Blossary – Huaiyang Cuisine

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Huaiyang cuisine (simplified Chinese: 淮扬菜; traditional Chinese: 淮揚菜; pinyin: Huáiyáng cài) is one of the traditions in Chinese cuisine. It is 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 Jiangsu cuisine - to a point where it is considered to be amongst one of the Four Great Traditions (四大菜系) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.

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Created by: tim.zhaotianqi

Number of Blossarys: 40

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平桥豆腐羹

平桥豆腐羹是淮安平桥创制的汉族传统名菜，属于淮扬菜系。原料是定制的盐卤点浆的细嫩豆腐。先将豆腐放冷水锅内煮透，取出后略压，去掉水分，再切成薄片，放水中待用。 ...

大煮干丝

大煮干丝又称鸡汁煮干丝，传统名菜，属淮扬菜系。大煮干丝是一道既清爽，又有营养的佳肴，其风味之美，历来被推为席上美馔，淮扬菜系中的看家菜。原料主要为淮扬方干，刀工要求极为精细，多种佐料的鲜香味经过烹调，复合到豆腐干丝里，吃起来爽口开胃，异常珍美，百食不厌。 ...

Xiaolongbao

Xiaolongbao is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in xiaolong, small bamboo steaming baskets, ...

Lion's head

Lion's head is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs (about 7–10 cm in diameter) stewed with vegetables. There are two varieties: the white (or plain), ...

Yeung Chow fried rice

Yeung Chow fried rice (Chinese: 扬州炒饭; pinyin: Yang Zhou Chao Fan; variously Romanised Yangchow Yung Chow, Yang Chow, Yangzhou, Yeong Chow) is a popular Chinese-style wok fried rice dish in many ...