Yangzhou, of gardens and gourmets (2)

Wu's take on this traditional treat is created using black pork with finely diced water chestnuts, which gives the meatballs a surprising crunch.

Yangzhou's residents start their days with "morning tea" - that is, local breakfast staples.

One of the most popular places for the first meal of the day is Ye Chun. It serves typical fare - boiled bean curd slices in soy sauce, marinated tender pork slices, salted mustard leaf with bamboo shoots and marinated vegetables.

I dug into breakfast with dim sum master Chen Ende, whose students serve as Ye Chun's head chefs.

I was surprised to discover the "plain noodles" - yangchunmian - are anything but.

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