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Huaiyang Dishes
Su or Huai Yang Cuisine began during the Pre-Qin Period, becoming very famous during the sui and Tang dynasties, and was recognized as a distinct regional style during the Ming and Qing dynasties. Raw materials include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. Cooking techniques: stew, braise, roast, simmer etc. The flavor of Huai Yang cuisine is light, fresh and sweet. Famous dishes are stewed crab with clear soup, long boiled dry shredded meat, duck triplet, crystal meat, squirrel with mandarin fish, and Liangxi crisp eel.

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