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As the air turns crisper and chillier after the arrival of the Beginning of Winter, the 19th solar term, Yangzhou has entered a prime season for food tonics and seasonal delicacies.
Hongqiao Mutton. [Photo/WeChat account: yzs_lyj]
Mutton is a winter staple in Yangzhou, helping locals get through the cold days.
Hongqiao Mutton from Touqiao town is a must-try. It's not only an intangible cultural heritage food but also one of the 100 landmark dishes in Jiangsu province.
Tongjiaxiang Mutton Soup Store is another go-to destination for mutton dishes in Yangzhou. The mutton here is lean with a bit of fat, and when paired with their crispy shaobing, a traditional Chinese flatbread, it's superb.
A crab dish from Yangzhou Yan. [Photo/WeChat account: yzs_lyj]
Boasting abundant water resources, Yangzhou has a long-standing tradition of crab-breeding dating back to ancient times. As early as the Song Dynasty (960-1279), its crabs were honored as one of the imperial tributes.
Now, Yangzhou locals have grown as experts in savoring crabs. An array of delectable crab dishes served in Yangzhou Yan and crab roe soup dumplings offered by Quyuan Teahouse, whose thin wrappers cover bountiful fillings, are their must-haves.
Ou Shi Ji offers sweet lotus roots filled with glutinous rice and adorned with osmanthus flowers. [Photo/WeChat account: yzs_lyj]
At this time, fresh lotus roots in Yangzhou are at their most glutinous and sweet, which are excellent for moistening dryness and nourishing the body.
Residents always head to Ou Shi Ji, run by a couple from Baoying, a county-level city of Yangzhou and known as the hometown of Chinese lotus roots. It offers a variety of creative lotus-root dishes while preserving the authentic flavors of their hometown.
The osmanthus-flavored lotus starch balls of Cu Cha Dan Fan are an irresistible treat among locals. Their chewy outer layer harmonizes beautifully with the sweet, aromatic filling inside.
