Huaiyang cuisine

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chaozhou Guangxi E (Hubei) Gan (Jiangxi) Hainan Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Xinjiang Macanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Taiwanese Thai Chinese
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Huaiyang cuisine (simplified Chinese: 淮扬菜; traditional Chinese: 淮揚菜; pinyin: huáiyáng cài) is one of the major traditions of the Cuisine of China. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze Rivers, and centered upon the cities of Yangzhou and Huai'an in Jiangsu province, hence the name. This style is characterized in that for every dish, the work is emphasized on the major material, and the way the material is cut is very important in how successful the dish is cooked, and consequently, the taste. The cuisine is also well-known for utilizing its famous Chinkiang vinegar, which is produced in the Zhenjiang region.

Huaiyang cuisine is the most popular Jiangsu cuisine, and sometimes it is viewed as the representation of the entire Jiangsu cuisine, and hence, Jiangsu cuisine is sometimes simply called Yang cuisine, short for Huaiyang.