Huaiyang or Jianghuai cuisine is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine, to a point where it is considered to be one of the Four Great Traditions that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine, and Sichuan cuisine.
Image: Braised Shredded Chicken with Ham and Dried Tofu 2011 04
Image: Khanom chip
Image: Hamamatsugyoza
Image: Dong Po Rou
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Har gow shrimp dumplings are a classic Cantonese dim sum dish
Shuizhu with beef, a traditional Sichuan dish.
Shandong-style braised spare ribs with gluten (面筋红烧排骨; 麵筋紅燒排骨; miànjīn hóngshāo páigǔ)
A bowl of Fujian thick soup, or geng (羹)
