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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Chinese Culture  »  Chinese Cuisines  »  
Huaiyang Cuisine

As one of four traditional Chinese cuisines, Huaiyang cuisine (淮扬菜), also named Su cuisine, is derived from Huaian, Yangzhou and Zhenjiang with the style centering on Huaian and Yangzhou. Huaiyang cuisine features light and sweetened taste, paying more attention on cutting technique and cooking temperatures. Main dishes include large meatball, soft eel, crystal salt pork, three-nested duck, hot bean curd, Wenlou dumplings in soup, Yangzhou fried rice, etc.

As one part of Chinese culture, Huaiyang cuisine, Huaiyang cuisine plays a leading role in many landmark parties such as the Red mansion banquet, the first feast of the founding of people’s Republic of China, the 50th anniversary party of the founding of People’s Republic of China, 2002 General secretary Jiang Zemin hosted US President George W. Bush, Red Mansion Banquet, and so on.

Traceability of Huaiyang Cuisine
Huaiyang cuisine started from Spring and Autumn period and flourished in Sui, Tang, Ming and Qing Dynasties. It was always known as “the first good taste in Southeast China”. Before Ming and Qing Dynasties, Huaian and Yangzhou were renowned metropolis, having their own dining traditions. Huai cuisine was notable as one of the four classic cuisines in China in Sui and Tang Dynasties. After Ming and Qing Dynasties, Huai cuisine and Yang cuisine were permeated and integrated mutually, thus forming unitized cuisine.


















According to the record of literature, Huaiyang cuisine was well-known about 1,000 years ago, then reached peak during Kangxi and Qianlong reigns. The two emperors lingered in Huaian and Yangzhou frequently during their southward journey. In Qianlong reign, Huaiyang cuisine was listed as one of Chinese four cuisines.

Representative Dishes
Yangzhou fried rice

Yangzhou fried rice is the classic dish in the city of Yangzhou, which is also very popular in Europe, America, Japan, HongKong. Day-old rice is the necessary because the freshly cooked rice is too sticky. Eggs are scrambled before mixed with the fried rice. The other variations include cooked shrimp, ham, green beans, carrots, peas, corn, bamboo shoots, green onion, etc. According to the legend, Yangzhou fried rice was brought into Yangzhou by Emperor Yang of Sui Dynasty when he was visited Yangzhou.

Wensi Tofu
Wensi Tofu is a kind of notable traditional dish in Huaiyang cuisine with a long and profound history. It is strict in material election and fine in cutting technique. It is soft and melts in your mouth, which is the ideal choice for elder and child. Legend it was invented by a monk named Wensi in the Years of Emperor Qianlong, Qing Dynasty, who was good for tofu dishes. Dofu together with other variations such as mushroom, winter bamboo shoots, ham, chicken breast, etc are cut into shred in consistence with thickness, and then burned in the bean soup.


















Pork Trotter Aspic Jiangsu Style
Pork trotter aspic, the famous traditional Huaiyang cuisine, has a history of more than 300 years. The cooked dish is as transparent as crystal, hence the name. The cleaned pork trotter is boiled for three or four hours in spiced soup utile it becomes crisp. Put the port trotter into a flatten cartons. After cool, take it out and cut into little cubes.

Burnt Tofu Noodles
Dried bean curd is cut into shred and burnt again and again until get rid of beany flavor. Pour gravy and gingili oil, accompanied with shredded ginger and dried sea shrimp.


Add On: Beijing Cuisine
               Cantonese Cuisine
               Chuan Cuisine
               Lu Cuisine
               Min Cuisine

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