnormality, crab powder fresh fragrance, green vegetables crisp and clear mouth, after eating the fragrance of the mouth, teeth and cheeks left fragrant, people can not forget for a long time, this is one of the "three heads of Yangzhou". At the same time, it has the effect of nourishing the body, double tonic conditioning of qi and blood, healthy spleen and appetizer conditioning, and malnutrition conditioning.
The Huaiyang cuisine of the eight major cuisines
<h1 class= "pgc-h-arrow-right" > large boiled dry shreds</h1>
Large boiled dried silk is a dish that is both refreshing and nutritious, and the beauty of its flavor has always been promoted as a delicious dish on the table, which is a housekeeper dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fang dry, the knife work requirements are extremely fine, the fresh flavor of a variety of condiments is cooked, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, not tired of food. This dish is beautiful in color, the dry silk is fresh and tender, and the soup is fresh and mellow.
<h1 class= "pgc-h-arrow-right" > crystal hoof</h1>
Crystal hoof is a famous dish in Zhenjiang, Jiangsu Province, which has a history of more than 300 years. The crystal hooves of Zhenjiang's "Yanchun Restaurant" are even more worthy of the name. When the crystal hoof is served, it can be cut according to different meat textures, such as "glasses dish", "jade belt hook dish", "lantern stick dish", "triangle dish" and so on. After the crystal dish is cooked, the meat is red and white, smooth and crystalline, and the brine is transparent, just like crystal, so it is called "crystal". When eaten, it has the characteristics of lean meat crisp, fat meat is not greasy, crisp and tender, etc., accompanied by ginger shredded and Zhenjiang balsamic vinegar, it is a unique flavor. There is a poem praising: "The scenery is infinite, and I love Jingkou meat and roast even more, not greasy and slightly crispy, fragrant, and red and tender frozen crystal dishes."
Squirrel mandarin fish
Squirrel mandarin fish is a traditional dish in the Suzhou area, and it has always been listed as a top dish at banquets throughout Jiangnan. Mandarin fish has long been used in various places, generally steamed or braised, and the mandarin fish dish shaped like a squirrel is first of all in the Suzhou area. Legend has it that when the Qianlong Emperor of the Qing Dynasty went down to Jiangnan, he once served a meal at the Suzhou Songhelou Restaurant, the chef used carp out of the bone, carved a pattern on the fish meat, added seasoning and slightly marinated, dragged on the egg yolk paste, into the hot oil pot tender and fried to mature, poured with boiling hot sweet and sour marinade, shaped like a mouse, crispy on the outside, tender on the inside, sweet and sour. The Qianlong Emperor was very satisfied after eating. Later, the Suzhou government rumored that Qianlong ate fish in the Songhe Tower, and this dish became famous in Suzhou. Subsequently, the operator made mandarin fish, so it was called "squirrel mandarin fish", and soon this dish spread throughout Jiangnan. This dish has a history of more than 200 years since its creation, and now it has become famous at home and abroad, becoming one of the most famous dishes in China.
<h1 class="pgc-h-arrow-right" > Liangxi brittle eel</h1>
Liangxi crisp eel is a unique traditional dish in Jiangsu eel dishes, which is well-known at home and abroad. The Liangxi crisp eel was first created during the Qing Dynasty and was handed down by an oil stall owner surnamed Zhu in Huishan Zhijie. Made of eel fried twice, the appearance of the sauce is brown, dark shiny, the taste is sweet and with a belt, crunchy and delicious, even if it is stored for a few days, it will not be soft. On the palate it is crunchy and crunchy. Crisp eel, also known as sweet eel, is said to have originated in the Taiping Heavenly Kingdom period, and in the late Qing Dynasty and early Min, crisp eel has been used as a feast dish. After 1920, Zhu Bingxin, the owner of the "Erquan Garden" shop in Huishan, carefully studied the family heirloom crisp eel making method, making it more crisp, delicious, quite distinctive, and famous far and wide, because Zhu Bingxin was used to wearing large glasses to cook, so people also called this dish "big glasses crisp eel"
< h1 class="pgc-h-arrow-right" > knifefish</h1>
Knife fish is a typical Huaiyang dish, it is boneless and spineless, the meat is extremely tender, its taste is delicious, and it has the effect of preventing cardiovascular diseases such as hypertension and myocardial infarction, nourishing the liver and replenishing the blood, and nourishing the skin and bodybuilding. The Qing Dynasty poet Lin Lanyi wrote in the "Three Hundred Yin on the Journal": "The bee meat in the skin is even, and the seiko search is in the whole body." It refers to the process of processing double-skinned knife fish, so this dish is also called "knife fish". This knifefish maintains its original shape, the meta bone spines, the meat is extremely tender, and its taste is delicious. Double-skinned knife fish, squirrel mandarin fish, steamed anchovies and called Gangnam Sanwei.
<h1 class= "pgc-h-arrow-right" > stewed meat with hundred flowers wine</h1>
Hundred Flowers Wine Stewed Meat - Hundred Flowers Wine is a famous wine in Zhenjiang, with sweet and fragrant taste, mellow and thick, rich in nutrition. It is used to stew pork with excellent flavor. This dish is made of pork pork belly, which is first baked and then simmered in a casserole dish with hundred flowers and wine. Let the wine penetrate, the color is golden, crisp and mellow, and the nutrition is rich. Hundred Flowers Wine is also known as "Tribute Wine". It has a history of more than 1400 years and has five characteristics: sour, sweet, sweet, spicy and mellow. The raw materials are made of glutinous rice, fine wheat koji and nearly 100 kinds of wildflowers. Its color is dark yellow, its fragrance is fragrant, its taste is nourishing, coupled with the ability to invigorate blood and nourish qi, warm the stomach and dispel the cold, and it has become a nutritional supplement for the elderly. In 1908, he was awarded the International Gold Medal at the Panama Exposition.
<h1 class= "pgc-h-arrow-right" > remove braised silver carp heads</h1>
Braised silver carp head is a traditional dish in Zhenjiang and Yangzhou areas. Legend has it that at the end of the Qing Dynasty, a rich man invited guests, bought more than ten kilograms of silver carp, and asked the chef to cook the fish meat pieces on the table and cook the fish heads for the migrant workers to eat. The chef chops the fish head in two pieces and puts it in a pot of water and cooks it until it is cut off, removes the fish bones, and adds fresh soup to cook a dish. After eating it, the migrant workers felt that the fish was tender and tender, and the soup tasted extremely delicious, and they praised the chef's superb craftsmanship. Later, the chef improved the selection of ingredients and preparation methods, and listed the dish "Boiled Silver Carp Head" in the shop. After tasting it, customers think that this dish is delicious and unusual. The dish became famous in Jiangsu and became the most famous dish in the Zhenyang area. The head of the braised silver carp is mainly made of silver carp head, and the cooking is mainly stewed vegetables, and the taste is salty and umami. Taste: The skin is sticky and smooth, the fish is fat and tender, the soup is thick, the taste is delicious, and the nutrition is rich, which is a winter delicacy
<h1 class= "pgc-h-arrow-right" > steamed anchovies</h1>
Steamed anchovy is an ancient dish, and according to relevant records, it is a moving story of the Eastern Han Dynasty. After Liu Xiu established the Eastern Han Dynasty, he mobilized Yan Guang to join the dynasty to assist. Yan Guangshu said that he lived a leisurely and self-reliant life in seclusion, and he relished the delicious taste of fresh anchovies steamed and wine when he fished. Speaking of Liu Xiu, he did not feel that his mouth was full of life, and he even said yes. Yan Guang finally refused to give up the delicious anchovy and politely refused to become an official again.
<h1 class="pgc-h-arrow-right" > wild duck rice</h1>
Wild duck vegetable rice belongs to Jiangsu famous dishes, taste characteristics: rice grains are tooth yellow, supplemented by a variety of raw materials cooked together, its taste is complementary, the mouth is oily, delicious, and the meal is excellent. Wild duck has a special flavor, plucking the wild duck to remove the impurities, washing and cutting it into pieces, or steaming, or stewing, or brine, or stir-frying, all of which are delicious. "Wild duck rice" is even more unique, full of fragrance, full of wild food, and is not known to ordinary people. Wild duck rice color is emerald green, fat but not greasy, its taste is delicious and abnormal, but also tonic and nourishing, calm stomach consumption.