User:M Jiang M/sandbox
I plan to add it just after the section 'notable dishes'.
Notable dishes[edit]
Huaiyang cuisine also includes several breakfast choices such as crab soup dumplings (蟹黄汤包; 蟹黃湯包; xìehúang tāngbāo), thousand-layered cake (千层糕; 千層糕; qiāncéng gāo), steamed dumplings (蒸饺; 蒸餃; zhēngjiǎo), and wild vegetable steamed buns (野菜包子; yěcài bāozi).
Other standard dishes in Huaiyang cuisine include:
| English | Image | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
|---|---|---|---|---|---|
| Dazhu gansi |  |
大煮乾絲 | 大煮干丝 | dàzhǔ gānsī | Finely cut chicken, ham and dried tofu in chicken broth |
| Jade shaomai |  |
翡翠燒賣 | 翡翠烧卖 | fěicùi shāomài | |
| Lion's head |  |
獅子頭 | 狮子头 | shīzi tóu | Braised pork meatballs in brown sauce |
| Noodles with shrimp and pork dumplings | 蝦子餃麵 | 虾子饺面 | xīazi jǐaomiàn | ||
| Pot stickers |  |
鮮肉鍋貼 | 鲜肉锅贴 | xiānròu gūotīe | |
| Sliced fatty pork slices |  |
厚皮香豬 | 厚皮香猪 | hòupí xīangzhū | |
| Yangzhou fried rice |  |
揚州炒飯 | 扬州炒饭 | Yángzhōu chǎofàn |
Others include Yangzhou pickles, baozi, gansi (sliced tofu), sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry.
Baozi is a type of steamed bun with meat or paste fillings. It is sometimes served for breakfast and is best eaten hot.
There is also a dish called "Beggar's Chicken" (叫化鸡; 叫化雞; jiàohuā jī), which is a whole chicken marinated with spices and wrapped in aluminium foil. Contrary to its name, it is not the food for the homeless. Traditionally, beggar's chicken is wrapped in leaves or sometimes even in mud, allowing the full flavour of the chicken to be preserved.
Because Yangzhou is close to Nanjing, people will be able to enjoy the mix of northern and southern cuisines. When in Nanjing, one unusual local dish is duck blood and vermicelli soup, consisting of congealed duck's blood in noodle soup. For the more health-conscious, Nanjing is best known for its stinky tofu.
Interesting stories associated with Huaiyan Cuisine[edit]
The Origin of the Name of Yangchun Noodles[edit]
Yangchun noodles is a staple featuring very thin noodles made from alkaline powder and topped with fresh toppings. It is classical traditional Huaiyang cuisine, and it was named by Qianlong Emperor[1].
In March of the 27th year of Emperor Qianlong's reign [1], he went to the south of China secretly W.O. and accidentally went to a little restaurant when he was really hungry. Although the noodles in that restaurant looked far from being as exquisite as in the palace, this was the only thing provided at that time; and thus, he had no better choice and tried the noodles. Surprisingly, it was far beyond his expectations and turned out to be very tasty and chewy[1].
The Emperor asked the waiter the name of this dish, and the waiter told him it had no name, just bare noodles. The Emperor said: 'How can such a tasty dish have no name?' Then, he looked out of the restaurant and saw the sunlight shining on the Grand Canal at dusk, which was an incredibly beautiful scene in the spring. Immediately, he named the dish "Yangchun Noodles," where "Yangchun" means the warm and beautiful spring in Chinese, typically occuring during February and March in the period of Chinese calender[1]. (PUT PERIOD BEFORE CITATIONS)
The medical use of Chasan NICE[edit]
Chasan is a traditional Huaiyang pastry which is made by combining three strings of thin noodles, then coiling them like a comb, and finally frying them for one minute.[2] Chasan is not only a delicious snack, but it also has medical uses recorded in Compendium of Materia Medica. It is said that, during the Qing dynasty, the Empress Dowager Cixi developed breast tumor, which couldn't be cured after many royal doctors' treatment. The Empress was anxious and upset until the imperial eunuch Li Lianying recommended that she visited a famous doctor, Dazai Han, whose ancestral home was in Huai'an City. He gave Empress Cixi a folk prescription including four branches of Chasan and other compositions, which healed her disease quickly. [2][3]After that time, Chasan became famous in the royal family and was recognized as one of the tributes for royal family in the Qing dynasty[3]. VERY INTERESTING AND WELL WRITTEN. WE NEED A SENTENCE, THOUGH, WHICH TELLS THE READER WHETHER SUCH A USE HAS BEEN MEDICALLY PROVEN OR DISPROVEN.
Origin of Qingong Meatballs[edit]
Qingong Meatballs is a typical Huaiyang dish famous for its elasticity. It is said that a Qingong Meatball can jump three times when dropped on the ground.[4] There are two opinions on the origin of the Qingong Meatballs. One is that Qingong Meatballs originated at the Ming dynasty, when Chongzhen Emperor went to Qingong, a village belonging to Huai'an City, he praised this dish and named it Qingong Meatballs. The other story is that Qingong meatball originated at the Qing dynasty, when Kangxi Emperor went to Qingong and named it in October of the 23rd year of his reign[4].
References[edit]
- ^ a b c d Xu, Jie. "Origin of Huai'an Yangchun noodles". The Real Huai'an History.
- ^ a b Literary and History Office of the Chinese People's Political Consultative Conference. "Yuejia Chasan (another name for Huai'an Chasan)". The Real Huai'an History.
- ^ a b Xu, Yongqing. "Delicious Huai'an Chasan". The Real Huai'an History.
- ^ a b Literary and History Office of the Chinese People's Political Consultative Conference. "Origin of Qingong meatball". The Real Huai'an History.
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