Breeding, Origin, and Distribution: Developed by Yangzhou University and the Yangzhou Municipal Bureau of Agriculture and Forestry using the Taihu Goose as the dam line. It was approved by the Jiangsu Provincial Livestock and Poultry Breed Approval Committee in August 2002 and passed the national breed approval in May 2006. Breed Characteristics: Stable genetic performance, high fertility, fast early growth, excellent meat quality…
Salted goose is a famous dish from Yangzhou with a long history. The main ingredient is typically high-quality white geese, which are plucked and then undergo multiple rounds of brining and cooking before they’re ready to eat. Salted goose is an indispensable dish at banquets. On a pristine white plate, exquisitely arranged slices of salted goose glisten with a bright yellow hue, tender yet firm…
Yangzhou plush toys primarily feature animal themes. Their basic design technique revolves around circular composition, using round shapes to capture form, express spirit through shape, and charm through appearance. The core artistic approach is "anthropomorphism," with an emphasis on conveying a "baby-like" quality. Their flagship product, the "Panda Series," includes over a hundred designs—ranging from the two-meter-tall "Panda Photo Op" that participated in the 35th National Day celebrations in Tiananmen Square...
The craft technique of carving text and images in reverse on wooden blocks, then applying ink to the block, laying paper over it, and pressing to transfer the image onto the paper is called woodblock printing. In ancient times, woodblock printing was also known as banke (版刻), zixing (梓行), or diaoyin (雕印). The production process of woodblock printing is extremely intricate and can be broadly divided into four main stages, each consisting of…
Shatou Green-Shelled Chicken Eggs are a specialty of Guangling District, Yangzhou, Jiangsu Province. These eggs come from the Xijiang Ecological Park in Shatou Town, Guangling District, located in the southern suburbs of Yangzhou. As an ecological park committed to environmental protection, green living, and health, Xijiang Ecological Park seamlessly blends eco-agriculture with tourism. The green-shelled chicken eggs, along with free-range chickens and pesticide-free…
Deep-fried Stinky Tofu Squares Deep-fried Stinky Tofu Squares are an iconic snack in Yangzhou. In the urban area of Yangzhou, you can smell a not-unpleasant odor everywhere—that’s the scent of deep-fried stinky tofu squares. Small, square pieces of tofu are slowly fried in oil until they puff up, turning crispy and golden. Once cut open, they’re topped with a sauce made from diluted soy sauce and chili paste…
Yangzhou spring rolls are a popular seasonal snack in Yangzhou. “A spoonful of soup with flatbread to start, when spring arrives, just roll it up. Twenty-four fragrant breezes have passed — even if you can make them, it’s out of season.” This poem by a Qing Dynasty poet perfectly captures both the seasonal availability and the making of Yangzhou spring rolls. The phrase “when spring arrives, just roll it up” describes both the timing and method of making these rolls. The making of the spring roll wrappers is truly a craft. Holding the pan in one hand and shaking the dough in the other, the maker presses out each wrapper with a single motion — the process is smooth and efficient. The resulting wrappers are as thin as paper, round as mirrors, transparent and soft. Fillings are wrapped inside, rolled into long strips, sealed at both ends with batter, then deep-fried until golden brown.
Jiangdu Flowers and Trees Jiangdu has a long history of cultivating flowers and trees, which is said to date back to the Tang Dynasty and flourish in the Qing Dynasty. It has long been known as the "Hometown of Flowers and Trees." The famous Qing Dynasty painter Zheng Banqiao from the “Eight Eccentrics of Yangzhou” once wrote, “Planting flowers for miles is counted as farming.” Today, Jiangdu City has over 20,000 mu of flower production area. Its products include seedlings, potted plants, and cut flowers. Key offerings are peach blossoms…
Famous Yangzhou soup dumplings. Yangzhou, an ancient and cultured city, was the first stop of Emperor Qianlong on his southern tour and also a place that produced many notable figures. The tranquil Grand Canal and the beautiful Slender West Lake seem to transport visitors back to a distant dream... If you have the chance to visit Yangzhou, you will surely be captivated by its enchanting charm. And if...
Chinese Name: Butterfly Sea Cucumber Notable Establishment: Yangzhou Restaurant Introduction: Sea cucumber, as a prized seafood delicacy, is ranked among the “Eight Treasures” alongside bird’s nest and shark’s fin. It has been highly popular since the Ming and Qing dynasties and remains a fine dish at banquets. Among regional Chinese cuisines, “Butterfly Sea Cucumber” is a luxurious sea cucumber dish from Yangzhou and stands out as an exceptional banquet offering.
Cuisine: Jiangsu Cuisine
Ox-Hide Candy is hailed as a unique delicacy of Yangzhou and is one of its signature specialties. With a sweet flavor, evenly coated sesame on the outside, a shiny brown translucent cross-section, and an elastic texture, it offers a fragrant taste that doesn’t stick to the teeth when chewed. It enjoys a high reputation both at home and abroad. The candy first appeared in Yangzhou during the Qing Dynasty's Qianlong and Jiaqing reigns but was later lost due to frequent wars. Food manufacturers in Yangzhou…
"Shredded Fish with Melon and Ginger" is a traditional famous dish from the Jiangsu region, just like "Shredded Pork with Melon and Ginger," it is a renowned seasonal dish of summer. Made primarily with black carp or mandarin fish, and flavored with pickled melon and pickled ginger as supplementary ingredients, it has a savory and salty taste. It was highly praised by some literati and refined scholars during the Qing Dynasty. The well-known Qing Dynasty figure Yuan Mei mentioned in his book *Suiyuan Shidan*...
Braised Lion’s Head Meatballs is a dish commonly enjoyed during Chinese festivals and holidays. Also known as Four-Joy Meatballs, its name carries auspicious meaning. This is a famous Huaiyang cuisine dish, featuring meatballs made with a mix of lean and fatty pork that are glossy and red-hued, paired with bright green vegetables. The vibrant colors and enticing aroma alone are enough to whet the appetite. The tender, richly flavored meatballs and their savory juices are an absolutely irresistible delicacy.
Ingredients: 200g glutinous rice, 2 tender lotus roots, 250g white sugar, a small amount of osmanthus jam. Method: Rinse the glutinous rice clean in water and set aside. Wash the lotus roots, remove the joints, cut them into sections, grate into pulp, and strain to keep the juice while discarding the residue. Pour the lotus root juice and glutinous rice into a pot, add an appropriate amount of water as needed, cook until done, then add white sugar and osmanthus jam, bring to a boil...
5 kg flour, 500 g fermented dough starter, 2.5 kg water, 1.25 kg sugar, 750 g cooked shredded chicken, appropriate amounts of cooking oil and edible alkali
Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, originated among the people and is said to have come from the "shattered gold rice" loved by Yang Su, the Duke of Yue during the Sui Dynasty—that is, egg fried rice. When Emperor Yang of Sui visited Jiangdu (present-day Yangzhou), he brought egg fried rice to the city. Over time, master chefs refined the dish, incorporating the Huaiyang cuisine principles of "meticulous ingredient selection, fine preparation,..."
Yangzhou Embroidery: Although the craft of Yangzhou embroidery belongs to the same category as that of Suzhou embroidery, it has gradually developed two distinctive features—"antique landscape embroidery" and "ink-wash freehand embroidery"—due to the influence of Yangzhou’s historical culture and the inspiration from the Yangzhou Eight Eccentrics painting school. These styles follow the cultural essence and ink charm of traditional Chinese paintings. Yangzhou embroidery originated...
There is a saying in Yangzhou: “Eat the head of the bighead carp, the tail of the black carp, and the drumstick of the duck.” The bighead carp from Yangzhou has rich gelatinous juice, tender and fatty meat, and no muddy taste. Bighead carp in winter is especially tender, fat, and delicious. The cooking process for this dish is not complicated: the bone of a bighead carp head weighing over 5 kilograms is removed and cooked together with tofu in a pot, then supplemented with chicken gizzard, chicken thigh meat, ham, and...
Yangzhou Snacks…