In the ancient canal city of Yangzhou, where the Grand Canal meets the Yangtze, there is a dish that looks deceptively simple but demands extraordinary skill. Known as da zhu gan si (大煮干丝) – literally “braised shredded dried tofu” – this delicate creation is one of the crown jewels of Huaiyang cuisine, the elegant…
In the ancient capital of Nanjing, where duck is practically a religion, no dish captures the city’s soul quite like duck blood vermicelli soup (鸭血粉丝汤). Served in steaming bowls from humble street stalls to modern chain restaurants, this fragrant, nourishing soup has become the undisputed “food business card” of Nanjing – a taste that…