Tracked on 1 list across 1 authority.
The chef from Huzhou focuses on noodle soup with red-braised mutton that embodies the food culture of his hometown. He champions nose-to-tail cooking and nothing goes to waste, as the bones are used to make flavoursome broth. While the most popular cuts are ribs, legs and trotters, offal, like kidney that are gelatinous and toothsome, as well as layered intestine with a lovely chew and buttery richness, also go down a treat.
The Taste of Huzhou appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
