Travel Reference
In-Depth Information
of Jiangsu cuisine ( sucai ) - one of the core regions of the eastern school -
famed as the 'Land of Fish and Rice', a tribute to its abundance of food and
produce. The combination of wealth and bountiful food has created a culture of
epicurism and gastronomic enjoyment.
South of Jiangsu, Zhejiang cuisine ( zhecai ) is another cornerstone of
Eastern cooking. The Song dynasty saw the blossoming of the restaurant in-
dustry here; in Hangzhou, the southern Song-dynasty capital, restaurants and
teahouses accounted for two-thirds of the city's business during a splendidly
rich cultural era. With a lightness of flavour, Anhui cuisine ( huicai ) - one of
China's eight principal culinary traditions and firmly in the eastern cooking
sphere - puts less emphasis on seafood.
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