Journey of delight nourishes appetite for adventure

During her weeklong trip to cities in Jiangsu and Zhejiang provinces, Yang Yang takes in the smells, tastes, and even the drunken shrimp that make the region's dishes unique.

After finishing a cup of iced milk tea during a seven-day work trip, I hurriedly walked through Huishan Ancient Town in Wuxi, Jiangsu province, hoping to enter Jichang Garden before it became too crowded. But some tantalizing aroma slowed me down.

I knew what it was — braised pork with brown sauce — one of my favorite dishes. As a master of braised pork, I knew the ingredients must include a lot of rock sugar since Wuxi people favor sweetness. Braised pork ribs, a signature Wuxi dish, aren't always appreciated by those outside the Jiangnan region because of their distinct sweetness.

Judging from the aroma, the pork must have been braised for longer than an hour. Looking around, I noticed a restaurant selling "silver thread" noodles, another dish popular in Jiangnan, which has noodles fine as silken threads that glisten with a pale, pearly sheen. The noodles are usually topped with a variety of savory garnishes including braised pork, crab roe and shrimp.