The carving techniques are delicate

雕刻技术精细，其中瓜雕刻技术尤为著名。淮扬菜的口味清淡，新鲜，甜美。如果说山东菜的特色是在热火上搅拌和煎炸，那么淮扬菜的特色是在低火中长时间炖，炖和蒸。用这种方法烹制的著名菜肴包括栗子炖鸡，荷叶蒸猪肉，八宝炖鸭，扬州风格的蟹肉丸子和蝴蝶海参（海参切成蝴蝶状并用调味料烹制）。其他著名的菜肴包括清汤炖蟹，长煮干肉丝，水晶肉，man鱼和man鱼，炒鳗鱼和凉溪脆鳗

雕刻技艺细腻，其中瓜雕技艺尤为著名。淮扬菜的味道清淡、清新、甜美。如果说山东菜的特点是在火热中搅拌和煎炸，那么淮阳菜的特点是炖、炒、蒸，长期在低火中蒸。这样煮的著名菜肴是鸡肉烤板栗，猪肉蒸莲叶，鸭炖八宝，肉丸蟹肉在扬州风格，蝴蝶海参（海参切成蝴蝶形状，用调味料煮熟）。其他著名的菜肴包括炖螃蟹与清汤，长煮干碎肉，水晶肉，松鼠与普通话鱼，咸鳗和梁溪脆鳗鱼

The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light,  fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts,  pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, Long boiled dry shredded meat, crystal meat, squirrels with mandarin fish, sauted eel and Liangxi crisp eel<br>