The best Huaiyang dishes
The top 3 according to 12 votes from people: Lion's head meatballs with crab · Braised shredded tofu · Yangzhou fried rice. (Updated Jul 12, 2019.)
Huaiyang cuisine, the core of Jiangsu cooking, prizes knife work and pure, fresh flavours. Signature dishes from Wikipedia's article.
Automatically translated (original in 简体中文). See the original
Top 12
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1
Lion's head meatballs with crab
Large pork meatballs with crab meat and roe, gently stewed.
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2
Braised shredded tofu
Finely shredded dried tofu in rich stock, a knife-skill test.
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3
Yangzhou fried rice
Egg fried rice with shrimp and ham.
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4
Crystal pork terrine
Translucent jellied pork hock slices.
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5
Three-nested duck
A domestic duck, wild duck and pigeon nested and stewed.
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6
Stir-fried soft eel
Eel back fillets flash-fried, silky and fragrant.
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7
Sizzling eel
Eel strips doused with sizzling oil at the table.
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8
Salted goose
Yangzhou's tender salted goose.
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9
Steamed Reeves shad
Reeves shad from the Yangtze, steamed with its scales.
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10
Braised pig's head
Braised pig's head, part of Yangzhou's 'three heads' banquet.
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11
Wensi tofu soup
Silken tofu cut into hair-thin threads that bloom in soup.
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12
Crab-roe soup dumplings
Big crab-roe soup dumplings sipped through a straw.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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