Huaiyang or Jianghuai cuisine is one of the Four Great 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 on 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 one of the Four Great Traditions (四大菜系; Sì dà càixì) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine.
Huaiyang cuisine, originating from regions around Huaihe River and Yangtze River, mainly Huai'an and Yangzhou, has been famous since the Sui (581-618) and Tang (618-907) dynasties. Emperors Kangxi (1654-1722) and Qianlong (1711-1799) often stayed in Huai'an and Yangzhou during their travels to the southern regions of the Yangtze River down the Grand Canal, making the cuisine popular in the nation. It has been listed as one of the four major cuisines in China since the reign of Emperor Qianlong.[2]
Typical featuresedit
Huaiyang cuisine is characterized by basing each dish on its main ingredient; the way that ingredient is cut is pivotal to its cooking and its final taste. The cuisine is also known for its use of Chinkiang vinegar, which is produced in the Jiangsu region. Huaiyang cuisine tends to have a slightly sweet side to it and is almost never spicy, in contrast to some Chinese cuisines (like Sichuan or Hunan). Pork, chicken, and freshwater aquatic products serve as the protein base in most dishes, which are usually lighter and more meticulous prepared.[3]
Others include Yangzhou pickles, baozi,sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, baoyinglotus root starch, and Jiangdu short pastry.
Baozi is a type of steamed bun with meat or paste fillings. It is sometimes served for breakfast and is best eaten hot.
There is also a dish called "Beggar's Chicken" (叫化雞; jiàohuā jī), which is a whole chicken marinated with spices and wrapped in aluminum foil. Contrary to its name, it is not a food for the homeless, but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved.
There is a famous branch of Huaiyang cuisine, Suxi cuisine, which refers to dishes from Suzhou and Wuxi. Wuxi sauced spare ribs, with a long history since the Qing Dynasty, is a specialty in Wuxi, along with, Liangxi crispy fried eel and other dishes. Another dish from the area is squirrel fish, a dish prepared in the shape of a squirrel.[2]
^Edward, Ragg. "China - The perfect wine match for Chinese food".
^ abLiu Maomao (2018-01-01). "Site birthplace of Huaiyang cuisine". China Daily. Retrieved 2024-04-12.
^"Huaiyang Cuisine, One of China's Four Major Styles of Cooking". China international travel service. Retrieved 2024-04-12.
External linksedit
Yangzhou and Huaiyang Cuisine
January 01, 1970
huaiyang, cuisine, huaiyang, jianghuai, cuisine, four, great, traditions, chinese, cuisine, derived, from, native, cooking, styles, region, surrounding, lower, reaches, huai, yangtze, rivers, centered, cities, huai, yangzhou, zhenjiang, jiangsu, province, alth. Huaiyang or Jianghuai cuisine is one of the Four Great 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 on 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 one of the Four Great Traditions 四大菜系 Si da caixi that dominate the culinary heritage of China along with Cantonese cuisine Shandong cuisine and Sichuan cuisine Huaiyang cuisineTraditional Chinese淮揚菜Simplified Chinese淮扬菜Literal meaningCuisine of Huai an and Yang zhou TranscriptionsStandard MandarinHanyu PinyinHuaiyang caiWade GilesHuai yang TsaiJianghuai cuisineChinese江淮菜Literal meaningCuisine of the Land between the Yangtze and the HuaiTranscriptionsStandard MandarinHanyu PinyinJianghuai caiWade GilesChiang huai Tsai Contents 1 History and current status 2 Typical features 3 Notable dishes 4 Use in official dining 5 See also 6 References 7 External linksHistory and current status editHuaiyang cuisine originating from regions around Huaihe River and Yangtze River mainly Huai an and Yangzhou has been famous since the Sui 581 618 and Tang 618 907 dynasties Emperors Kangxi 1654 1722 and Qianlong 1711 1799 often stayed in Huai an and Yangzhou during their travels to the southern regions of the Yangtze River down the Grand Canal making the cuisine popular in the nation It has been listed as one of the four major cuisines in China since the reign of Emperor Qianlong 2 Typical features editHuaiyang cuisine is characterized by basing each dish on its main ingredient the way that ingredient is cut is pivotal to its cooking and its final taste The cuisine is also known for its use of Chinkiang vinegar which is produced in the Jiangsu region Huaiyang cuisine tends to have a slightly sweet side to it and is almost never spicy in contrast to some Chinese cuisines like Sichuan or Hunan Pork chicken and freshwater aquatic products serve as the protein base in most dishes which are usually lighter and more meticulous prepared 3 Notable dishes editEnglish Image Traditional Chinese Simplified Chinese Pinyin Notes Dazhu gansi nbsp 大煮乾絲 大煮干丝 dazhǔ gansi Braised shredded chicken with ham and dried tofu Jade shaomai nbsp 翡翠燒賣 翡翠烧卖 feicui shaomai Lion s head nbsp 獅子頭 狮子头 shizi tou Braised pork meatballs in brown sauce Noodles with shrimp and pork dumplings 蝦子餃麪 虾籽饺面 xiazi jǐaomian Pot stickers nbsp 鮮肉鍋貼 鲜肉锅贴 xianrou guotie Sliced fatty pork slices nbsp 厚皮香豬 厚皮香猪 houpi xiangzhu Yangchow fried rice nbsp 揚州炒飯 扬州炒饭 Yangzhōu chǎofan Others include Yangzhou pickles baozi sticky candy ginkgo Qionghuayu liquor Nanshan green tea baoying lotus root starch and Jiangdu short pastry Baozi is a type of steamed bun with meat or paste fillings It is sometimes served for breakfast and is best eaten hot There is also a dish called Beggar s Chicken 叫化雞 jiaohua ji which is a whole chicken marinated with spices and wrapped in aluminum foil Contrary to its name it is not a food for the homeless but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved There is a famous branch of Huaiyang cuisine Suxi cuisine which refers to dishes from Suzhou and Wuxi Wuxi sauced spare ribs with a long history since the Qing Dynasty is a specialty in Wuxi along with Liangxi crispy fried eel and other dishes Another dish from the area is squirrel fish a dish prepared in the shape of a squirrel 2 Unusual dishes local to Nanjing are duck s blood and vermicelli soup and stinky tofu Use in official dining editHuaiyang cuisine has been employed in official occasions by the Chinese government Some examples include In 1949 for the first state banquet of the People s Republic of China In 1999 for China s 50th anniversary state banquet In 2002 for visiting U S President George W Bush hosted by Chinese President and General Secretary of the Chinese Communist Party Jiang Zemin See also editList of Chinese dishes Din Tai Fung Chinese regional cuisine Chinese imperial cuisineReferences edit Edward Ragg China The perfect wine match for Chinese food a b Liu Maomao 2018 01 01 Site birthplace of Huaiyang cuisine China Daily Retrieved 2024 04 12 Huaiyang Cuisine One of China s Four Major Styles of Cooking China international travel service Retrieved 2024 04 12 External links editYangzhou and Huaiyang Cuisine Retrieved from https en wikipedia org w index php title Huaiyang cuisine amp oldid 1219102785, wikipedia, wiki, book, books, library,
