From the eastern coast around modern-day Jiangsu province, Huaiyang cuisine has been described as a favourite for people wanting to impress at banquets because of its colourful, visual presentation. Lotus roots, water chestnuts and bamboo shoots are menu mainstays, because of the many lakes and waterways in the region.
Xiao Long Bao (Small-Steamer Buns 小笼包)
Sheng Jian Bao (Pan-Fried Pork Buns 生煎包)
Suan La Tang (Hot and Sour Soup 酸辣汤)
Shizi Tou (Lion’s Head Meatballs 狮子头)
Dongpo Rou (Braised Pork Belly 东坡肉)
Jiaohua Ji (Beggar’s Chicken 叫化鸡)
Zui Ji (Drunken Chicken 醉鸡)
San Bei Ji (Three Cup Chicken 三杯鸡)
Songshu Guiyu (Squirrel Fish 松鼠桂鱼)
Xihu Cuyu (West Lake Vinegar Fish 西湖醋鱼)
Longjing Xiaren (Longjing Shrimps 龙井虾仁)
Congyou Bing (Scallion Pancakes 葱油饼)
Xin Tai Ruan ( Red Dates with Fillings 心太软)
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