In conjunction with the Food Exhibition, the Jiangsu Provincial Tourism Association holds a Huaiyang Cuisine Festival at the Grand Hotel Taipei

▲ Soft-Stuffed Eel. (Photo / Provided by Grand Hotel Taipei)

Travel Center / Comprehensive Report

To coincide with the 2015 Taiwan Culinary Exhibition, the Jiangsu Provincial Tourism Association specially hosted the "Savor Jiangsu – Huaiyang Cuisine Festival" at the Yuan Yuan Restaurant of the Grand Hotel Taipei from July 17 to 20. Chen Fen, Vice President of the Jiangsu Provincial Tourism Association, stated that Jiangsu cuisine is a key attraction for tourism in Jiangsu, holding an important place among China’s eight major culinary styles.

Jiangsu cuisine features four distinct flavors: Huaiyang, Xuhai, Jingning, and Suzhou-Wuxi. Among them, the Huaiyang style is one of the four major culinary schools in Chinese cuisine, alongside Bashu, Qilu, and Yue-Min. Huaiyang cuisine emphasizes flavor as its core and nutrition as its goal, with strict ingredient selection, delicate knife skills, a light and fresh taste, and an elegant presentation. It is often praised as “the finest taste of the southeast, and the ultimate beauty under heaven.”


▲ Loofah with Fried Dough Twists. (Photo / Provided by Grand Hotel Taipei)

During this Taiwan Culinary Exhibition, the Jiangsu Provincial Tourism Association, in collaboration with the Grand Hotel Taipei, organized the "Savor Jiangsu – Huaiyang Cuisine Festival" to introduce and promote Huaiyang cuisine to Taiwanese friends. Six renowned chefs presented authentic and traditional Huaiyang dishes, offering visitors the chance to savor genuine Huaiyang flavors. In addition to familiar dishes such as Soft-Stuffed Eel, Pingqiao Tofu, Stewed Pork with Yam, and Sautéed Butterfly Shredded Pork, the festival also featured dishes like Zhuqiao Turtle Soup rich in collagen, tender and flavorful eel dish White Simmered Umbilical Gate, and Loofah with Fried Dough Twists incorporating the famous local Huai’an snack Fried Dough Twists.