China Mainland

Stepping into Yangzhou , the ancient capital of Huaiyang cuisine, feels like entering a time capsule. The air is thick with the scent of fermented soybeans and the hum of busy markets. The Michelin-starred Shang Palace, with its elegant Cantonese-inspired decor, is a testament to the city’s culinary evolution. As I navigate the labyrinthine alleys, I’m reminded that Yangzhou is a city where tradition and innovation dance hand in hand. The Dining Scene in Yangzhou # Yangzhou ’s dining scene is a symphony of flavors, with Michelin-starred restaurants and Bib Gourmand spots scattered throughout the city. The city’s culinary landscape is dominated by Huaiyang cuisine, a style known for its emphasis on fermented ingredients and rustic techniques. The Michelin-starred Shang Palace is a prime example of this, offering a refined take on Huaiyang cuisine. The restaurant’s tasting menu is a journey through the region’s agricultural heartland, with dishes like the “Fermented Soybean and Pig’s Troters” and the “Wild Mushroom and Fermented Tofu” showcasing the cuisine’s unique flavors.

Stepping into a local shop to watch a third-generation cook prepare a bowl of thick, starchy gravy noodles offers a clearer window into Quanzhou than any guidebook. This city, with its 18 Michelin-recognized establishments, balances deep historical roots with a modern appreciation for regional Fujian ingredients. The Dining Scene in Quanzhou # Quanzhou ’s current Michelin landscape is defined by its commitment to local identity. With 13 Bib Gourmand spots and a singular one-star establishment, the focus here is not on white-tablecloth pretension but on the integrity of the plate. You will find that the city rewards those who are willing to navigate narrow alleys and seek out family-run kitchens that have operated for decades.

Photo by Abdus Samad Mahkri on Pexels Suzhou , with its rich culinary heritage, offers an enticing array of dining options that showcase the best of Jiangsu cuisine. One dish that caught my attention during my recent visit was the signature sweet and sour spare ribs at Lao Chen Jia. The dish exemplifies the delicate balance of flavors that Jiangsu cuisine is renowned for, and it was a perfect introduction to the local dining scene.