Huai’an City is located on the northern bound of Yangtze River Delta, mid-north part of Jiangsu Province, China. There are 5.65 million population.in this 11,000 square kilometers area.
It is a paradise on earth surrounded by waters. Four rivers run through the city including the Grand Canal of World Cultural Heritage, Huai River and it is also inlaid with many lakes, including the White Horse Lake, Hongze Lake, the fourth largest fresh water lake in China. Except the meander hills in the southwest, its major part lies in Jinghuai Plain with fertile soil, surrounding plants, distinct seasons, comfortable climate and much less natural disaster.
A well-known cultural old town with 2500 years of history, its profound cultural background and achievements, a large number of giants came forth from this ancient city, such as, founder of the People’s Republic of China premier Zhou Enlai; Han Xin, a great militarist of the Han Dynasty; and Wu Chen’en, the world famous author of the Journey to the West.
This is a thriving center city suitable for live and business in Northern Jiangsu. It is supported by many pillar industries, including new materials’ on salinization; special steel and equipment manufacturing; electronic information, food, biotechnology; new medicine industry, new energy vehicles and parts, and flourishing modern service industry. As the main source of Chinese Huaiyang Cuisine, Huai’an was awarded the title of “Hometown of Chinese Huaiyang Cuisine”. These delicious food and beautiful scenery are embraced with each other, attracting a large number of visitors all over the world.
Gao Daiming was born in a Traditional Chinese Medicine (TCM) family in Huai’an, Jiangsu in 1955. As a child, she was influenced by Huaiyang food culture and TCM theory and taught cooking skills by her mother. By growing up, she could master the basic cooking methods for more than 120 dishes, which was praised by the local gourmets. Although she was good at cooking, she did not take it as her profession. In order to keep the food delicate, to ensure its transmission to future generations, and to make this cuisine benefit to the public, she has devoted herself to the theoretical research of Huaiyang Cuisine, dug up and organized the recipe data since 2001. Huai’an Food Culture, one of her books, won the Philosophy Social Science Achievement Award of Jiangsu Province; her Gossip on Huaiyang Dishes and Family Health won the first prize of Chinese Cuisine Association. The books— Chinese Huaiyang Cuisine she wrote and Huaiyang Cuisine Menus and Recipes she edited, are very popular inside and outside the industry. Now, she is the president of Huaiyang Delicacy Culture Research Association of Huai’an, and the honorary curator of Chinese Huaiyang Cuisine Culture Museum.
There are more than 400 among 2700 famous Chinese traditional classical dishes have been created by the chefs of Huai’an, connecting the past, present and future of Huai’an food culture. Huaiyang Cuisine is a valuable cultural heritage whether it contains the cooking skills, health experience, or it carries the humanistic spirit. In 2015, more than 300 surviving Huaiyang classical dishes were awarded Intangible Cultural Heritage in Jiangsu. As the fourth generation inheritor, Gao Daiming, on the heritage declaration base of Yuesheng Park as a platform, she has selected a number of young chefs full of profound knowledge, and taught them all kinds of traditional cooking skills respectively for years. She also led the successors of the fifth geneation to have finished important receptions and cultural missions at home and abroad. Gao taught the uniqueness of Haiyang dishes to chefs of the Authority of Central Management and to the chefs of the prestigious Yuanshan Hotel of Taipei as well.