Best Yangtze food on the cruise tour
Yangtze Cruise is one of the hottest tours in China. Besides dozens of top attractions, Yangtze food adds to the charm of your fantastic journey along the Yangtze River.
The Windhorse Tour’s Historical China and Yangtze Cruise Tour takes you to explore the river and grants you abundant opportunities to enjoy the delicious Yangtze food. Along the Yangtze River, there are three main cuisines, among the Chinese Eight Cuisines, that you should taste.
1. Sichuan cuisine
Sichuan cuisine is a famous Yangtze food that catches thousands of people’s attention during your Yangtze Cruise. It is renowned for its spicy and hot. Well-known Sichuan food can be eaten at Sichuan and Chongqing, which are two main attractions along the Yangtze River.
Hot Pot is the most renowned food, which gives you a spicy burning sensation in your mouth.
Other famous Sichuan dishes like Twice Cooked Pork, Mapo Tofu, Kung Pao Chicken, and Fish-Fragrant Pork are famous for their distinctive spices and unique cooking techniques. On the other hand, the snacks in Sichuan cuisine are also recommended.
Sichuan Hot Pot
This is a communal eating experience where a simmering pot of spicy broth is placed at the center of the dining table. Various raw ingredients such as thinly sliced meats, vegetables, mushrooms, and noodles are cooked at the table by dipping them into the hot, flavorful broth. The broth itself is rich and spicy, often made with a combination of Sichuan pepper, chili peppers, and other seasonings that imbue the ingredients with a distinct, fiery flavor.
Twice Cooked Pork (Huí Guō Ròu)
This dish is a classic example of Sichuan cooking methods. Pork belly is first boiled in water with spices like ginger and star anise, then sliced and stir-fried with vegetables such as leeks and bell peppers. The magic of this dish lies in the rich and savory sauce made from fermented broad bean paste (doubanjiang), chili, and other spices that coat the pork slices, offering a perfect balance of spicy and savory tastes.
Mapo Tofu
This is a comfort food staple in Sichuan cuisine. It combines soft tofu set in a spicy, pungent sauce made from doubanjiang, ground beef or pork, Sichuan peppercorns, and garlic. The dish is known for its málà (numbing and spicy) flavor, derived from the combination of chili oil and Sichuan peppercorns. Mapo Tofu is often garnished with chopped green onions and served with steamed rice.
Kung Pao Chicken (Gōng Bǎo Jī Dīng)
This internationally popular dish features diced chicken stir-fried with peanuts, vegetables, and chili peppers. The key to its flavor is a balanced sauce made from soy sauce, hoisin sauce, and a sweetener like sugar or honey. The dish is known for its sweet and spicy taste, punctuated by the crunch of roasted peanuts.
Fish-Fragrant Pork (Yú Xiāng Ròu Sī)
Despite its name, this dish contains no fish. It's called "fish-fragrant" because the seasoning and preparation methods were traditionally used in Sichuan fish recipes. The dish consists of thinly sliced pork stir-fried with wood ear mushrooms, bamboo shoots, and bell peppers in a tangy and slightly sweet sauce made from ginger, garlic, sugar, vinegar, and doubanjiang.
Chuanchuan Xiang:
This dish, originating from Sichuan cuisine, is named for its unique serving style, where ingredients are skewered on bamboo sticks. Chuanchuan Xiang features a variety of items like meats, vegetables, and tofu, all skewered and then cooked in a spicy, flavorful broth. The broth is typically infused with the characteristic Sichuan málà (numbing and spicy) flavors derived from Sichuan peppercorns and chili oil. This dish is not only a culinary experience but also a social one, as diners often cook their skewers together in a shared pot, making it a popular choice for communal dining.
A Sichuan Highlights and Chongqing Yangtze River Cruise Tour ensures you enjoy Sichuan cuisine totally when you travel along the Yangtze River.
Each of these dishes showcases the complexity and rich flavors of Sichuan cuisine, making it one of the most popular and influential regional cuisines in China and around the world.
2. Hunan cuisine
Hunan cuisine is another popular Yangtze food during your Yangtze cruise. Characterized by thick Hunan cuisine and spicy flavor, Hunan cuisine uses chili in almost every dish.
Hunan cuisine, or Xiang cuisine, originates from the Hunan Province in China. It's known for its hot and spicy flavors, fresh aroma, and deep colors. Hunan cuisine often utilizes various cooking techniques like smoking, pickling, and braising. Unlike Sichuan cuisine, which is famous for its numbing spiciness, Hunan cuisine focuses more on pure heat, primarily using fresh chili peppers. Common ingredients include shallots, garlic, and fermented tofu, contributing to its bold and vibrant flavors. Here are some of the most popular dishes from Hunan cuisine:
Duo Jiao Yu Tou (Steamed Fish Head with Diced Hot Red Peppers)
Duo Jiao Yu Tou is a signature dish in Hunan cuisine, featuring a fish head (often from a bighead carp or similar large fish) steamed with "Duo Jiao," a condiment made from chopped red chili peppers preserved in salt. The fish head is first marinated for flavor, then covered generously with the spicy Duo Jiao mixture before steaming. This method infuses the tender fish flesh with the heat and aroma of the chili, creating a dish that's spicy, fragrant, and rich in flavor. Despite its intimidating appearance, the dish is celebrated for its delicate texture and the perfect balance of spiciness and umami.
Dongpo Pork
This is a famous Hangzhou dish that you're likely to find on a Yangtze cruise, especially as the river flows near this region. Dongpo Pork is made from pork belly, which is braised for several hours in a mix of soy sauce, rice wine, and sugar. This results in an incredibly tender, flavorful dish with a melt-in-the-mouth texture. The dish is named after the famous poet Su Dongpo, who is said to have invented or inspired the recipe.
3. Jiangsu cuisine
Jiangsu cuisine, also known as Su cuisine, is one of the major culinary traditions of China, originating from the Jiangsu Province, which includes the famous cities of Nanjing, Suzhou, and Yangzhou. It is renowned for its carefully selected ingredients, emphasis on soup making, and a preference for cooking techniques that enhance the natural flavors and textures of the ingredients.
Unlike the bold spiciness of Sichuan or the pungency of Hunan cuisine, Jiangsu cuisine is known for its gentle, refined flavors. The dishes often have a mild, sweet taste, and chefs in this region skillfully balance the sweetness with a touch of saltiness.
Fresh, high-quality ingredients are at the heart of Jiangsu cuisine. This includes a wide range of seafood, poultry, pork, and seasonal vegetables. The freshness of the ingredients is paramount, as it contributes significantly to the taste and quality of the dishes.
Some of the most popular dishes of Juangsu cuisine that you can try on Yangtze Cruise:
Yangzhou Fried Rice
A classic dish representing Jiangsu cuisine, it features rice stir-fried with a variety of ingredients like shrimp, ham, peas, eggs, and carrots. Known for its array of colors and delicate, light flavors, it's a staple in Chinese banquet menus.
Sweet and Sour Mandarin Fish (Songshu Guiyu)
This dish is notable for its unique presentation and taste. A whole mandarin fish is scored in a way that resembles a pine cone when cooked. It's then deep-fried and served with a sweet and tangy sauce, creating a crispy exterior and a tender inside.
Chinese Soup Meat Dumplings (Xiao Long Bao)
Xiao Long Bao is a celebrated dish in Chinese cuisine, particularly associated with Shanghai and the Jiangnan region. These are delicate steamed dumplings made with a thin, tender dough and traditionally filled with minced pork. The unique aspect of Xiao Long Bao lies in the inclusion of a flavorful, gelatinized meat broth within the dumpling. When steamed, the broth liquefies, creating a juicy and savory filling. Served in bamboo steamers, these dumplings are often accompanied by black vinegar and ginger slices for dipping. Xiao Long Bao requires skillful preparation to ensure the dough is strong enough to hold the broth but thin enough to yield the right texture. The combination of the rich, warm broth and the tender meat filling encapsulated in a light dough makes it a beloved dish known for its intricate balance of textures and flavors.
Adding appetizing soup to the meat dumplings, this dish is scrumptious and healthy. So you can taste various dishes all year round. Take President No.1 Cruise from the WindhorseTour, your top China travel agency, to enjoy a nice Yangtze cuisine and stop at Nanjing City to enjoy the famous Jiangsu cuisine.
The Dragon Cruise from the Windhorse Tour is famous for its meals, which are all scrumptious Yangtze food, and the meals they offer are changed according to different attractions along the Yangtze River. When the cruise arrives in Sichuan, they provide you with Sichuan food. When in Nanjing, they offer you Jiangsu food.
Experiencing food on a Yangtze cruise is a delightful journey through the rich tapestry of Chinese culinary traditions, where each dish serves as a window into the diverse flavors and cultural heritage of the regions along this mighty river. From succulent Dongpo Pork to the artful Squirrel-Shaped Mandarin Fish, these culinary offerings not only tantalize the palate but also provide an immersive and memorable aspect of the Yangtze cruising experience.
You will surely be fascinated by this remarkable journey in China.