Yechun Teahouse

Yechun traces its origins to riverside teahouses of the late 19th century around 1877. In the early Republican era the horticulturist Yu Jizhi opened a "Yechun flower teahouse" beside his home, with a neighbouring shop selling crab-roe soup buns and braised tofu strips; after later mergers these became the unified Yechun Teahouse.

Set along Yangzhou's old canal amid willows and water, Yechun has long been a place for literati gatherings and townsfolk taking morning tea. Together with Fuchun and Gonghechun it forms Yangzhou's celebrated "Three Springs" of teahouses.

Emerald shaomai, thousand-layer oil cake and Yechun steamed dumplings are its "three treasures." The pastry making—kneading, layering and pleating done entirely by hand—is listed on Yangzhou's municipal intangible heritage roster.

Yechun is a recognised China Time-Honored Brand and one of the representative names of Huaiyang cuisine and dim sum.