Huaiyang cuisine
E576184
Huaiyang cuisine is one of the four great traditional Chinese cuisines, renowned for its refined techniques, delicate flavors, and emphasis on fresh, seasonal ingredients, especially in dishes featuring river fish and seafood.
Statements (52)
| Predicate | Object |
|---|---|
| instanceOf |
Chinese regional cuisine
ⓘ
intangible cultural heritage ⓘ |
| alsoKnownAs |
Huai-Yang cuisine
ⓘ
淮扬菜 NERFINISHED ⓘ |
| characteristic |
attention to knife skills
ⓘ
balanced sweetness and saltiness ⓘ delicate flavors ⓘ emphasis on natural flavors of ingredients ⓘ emphasis on shape and presentation ⓘ light and mellow taste ⓘ refined cooking techniques ⓘ use of moderate heat control ⓘ |
| countryOfOrigin | China ⓘ |
| emphasizes |
clarity of soups and sauces
ⓘ
harmony of color, aroma, taste, and form ⓘ precision in cutting and shaping ingredients ⓘ |
| famousDish |
Braised pork in brown sauce
ⓘ
Crystal meat ⓘ Lion’s Head meatballs ⓘ Stewed crab meat lion’s head ⓘ Three-Set Duck NERFINISHED ⓘ Wensi tofu NERFINISHED ⓘ Yangzhou fried rice NERFINISHED ⓘ |
| flavorProfile |
mild
ⓘ
slightly sweet ⓘ umami-focused ⓘ |
| historicalCenter |
Huai’an
NERFINISHED
ⓘ
Yangzhou NERFINISHED ⓘ |
| influencedBy | imperial cuisine of Qing dynasty ⓘ |
| influences | banquet cuisine in eastern China ⓘ |
| namedAfter |
Huai River
NERFINISHED
ⓘ
Yangzhou NERFINISHED ⓘ |
| oneOf | Four Great Traditions of Chinese cuisine NERFINISHED ⓘ |
| partOf | Chinese cuisine ⓘ |
| primaryRegion |
Huai'an
NERFINISHED
ⓘ
Jiangsu Province NERFINISHED ⓘ Yangzhou NERFINISHED ⓘ Zhenjiang NERFINISHED ⓘ |
| typicalCookingMethod |
braising
ⓘ
light stir-frying ⓘ red-cooking ⓘ simmering ⓘ steaming ⓘ stewing ⓘ |
| usedFor | state banquets in China ⓘ |
| usesIngredientType |
bamboo shoots
ⓘ
crustaceans ⓘ fresh seasonal ingredients ⓘ freshwater seafood ⓘ lotus root ⓘ poultry ⓘ river fish ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.