Yanbang cuisine is a special cuisine in Changzhou, Jiangsu Province, which is famous for its salty taste and exquisite craftsmanship. Among them, the most representative is the salty crab yellow lion head. This dish is made of minced meat and crab roe, forming a big lion's head. After frying to golden brown, it can be peeled and eaten, with both taste and color.

Another representative of salt dishes is duck oil mixed with tofu. Cut the tofu into thin slices, cook it with water and drain it on the sieve. To make duck oil, you need to boil the duck oil, remove the duck oil residue, marinate it with half cloves of garlic for 2 hours, then add salt, shredded pork and aged vinegar and mix well. Pour salted duck oil on tofu slices, sprinkle with the mixture of chopped green onion, garlic paste, spicy oil and pepper powder, and mix well to serve.

The last salty dish is sweet and sour grass shrimp. I recommend it to everyone. Wash grass shrimp, remove whiskers, squeeze out water, pat evenly with egg liquid and starch, and wrap. When the oil is hot, add grass shrimp, fry until the skin is golden yellow, and take it out. Leave oil in the pan, saute garlic slices, add broken tangerine peel, sugar, vinegar, chicken essence, clear soup and grass shrimp and wrap them. Sweet and sour grass shrimp is salty and delicious, and the shrimp meat is sweet and smooth, which is very appetizing.