Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.
2026年05月14日
The dried bean threads are dry, pale yellow in color, and fragrant with a distinct bean aroma. They form neat, uniform pieces, with a dense, springy texture; when sliced, they hold together without breaking into strands, remain neither sour nor sticky, and offer a satisfying chew. When preparing “Da Zhu Gan Si,” Yangzhou chefs invariably use Weiyang‑style dried bean threads as their base, famously remarking, “Only this particular kind of dried thread can do justice to this dish.” For years, at grand banquets overseas, Yangzhou’s dried bean threads have been specially air‑freighted to preserve their authentic, unaltered flavor.
A hundred layers, as thin as paper and as soft as silk—tender, yielding, smooth, and delicately fine, with a lingering aroma of bean curd. It can stand alone as a dish, tossed, stir-fried, or braised, or serve as a complementary ingredient, lending an extra touch of fragrance and elegance to other preparations.
Cha Gan is renowned for its “warming” preparation method, crafted with natural spices such as star anise, cinnamon, and fennel. It comes in a variety of flavors—five-spice, soy sauce, shrimp, spicy, and more—each offering a distinct taste that caters to diverse palates. Its aroma is rich and lingering, while its aftertaste lingers gracefully.
By blending the art of making Weiyang bean dishes with the techniques of preparing Weiyang vegetarian cuisine, this culinary tradition produces such delicacies as vegetarian “plank duck,” vegetarian ham, sliced vegetarian chicken, vegetarian sausage, vegetarian beef, vegetarian layered cakes, and an array of tea‑dried tofu—all harmoniously combining color, aroma, flavor, and texture. Substituting plant‑based ingredients for meat, these creations offer a distinctive, refined approach to vegetarian dining. Rich in protein, low in fat, and free of cholesterol, they elevate traditional bean‑based dishes to a level of sophistication, elegance, and contemporary style, making them the star offerings at green‑focused banquets.
Soy-based foods are widely hailed as one of the most popular and nutritious food categories of the 21st century, while Yangzhou’s soy‑based cuisine has been deeply embedded in local culinary traditions for over a millennium. In Yangzhou, the time‑honored custom of “water on top of skin in the morning—tea, dried bean threads, and dim sum—and skin on top of water at night—bathing” has endured through the ages. The popular saying “green vegetables and tofu ensure peace and well‑being” encapsulates the philosophy of healthy eating. No other type of food is more closely intertwined with the daily lives of the people than soy‑based dishes; thus, Weiyang soy cuisine has become both a hallmark of Yangzhou’s culinary culture and a signature emblem of the city.
Today, Weiyang bean-based foods can be found on every street and in every village, reaching countless households and enjoying strong sales both at home and abroad. In Beijing alone, there are over a thousand outlets selling Weiyang bean products.
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