 |
| This article is part of the series |
| Chinese cuisine |
|---|
|
Regional cuisines
|
|
Overseas cuisine
|
|
Ingredients and types of food
|
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 Huai'an, Yangzhou and Zhenjiang in Jiangsu province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles[1] as the most popular and prestigious style of the Jiangsu cuisine - to a point where it is considered to be amongst one of the four most influential regional schools (四大菜系) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
Contents |
Typical features [link]
Huaiyang cuisine characteristically founds each dish 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 Chinkiang vinegar, which is produced in the Zhenjiang region. Huaiyang cuisine tends to have a sweet side to it and is almost never spicy, in contrast to some cuisines of China (e.g., Sichuan or Hunan). 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 [link]
Huaiyang cuisine also includes several breakfast choices such as crab soup dumplings (蟹黄汤包, xìe húang tāngbāo), thousand layer cake (千层糕, qiān céng gāo), steamed dumplings (蒸饺, zhēng jiǎo), tofu noodles (大煮干丝, dà zhǔ gān sī), and wild vegetable steamed buns (野菜包子, yěcài bāozi).
Other standard Yangzhou dishes include:
| Chinese | English | Pinyin |
|---|---|---|
| 皮蛋瘦肉粥 | Preserved Duck Egg and Pork Porridge | pí dàn shòu ròu zhōu |
| 酸菜鱼 | Sour Vegetable Fish Pot | suān cài yú |
| 鲜肉锅贴 | Pot Stickers | gūo tīe |
| 虾子饺面 | Pork and Shrimp Dumpling Noodles | xīazi jǐaomiàn |
| 狮子头 | Braised pork ball in brown sauce | shīzi tóu |
| 翡翠烧卖 | Steamed Pork Rice Wraps | fěi cùi shāo mài |
| 扬州炒饭 | Yangzhou Fried Rice | yángzhōu chǎofàn |
| 厚皮香猪 | Sliced Fatty Pork Slices | hòu pí xīang zhū |
Others include Yangzhou pickles, baozi, gansi (sliced tofu), sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry.
Baozi is a type of steamed 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 a dish called "beggar's chicken," which is a whole chicken marinated with spices and wrapped in aluminum foil. Contrary to its name, it is not the food for the homeless people. Traditionally, beggar's chicken is wrapped in leaves or sometimes even in mud, allowing the full flavor of the chicken to be captured.
Because Yangzhou is close to Nanjing, people will be able to enjoy the mix of northern and southern cuisines. When in Nanjing, one unusual local dish is duck blood that has been congealed into a solid form, mixed with noodle soup. Also for the healthy eaters, Nanjing is best known for their stinky tofu.
See also [link]
Use in official dining [link]
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.
