Huaiyang cuisine cooking skills, a traditional skills project in the first batch of representative projects of municipal intangible cultural heritage in Huai'an. Huaiyang cuisine is a general term for flavor dishes represented by Huai'an and Yangzhou. Huaiyang cuisine was formed in the Ming and Qing Dynasties, and is mainly popular in the south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to the coastal areas. The Book of History records: There was "Huaiyi tribute fish" in the Xia Dynasty, which seems to be the earliest document record of Huaiyang cuisine; "Yu Gong" records "Huaiyi p pearls and fish". "Food" and "Feast" account for two of the "Seven Hairs" written by Huai'an native and rhetorician Mei Cheng. The recipes he described in the grand banquet at that time included frying, boiling, roasting, stewing and other cooking methods, with the five flavors as the standard, and made sauced bear paws, roasted animal spine meat thin plates, fresh carp meat shreds, fresh and tender vegetables, and luxuriously used topaz perilla to incense and orchid wine to rinse the mouth. "Qifa" also mentions the seasonal vegetables "Pu'ercai" and "Shoots and Pu'ercai" on the tables of Huai'an people today. According to the archives of the Qing Palace, Emperor Qianlong stopped at Pingqiao during his southern tour and tasted Huaiyang cuisine such as Pingqiao tofu many times, saying that "it can be called the best taste in the world." From Mei Cheng to Li Bai, Liu Yuxi, and Gao Pian in the Tang Dynasty, Huang Tingjian, Qin Guan, Lu You, Sima Guang, Wang Yu, Mei Yaochen, and Chao Buzhi in the Song Dynasty, Qiao Ji and Wu Shidao in the Yuan Dynasty, there are a lot of masterpieces chanting Huaiyang cuisine. Huaiyang cuisine is rigorous in selecting ingredients, and the raw materials are mostly aquatic products, focusing on freshness; the production is fine and the style is elegant; in cooking, it is good at using heat and pays attention to fire skills, and is good at stewing, braising, simmering, warming, steaming, roasting, and stir-frying; the dishes are exquisite in shape, pursuing the original taste, fresh and peaceful. Famous dishes of Huaiyang cuisine include soft-shelled long fish, Pingqiao tofu, stewed crab meat with lion head, boiled dried shredded vegetables, Wenlou soup dumplings, Kaiyang cattail, Qingong meatballs, Gaogou bound pig's trotters, crystal braised meat, etc. Huai'an's "Long Fish Banquet" has a long-standing reputation. According to the "Huai'an Prefecture Chronicle", "Huai'an long fish has tender meat and pure nature. It is commonly known as 'Ceganqing'". After careful research and development by successive chefs in Huai'an, the traditional famous dish "Long Fish Banquet" has been formed. A skilled chef can use long fish as the main dish to set up a banquet, one banquet a day for three consecutive days, making 108 dishes in different forms and tastes, fresh and delicious. The first place to recommend its cooking is Huai'an Hexia Banquet Restaurant. In the first year of Emperor Xianfeng of the Qing Dynasty (1851), chef Zhang Kai believed that "there are immortals in heaven and earth, and there are 108 dishes", so he started with "Kirin Prince and Zong'ao General" (another name for long fish) and created a long fish banquet with 108 dishes that is famous both at home and abroad. The traditional long fish recipe has eight large bowls, eight small bowls, sixteen plates, and four dim sum for each meal. Among them, soft-shelled long fish, silver thread long fish, stewed navel, stir-fried tiger tail, stir-fried butterfly slices, and braised saddle bridge are the most prominent. Huaiyang cuisine chefs can make full use of the characteristics of the raw materials to make dishes with different flavors. Wang Suhua, a famous Huaiyang cuisine chef, can use one chicken to make nine kinds of delicious food, including snowflake chicken slices, ginger chicken shreds, chicken porridge and vegetable heart, fried chicken slices, spicy chicken nuggets, fried chicken nuggets, "flying and jumping", fried gizzard liver, and blood sausage soup, known as "one chicken nine ways to eat". The taste characteristics of Huaiyang cuisine are fresh and peaceful, spicy but not strong, sour but not cool, moderately salty and sweet, suitable for both north and south. The dim sum in Huaiyang cuisine is also very rich. Ms. Gao Daiming, a Huai'an cultural and historical expert, described it in her "Huai'an Food Culture": Huang's Zhenfeng Garden on Xiangpu Street in Shanyang City has the best wontons. The skin is as thin as paper, and it will burn as soon as it is ignited. When placed on a book, the handwriting is clearly legible. To make the filling, use the back of a knife to chop the lean pork into mud, add onions, garlic, ginger, bamboo shoots and various seasonings, so that it is "fragrant, fresh and tender" and smooth and refreshing when eaten. Because of its unique style, it is also called "Huai dumplings". Guests who come here for its reputation say: "If you don't eat Huai dumplings when you cross the Huai River, it's a wasted trip." There are several ways to eat it: "Soup dumplings", after cooking, use claws to pick them up and put them into the pork skin and bone soup with seasonings. The meat is red and the tail is white, like a goldfish game bowl. "Stir-fried dumplings", after cooking, use sesame oil and seasonings to mix, without adding soup. It looks shiny from a distance, smells fragrant up close, and chews carefully, it is full of aftertaste. There is also a kind of "fire dumplings", which are quickly fried in a hot oil pan until they are tender yellow, and they taste crispy and fragrant. In addition, wontons can be used to line sea cucumbers and served with duck pot, which has become a famous dish at banquets. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)