The Huaiyang-style cuisine is ranked as the top of all eight famous Chinese cuisine styles, with pastry and snacks being the key components. The cuisine is best known for its long history, elaborateness, diversity and good taste. It is a custom for Yangzhou people to have morning tea in teahouses, which is part of Yangzhou culture and also an indication of rich Chinese food culture.
The typical eight snacks of Yangzhou morning tea include Crab Yolk Bun (Xiehuang bao), Huaiyang Bun (Huaiyang bao), Three-Dice Bun (Sanding bao), Red Bean Paste Bun (Xisha bao), Dried Vegetable Bun (Gancai bao), Crab Yolk Bun in Small Steamer (Xiehuang Xiaolongbao) and Glutinous Rice Shaomai (Nuomi Shaomai, a traditional Chinese dumpling). The Crab Yolk Bun is the best of all snacks. It’s stuffed with pork, crab meat and yolk. Thus, both the freshness of crab yolk and the tenderness of pork are added to the bun. And Three-Dice Bun is a famous snack in Yangzhou. Its filling includes chicken dices, pork dices and bamboo shoot dices, hence the name of “Three-Dice Bun”. The bun stands out due to the perfect dough fermentation and fine stuffing.
Yangzhou morning tea is a good choice for those who have lots of free time. It’s great fun to spend some time by sitting in a tea house, drinking tea, chatting and sampling the delicious snacks. The perfect combination of gourmet food and leisurely life is where the cultural charm of Yangzhou morning tea lies.
The snacks of Yangzhou morning tea are widely known across China. The famed Buddhist master Jianzhen brought lots of sesame cakes, steamed cakes, thin cakes, fried dough twists and cream cakes etc as food on his way to Japan. The pastry and snacks in the Huaiyang-style cuisine have become a key style in the pastry food industry of China, with a widespread influence in areas like Jiangsu, Zhejiang, Beijing and Sichuan etc.In the past decade or so, with the increasingly frequent catering exchanges between China and other countries, Huaiyang-style pastry and snacks begin to enjoy fame in the world, as the well-known Fuchun Teahouse has set up an outlet in Japan and quick-frozen Yangzhou buns have been exported in batches to areas like southeast Asia and Japan, where they are well received.
The typical eight snacks of Yangzhou morning tea include Crab Yolk Bun (Xiehuang bao), Huaiyang Bun (Huaiyang bao), Three-Dice Bun (Sanding bao), Red Bean Paste Bun (Xisha bao), Dried Vegetable Bun (Gancai bao), Crab Yolk Bun in Small Steamer (Xiehuang Xiaolongbao) and Glutinous Rice Shaomai (Nuomi Shaomai, a traditional Chinese dumpling). The Crab Yolk Bun is the best of all snacks. It’s stuffed with pork, crab meat and yolk. Thus, both the freshness of crab yolk and the tenderness of pork are added to the bun. And Three-Dice Bun is a famous snack in Yangzhou. Its filling includes chicken dices, pork dices and bamboo shoot dices, hence the name of “Three-Dice Bun”. The bun stands out due to the perfect dough fermentation and fine stuffing.
Yangzhou morning tea is a good choice for those who have lots of free time. It’s great fun to spend some time by sitting in a tea house, drinking tea, chatting and sampling the delicious snacks. The perfect combination of gourmet food and leisurely life is where the cultural charm of Yangzhou morning tea lies.
The snacks of Yangzhou morning tea are widely known across China. The famed Buddhist master Jianzhen brought lots of sesame cakes, steamed cakes, thin cakes, fried dough twists and cream cakes etc as food on his way to Japan. The pastry and snacks in the Huaiyang-style cuisine have become a key style in the pastry food industry of China, with a widespread influence in areas like Jiangsu, Zhejiang, Beijing and Sichuan etc.In the past decade or so, with the increasingly frequent catering exchanges between China and other countries, Huaiyang-style pastry and snacks begin to enjoy fame in the world, as the well-known Fuchun Teahouse has set up an outlet in Japan and quick-frozen Yangzhou buns have been exported in batches to areas like southeast Asia and Japan, where they are well received.
No comments:
Post a Comment