Huaiyang

Located on the first floor of COFCO Plaza, Huaiyang Dream couldn’t be more traditional in look – traditional wooden chairs, celadon tableware, and a specially-built bamboo and rock garden meant to mimic famous gardens in Jiangsu. Each table is also separated with half-transparent screens to provide more privacy.

This chain of Imperial/Huaiyang cuisine restaurants serves excellent Longjing shrimp, shi zi tou (lion's head meatballs), Yangzhou fish heads, sea cucumber and more.

This fancy-pants restaurant on the 32nd floor the New Century Hotel is tailor-made for flashy expense account dinners and serves the usual sharks fin/abalone assortment. The crab and Shanghai dishes are also recommended.

Features chefs from the renowned Zhenjiang Yangchun restaurant, known for its lavish state banquets.

This large, long-running Di'anmen area restaurant does classic Cantonese, Huaiyang and Hunan cuisine with an emphasis on seafood.

Situated in a courtyard, Xi He Ya Yuan combines the culinary traditions of Sichuan, Shandong, Guangdong, Huaiyang and other regions in their dishes, which include "Wo Hop Roast duck" is seasoned with blueberry jam or soft white sugar sauce and roasted in a traditional oven.

Dianping users recommend this Huaiyang restaurant for its signature dishes, including "Yangzhou fried rice, beancurd threads braised in chicken and ham stock made from free-range chickens - the extremely thin beancurd strands represent the knife skills of the chef," as well as the "lion’s head crab flavored meatballs and stir-fried prawns."

On the hunt for a pan-Asian fine dining experience? Look no further: this well-conceived Sanyuanqiao restaurant serves classic Beijing (including Beijing duck, RMB 199), Shandong and southern Chinese dishes (Shanghai, Huaiyang and Cantonese) as well as Japanese sashimi and some Southeast Asian selections in a venue with an open kitchen, a cocktail bar and luxurious private rooms. Extensive wine list and efficient service.

Tastefully themed in lavender and aromatic dark wood, this three-story restaurant focuses on light and mildly sweet Yangzhou cuisine. Don’t miss the “lion head” meatballs and wild mountain greens, a native specialty.

The China World Hotel’s Summer Palace serves a menu of refreshing Huaiyang and Cantonese dishes in smart, upscale surrounds. Dishes include beautifully delicate dim sum and vegetables wrapped in sheets of tofu, and even the juicy pork belly, often heavy on the stomach in other restaurants, is surprisingly light. Check out the daily tea cocktails and French Bordeaux selections. Weekend dim sum buffet is RMB 98 per person, plus 15% service charge. Voted "Outstanding Cantonese (High End)" in the Beijinger's 2011 Restaurant Awards.