The ancient canal like a jade belt flows through the ancient city of Huai’an. The thriving canal transport made Huai’an a distribution center for the transport of commodities between South China and North China. Officials and businessmen traveled frequently on the canal and people from different regions gathered here and as a result, Huaiyang cuisine was created. It perfectly combines the best of northern and southern cuisine and makes constant innovation. Huai’an has been the place where Huaiyang cuisine was born and passed down.
Wenlou Soup-filled Buns
Wenlou, a century-old brand of Huai’an, is well-known for its crab roe soup-filled bun, which is representative of Huaiyang pastry. The stuffing of the soup-filled bun is made of 12 ingredients, such as pork skin, diced chicken, meat pieces, crab roe, dried shrimps, bamboo shoots, spices, and Shaoxing wine. The filling is heated into liquid first, and then cooled into a jelly to be wrapped in the wrapping. After being steamed in the food steamer, the delicious soup wobbles in the paper-thin wrapping. You will really enjoy the delicious taste that overflows on the tip of your tongue by just taking a sip of the soup. The aftertaste is unforgettable.
Huai’an Ruandou Eel
Ruandou Eel is also called the “common eel”. The fried eel is soft and droopy like a child’s bellyband when you pick it up with chopsticks. It the most prestigious dish in the Huaiyang cuisine. Jianghuai region is rich in eel, which is tender, delicious and nutrient-rich. The eel’s back meat is taken and stir-fried in a frying pan. Served on a plate, the eel meat is glossy black and the eel chine is thin and long. It is fat and delicate, suitable for the young and old.
Pingqiao Tofu
The Pingqiao Tofu is a famous traditional dish of Huaiyang cuisine despite its humble name. According to legend, Emperor Qianlong was unstinting in his praise after tasting Pingqiao Tofu, and it has become popular in Jianghuai region since then. Pingqiao Tofu requires extraordinary cutting skills of a cook. The tofu is cut into small diamond-shaped pieces like the tongue of a sparrow and then put into a pot of boiling water. The diced chicken meat, diced mushroom, and chopped parsley are added to the water. Crucian carp head and old hen soup-stock are used to freshen up the soup, then starch is added to thicken the soup. At last, sprinkle some pepper, scallion, and other seasoning to add colors. The freshly cooked Pingqiao Tofu is as white as jade, thick and smooth with mouth-watering aroma.
The extraordinary cutting skills contribute to the extraordinary taste and color of this dish. Jiangsu people have always been particular about the palatable taste as well as the exquisite appearance. Huaiyang cuisine, characterized by “harmony, exquisiteness, tenderness and freshness”, demonstrates Jiangsu people’s tireless pursuit of delicacies.
