淮扬菜系是淮安、扬州、镇江三地风味菜的总称。淮扬菜系形成于明清,而尤以清时为盛。在明清以前,淮安、扬州都是全国有名的大都市,都有各自的饮食文化传统。而淮菜在隋唐之际便已是驰誉神州的中国四大古典菜系之一。明清以后,淮菜和扬菜开始相互渗透、逐渐融合,并糅合南北风味于一炉,从而形成了统一的菜系。淮扬菜是中国烹饪“以味为核心,以养为目的”这一本质特征的一大体现。淮扬菜被冠以文人菜,儒雅、细致,注重刀工,刀法精细。以其制作精细、风格雅丽、追求本味、清鲜平和、南北皆宜的儒雅姿态,在全国各地的高端宴请中占有一席之地。 Huaiyang cuisine is Huai’an, Yangzhou, Zhenjiang, three dishes collectively. Huaiyang cuisine formed in the Ming and Qing Dynasties, especially when the Sheng Sheng. Before the Ming and Qing dynasties, Huaian and Yangzhou were both well-known metropolises in the country, all of which had their own food and culture traditions. The Huai dish in the Sui and Tang Dynasties has become the world famous Chinese cuisine four of the four classical cuisine. After the Ming and Qing Dynasties, Huai and Yangsai began to penetrate each other gradually, gradually blending, and blend the north-south flavor in a furnace, thus forming a unified cuisine. Huaiyang cuisine is a major manifestation of the essential characteristic of Chinese cooking “with taste as the core and raising as the goal”. Huaiyang dish was literary people, refined, meticulous, focus on knives, knife method fine. With its sophisticated production, style Alice, the pursuit of the taste, fresh and peaceful, North-South fit of refined attitude, high-end feast in all parts of the country to occupy a place.