Huaiyang cuisine has a long history. The cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties.Whether it is the selection of ingredients, knife work, and seasoning, they are all meticulously crafted, focusing on flavor. The production of Huaiyang cuisine is like writing poetry and painting, with a strong traditional Chinese cultural heritage.

State banquets are usually based on Huaiyang cuisine, and Huaiyang cuisine plays the leading role in many landmark events, such as the first feast of the founding ceremony in 1949, the 50th anniversary of the founding of the People’s Republic of China, and the 65th anniversary of the founding of the People’s Republic of China.
Huai'an is a famous food town and an important birthplace of Huaiyang cuisine.It is rich in natural resources and is the Pearl of Jianghuai with rich specialties.The land is fertile and the water network is densely covered. In the west there is Hongze Lake, which is known as "Sunrise Fighting Gold"; in the east, there are Baima Lake, Baoying Lake and Gaoyou Lake, which are rich in fish, shrimp, turtle and crab. It is a nationally famous production and marketing base for green agricultural and sideline products
The raw materials of Huaiyang cuisine are mostly aquatic products, with fresh and peaceful taste, moderate salty and sweet, suitable for both north and south.In the Huai'an area, there has been a phenomenon that almost every family has special dishes since ancient times, and everyone can show their hands. This may be the unique regional and cultural characteristics of Huai'an.People's emphasis on the quality of life can be seen in the cooking of food.

Typical Huaiyang Cuisine is Crab powder lion head ，Soft pocket long fish，Big boiled dried shreds，Three sets of ducks，squirrel mandarin fish，Pingqiao Tofu and so on