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: Yangzhou
Culinary 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 dish fit for emperors since the Sui Dynasty.
2. Sliced Tofu in Chicken Broth (大煮干丝 dà zhǔ gān sī)
Knife Skill Showcase: A block of tofu carved into 5,000+ silk-thin strands, simmered in golden chicken stock.
Cultural Code: Represents Huaiyang’s philosophy: “一菜一味，百菜百格” (one dish, one essence).
3. Sweet and Squirrel Mandarin Fish (松鼠桂鱼 sōng shǔ guì yú)
Theater on a Plate: Crispy-fried fish scored to resemble pinecone scales, draped in sweet-sour tomato sauce.
Banquet Star: Served with a theatrical "sizzling pour" at Qing Dynasty imperial feasts.
4. Crystal Pork Terrine (水晶肴肉 shuǐ jīng yáo ròu)
Jiangsu’s Cold Art: Pork knuckle cured with saltpetre, sliced into translucent pink-and-white layers.
Perfect Pairing: Served with ginger vinegar and Zhenjiang black vinegar.
5. Wensi Tofu Soup (文思豆腐羹 wén sī dòu fu gēng)
Ultimate Knife Test: Silken tofu cut into hair-thin threads floating in a clear broth.
Historic Roots: Created by Qing Dynasty monk-chef Wensi to honor Buddhist vegetarianism.
6. Braised Three-Layer Duck (三套鸭 sān tào yā)
Nesting Delicacy: A wild duck stuffed into a domestic duck, which is then stuffed into a pigeon—all braised in rice wine.
Symbolism: Represents harmony between land, water, and sky.
7. Stir-Fried Eel Strips (软兜长鱼 ruǎn dōu cháng yú)
Huai’an Treasure: Freshwater eel strips wok-tossed with black pepper and Zhenjiang vinegar.
Texture Secret: “软兜” (ruǎn dōu) means “soft pouch,” describing the eel’s melt-in-mouth tenderness.
8. Yangzhou Fried Rice (扬州炒饭 yáng zhōu chǎo fàn)
Global Icon: Egg, shrimp, and char siu wok-fried with day-old rice for perfect grain separation.
UNESCO Nod: Recognized as part of Yangzhou’s intangible cultural heritage.
9. Crab Soup Dumplings (蟹黄汤包 xiè huáng tāng bāo)
Soup in a Bite: Thin-skinned dumplings filled with crab roe and pork aspic that melts into broth when steamed.
Eating Ritual: “先开窗，后喝汤” (first puncture, then sip) to avoid burns!
10. Crispy Eel with Sweet Sauce (梁溪脆鳝 liáng xī cuì shàn)
Wuxi’s Gift: Eel fried into crispy curls, glazed with caramelized soy-sugar syrup.
Contrast Mastery: Crunchy outside, chewy inside—a balance of savory and sweet.
Why Huaiyang Cuisine Embodies Chinese Elegance
Huaiyang chefs wield knives like calligraphers and broths like poets. Unlike Sichuan’s boldness or Cantonese wok-fire, Huaiyang whispers through 清鲜平和 (qīng xiān píng hé – clarity, freshness, balance). From the Buddhist finesse of Wensi Tofu to the imperial grandeur of Lion’s Head, these dishes mirror Jiangsu’s waterways: serene on the surface, profound in depth.
