Huai'an samovar is one of the special products of Huai'an in Jiangsu. It is made of white fine surface, and pulls out the fine wire like the twine into a four-inch long, one-inch wide collar, which is connected by a ring and is comb-like and chrysanthemum. The shape of the mesh is soaked in a sesame oil pot, the texture is crisp and the taste is delicious. According to legend, Huai'an tea was produced in the late Qing Dynasty and has a history of more than 100 years. In the five years of Xianfeng in the Qing Dynasty (1885), Yue Wenguang, a famous tea master next to the Zhenhuai Building, improved the tea-making system and produced the Gulou Tea Ceremony, also known as Yuejia Tea.

Huai'an Tea House, as a name in Huaiyang cuisine, is a must. The first Chinese banquet--Manchu and Zhejiang famous dishes in Man Hanquan, Huaiyang cuisine accounted for more than half of the 30 Jiangsu and Zhejiang cuisines, and in the first six points of the banquet, Huai'an tea ranked fifth, as the Qing tribute, Huai'an tea 馓The so-called reputation and status are all high-heavy. Huai'an's tea pot is very famous. In the early years of the Republic of China, it won the gold medal of the Nanyang Persuasion Association. In 1930, it won the silver prize of the Panama International Fair. Because the Yuejia who made the tea pot lived in the west side of the Gulou (now named Zhenhuai) in the Huai'an city center, the tea pot produced by Yuejia is called “Drum Tower Tea House”. Zhou Enlai’s home is only about 300 meters away from the Drum Tower. In addition, his family is a bureaucratic family, so the samovar often appears on the table of his home tea late. Fresh but not too chopped, but not too fragrant. "The most practical sentence tells the charm of this food. As a traditional fried food, Huai'an tea has still occupied a place on the Huai'an table. Many old Huai'an people are still used to the scorpion." When you are pregnant with Yangchun noodles, spicy soup or soy milk, many dishes cooked with samovar are also the classic dishes of Huaiyang cuisine. The samovar is as thin as a line, yellow as gold, and it tastes crispy, crispy and crispy. Sweet, slightly salty, behind the delicious is the craftsmanship of the heart. Inheritance memory in the selection of the use of fine white flour, sesame, fine salt and cotton white sugar, in the way to create a variety of samovar skills, beautiful Peculiar, the tea scent is first-class, and it has become a beautiful landscape of Huai'an cuisine. The mystery of each tea berry after many years of enduring is always to put the quality first. On the ingredients, the daily selection is the best. Flour; in the process, make up to a dozen processes, ingredients, dough, face, face, strip, strip... The process must be accurately handled; in time, in order to ensure the quality of the tea, Yuejia tea pots are now Now selling. The traditional recipe and production techniques of samovar have been innovated - using rapeseed oil to match sesame oil instead of pure sesame oil, the samovar produced is not only bright in color, but also removes the astringency of traditional samovar; Wheat flour replaces white wheat and wheat flour, and the samovar made is more delicious. It is the spirit of excellence that has influenced generations of foreigners to come to the old Huai'an. The little samovar is more than just a kind. Food, for Huai'an people, it condenses the taste of hometown; for foreigners, tea buds gradually become a business card in Huaiyang cuisine.