As a small city in the south of the Yangtze River, Yangzhou, in addition to the Slim West Lake, there are twenty-four bridges and the night of the moon, there are beautiful scenery, as the birthplace of Huaiyang cuisine, food is also Yangzhou's business card, the following to share with you to Yangzhou has what food or to taste it.

1, Wenshi tofu

Wenshi tofu is a traditional dish with a long history of Jiangsu, originated in Yangzhou, belonging to the Huaiyang Cuisine, Su cuisine. It is a very strict selection of materials, knife work fine, soft and mellow, melt in the mouth, at the same time has to regulate malnutrition, tonic deficiency and nourish the body and other efficacy, is the old man, children choose a good recipe.

2, Yangzhou lion's head

Yangzhou lion's head is a classic traditional dish in Yangzhou, Jiangsu Province, belonging to the Huaiyang cuisine. The taste is fluffy, fat but not greasy, rich in nutrition. Braised, steamed, popular." Lion's head" reputation for thousands of years, the success of the move is to maintain the basic style of traditional cooking methods, but in the adaptation to seasonal changes.

3, Huaiyang soft pockets

Huaiyang cuisine in the most prestigious Huaiyang soft pockets, this dish to do a good job is not easy, will be fresh soft pockets of eel quickly poured into the boiling water in a short period of time stewing, take the spine of the meat blanched and drained. To be cooked lard burned to seventy percent hot, put into the auxiliary ingredients fried incense, and then into the fish spine meat section, add wine, monosodium glutamate, soy sauce and other seasoning.

4, Yangzhou salt water goose

In Yangzhou, almost every meal can not do without salt water goose, Yangzhou people commonly known as the old goose, which has a history of more than 2000 years of Huaiyang cuisine in the indispensable a famous dish. The goose meat is full-bodied and has a bright yellow-orange color, fully reflecting the characteristics of "taste as the core, and nutrition as the purpose".

5, big boiled dried silk

Big boiled dried silk, also known as chicken juice boiled dried silk, a traditional dish, belongs to the Huaiyang cuisine. It is a refreshing and nutritious dish. The beauty of its flavor, has always been pushed as a beautiful food, Huaiyang cuisine in the family dish. Raw materials are mainly dried Huaiyang square, knife work requirements are extremely fine, a variety of condiments of fresh flavor after cooking, compounded into the dried bean curd silk, eat a refreshing appetizing, exceptionally rare and beautiful, never get tired of eating.

6, crab roe soup dumplings

Yangzhou morning tea in the most famous to belong to the crab roe soup dumplings, the whole package of all the essence of the thick soup, the most traditional way to eat is to use the mouth to suck, and now a lot of people will also use a straw. When the soup is almost gone, you bite into the thin skin of the bun and the remaining golden soup seeps out. The visible meat, dipped in crabmeat, is meaty and flavorful.

7, five dingbao

Yangzhou dim sum chef pondered, eventually woke up and said: "sea cucumber nourishing, less than but tonic; chicken flavor, less than but fresh; pork oily, less than but greasy; bamboo shoots crunchy, less than but not too hard; shrimp tender, less than but soft." These five flavors are mixed together, the complementary, fresh, fragrant, crispy, tender all have. If each flavor with a little less material, that is to achieve the "five but" the purpose.

8, emerald wheat

Emerald wheat is a traditional food, paper-thin skin, filling turquoise, color like emerald, sugar and oil in the mouth, sweet and fragrant. The color and texture are excellent, loved by the local people.

The above is to share with you Yangzhou's eight local food, taste are very good, Yangchun March, the beginning of spring, such as going to Yangzhou, be sure to taste all of these foods, is definitely a great pleasure in life.

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