48 chefs from across the country participated in a Huaiyang cuisine masters competition that went underway Wednesday morning.
The competition is divided into freshwater fish dishes, seafood dishes, meat and meat dishes, poultry dishes, soy products and vegetarian dishes, and specialty fried rice.
In addition to the cooking competition, 120 Huaiyang cuisine dishes were displayed. They include Huaiyang cuisine traditional dishes and Huaiyang innovative dishes.
The dishes in this competition not only reflect the green development direction of Huaiyang cuisine, but also explain the exquisite characteristics of Huaiyang cuisine, which will play an active role in promoting the future development of Huaiyang cuisine.
Huaiyang cuisine is one of the traditions in Chinese cuisine. 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 Huai'an, Yangzhou and Zhenjiang in Jiangsu province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine - to a point where it is considered to be amongst one of the Four Great Traditions that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
