Huaiyang cuisine
Huaiyang 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 River and Yangtze River. In China, it is highly regarded for its delicate, light, and flavorful character, with an emphasis on the original flavors of the ingredients.
History[edit | edit source]
Huaiyang cuisine has a history that dates back to the Han Dynasty (206 BC – 220 AD). It became one of the most influential cuisines in China during the Sui Dynasty (581 – 618 AD) and Tang Dynasty (618 – 907 AD). The cuisine reached its peak during the Ming Dynasty (1368 – 1644 AD) and Qing Dynasty (1644 – 1912 AD), when it was one of the major cuisines in the imperial court.
Characteristics[edit | edit source]
Huaiyang cuisine is known for its strict selection of ingredients, precise preparation methods, and emphasis on stock-making. It is characterized by its sweet and sour flavors, with a preference for the former. The dishes are usually not spicy, in contrast to Sichuan cuisine, and the flavors are more subtle, in comparison to Shandong cuisine.
Notable dishes[edit | edit source]
Some of the most famous dishes in Huaiyang cuisine include Yangzhou Fried Rice, Lion's Head, and Beggar's Chicken. Yangzhou Fried Rice is a popular dish both in China and abroad, known for its colorful mix of ingredients. Lion's Head is a meatball dish usually served during special occasions. Beggar's Chicken is a whole chicken stuffed with herbs and wrapped in clay before being baked.
Influence[edit | edit source]
Huaiyang cuisine has had a significant influence on the culinary culture of China. It has shaped the culinary traditions of Jiangsu Province, where it is considered a representative of the region's food culture. It has also influenced the development of other regional cuisines in China, such as Shanghai cuisine.
See also[edit | edit source]
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