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The Beijing restaurant's steamed yellow croaker stands out as one of diners' favorites. [Photo provided to China Daily]
Known for its elegance, Huaiyang cuisine (from Huai'an and Yangzhou of Jiangsu province) is capable of meticulously transforming a seemingly modest cube of tofu into a culinary masterpiece that resembles a delicate chrysanthemum flower through 100 precise cuts made in two directions.
Chrysanthemum tofu soup showcases the cutting skills required for Huaiyang cuisine. [Photo provided to China Daily]
The artful creation, known as chrysanthemum tofu soup, combines the subtle textures of tofu with the rich flavors of matsutake mushrooms and pigeon eggs, all swimming in a clear chicken soup. It's a dish that not only pleases the palate but is also a showcase of the zenith of Chinese knife skills and culinary traditions.
It was this very dish that captivated Dutch Prime Minister Mark Rutte and his team during a recent memorable lunch in Beijing.
Their culinary experience took place at the Shichahai branch of Huaiyangfu, a Huaiyang cuisine restaurant chain. In late March, amid the diplomatic itineraries, it was the simple elegance of chrysanthemum tofu soup that left a lasting impression, and also highlighted the cultural resonance that food can convey.
