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Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai River and Yangtze River rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu. 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 one of the Four Great Traditions (labels=no) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine.
| Braised shredded chicken with ham and dried tofu |
| Braised pork meatballs in brown sauce |
Others include Yangzhou pickles, baozi, Ginkgo biloba, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry.
Baozi is a type of steamed bun with meat，paste fillings，a sweet filling made with red beans. The "five diced buns" made of chicken, pork, bamboo shoots, shrimp, and sea cucumbers are Yangzhou specialties. It is sometimes served for breakfast and is best eaten hot.
There is also a dish called "beggar's chicken" (labels=no), which is a whole chicken marinated with spices and wrapped in aluminum foil. Contrary to its name, it is not a food for the homeless, but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved.
There is a famous branch of Huaiyang cuisine, Suxi cuisine, which refers to dishes from Suzhou and Wuxi. Wuxi sauced spare ribs, with a long history since the Qing dynasty, is a specialty in Wuxi, along with Liangxi crispy fried eel and other dishes. Another dish from the area is squirrel fish, a dish prepared in the shape of a squirrel.
Unusual dishes local to Nanjing are duck blood and vermicelli soup and stinky tofu.
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