Jiangnan is the Land South of the Yangtze River. Shanghai may be the best known city here, but this area is way more than only Shanghai. Much, much more.
Touched down Nanjing International yesterday late afternoon, our DIDI rideshare whisked us to our Yangzhou hotel 2 hours later.
We were quite fatigued after our 24 hour journey ex SFO, and uncharacteristically stayed in for our 1st night in China.
In the morning, we had coffee and just some light nibbles from the hotel buffet, then set out to walk our new neighborhood.
Gentleman roasting fresh corn on the corner.
Very tempted by the Shao Bing (unleavened flatbread) freshly out of the drum oven.
The wife was steering us to a pin on her map.
Yangzhou chefs are renowned for their exquisite knife work. WENSI (Peony) TOFU is a test of a chef’s mastery. Tofu perfectly cut to the width of a human hair, blossoming into a beautiful flower when presented in a special soup.
We only ordered a single serving size, thus were not treated to the full effect. The craftsmanship was awesome nevertheless.
TOFU SKIN SLIVER NOODLE in Special House Sauce. Another example of the kitchen’s knife work.
YANGZHOU FRIED RICE better known as Yangchow Fried Rice on American menus.
LION’S HEAD MEATBALL Yangzhou Style.
Melt in your mouth soft tenderness, fresh hand chopped meats. Excellent.
SHRIMP ROE NOODLES
Shrimp Roe goodness infused the House Sauce, complemented the noodle’s chew for a perfect pairing.
CRYSTAL PORK TROTTER Pork Terrine with Vinegar
A regional classic.
FIVE DICED INGREDIENTS STEAMED BAO
So big, came in its own bamboo basket. Very tasty.
Looking forward to learning and eating more of Yangzhou and the Jiangnan region. Stay tuned.
