Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius.  The creative presentation of skillfully combined ingredients expresses the four most important elements in the art of Chinese cooking: color, aroma, flavor and texture.  All of this is incredibly enticing, so why then is Huaiyang cuisine so little enjoyed or understood in North America?

pt. 1. The Mystery of Huaiyang: Huaiyang: Confucius Was a Foodie! -- pt. 2. The Cuisine of the Literati: Huaiyang: Confucius Was a Foodie! -- pt. 3. The Value of Etiquette: Huaiyang: Confucius Was a Foodie! -- pt. 4. The Five Virtues in Practice: Huaiyang: Confucius Was a Foodie! -- pt. 5. Food Made with Heart: Huaiyang: Confucius Was a Foodie! -- pt. 6. Huaiyang Cuisine and Poetry: Huaiyang: Confucius Was a Foodie! -- pt. 7. Five Constant Virtues: Huaiyang: Confucius Was a Foodie! -- pt. 8. Huaiyang Cuisine: Huaiyang: Confucius Was a Foodie! -- pt. 9. Manners: Huaiyang: Confucius Was a Foodie!.