Spring Festival Gastronomy: A taste of Huaiyang cuisine in Nanjing

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Huaiyang cuisine from the East of China is one of the four major traditions in Chinese gastronomy. It's known for its delicate cooking process. CGTN's Omar Khan went to meet a famous Huaiyang cuisine chef and learned some of his techniques.

It's one of Nanjing's most historic locations. The Confucian temple, a place of tranquility and calm.

OMAR KHAN FUZIMIAO, NANJING "But that's clearly no longer the case. With Spring Festival celebrations in full swing, people are here to see what's on offer to satisfy their foodie needs. They've come to the right place. Tonight we're going to get a bite out of the region's famous Huaiyang Cuisine, and luckily, I know just the right person to help us out."

Meet Hou Xinqing, a chef renowned for his mastery of Huaiyang Cuisine, one of China's four great traditions.

The decorated cook, hailing from Yangzhou, has brought his culinary skills to Nanjing.

Three dishes are on today's menu, all highly sought during the Spring Festival holiday.

First up is QuanJiaFu, which literally means "Happy Family Together".

In one way, the concoction of braised ingredients, including prawns, mushrooms and various seafood, signifies a time of gathering and celebration.

Next is what's known as XueRong ToFu, a thinly sliced tofu dish that requires the utmost precision.

For some, however, a sleight of hand would be more than helpful.

I'd say not too bad for a first time with this blooming, flower-like delicacy, later released into a hot soup.

And to finish our exquisite palette, a serving of something from the sea is more than fitting for this time of year. A vinegar flavored fish, known as CuLiuHuangYu, deep fried, and then served sizzling hot.

As the Chinese saying goes when it comes to seafood dishes, NianNianYouYu, or, may one have an abundance in the years to come. But for now, it's time to dig in and enjoy a more private celebration all in good company. Omar Khan, CGTN, Nanjing.