Chinatodo
Huaiyang cuisine (淮扬菜 huái yáng cài), revered as China’s most refined culinary tradition, blends Jiangsu Province’s freshwater bounty with meticulous knife work and delicate broth mastery. Known as the "poetry of Chinese cuisine," these dishes prioritize natural flavors and artistic presentation. From imperial banquets to poetic delicacies, here are 10 classics that define Huaiyang’s timeless grace. 1. Lion’s Head Meatballs (狮子头 shī zi tóu) Origin: YangzhouCulinary Art: Pork belly hand-chopped (never minced) into tender-crisp bits, stewed with crab roe in a clay pot.Legend: Named for its lion’s mane-like shape; a…
Perched atop Snake Hill's ancient beacon site, the Yellow Crane Tower was never just a building—it's the "March of fireworks" when Li Bai bid farewell to Meng Haoran, the homesickness in Cui Hao's verse "where white clouds have been wandering for thousands of years", and the cultural medal the Yangtze River has worn for 1,800 years! Though the current five-tiered eaves were reconstructed in 1985 based on the Qing Dynasty Tongzhi Tower, when you touch those cool bronze tiles, your fingertips still connect with the wartime drums of the Three…
When the 18-kilometer riverfront illuminates, Hankou transforms into a cyberpunk wonderland! The chimes of Jianghan Customs House still echo, while the Wuhan Tiandi skyline across the river dons a glittering cloak of lights.