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 tender meats, showcasing a balance of taste and texture. The hallmark of Huaiyang cuisine is its focus on presentation and artistry. Chefs often use intricate knife skills to create visually appealing dishes. Popular dishes include Yangzhou fried rice and braised fish, which exemplify the cuisine's commitment to harmony and refinement in both flavor and appearance.