ɔːlðˈoʊ hjˌuːeɪjˈɑːŋ kwᵻzˈiːn ɪz wˈʌn ʌv sˈɛvɹəl sˈʌbɹˈiːdʒənəl stˈaɪlz wɪðˌɪn dʒjɑːŋsˈuː kwᵻzˈiːn, ɪɾ ɪz wˈaɪdli sˈiːn ɪn tʃaɪnˈiːz kjˈʊlɪnˌɛɹi sˈɜːkəlz æz ðə mˈoʊst pˈɑːpjʊlɚ ænd pɹɛstˈɪdʒəs stˈaɪl ʌv dʒjɑːŋsˈuː kwᵻzˈiːn tʊ ɐ pˈɔɪnt wˌɛɹ ɪɾ ɪz kənsˈɪdɚd təbi wˈʌn ʌvðə fˈoːɹ mˈoʊst ˌɪnfluːˈɛnʃəl ɹˈiːdʒənəl skˈuːlz ðæt dˈɑːmᵻnˌeɪt ðə kjˈʊlɪnˌɛɹi hˈɛɹɪɾɪdʒ ʌv tʃˈaɪnə, ɐlˈɔŋ wɪð kˌæntoʊnˈiːz kwᵻzˈiːn, ʃˈændɑːŋ kwᵻzˈiːn ænd sˈɪtʃjuːən kwᵻzˈiːn.
Although Huaiyang cuisine is one of several sub-regional styles within Jiangsu cuisine, it is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be one of the four most influential regional schools () that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.