淮扬后（Huaiyang after）.docVIP

淮扬后（Huaiyang after） Song Lu You chant: never look at the pile of Yabai covered with PU, disc face red ray Huaiyang and Shandong, Sichuan, Guangdong and China called four cuisine, Refers to the popular dishes in Jiangsu, Yangzhou, Zhenjiang, Huaian and nearby areas, and brings together the essence of these dishes. It is the typical flavor of Jiangsu cuisine. Huaiyang cuisine knife, blade delicate, light taste. The main dishes are Stewed Pork Ball in Brown Sauce, ruandou eel, Pingqiao tofu, shrimp seed Pucai, Wen Lou soup etc.. brief introduction Huaiyang: Stewed Pork Ball in Brown Sauce Chinese cuisine is culture, science and art. Huaiyang is one of the big crystal, is Chinese cooking to taste as the core, a reflection for the purpose of support the character of the. Back China cooking history, ancient cuisine, Shandong, Sichuan, Guangdong, in addition, is the only exception to the provincial city and regional appellation of Huaiyang cuisine, known as the first eight cuisine. Huaiyang and Shandong, Sichuan, Guangdong and known as the four China cuisine, Huaiyang, began in the spring and Autumn period, Xing in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties, known as the first good taste southeast of the world to beauty reputation. Generalized Huaiyang from the south of the Yangtze River, Jiangsu, Zhejiang and Anhui, Hunan, composed of cuisine. The development of the cuisine thanks to Suiti Jiangdu, brought the northern cuisine, the fusion of the South local delicious food, the final in Guangling (now Yangzhou) origin and development, the Tang Dynasty Yangzhou rich and the cuisine have been greatly developed, fusion of 100. After thousands of years around the deduction, has formed many small dishes derived from Zhejiang, Anhui cuisine, cuisine of the later formation. Many landmark event banquet, banquet is Huaiyang play a leading role: Manhanquanxi was first recorded in the Yangzhou restaurant. masterpiece, a dream of Red Mansions described in th