Huaiyang cuisine is a subset of Jiangsu cuisine, but so priced in China that it's considered one of the Four Great Traditions in Chinese cuisine, representing the Eastern school. Its dishes are made to highlight their main ingredient, seeking to retain their flavor and freshness. Ingredients need to be precisely cut, which requires knife skills far above my level. Its flavors can be slightly sweet, but never spicy.
Despite its popularity in China, I wasn't able to find too many Huaiyang recipes online. The ones I made are:
- Vegetarian Kidney Stir Fry
A little bland, but wood ear mushrooms were a revelation.
Lion's Head Meatballs.
- Pork Ribs with Sweet and Sour Sauce