Jiangsu travel guide: Discover a city's soul through the authentic flavors of Yangzhou cuisine!

Everyone knows

that in the misty March,

Yangzhou is a place of picturesque landscapes

and gentle drizzle.

But few realize that its true charm

lies in the everyday flavors that have flowed for a thousand years.

Unlike the bold heat of Sichuan cuisine

or the heavy richness of Lu cuisine,

Huaiyang cuisine avoids excess oil

and spice.

It relies on the natural taste of ingredients

to bring out their original freshness and aroma.

Life in Yangzhou

is slow-paced and poetic,

and morning tea is the soul of its food culture.

The one dish you absolutely cannot miss

is blanched shredded tofu.

In an antique teahouse,

a master chef uses years of skill

to slice thick white dried tofu into fine shreds.

The shreds are blanched several times in boiling water

until the raw bean smell is completely gone.

After draining,

they are drizzled with seasoning

and garnished with a little shredded ginger and dried shrimp for extra fragrance.

The dish looks clean and elegant.

One bite of these plain tofu shreds

lets you truly experience

the highest realm of Huaiyang cuisine: finding real flavor in simplicity.

Wuding Bao, the five-diced bun, is the ultimate Yangzhou pastry

and an irreplaceable morning tea favorite among old-timers.

Compared to the common three-diced bun,

it uses richer, more luxurious ingredients.

Five fresh, premium ingredients

are stir-fried together.

Each has its own flavor

yet complements the others.

The umami builds layer upon layer

without any single taste overpowering the rest.

The soft, fluffy dough

locks in the rich broth inside.

The moment you bite in,

juice floods your mouth.

Tasting a hearty Wuding Bao on an ancient street in the early morning

is enough to feel

the utmost sincerity of Yangzhou morning tea.

Jade Shumai and Thousand-Layer Oil Cake

are known as the twin wonders of Yangzhou pastries—

Jiangnan desserts that deliver on both looks and taste.

The Jade Shumai wrapper

is mixed with natural spinach juice,

as if the spring colors of Yangzhou

were kneaded right into the pastry.

The filling combines greens, mushrooms, and glutinous rice,

delivering a burst of fresh vegetable flavor in every bite.

The Thousand-Layer Oil Cake

represents Huaiyang desserts.

Its structure is even, its color pure white and translucent.

Steamed at high heat,

it becomes fluffy and dense

with a faint wheat aroma.

Loved by all ages,

it's the perfect finale to a Yangzhou morning tea spread.

When autumn and winter arrive and the crabs grow plump,

it's the best season for crab roe soup dumplings.

The wrappers are paper-thin,

stuffed full of crab meat and roe.

As the savory broth flows out

with a rich crab aroma,

you taste the most comforting flavor of Yangzhou.

After wandering the ancient streets and alleys,

only an authentic Huaiyang feast

means you've truly understood Yangzhou's food.

Crab Roe Lion's Head meatballs

are a timeless classic of Huaiyang cuisine,

famous worldwide.

The ingredients are chosen with extreme care:

fresh pork belly that's 30% fat

and 70% lean,

hand-chopped to lock in moisture.

Mixed with seasonal fresh crab roe and meat,

it's rolled into balls

and simmered gently in clear broth for hours.

The slow-cooked meatball melts in your mouth,

carrying the fragrance of crab—incredibly delicious.

Wensi Tofu is the pinnacle of Huaiyang knife skills,

practically an edible ink-wash artwork.

Ordinary soft tofu

is sliced by a master chef

into perfectly even, hair-thin strands,

then placed in a carefully simmered clear broth.

The soup is crystal clear,

and the silky, tender texture

perfectly embodies Huaiyang cuisine's philosophy of honoring natural flavors.

Yangzhou Three-Nested Duck

is a highly representative traditional dish.

Wild duck, domestic duck, and Cai duck

are nested three layers deep,

then slowly simmered through multiple steps over a long time

so the flavors of all three ducks fully blend.

The resulting broth is rich,

the meat fall-apart tender,

and the flavors multi-layered.

This dish, passed down for a millennium,

carries the depth of Huaiyang heritage.

Beyond the elegance of banquets,

Yangzhou's old streets and alleys

hide the most rustic local flavors.

Shrimp Roe Noodles with Dumplings is an everyday comfort food for locals,

the top choice for breakfast

or late-night snacks.

One bowl offers the double delight of noodles and wontons.

The chewy, smooth local alkaline noodles

soak up the broth,

seasoned with a unique savory aroma.

After strolling along the ancient city's riverbanks,

a steaming bowl of these noodles

warms both heart and stomach.

Bamboo Shoot and Pork Potstickers

are a wildly popular street snack.

Unlike the heavy, greasy potstickers of northern China,

Yangzhou's version focuses on freshness and lightness.

The thin wrapper is pan-fried on the bottom until golden and crispy,

while the inside is packed with crisp bamboo shoot bits and savory pork.

The mix of meat and vegetables is juicy—one bite

gives you a crispy outside, tender inside, and overflowing flavor.

Paired with the lively atmosphere of the old streets,

they get tastier with every bite.

Tofu Rolls are a classic, humble Yangzhou treat

hidden in the small stalls of the old town at dawn.

Pan-fried to order, the outer skin is crispy and flaky,

while the filling of tender tofu,

mushrooms,

and scallions

is savory and refreshing.

Simple ingredients create a unique

street flavor—

an unforgettable childhood taste

for countless Yangzhou locals.

Osmanthus Glutinous Rice Lotus Root

is a dessert that captures the essence of Jiangnan.

Every autumn,

the ancient city fills with the scent of osmanthus.

The lotus root sold at street stalls

is soft, sticky, and sweet.

Plump glutinous rice is stuffed into tender lotus root,

slow-simmered until flavorful,

then drizzled with rich osmanthus syrup.

The result is glossy and reddish,

with soft lotus root and sweet sticky rice.

The taste of Yangzhou is the freshness nourished by its landscapes,

the gentleness settled over a thousand years.

Unlike the hype of trendy internet-famous cities,

Yangzhou's food stays true to its roots

and craftsmanship.

The refined morning tea

reflects the misty dawn light of the ancient city;

the grand Huaiyang dishes

echo the rhythm of drums,

matching the poetry of classical gardens and waterscapes;

and the humble street snacks

offer simple comfort,

carrying the warmth of the old town.