User:M Jiang M/sandbox

I plan to add it just after the section 'notable dishes'.

Notable dishes

Huaiyang cuisine also includes several breakfast choices such as crab soup dumplings (蟹黄汤包; 蟹黃湯包; xìehúang tāngbāo), thousand-layered cake (千层糕; 千層糕; qiāncéng gāo), steamed dumplings (蒸饺; 蒸餃; zhēngjiǎo), and wild vegetable steamed buns (野菜包子; yěcài bāozi).

Other standard dishes in Huaiyang cuisine include:

English	Image	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Dazhu gansi		大煮乾絲	大煮干丝	dàzhǔ gānsī	Finely cut chicken, ham and dried tofu in chicken broth
Jade shaomai		翡翠燒賣	翡翠烧卖	fěicùi shāomài
Lion's head		獅子頭	狮子头	shīzi tóu	Braised pork meatballs in brown sauce
Noodles with shrimp and pork dumplings		蝦子餃麵	虾子饺面	xīazi jǐaomiàn
Pot stickers		鮮肉鍋貼	鲜肉锅贴	xiānròu gūotīe
Sliced fatty pork slices		厚皮香豬	厚皮香猪	hòupí xīangzhū
Yangzhou fried rice		揚州炒飯	扬州炒饭	Yángzhōu chǎofàn

Others include Yangzhou pickles, baozi, gansi (sliced tofu), sticky candy, ginkgo, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry.

Baozi is a type of steamed bun with meat or paste fillings. It is sometimes served for breakfast and is best eaten hot.

There is also a dish called "Beggar's Chicken" (叫化鸡; 叫化雞; jiàohuā jī), which is a whole chicken marinated with spices and wrapped in aluminium foil. Contrary to its name, it is not the food for the homeless. Traditionally, beggar's chicken is wrapped in leaves or sometimes even in mud, allowing the full flavour of the chicken to be preserved.

Because Yangzhou is close to Nanjing, people will be able to enjoy the mix of northern and southern cuisines. When in Nanjing, one unusual local dish is duck blood and vermicelli soup, consisting of congealed duck's blood in noodle soup. For the more health-conscious, Nanjing is best known for its stinky tofu.

Interesting stories associated with Huaiyan Cuisine

The Origin of the Name of Yangchun Noodles

Yangchun noodles is a staple featuring very thin noodles made from alkaline powder and topped with fresh toppings. It is classical traditional Huaiyang cuisine, and it was named by Qianlong Emperor.

In March of the 27th year of Emperor Qianlong's reign , he went to the south of China secretly W.O. and accidentally went to a little restaurant when he was really hungry. Although the noodles in that restaurant looked far from being as exquisite as in the palace, this was the only thing provided at that time; and thus, he had no better choice and tried the noodles. Surprisingly, it was far beyond his expectations and turned out to be very tasty and chewy.

The Emperor asked the waiter the name of this dish, and the waiter told him it had no name, just bare noodles. The Emperor said: 'How can such a tasty dish have no name?' Then, he looked out of the restaurant and saw the sunlight shining on the Grand Canal at dusk, which was an incredibly beautiful scene in the spring. Immediately, he named the dish "Yangchun Noodles," where "Yangchun" means the warm and beautiful spring in Chinese, typically occuring during February and March in the period of Chinese calender. (PUT PERIOD BEFORE CITATIONS)

The medical use of Chasan NICE

Chasan is a traditional Huaiyang pastry which is made by combining three strings of thin noodles, then coiling them like a comb, and finally frying them for one minute. Chasan is not only a delicious snack, but it also has medical uses recorded in Compendium of Materia Medica. It is said that, during the Qing dynasty, the Empress Dowager Cixi developed breast tumor, which couldn't be cured after many royal doctors' treatment. The Empress was anxious and upset until the imperial eunuch Li Lianying recommended that she visited a famous doctor, Dazai Han, whose ancestral home was in Huai'an City. He gave Empress Cixi a folk prescription including four branches of Chasan and other compositions, which healed her disease quickly. After that time, Chasan became famous in the royal family and was recognized as one of the tributes for royal family in the Qing dynasty. VERY INTERESTING AND WELL WRITTEN. WE NEED A SENTENCE, THOUGH, WHICH TELLS THE READER WHETHER SUCH A USE HAS BEEN MEDICALLY PROVEN OR DISPROVEN.

Origin of Qingong Meatballs

Qingong Meatballs is a typical Huaiyang dish famous for its elasticity. It is said that a Qingong Meatball can jump three times when dropped on the ground. There are two opinions on the origin of the Qingong Meatballs. One is that Qingong Meatballs originated at the Ming dynasty, when Chongzhen Emperor went to Qingong, a village belonging to Huai'an City, he praised this dish and named it Qingong Meatballs. The other story is that Qingong meatball originated at the Qing dynasty, when Kangxi Emperor went to Qingong and named it in October of the 23rd year of his reign.

References

--------------------------------------------------------------------------