Right line
The Huaiyang Cuisine Museum of China, situated at the former residence of salt merchant Lu Shaoxu, a world canal heritage site in Yangzhou, unveiled an exclusive autumn and winter banquet inspired by the Beijing-Hangzhou Grand Canal, a vital water transportation artery in China, on Oct 19.
The Grand Canal-themed banquet at the Huaiyang Cuisine Museum of China in Yangzhou. [Photo/yznews.cn]
Its offerings range from appetizers to main courses and staples, in line with the menu design of a traditional banquet etiquette. Each dish bears a unique link to the canal, preserving the traditions of Huaiyang cuisine while incorporating innovations.
Lion's head meatballs (middle). [Photo/yznews.cn]
For example, lion's head meatballs hold a historical connection with Sui (581-618) Emperor Yang Guang, known for initiating and completing the Grand Canal's construction. The dish was initially named sunflower chopped meat and was inspired by the beautiful scenery in the Sunflower Hills, delightful flavor of which impressed the emperor during his cruise down the Grand Canal. After he left, the dish gradually became a must-try folk delicacy in the region.
An upgraded rendition of Eight Treasures Duck. [Photo/yznews.cn]
The banquet also features an upgraded rendition of Eight Treasures Duck. Through a traditional skill of crafting Huaiyang cuisine, the entire duck is deboned and then stuffed with eight other ingredients. In an innovative manner, its skin is rendered crispy using a technique employed in making Peking Duck. This subtle combination echos the historical context of the canal facilitating the fusion of northern and southern flavors during the Ming Dynasty (1368-1644).
In fact, the banquet's design took shape as early as 2022 and earned a silver award at the finals of the eighth National Hospitality Skills Competition. Reservations for the banquet are now open.
