Huaiyang cuisine

Huaiyang cuisine is one of the major traditions of the Cuisine of China. It is derived from the native cooking styles of the region surrounding the lower reaches of the and Rivers, and centered upon the cities of Yangzhou and Huai'an in Jiangsu province, hence the name. This style is characterized in that for every dish, the work is emphasized on the major material, and the way the material is cut is very important in how successful the dish is cooked, and consequently, the taste. The cuisine is also well-known for utilizing its famous Chinkiang vinegar, which is produced in the Zhenjiang region.

Huaiyang cuisine is the most popular Jiangsu cuisine, and sometimes it is viewed as the representation of the entire Jiangsu cuisine, and hence, Jiangsu cuisine is sometimes simply called Yang cuisine, short for Huaiyang.

Main dishes

Far and away the most famous creation of Huaiyang cuisine is the Yangzhou fried rice. Huaiyang cuisine tends to have a sweet side to it and, in contrast to that of Sichuan cuisine, is almost never spicy. Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes, which are usually more meticulous and light compared to the more “brash” eating styles of northern China.

Huaiyang cuisine also includes a smattering of breakfast choices such as crab soup dumplings , thousand layer cake , steamed dumplings , tofu noodles , and wild vegetable steamed buns .

Other standard Yangzhou dishes include:

皮蛋瘦肉粥 Duck Egg and Pork Porridge

酸菜鱼 Sour Vegetable Fish Pot

鲜肉锅贴 Pot Stickers

虾子饺面 Pork and Shrimp Dumpling Noodles

狮子头 Giant “lion’s head” Meatball

翡翠烧卖 Steamed Pork Rice Wraps

扬州炒面 Yangzhou Fried Rice

东坡肉 Dong Po Pork

厚皮香猪 Sliced Fatty Pork Slices

Yangzhou pickles, baozi,Gansi,sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, Baoying lotus root starch, Jiangdu short pastry