| Wikipedia: Huaiyang cuisine |
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Huaiyang cuisine (simplified Chinese: 淮扬菜; traditional Chinese: 淮揚菜; pinyin: Huáiyáng cài) is a tradition within the cuisine of China derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centered upon the cities of Yangzhou and Huai'an in Jiangsu province. It is the most popular style within Jiangsu cuisine, to the point that the latter is sometimes misinterpreted as synonymous with Huaiyang cuisine, disregarding its other traditions.
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Typical features
Huaiyang cuisine characteristically founds each disch on its main ingredient, and the way that ingredient is cut is pivotal to its cooking and its final taste. The cuisine is also known for employing its famous Chinkiang vinegar, which is produced in the Zhenjiang region. 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.
Characteristic dishes
By far the most famous creation of Huaiyang cuisine is the Yangzhou fried rice.
Huaiyang cuisine also includes several breakfast choices such as crab soup dumplings (蟹黄汤包, xie huang tangbao), thousand layer cake (千层糕, qian ceng gao), steamed dumplings (蒸饺, zheng jiao), tofu noodles (大煮干丝, da zhu gan si), and wild vegetable steamed buns (野菜包子, yecai baozi).
Other standard Yangzhou dishes include:
皮蛋瘦肉粥 Duck Egg and Pork Porridge (pi dan shou rou zhou)
酸菜鱼 Sour Vegetable Fish Pot (suan cai yu)
鲜肉锅贴 Pot Stickers (guo tie)
虾子饺面 Pork and Shrimp Dumpling Noodles (xiazi jiaomian)
狮子头 Giant “lion’s head” Meatball (shizi tou)
翡翠烧卖 Steamed Pork Rice Wraps (shao mai)
扬州炒饭 Yangzhou Fried Rice (yangzhou chaofan)
厚皮香猪 Sliced Fatty Pork Slices (hou pi xiang zhu)
Others include Yangzhou pickles, baozi,Gansi(sliced Tofu),sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, Baoying lotus root starch, Jiangdu short pastry
Short descriptions of some of the dishes:
Baozi is a type of steam bun, which can be stuff with sweet and meat. Baozi sometimes can be serve as breakfast meal, and it is best to eat it while it hot.
There is also the beggar's chicken is a chicken marinate with spices and got wrap in aluminum foil. And no, this is not the food for the homeless people. Traditionally, beggar's chicken will be wrapping in leaves or sometime even in mud. Cook the chicken this way will help you to capture the full taste of the chicken.
Because Yangzhou is close Nanjing, people will be able to enjoy the mix of northern and southern cuisines. When step foot into Nanjing, the dishes that you should try is duck blood. Meaning, that blood has been congealed into a solid form mix with noodle soup. Also for the healthy eaters, Nanjing is best known for their stinky tofu.
Use in official dining
Huaiyang cuisine was employed in some official occasions by the government of the People's Republic of China:
- In 1949, for the first state banquet of the new Republic.
- In 1999, for the 50th anniversary state banquet of the Republic.
- In 2002, for the visiting USA President George W. Bush, hosted by President Jiang Zemin.
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