It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province.
Emperors Kangxi (1654–1722) and Qianlong (1711–1799) often stayed in Huai'an and Yangzhou during their travels to the southern regions of the Yangtze River down the Grand Canal, making the cuisine popular in the nation.
Pork, chicken, and freshwater aquatic products serve as the protein base in most dishes, which are usually lighter and more meticulous prepared.
[3] Others include Yangzhou pickles, baozi, ginkgo, Qionghuayu liquor, Nanshan green tea, baoying lotus root starch, and Jiangdu short pastry.
Contrary to its name, it is not a food for the homeless, but was traditionally wrapped in leaves or sometimes even covered in clay to allow the full flavour of the chicken to be preserved.