口味清淡为主。用料严谨，注重配色，讲究造型，四季有别。烹调技艺以炖、焖

Light taste based. Rigorous use of materials, pay attention to color, pay attention to shape, four seasons are different. Cooking skills to stew, stew, simmer known; attention to transfer soup to keep juice, mild taste. Make good use of vegetables. Which Huaiyang, pay attention to the choice of materials and a knife, good at making soup; Sunan food tastes sweet, soy sauce focusing system, use smell bad, rice wine seasoning.

The taste is light mainly. Rigorous materials, pay attention to color matching, pay attention to modeling, the four seasons have different. Cooking techniques are known for stewing, stewing and stewing; Make good use of vegetables. Among them, Huaiyang cuisine, pay attention to selection and knife workers, good at making soup;

The taste is light. The materials are rigorous, the color matching is emphasized, the modeling is emphasized, and the four seasons are different. The cooking skill is famous for stewing, braising and simmering. It pays attention to mixing soup to keep the original juice and the taste is peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife making, and is good at making soup; Southern Jiangsu cuisine tastes sweet, pays attention to making soy sauce, and is good at flavoring with lees and yellow rice wine.<br>