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As a UNESCO City of Gastronomy, Yangzhou elevates morning meals into culinary masterpieces.
Five-diced steamed buns. [Photo/WeChat account: yzs_lyj]
Yangzhou's steamed buns are true works of art. The classic three-diced steamed buns blend chicken, pork, and bamboo shoots, creating a delightful harmony of flavors. For those seeking a richer experience, the five-diced version introduces seafood to the mix.
But the standout dish remains the crab rose soup dumplings, with their delicate, translucent wrappers encasing a savory broth that bursts with flavor.
Noodles are topped with eel strips and white pepper. [Photo/WeChat account: yzs_lyj]
The city's noodle culture is exemplified in dry-tossed noodles, often served with kidney soup and topped with fried eggs.
Another standout dish is the unique dumpling-noodle soup, an innovation from the late Qing Dynasty (1644-1911) that blends Zhenjiang's noodles with Huai'an's dumplings.
For those seeking bold flavors, Baoying's eel noodles are a must-try, where wild eel broth is simmered to opulent richness, topped with freshly sliced eel strips and a dusting of white pepper.
Shredded dried tofu is steeped in a rich broth. [Photo/WeChat account: yzs_lyj]
Yangzhou's morning tea is a celebration of culinary precision. The preparation of tang gansi, or boiled scaly tofu threads, requires attention to detail, involving the slicing of bean curds into 1,200 fine strands. These strands are then scalded three times to achieve a silky texture and dressed with soy sauce and sesame oil for enhanced flavor.
Additionally, Wensi tofu, a dish attributed to a Qing Dynasty monk, features hair-thin tofu filaments floating in clear chicken broth, highlighting the exceptional knife skills characteristic of Huaiyang cuisine.
In Yangzhou, breakfast is more than a meal; it's heritage on a plate, where every bite tells a story of craftsmanship passed down through generations.
