Yangzhou celebrates tradition with international festival
It is said that Yangzhou's version of tang gansi sets itself apart from others, because Yangzhou tofu is neither too hard nor soft, and has an aromatic flavor.
Shizitou, or lion-head meatball, is very representative of Huaiyang cuisine. Chefs often use both lean and fatty pork to make the meatball to ensure it is tender and juicy.
Last but not the least, Yangzhou's namesake fried rice speaks to that exquisite cuisine. Traditionally, eight ingredients, including egg, shrimp, corn, ham, mushroom, and carrot are fried together with rice and spices, to make a bowl of refreshingly aromatic fried rice.
The festival celebrated the fact that Yangzhou was once a meeting point on the overland and maritime Silk Road. To celebrate its 2,500-year history, the China Public Diplomacy Association, the embassy of Italy in Beijing and the World Association of Chinese Cuisine jointly supported the Yangzhou government to initiate the four-day Silk Road Cuisine Display－Yangzhou Week food festival, starting from Sept 11.
The celebration included cooking technique shows performed by master Chinese and Italian chefs, sessions for people interested in learning how to make steamed buns, and conferences attended by Chinese and Italian government officials and entrepreneurs to seek economic cooperation between Yangzhou and Italy.
Huaiyang cuisine has an honored place in Chinese culture and has been prominent in official dining. It was featured at the first state banquet for the People's Republic of China in 1949, at China's 50th anniversary banquet in 1999, and at a state dinner for then US president George W. Bush hosted by Chinese president Jiang Zemin in 2002.
If you go
Fu Chun Teahouse
6:30 am-1:30 pm; 3:45-7:40 pm. 35 Deshengqiao Road, Guangling district, Yangzhou City, Jiangsu province. 514-8793-0558.
