淮揚菜是來自淮河和長江的下游周邊地區的烹飪風格（因此得名），和中心城市江蘇省揚州，淮安的周圍。它起源於先秦時期（公元前221-207），並獲得了國家聲譽，在隋（公元581-617），唐（公元618-907）時期。淮揚菜產生了對飲食文化的深遠影響。在蘇州，浙江，安徽，上海，所有這些都很快喜歡上了自己的特色。經過明，清時期，魯菜對淮揚菜產生了很大的影響。
淮揚菜源自舊揚州。在唐代（公元618-907年），揚州是在長安之後的中國第二大城。它以其全年的新鮮農產品為特色。因此，淮揚菜的用料主要是在當令的新鮮農產品。淮揚風格的烹飪重點在材料的選擇和使用更多的糖分。它以其細緻的準備過程和精細平衡濃郁的香味和口感所為人稱道。淮揚菜注重保持原汁原味的食材和專業烤，燉，煎，煮，因為這些方法是最好的，又有原始風味的成分。它結合了南方菜的鮮，脆，嫩。同時結合北方菜系的品味，色彩和大器，是很受北方人，南方人的歡迎。
Huaiyang cuisine is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze Rivers (hence the name) and centers around the cities of Yangzhou and Huai'an in Jiangsu province. It originated in the early Qin Dynasty (221-207 B.C.) and gained national fame during the Sui Dynasty (581-617 A.D.) and Tang Dynasty (618-907 A.D). Huaiyang cuisine has had a profound impact on the culinary culture in Suzhou, Zhejiang, Anhui and Shanghai, all of which quickly took on their own characteristics. After the Ming and Qing Dynasty, Shandong cuisine has had a great influence on Huaiyang cuisine.
Huaiyang cuisine originated from the old Yangzhou. During the Tang Dynasty (618-907), Yangzhou was the second largest city in China, after Changan. It is known for its year-round fresh produce. Therefore, materials used in Huaiyang cuisine are primarily seasonal fresh produce. The Huaiyang style of cooking places a great deal of emphasis on material selection and uses more sugar than other Chinese cuisines. It is known for its meticulous preparation process and fine balance between rich flavor and pure taste. Huaiyang cuisine emphasizes preserving the original flavors of the produce and specializes in braising, stewing, roasting and boiling, as these methods are best at bringing out the original flavor of the ingredients. It combines southern cuisine's fresh, crispy, and tender quality and at the same time incorporates northern cuisines' savor, color, and richness and is well-liked by both northerners and southerners.
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