Taste China
Yangzhou braised shredded tofu in a clear savory broth
猫猫的日记本 · CC BY-SA 3.0
Yangzhou three-dice buns in a bamboo steamer
Gisling · CC BY 3.0
Red-braised lion's head meatballs in a rich soy sauce
Jpatokal · CC BY-SA 4.0
Yangzhou fried rice with shrimp, egg, and distinct grains
LN9267 · CC BY-SA 4.0

Hidden-gem food city · Jiangsu

Yangzhou

Knife work, clear broths, and gentle flavors unfold over an unhurried morning tea.

Yangzhou is a landmark of Huaiyang cuisine, known for precise knife work, clear savory broths, and rounded textures. Its morning-tea tradition is especially complete, moving at an easy pace from fine tofu shreds to filled buns.

Gentle freshness Leisurely morning tea Refined knife work
01

What to eat in Yangzhou

  1. Yangzhou braised shredded tofu in a clear savory broth
    猫猫的日记本 · CC BY-SA 3.0
    01

    Braised Shredded Tofu

    Hair-thin tofu shreds simmer with stock and ham for a delicate yet deeply savory bowl.

  2. Yangzhou three-dice buns in a bamboo steamer
    Gisling · CC BY 3.0
    02

    Three-Dice Bao

    Chicken, pork, and bamboo shoots form a savory filling with a hint of sweetness.

  3. Red-braised lion's head meatballs in a rich soy sauce
    Jpatokal · CC BY-SA 4.0
    03

    Red-Braised Lion's Head

    Large pork meatballs cook slowly in a rich soy sauce until tender and succulent.

  4. Yangzhou fried rice with shrimp, egg, and distinct grains
    LN9267 · CC BY-SA 4.0
    04

    Yangzhou Fried Rice

    Distinct rice grains are evenly folded with egg, shrimp, and colorful garnishes.

02

Eat like a local

Reserve two hours for morning tea: begin with tofu and buns, then finish with noodles or fried rice.

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