Huaiyang cuisine
Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions (四大菜系; Sì dà càixì) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine.
| Huaiyang cuisine | |||||||||
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| Traditional Chinese | 淮揚菜 | ||||||||
| Simplified Chinese | 淮扬菜 | ||||||||
| Literal meaning | Cuisine of Huai['an] and Yang[zhou] | ||||||||
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| Jianghuai cuisine | |||||||||
| Chinese | 江淮菜 | ||||||||
| Literal meaning | Cuisine of [the Land between] the Yangtze and the Huai | ||||||||
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| Chinese cuisine |
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