Huaiyang Cuisine is one of the four major culinary traditions of Chinese cuisine, originating from the Huai River and Yangtze River regions. Known for its emphasis on fresh ingredients, this cuisine features delicate flavors and meticulous cooking techniques. Dishes often highlight seasonal vegetables, freshwater fish, and various meats, showcasing a balance of taste and texture. The cuisine is characterized by its use of braising, stewing, and steaming methods, which preserve the natural flavors of the ingredients. Signature dishes include Yangzhou Fried Rice and Stewed Pork Belly. Overall, Huaiyang Cuisine is celebrated for its artistry and refinement in presentation and taste.