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As a
crystallization of culinary styles of such riverside cities as Yangzhou,
Zhejiang and Huai’an in the Yangtze River lower reaches, the
Huai’an-Yangzhou school of cooking is representative of all culinary schools
in Jiansu Province. Tenderness and freshness of materials, delicate tastes,
and the fastidious way in which the chefs prepare them, are what make
Huai’an-Yangzhou dishes so special. Dishes made from freshwater ingredients
are a salient feature of this school of cooking, which is also known for a
good assortment of disserts and pastry exquisitely prepared in eye-pleasing
colours and adorable shapes. Major dishes are beggar’s chicken, sweet and
sour mandarin fish, sliced chicken velvet, boiled salted duck, steamed
minced pork ball with crab roe, and steamed shad. |
