Style of cooking: Jiangsu cuisine Flavor: fresh and fragrant Introduction: The Chicken Wings and Legs with Brown Sauce is a famous local dish served in the Meilongzhen Restaurant in Shanghai. It originates in the Taolechun Sichuan Cuisine Restaurant in Shanghai in the late 20th century and was created by the famous chef Yan Chenglin and some other chefs inspired by the Peking Opera The Drunken Concubine. It used to be called “Chicken Wings and Legs [...]

Style of cooking: Jiangsu cuisine (Suzhou area) Flavor: fresh scent Characteristics: Fried shelled shrimps with Biluochun tea is a dish in Suzhou style. In this dish, the chefs makes use of Biluochun tea as an ingredient, which provides the dish with an aroma of tea and a fresh flavor, making it a light, refreshing dish, with a simple but elegant color. Ingredients: 350g of large and fresh shelled shrimps, 10g of Biluochun tea, 6-7g of [...]

Flavor: fresh and fragrant Characteristics: There are many varieties of Yanghzou pork balls and they are a traditional Huaiyang cuisine. They can be braised in soy sauce, boiled in clear soup or fired etc. Finished Yangzhou pork balls are mellow, juicy, fresh, tender and tasty. These meatballs melt in the mouth. The soup is mellow, rich and tasty. One may well say that the dish is worth tasting a hundred times. Before serving, the dish [...]