Jiangsu Cuisine · FFET10061
Yangzhou Teahouse Pastry Craft
Yangzhou teahouse pastry craft brings together flowers, tea and hand-made pastries.
Mural guide
A large lion's-head meatball rests on napa cabbage leaves in a clay pot, a bowl beside it holds hair-fine braised tofu threads with shrimp and ham strips, and a squirrel-cut mandarin fish is glazed with sweet-and-sour sauce.
The regional cooking of Jiangsu, divided into the Jinling, Huai-Yang, Su-Xi and Xu-Hai style areas.
The page for the national ICH item Tea Pastry Making Techniques (Fuchun Tea Pastry Making Techniques) lists it as a traditional craft of Yangzhou, Jiangsu, item VIII-161. It describes a practice that combines flowers, tea, pastries and dishes, with the pastries made by hand in the traditional way.