Food

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The traditional Chinese cuisine delegation led by the Overseas Chinese Affairs Office of Jiangsu province hosted a Huaiyang cuisine appreciation gala in Denmark. [Detail]
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Large meatballs, shizitou in Chinese, are a famous traditional dish in Huaiyang cuisine. [Detail]
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Huai’an city was granted the honorary title of the “Integrated Development in China’s Rice Industry” by the China National Association of Grain Sector (CNAGS) during the 15th China International Trade Fair for the Grain and Oil products, Equipment and Technology held in Changsha, Hunan province from Oct 27 to 29. [Detail]
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The 2017 "Hongze Lake Cup" Food Festival and National Crab Roe Bun Contest was held at the Guyan scenic area in Hongze district, Huai'an on Thursday. Famous chefs from 20 prestigious restaurants nationwide gathered here, using fresh, big crabs from Hongze Lake to cook crab roe buns of various flavors. While showcasing their cooking skills, the event also attracted a large group of tourists to Hongze, the hometown of crab, to enjoy the lake view and the delicious food. [Detail]
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Huai’an people like to eat noodles. There are noodle restaurants on almost every street in the city, with business hours ranging from 6 or 7 in the morning to late at night every day.[Detail]
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Cayenne pepper became the only geographical indication brand of Huai’an at the eighth Worldwide Symposium on Geographical Indications.[Detail]
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Du is a pastry chef at Shengli Restaurant. [Detail]
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The first batch of containers loaded with crayfish produced in Xuyi of Huan’an city, Jiangsu province, arrived at Penang Port in Malaysia on the morning of March 23. [Detail]
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Local residents in Huai’an, Jiangsu province are busy making sausages during Minor Cold, the 23rd solar term which begins this year on Jan. 5 and ends on Jan. 19.[Detail]
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With the Spring Festival about one month away, the salted meat, fish and sausages are getting popular in Huaian, Jiangsu province.[Detail]
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People in Huai'an would make the traditional duck soup in late autumn.[Detail]
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Derived from the native cooking styles of the region centered upon Huai ' an , Yangzhou and Zhenjiang in Jiangsu province , Huaiyang cuisine is regarded as one of the Four Great Cuisines that dominate Chinese culinary , along with Cantonese Cuisine .[Detail]
Raw materials : big silver carp head , cooked lean meat ham , bamboo shoot , mushroom , false pakchoi , shallot , ginger , shaoxing wine , refined salt , sodium glutamate , cooked lard , white pepper powder .[Detail]
The Pingqiao Bean Curd is named after Pingqiao district of Huai ' an .It is braised with cooked diced meat , sliced chicken , dried shrimps , chicken soup and other raw materials.[Detail]
Side meat 800 g , pork soup 100 g , cabbage 1250 g.[Detail]