淮扬菜系,历史悠远,渊源精深。“唐宋八大家”中的苏轼和欧阳修在扬州时,曾用之大宴宾客,挥毫万字,为淮扬菜系带来了文学血液,至今仍有淮扬菜属于文人菜之说。另一方面,相比较其他菜系,淮扬菜的显著特点是以外观精巧取胜,刀工、火候一直是衡量菜点制作功力的两大主要指标,再配 Huaiyang cuisine, long history, profound origin. Su Shi and Ouyang Xiu in the “Tang and Song dynasties” in Yangzhou once used banquets and guests to bring literary blood to Huaiyang cuisine. So far there are still Huaiyang dishes belonging to literati dishes. On the other hand, compared with other cuisine, Huaiyang outstanding features is the appearance of exquisite to win, knife, heat has always been a measure of the two major indicators of production skill, and then