KINN RYOU

The History of

Huaiyang cuisine

Huaiyang cuisine originated in the Spring and Autumn period, flourished during the Sui and Tang dynasties, and reached its peak in the Ming and Qing dynasties. It is often hailed as the “finest taste in the southeast, the most beautiful in the world.”
Huaiyang cuisine, as it is known, is a fusion of Nanjing’s Jingbang cuisine, Yangzhou’s Yangbang cuisine, Huaian’s Huaibang cuisine, Suzhou and its surrounding Subang cuisine, Hangzhou’s Hangbang cuisine, and Anhui’s Huibang cuisine. One of the major characteristics of Huaiyang cuisine is “using local ingredients to create exquisite local dishes.”
Huaiyang cuisine places great emphasis on knife skills, with intricate knife work, particularly renowned for its melon carving. The dishes are exquisitely presented, with a mild and harmonious flavor. In terms of cooking techniques, it excels in stewing, braising, simmering, steaming, roasting, stir-frying, and other methods. The primary ingredients are often seafood, emphasizing freshness, with a mild and slightly sweet taste that is clear and refreshing.