Yangzhou food belongs to the Huaiyang cusine, one of the foue best known cusines in China, which is popular in Jiangsu and Zhejiang provinces.
It first appeared in the Sui Dynasty (581-618) and has a history of 1,200 years.
Besides emphasis on broth, Huaiyang dishes feature high-quality ingredients and meticulous preparation, with care taken to maintain the freshness and authentic flavours of the food. Dishes incorporating freshwater-food and meats cooked in Huaiyang style are eminent. Huaiyang dishes are delicately braised, stewed or soasted and the most famous include stewed pork ball, stewed fish head, shredded pork in chicken soup, steamed hilsa herring, stewed pig's feet, etc.
Huaiyang dishes also have a pleasing appearance. Usually decorated with lifelike carvings of fruits and vegetables, they are neither too salty nor too sweet, suiting most plates. Huaiyang dim sum is also attractive with steamed buns filled with pork and vegetable or crab roe being the most popular.
Yangzhou Fuchun Tea House
An old restaurant in Yangzhou since 1885.Specializing in Huaiyang Food.
Add: No. 35 Desheng Qiao Guoqing Road
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I updated this article on May 9, 2012
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