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 is strict in its selection of ingredients and adapted to its own materials; the production is exquisite and the style is elegant; and the pursuit of authentic taste, freshness and peace. Among them, Yangzhou is famous for its thin skin, juicy and fresh flavor of various dim sum, as the saying goes: "Sichuan cuisine Yang dian".
Yangzhou was one of the ancient nine prefectures in the pre-Qin period, and in ancient times, "the north according to Huai, the south according to the sea, the vast territory, Xia Yu under the world of nine nine states; Huaihai Weiyang Prefecture, then Jinling, Guangling are called Yangzhou." The ancient shiyun: "Wrapped around 100,000 yuan, riding a crane down to Yangzhou." This fully shows the prosperity of Yangzhou at that time, and the Huaiyang noodles centered on Yangzhou are known for their exquisite production, exquisite shape, diverse fillings and unique characteristics; by the Ming and Qing dynasties, it was already "Yang county noodle restaurant, nail art world".
Yangzhou area is famous for its fish and rice town, rich in six poultry and six livestock, seafood and river fish, fruit preserves, lotus root vegetables and melons, bamboo leaves and lotus leaves. The abundant local products provide a wide range of material conditions for the production of Huaiyang dim sum, so Huaiyang pastry has a long history and a long history. During the Tang Dynasty, Persian, dashi and other national merchants gathered in Guangling (present-day Yangzhou), Hu cake was passed down, and there was also a "cake master", Yangzhou cake master not only used the material with characteristics, but also improved in fermentation, puff pastry, filling and other aspects, became the Yangzhou double hemp shortbread that is now well-known, and thus invented the crab shell yellow cake, that is, the Yellow Bridge baked cake.
Qianlong and Jiaqing in the Qing Dynasty asked, Yangzhou's dim sum shops mainly engaged in tea, dim sum, and seasonal snacks were lined up, competing with multiple parties, and stacking famous products; According to the "Yangzhou Painting Record", "The Yuanmen Bridge has Ermeixuan, Huifangxuan, and Jifangxuan, the teaching field has wrist armpit shengxiang, Vinland Tianxiang, fengyuan on the ganzi, Pin Luxuan in Xiaodongmen, Yulian in Guangchumen, Wenxingyuan, Wanjiayuan, Sipinxuan in Qionghuaguan, Tianfuju in Tianningmen, and The Great Residence of Ximen Zhilu are the most prosperous in vegetarian tea shops, and there are many tea houses in the Temple of Anguan: such as Jixiang'an, Fajing Temple, Daming Temple, Dian Noodle Jingdang, pilgrim Yingmen; Tea is expensive in Liu'an Gua Slices, Mao Feng Kui Zhu and West Lake Longjing. Tea shops operate varieties, each according to its own characteristics: such as nepotism noodles, bridge decks, crab noodles, three fresh Dalian (bowl), knife fish soup brine noodles and dozens of other species, known as "do not trust (noodles) silk soft like brocade, soup boiled on the fishy fresh".
In addition to the above varieties, there are also such as lamb roast, fried eggplant cake, butterfly noodles, chicken flour, eight precious noodles, crystal mooncakes, persimmon spring cakes, manna cakes, gelao cakes, chrysanthemum cakes, mint cakes, robe cakes, money cakes, snowflake crisps, bad steamed buns, horseshoe rolls, amber cakes, bamboo leaf cakes, loquat cakes, grape cakes, mugwort dumplings, immortal rich cakes and so on. The multitude of varieties and tastes provides plenty of room for choice for all ages and classes, and thus became famous outside the city hundreds of years ago and has been recorded in the classics.
In yangzhou now, steamed buns, steamed dumplings, soup buns, etc. are the most common dim sum for Yangzhou people. In fact, Yangzhou's dim sum is far more than this, many Huaiyang cuisine restaurants have some hidden Huaiyang dim sum menus, such as artemisia roasted dumplings, ice flower fried dumplings, mandarin fish crystal dumplings, crab meat wontons, oil residue cakes, bean seedling cakes, wine stuffed cakes, cold melon shrimp balls...
Most Huaiyang restaurants have some snacks that never appear on the menu, but appear at banquets from time to time, such as jujube yam shou peach, Bazhen la cake and wine stuffed cake from the Quyuan Tea House; pot cake, wild vegetable hezi and Taijun cake from Yechun Tea Society's Yumatou Store; pine nut cold cake, red bean cold cake and mung bean cold cake from Juxian Restaurant; mandarin fish crystal dumplings, crab yellow wontons, crab meat wontons, beef ravioli, Huangqiao roast cakes from the Garden International Hotel's farmhouse pancakes, cold melon shrimp balls, oil residue cakes, dragon tiger fighting pancakes, dragon tiger fighting pancakes, Xiangta Wheat Farm, Fried Spring Cake, Winter Melon Roast Sale, Leek Pumpkin Silk Cake, Huizhou Cake of Green Poplar Estate Tea House, etc.