【南京美食游】頂級淮揚菜！江南灶！淮揚刀客侯新慶大師主理餐廳！極品獅子頭、軟兜、文思豆腐｜南京香格里拉｜美食推薦｜旅遊攻略｜Nanjing Food Tour｜Nanjing China Travel

【南京美食游】頂級淮揚菜！江南灶！淮揚刀客侯新慶大師主理餐廳！極品獅子頭、軟兜、文思豆腐｜南京香格里拉｜美食推薦｜旅遊攻略｜Nanjing Food Tour｜Nanjing China Travel

Hello everyone, I’m Momo. We are currently in Nanjing. Today I’ll take you to a place known as the “Huaiyang Swordsmen” Restaurant managed by Master Hou Xinqing Enjoy authentic Huaiyang cuisine . Go Go Go This is the “Shangri-La Hotel Nanjing”. It is one of the better five-star hotels in Nanjing. We’ll have dinner here tonight. A courtyard with scenery in front of the entrance Very beautiful Waterfall Many trees were planted This is the “Shangri-La Hotel Nanjing”. It is one of the better five-star hotels in Nanjing. The room rate is approximately CNY¥700 per night. Views of Xuanwu Lake Beautiful scenery This is the check-in area. This is the lobby of the Shangri-La Hotel. High ceilings It feels very high-end. There are also many bronze statues The restaurant we want to eat at It’s the “Jiangnan Zao Chinese Restaurant” located on the first floor. The manager is Master Hou Xinqing, also known as the “Huaiyang Swordsman”. He holds a very high position in Huaiyang cuisine. It is the number one Huaiyang cuisine restaurant in Nanjing. We have reserved a table. Report upon arrival A waiter led us to our seats. The first thing you see is a painting. Various awards were displayed on both sides. The awards on the left are particularly impressive. All awards were won by “swordsmen”. The “swordsman” is Hou Xinqing. I came here today for him. The other awards are on the right. This restaurant has won numerous awards. Restaurants that have won Michelin, Black Pearl, and Golden Phoenix awards are usually… The products are generally reliable. It definitely won’t be bad. The dining environment is like this Many Chinese-style decorations Sit down and look at the menu. The prices listed here are all inclusive of tax. The meaning of the indicated logo This menu is very simple. Just a piece of paper A 10% service fee will be charged on the entire order. First, look at the “Recommended” section. The starred dishes are the signature dishes. The signature dishes in the “Recommended Dishes” section are… “Peanut Sea Cucumber” CNY¥389 “Stir-fried Shrimp and Eel with Green Peppers” CNY¥588 “Drunken Crab Pizza” CNY¥488 “Fish with Caviar and Nine-belly Fish” CNY¥88/person “Salted Pigeon with Litsea cubeba and Lemongrass” CNY¥128/pigeon The signature dish of the “Appetizer” section is “Jinling Salted Duck” CNY¥69 Try this dish “Jinling Salted Pigeon” CNY¥46/person “Honey Glazed Cherry Tomatoes” CNY¥32 Traditional smoked fish, CNY¥89 “Jinling Roast Duck” CNY¥89 Soups Since they are “Huaiyang swordsmen” Of course, I have to try out his “knife skills”! We chose the “Wen Si Tofu with Fresh Meat Pastry” for 32 CNY¥per person. Many signature dishes “Braised Huaiyang Lion’s Head Meatballs” CNY¥48/person I’ll give it a try. “Stewed Pigeon with Snowflake Tofu” CNY¥68 per person “Jinling Wenwu Duck” CNY¥219/half portion CNY¥399 per serving The signature dish of “Jiangnan Zao” is “Signature Fish Head Buddha Jumps Over the Wall” CNY¥999/half portion CNY¥1,680 per serving Serves 8-10 “Homemade Veal” CNY¥299/half portion CNY¥399 per serving “Braised Yellow Croaker with Rice Cake” CNY¥398 “Jiangnan Zao Braised Pork” CNY¥119/half portion CNY¥199 per serving Let’s give it a try. “Classic Huaiyang Style Soft-Braised Rice” CNY¥228 “Braised Pork Ribs with Pine Nuts” CNY¥119/half portion CNY¥199 per serving “Huaiyang Soft Bag” CNY¥199 I’ll also try this dish. Continue reading Many signature dishes “stewed Finless Eel with Eggs,stuffed with Pork in Soy Sauce” CNY¥59 per person CNY¥259 per serving “Kung Pao Shrimp Balls” CNY¥139 Next up are “Selected Dishes” and “Stir-fried Seasonal Vegetables”. There are many more dishes on the second page. It is a staple food “Yangzhou Fried Rice” CNY¥68/half portion CNY¥88 per serving “Duck Blood Vermicelli Soup” CNY¥28/person “Huaiyang-style Steamed Buns” CNY¥9 per person CNY¥36/4 capsules Mango Pomelo Sago Dessert: 32 CNY¥per person The rest are alcoholic beverages and soft drinks. Now that you’ve looked at the menu, go place your order. – Here’s a simple outfit idea Okay, here are some recommendations. But we’ve made our choice. These require a certain amount of weight. “Wensi Tofu with Crispy Cake” and “Lion’s Head Meatballs” “Braised pork belly” – half portion – This is a good amount for two people. Okay, and one more serving of “salted duck”. – You must eat duck when you come to Nanjing Yes, you must eat duck. Order half a portion of “fried rice” as your main dish. – Enough OK, thanks -Place your order first -Are there any foods you don’t usually eat? No dietary restrictions Okay, then I’ll place the order and get it ready. OK, thanks – Please chat first Okay, goodbye It’s not time to say goodbye yet. “Wensi Tofu” used to be served with “crab shell”. If I want to pair it with “crab shell” The waiter said it was okay. And there are no extra charges. But he advised us You can choose a “crab shell” option. Because one set contains two Order another serving of “Wen Si Tofu”. This way we can share the food. You can make more portions After thinking about it, I decided to try the current combination. The tableware here is exquisite. Beautiful environment The waiter said this place has been in business for 11 years. The environment has not changed significantly. Audience members who have visited before You should be able to recognize it. After operating for 11 years, it has won the “Black Pearl” award for 8 years. That’s pretty impressive. Two appetizers were served. This is a radish. This is chili peanuts Try peanuts first. It has a crispy texture, but is extremely spicy. It tastes like peanut-flavored dried chili. Very interesting It also contains a lot of Sichuan peppercorns. Therefore, there is a tingling sensation. Very interesting More like a snack between men The spiciness wasn’t excessive; it was tolerable. It’s fine as a snack. Try radishes Marinated, slightly reddish It has a very crispy texture You should be able to hear a crisp sound. Not very spicy It has a slightly sour taste, a slightly pickled flavor. Radishes are more appetizing “Salted Duck” It was served first as an appetizer. “Jiangnan Zao” serves dishes in order. Large portion Moreover, it has a beautiful and exquisite appearance. pale pink flesh No subcutaneous fat But it has thickness It looks and tastes crispy. Can smell the fragrance The top layer is “duck breast”. The bottom layer is “duck leg meat”. Breast meat has no bones The leg meat has some bone. Two different flavors Sliced very thinly Moreover, it is a uniform thin sheet. This demonstrates “knife skills”. Good looks alone are not enough. Try the taste This is the appetizer. Therefore, it is eaten cold. Slightly salty, quite appetizing It has the fresh taste of duck, without any fishy smell. The outer skin is very crispy If you eat too much, the taste will be on the salty side. The taste is very unique. It doesn’t feel like eating meat. Because it is too soft and smooth But not a fake smoothness. It has this texture because it’s been pickled. special Maybe there’s a lot of meat juice This is why it has such a unique taste. Special But it wasn’t very delicious. Because the seasoning was too salty The leg meat is bone-in. A thin layer of meat But it can provide different textures Different flavors Try it This has a “preserved duck” feel to it. It’s amazing It’s not firm, not hard, and doesn’t have the texture of being pickled. The meat is still tender. Slightly salty and pickled flavor It has a unique flavor and is delicious. But it must be eaten with rice. Because the overall taste was too salty. It’s too greasy to eat alone. This dish was hand-cut by the chef. -The black filaments inside are hair moss. – It has a good meaning – I wish you prosperity OK, thanks This is “Wensi Tofu with Fresh Meat Pastry”. When serving the dishes, the waiter will give a brief explanation. “Wensi Tofu with Fresh Meat Pastry” This is one serving. The main character is “Wensi Tofu”. It really tests your knife skills. Because it was cut by hand. “Short cakes” are considered “desserts”. Let’s look at the “knife skills” first. The “Wensi Tofu” here is hand-cut. This fully demonstrates the “knife skills” of a “knife-wielding swordsman”. Slowly and carefully cut the soft tofu into these slices. This is a dish that truly tests one’s knife skills. Such a small cup How long should it take to cut? Are you satisfied with the “knife skills” of the “Huaiyang Knife Master”? Try the taste I’ve seen it and listened to the explanation. Start tasting Although the “knife work” is not perfect in appearance But it tastes absolutely perfect. It has the flavor of tofu. But it doesn’t have the texture of tofu. Soft and delicate It blends into the soup It can slide down the throat very smoothly. It tastes good It has a rich bean aroma. After eating You can still taste the tofu. Very fragrant tofu Soft and smooth texture Very delicious If you find it too bland It can be eaten with “fresh meat pastry” Previously, it was paired with “crab shell”. It’s also a combination of hard and soft materials. The “meat pie” has a filling inside. The meat is quite tender But the seasoning is a bit salty. Moreover, the outer layer is not crispy enough. Layered But it lacks a crispy texture. Indeed, it only reached the level of a supporting role. It won’t steal the spotlight from the main character at all. I like it. But my friend felt the flavor was too bland. I remember It seems that many female celebrities enjoy this “Wen Si Tofu”. It seems the target audience is women, not men. This is braised Huaiyang-style lion’s head meatballs. -The mushrooms served with it are hydrangeas. OK, thanks A very beautiful “lion’s head” The golden soup was mixed with a few mushrooms. A large “lion’s head” It is a mixture of pork and a small amount of other meats. Take a look inside. Very soft fleshy ball Cut easily Taste The taste is very impactful. Mushrooms are crisp The lion’s head is very soft. It can be bitten open without much effort. But it can solidify into a ball. It gives people the illusion of being sturdy. It’s actually not very sturdy. Very soft But it doesn’t feel powdery. Natural meaty aroma Very sweet and delicious Take a look at the filling. Water chestnuts provide a crisp texture. The pork used is very good. It has a strong meaty aroma No fishy smell This dish is very delicious. And they can all be eaten. The meatball was eaten in one bite The soup inside is very sweet and delicious. Not a drop wasted There is no oil on the surface The taste is very fresh The mushrooms have a very crisp texture. Its function is to provide texture The flavor itself is quite mild. The dish was flawless. -Our soft-shelled eels are all made from pen-shaped eels. – All meat from the spine – Sliced into eel strips for you Let me stir it for you. -This might be a bit hot. -Because hot oil was poured inside. Therefore, please be careful when consuming it. -The bottom is made of chives Each dish will have an explanation. “Soft-shelled” food needs to be stirred before eating. The waiter will proactively help stir it. Like the “sizzling clay pot” from Guangzhou. With sound The middle section of the eel was selected. OK, thanks So it’s very tender Large portion It looks great and smells delicious. fresh Try the “soft pouch”. The “soft bag” is very soft. Such a large piece of eel Very attractive Take only the middle section Very attractive It has a slightly spicy taste. It can stimulate the taste buds Not too spicy The texture of the eel is very soft and smooth. It’s delicious The meat is soft and smooth, yet has a springy texture. No fishy or muddy smell The eel is of very high quality. This dish, which looks like a clay pot dish, is called “soft-shelled eel”. This method involves adding hot oil. So the effect is somewhat similar to that of “sizzling clay pot”. Poured hot oil All of them produced a squeaking sound. But it’s not greasy. It’s okay to eat more. It’s delicious and appetizing. Very fragrant and very delicious Refreshing and chewy A little pepper was added for seasoning. Not obvious, just a slight pepperiness. It can better stimulate the taste buds The addition of garlic deserves praise. It smells very good and tastes delicious. Hopefully this dish will cool down. They can all maintain this level. It’s very delicious now. Products meet pricing standards Each one is a gem. It truly deserves its reputation as a famous dish in both Huaiyang and Shanghai cuisine. This “soft pouch” should not be underestimated. I thought it was similar to “sizzling pot”. Actually quite different Because it remains non-greasy even after cooling. And it can maintain the temperature. Therefore, there is no need to worry about the long consumption time. This detail is something that “clay pot” doesn’t have. Hopefully, the “sizzling clay pot” cooking method can be improved. But it will become more expensive if it is improved. Never mind then. Just think of “clay pot” as a more affordable version. This dish is the premium version, right? Selected eel segments It has a particularly chewy and smooth texture, and tastes delicious. The most unique feature of the “soft bag” is It was still hot when you ate it all the way to the bottom. It won’t harden. So it’s never cloying, it’s always delicious. There’s a reason why things are expensive. This dish completely surpasses “sizzling clay pot”. It’s amazing We’re almost finished eating. But the table turnover rate here is very high. The people next to them have already been replaced in the second round. It is 6 p.m. This restaurant is very popular. No wonder the waiter said “Fried rice may take up to 40 minutes during peak hours.” I understand now, she didn’t lie to me. That’s an exaggeration. Of course, the quality must be good. That’s why they have so many diners’ support. Huaiyang cuisine is very suitable for Cantonese people. The taste is about the same They are all light and refreshing. The taste is not exaggerated. This is braised pork from Jiangnan Zao. – We use pork belly. – It is a better one – is a part of the pig – It’s served with radish on the side. -Please enjoy. OK, thanks Braised pork belly is here! The food was served very quickly. Almost all the dishes have been served. The cut used is the lower half of “pork belly”. Very tender It’s a very pretty “three-striped pork”. It is served with radish. Is it attractive? Unfortunately, there were only three pieces of meat in one serving of “braised pork”. Each piece is ridiculously large. Indeed attractive Although I don’t really like fatty meat. But if it tastes good I’m willing to give it a try. Despite being packed with calories Sweet and fragrant The leather has a gelatinous texture Fat melts in your mouth Very sweet Not greasy, not fattening, not oily The meat at the bottom is braised until flavorful and very tender. Not rough Can be swallowed without chewing So delicious Moderate seasoning very natural The rich and fragrant flavor of braised pork It smells very good and looks very real. It’s the subtle sweetness that comes out after brown sugar has been simmered for a long time. It smells delicious and tastes great. It’s worth it even if it makes you fat. It’s so delicious! The whole piece is delicate. It was delicious The texture is amazing Simmer until flavorful It has a beautiful meaty texture. The perfect braised pork belly Try radishes The braised pork belly smelled so good! So amazing! It’s worth it even if it makes me fat. tasty The radish is very tender The radish is very big There are three in total Three braised pork belly, three radishes The radishes are carefully selected, and the product is excellent. It perfectly showcases the flavor of “braised pork”. Very flavorful radish And it’s very moisturizing. Easily bite open It has no tendons and tastes great. It tastes great too. Radishes and braised pork taste very well together. It’s like a vegetarian version of “braised pork”. I didn’t feel like I was eating radishes. tasty I’ve carefully tasted the “braised pork”. What I think is most commendable is its perfectly balanced sweetness. But sweet You won’t get tired of eating it. Furthermore, it had a slight “medicinal smell”. It has a unique flavor. But its most commendable quality is still its taste. Melts in your mouth Delicious “Yangzhou Fried Rice” is here! – I’ll help you divide it. It’s time to split it. The waiters will proactively help with the servings. Because we arrived relatively early Therefore, the food is served very quickly. But the waiter said, “When it’s crowded…” “The fried rice will take about 40 minutes to cook.” Since braised pork is so delicious Of course, it should be served with rice. Therefore, this “Yangzhou Fried Rice” was added. “Yangzhou fried rice” is famous not only in “Yangzhou” It is also famous in Nanjing. This fried rice looks beautiful. “Egg shreds” evenly distributed The chopped scallions were also evenly distributed. Moreover, the thickness is consistent. Was it intentional? Try it while it’s hot It has a very rich and fragrant “egg fried rice” flavor. Very fresh There are shrimp But I already asked the waiter. You can also tell the difference by looking closely at the shrimp. This is “fresh chilled shrimp”. Although it did not exceed its price. But the quality is not bad either. The rice has a “rice aroma”. chewy texture The shrimp has a crisp texture It’s just that I can’t find anything particularly outstanding. It didn’t amaze me. Because the other dishes were so excellent Therefore, the “fried rice” seems ordinary. The fried rice is made with regular rice. Many restaurants now use “synthetic rice”. The shapes are different. Regular rice will have a stronger “rice aroma” when fried. But the difficulty will be higher. “Synthetic rice” is easier to roast. The egg strands in the fried rice were especially beautiful. Rich in egg flavor Moreover, the distribution is uniform. The egg shreds are very fine. It has a stringy texture. Very special Lightly seasoned Not salty It’s a flavor that’s perfect for Cantonese people. The most unique place in Nanjing I think it’s because the people here are of very high quality. It’s fully booked now. But everyone was speaking very softly. So the whole hall was quiet. Compared to our daily “tea drinking” and most of the restaurants we photographed… The difference is significant. And I discovered There are also many electric bicycles in Nanjing. This is what we commonly call an “electric power supply”. However, vehicles from “Nanjing” will not drive onto the sidewalk. I won’t run the light Hopefully Guangzhou will follow suit. After the meal, they served “dessert”. A small portion of ” Sunshine Rose Grapes” Although it has become very common I don’t know the previous prices. The current price for high-quality ones is over 20 CNY¥per 500 grams. Low-quality products are priced as low as a few yuan. Try the taste This type of grape is characterized by its thin skin and crisp texture. Therefore, peeling is not necessary. Unfortunately, most of them have seeds after they became widespread . When it was a high-end fruit, it was seedless . Seedless ones taste better It also has a faint rose scent. How much do these grapes cost where you are? Those who are interested can try it out when they return to China. Once it becomes widely available, its cost-effectiveness is very high. The “Butterfly Pastry” given away as a gift during the “Check-in” event. I really like “butterfly cookies”. I initially thought it was a gift of butterfly cookies from the Shangri-La Hotel. Who knows? It was produced by another manufacturer. It was produced by a nearby food company. It doesn’t feel very crispy. Try the taste Hopefully the quality is not low Although it was given away for free However, it was a complimentary gift from a high-end hotel. Crispy texture Unfortunately, it’s “hard and crumbly”. The texture is on the hard side Moreover, the sugar is too obvious. Bite My teeth don’t feel good. It is too sweet It is large. Show it Such a big “butterfly pastry” It’s a “Butterfly Pastry” with a sugar coating. It has an “egg flavor”. Just average level Similar to the products of most cake shops I hope to taste even better “butterfly cookies” during my trip. The restaurant manager noticed we hadn’t finished our “salted duck”. They proactively asked us about our satisfaction with the dishes. I said softly, “It’s too salty.” He said, “Since it doesn’t taste good, I’ll give you a refund.” He ran away after saying that. After returning the food, they also told me We’ll bring you two desserts later. “I’m very sorry, the food did not meet your expectations.” The service here was excellent, I’m very satisfied. Because the dish was returned. So they gave everyone a complimentary dessert. “Fermented Rice Sorbet” It is a unique dish of “Shangri-La” Other restaurants don’t have this “Snowball” is not ice cream. You can smell the rich aroma of sweet wine. The bottom layer is rice used for soaking in alcohol. Eat them together It should have a unique flavor milky Soft and fluffy texture Try the taste It feels very soft It has a distinct “wine aroma”. tasty The wine has a mellow and fragrant flavor. Slightly sweet The sweetness of the first bite was just right. It also has a slight fruity aroma. The bill has been settled; the total cost was CNY¥466. UnionPay offered a random discount . We ate five dishes in total. I cancelled a dish Jiangnan Zao does not charge a “tea fee” or service fee. Are you all satisfied now? I finally witnessed the strength of the “swordsman”. But in the end, he was just a “swordsman”. He is neither a “Sword Saint” nor a “Sword Immortal”. “Knife skills” are alright To summarize the dishes My favorite dishes are “Lion’s Head Meatballs” and “Braised Pork Belly”. Let’s start with “braised pork”. It tastes best when eaten hot. The ultimate deliciousness The sweetness is just right, it tastes like “brown sugar”. With a slight “herbal flavor,” it’s quite unique. Very attractive Very delicious And it tastes great. The “lion’s head” is the opposite. Light flavor Ultimate umami The texture and flavor are very mild. tasty Which dish do your friends like the most? Can you guess? It’s a “soft pouch”. Very amazing This dish can stay hot. Therefore, the flavor will not change throughout the entire process. It’s a dish that’s delicious from start to finish. Therefore, please choose the dishes according to your own preferences. Everyone has different tastes. The relatively worst dishes we tasted this time were “Wensi Tofu” and “Salted Duck” Actually, “Wensi Tofu” has no flaws. The flavor was just too bland. Therefore, it doesn’t leave a deep impression. On the contrary, “salted duck” is just like that. It left a very deep impression because it was so salty. Therefore, I do not recommend choosing “salted duck”. You can try other appetizers. That concludes this episode. If you like my videos, please subscribe to this channel. Likes and shares Turn on the little bell See you next time~ Bye-bye

#mogogogo #南京美食 #南京 #Nanjing #淮揚菜

完全自費食評，絕無任何商業合作。餐廳出品有不穩定性，食評僅描述當時出品。
餐廳名稱：江南灶中餐廳
餐廳地址：南京市鼓樓區中央路329號南京香格里拉1樓
Google map：https://maps.app.goo.gl/pCLUsJFfWF2imEmk6
Baidu map：https://j.map.baidu.com/e3/GJgi
A Map：https://surl.amap.com/ULm3fX1idrW
鄰近地鐵：南京1號線 新模範馬路站 1出口，步行127米
餐廳消費：金陵鹽水鴨¥69；文思豆腐配鮮肉酥餅(位) ¥32；清燉淮揚獅子頭(位)¥48；江南灶紅燒肉(半份)¥119；淮揚軟兜¥199；揚州雜錦炒飯(半份)¥68
食物：★★★★★
價格：★★★★☆
服務：★★★★★
環境：★★★★★
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淮揚菜:
淮揚菜為江蘇省淮安、揚州一帶的傳統地方菜系，為現代中華人民共和國之國宴菜，以刀工精細、口味鹹甜適中、南北皆宜著稱。在明清以前，淮安、揚州都是全國有名的大都市，都有各自的飲食文化傳統。而淮菜在隋唐之際便已是馳譽神州的中國四大古典菜系之一。明清以後，淮菜和揚菜開始相互滲透、逐漸融合，並糅合南北風味於一爐，從而形成了統一的菜系。

淮揚菜具有以下特點:
刀工為魂：如文思豆腐、大煮乾絲均考驗廚師刀工。
本味至上：極少用辛辣調味料，突顯食材天然鮮味。
火候精準：燉燜技法使湯汁清而不淡，酥爛不失形。
雅緻宴席：常用於國宴，體現「食不厭精、膾不厭細」的文化內涵。

十大經典淮揚名菜:
1.清燉蟹粉獅子頭：以豬肉剁碎為丸，加入蟹肉、蟹黃等，用微火慢燉而成。口感鬆軟鮮嫩，湯底清澈，是淮揚菜「粗料細作」的代表。
2.炒軟兜：選用筆桿粗細的鱔魚脊背肉，快速燙熟後烹製，口感軟嫩如兜，醬香濃鬱，被譽為“淮揚第一菜”。
3.平橋豆腐：以內酯豆腐切成菱形薄片，配以雞湯、火腿、香菇等燴製，勾芡後口感滑潤，味道鮮美。
4.大煮乾絲：將豆腐乾片成薄片後切絲，用雞湯煨煮，配以蝦仁、火腿、筍片等，刀工精湛，湯味醇厚。
5.水晶餚肉：用豬前蹄醃製後煮製凝凍，肉質鮮紅透明如水晶，口感彈嫩，佐以薑絲和鎮江香醋風味更佳。
6.松鼠鳜魚：鳜魚去骨切花刀，炸至外酥裡嫩，形如松鼠，澆上酸甜茄汁，是宴席中的功夫菜。
7.三套鴨：將家鴨、野鴨、菜鴿層層套燉，湯汁清醇，肉質層次豐富，堪稱淮揚菜燉功巔峰。
8.文思豆腐：將嫩豆腐切成髮絲般的細絲，與香菇、筍絲等同煮，刀工驚艷，湯羹柔滑，體現「以素托葷」的境界。
9.拆燴鰱魚頭：將鰱魚頭去骨後保持外形完整，與蟹肉、火腿等燴製，魚肉鮮嫩，湯汁乳白稠濃。
10.揚州炒飯：米飯粒粒分明，配以蝦仁、火腿、雞蛋、青豆等炒製，色彩繽紛，被譽為“炒飯之王”。

Huaiyang cuisine:
Huaiyang cuisine is a traditional local cuisine of Huai’an and Yangzhou in Jiangsu Province. It is a state banquet cuisine of the modern People’s Republic of China, renowned for its exquisite knife skills, balanced sweet and savory flavors, and appeal to both northern and southern palates. Before the Ming and Qing dynasties, Huai’an and Yangzhou were both famous metropolises with their own distinct culinary traditions. Huaiyang cuisine was already one of the four great classical cuisines of China during the Sui and Tang dynasties.

Huaiyang cuisine has the following characteristics:
Knife skills: Dishes like Wensi Tofu require exceptional knife skills.
Natural flavors: It uses very few spicy seasonings to highlight the natural freshness of the ingredients.
Precise cooking techniques

Ten Classic Huaiyang Dishes:
1. Braised Crab Roe Lion’s Head Meatballs: Made with minced pork, crab meat, and crab roe, simmered over low heat. The texture is soft and tender, the broth clear, representing the “simple ingredients, exquisite preparation” characteristic of Huaiyang cuisine.

2. Stir-fried Eel Back Meat: Made with eel back meat about the thickness of a pen, quickly blanched and then cooked, resulting in a soft and tender texture, rich in savory sauce, and hailed as “Huaiyang’s No. 1 dish.”

3. Pingqiao Tofu: Made with silken tofu cut into thin diamond-shaped slices, braised in chicken broth with ham, mushrooms, etc., thickened with cornstarch for a smooth texture and delicious flavor.

4. Braised Dried Tofu Strips: Dried tofu sliced ​​into thin strips, simmered in chicken broth, and served with shrimp, ham, bamboo shoots, etc. The knife skills are exquisite, and the broth rich and flavorful. 5. Crystal Pork Trotters: Marinated pork trotters are boiled until they solidify, resulting in a translucent, crystal-like, bright red meat with a tender, springy texture. Served with ginger and Zhenjiang vinegar, it’s even more flavorful.

6. Squirrel-Shaped Mandarin Fish: Deboned and scored mandarin fish is deep-fried until crispy on the outside and tender on the inside, resembling a squirrel. Topped with a sweet and sour tomato sauce, it’s a classic banquet dish.

7. Three-Layer Duck: Domestic duck, wild duck, and pigeon are layered and stewed together, resulting in a clear broth and richly textured meat. A pinnacle of Huaiyang cuisine’s stewing techniques.

8. Wensi Tofu: Soft tofu is sliced ​​into hair-thin strips and stewed with mushrooms, bamboo shoots, and other ingredients. The knife skills are amazing, and the broth is smooth, embodying the art of “using vegetables to complement meat.”

9. Braised Silver Carp Head: The silver carp head is deboned while maintaining its shape, then braised with crab meat, ham, and other ingredients. The fish is tender, and the broth is milky white and thick.

10. Yangzhou Fried Rice: The rice grains are distinct and cooked with shrimp, ham, eggs, green peas, etc., making it colorful and known as the “King of Fried Rice”.
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Chapters:
00:00 南京香格里拉酒店
00:30 江南灶
01:33 菜單
05:19 餐前小食
06:09 鹽水鴨
07:55 文思豆腐配鮮肉酥餅
10:09 清燉淮揚獅子頭
11:55 淮揚軟兜
14:50 紅燒肉
17:50 揚州炒飯
19:54 水果
20:40 蝴蝶酥
22:07 酒釀雪葩
22:54 結賬/總結
24:45 Ending

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#江南灶 #南京江南灶 #南京香格里拉 #鹽水鴨 #文思豆腐 #揚州炒飯 #紅燒肉 #淮揚軟兜