Wanda Yi Yangzhou

This neighbourhood noodle shop rose to fame after appearing on a TV show. Wild-caught rice paddy eel is the main event here. In the noodles in milky eel bone broth, "dry" noodles tossed in sauces, or fried noodles topped with sautéed eel in a peppery glaze, the umami is pronounced and the textures well layered. The milky broth, which takes six hours to make, is also a highlight. Sample different cuts of the deboned eel for different textures.

A quiet oasis in the bustling city centre, Shuang Dong is tucked away in a non-descript alley near the historical Dongguan Street. The restaurant is extremely popular among locals on account of the wide array of well-made Huaiyang fare and local specialities it offers. With its bold flavours and rich sauces, the stinky tofu and pork intestine in sizzling hot pot is perfect with a bowl of steamed rice. Reserve a room for more privacy.

Unlike typical Yangzhou cuisine that is refined and delicate, Yu Cheng specialises in rustic and comforting farm-style fare. The meats cured in-house, including air-dried goose, salted duck, and sausages, are particular crowd pleasers – order a platter to sample a variety of items. Other specialities include cured pork face, braised pork with salted fish, and salted pork ribs with winter melon in claypot, which impart simple but warming flavours.

For over 20 years, this homely noodle joint tucked away in an alley has been building a loyal following for its flavoursome slow-boiled broth, handmade "jumping" noodles kneaded with a bamboo pole, and an array of toppings cooked à la minute. The blanched noodles topped with shrimps, crabmeat and roe are pricier, but worth every penny – a dash of vinegar cuts through the crab's richness and accentuates the shrimps' sweetness.

This no-frills home-style joint has been serving affordable Huaiyang classics for over 20 years, earning acclaim from local food lovers. The traditional lion's head meatballs are prized for their melt-in-the-mouth texture and their perfect ratio of fat to lean pork. The brine-poached goose has firm flesh and robust flavours, as well as a lovely sheen to the skin. The relaxing vibe makes it perfect for a friends' or family get-together.

This long-standing restaurant in Yangzhou enjoys a stellar reputation among foodies from near and far for its Huaiyang cuisine. It has moved many times over the decades, before settling in this nondescript alley in 2023. Home-style classics are its strong suit, such as blanched shredded dried tofu in a savoury sauce drizzled with sesame oil. The sautéed pork intestine is loaded with wok hei and the meat is tender while the sauce is mildly tart.

This hotel restaurant originally served Cantonese fare but later switched to Huaiyang cuisine. Just like its counterparts around the world, the well-appointed room is done out in modern Chinese style. The kitchen is helmed by a formally trained young chef, who expresses his creative take on Huaiyang traditions in his "new three heads": mugwort lion's head pork balls, pig's head terrine with finger lime and fermented sour soup with deboned fish head.