History and Heritage

Yangzhou’s gastronomic traditions date from the Spring and Autumn Period (770 – 476 BC), rose to pro. For thousands of years, our ancestors took advantage of its rich variety of food materials, practiced and innovated, developing the world-renowned Huaiyang cuisine.

Enhance the image of Yangzhou. The archaeological study indicates that Yangzhou cuisine took shape in the Neolithic Age 4000 years ago. Over time, it has evolved into Huaiyang cuisine with the city development. On July 25, 2001, Yangzhou was granted the title of “the Home of Huaiyang Cuisine” by China Cuisine Association, becoming the first city of China named after its cuisine.

Such as the cooking technique of Fuchun refreshments, there are 52 techniques are included in National, Provincial and Municipal Intangible Cultural Heritage List. Yangzhou is one of the birthplaces of higher and vocational cooking education in China, whose cuisine study and innovation level are leading in the country. Yangzhou Fried Rice and Yangzhou Baozi, as Yangzhou’s internatinal name card, are popular all over the world.

The food culture of Yangzhou is closely related to people’s daily production and life. The food industry chain, covering planting and breeding, food processing, transporting and circulating, and consuming, has been completely established, playing a crucial part in prospering the market, improving people’s life and creating more jobs.

Rich in cultural deposits and tourism resources, Yangzhou is listed in the first batch of Chinese historical and cultural cities and is honored as China’s top tourism city. Enjoying Huaiyang cuisine turns to be a must for domestic and international tourists. Every year, a group of Yangzhou chefs go overseas to promote Huaiyang cuisine culture, greatly advancing international cultural exchanges of the city.