1, soft pockets of long fish: soft pockets of long fish is a famous dish in the history of Huai'an, and has become a main traditional brand dish in Huaiyang cuisine. The fish meat is very tender after the dish is finished, and when you pick it up with chopsticks, the two ends hang down like a child's belly band, and when you eat it, you can hold it with a spoon, which is why it is called "soft pocket long fish".
2, crabmeat lion's head: the main raw material is crab meat and pork chopped into fine powder made of meatballs, lion's head of cooking methods have a variety of, but crabmeat lion's head is braised, the name is also because of the shape of the dish is large and round, so exaggerated analogy for the lion's head.
3, big boiled dried silk: big boiled dried silk raw materials are mainly for Huaiyang square dry will be cut into thin filaments, with a variety of spices of fresh flavor after cooking, by the flavor penetrate into the dried tofu silk, but not see a little oil flower.
4, white robe shrimp: and soft pockets of long fish and known as the "Huai fried two peaks", is the best of Huaiyang cuisine. White robe shrimp color white Ying, taste very tender, teeth and cheeks, aftertaste.
5, Pingqiao tofu: Pingqiao tofu selection of internal fat tofu, cut it into consistent diamond-shaped cubes, with diced chicken, diced mushrooms, cilantro foam, with crucian carp brain to start the freshness, because of its start dripping a layer of bright oil.
6, Kaiyang cattail: the main ingredient is the root of cattail, with the flavor of young bamboo shoots, Kaiyang cattail history can be traced back to the early Han Dynasty.
7, Wenshi tofu: is a dish that requires a lot of knife work, you need to peel off the old skin of the tofu, and then cut into thin shreds, has the effect of regulating malnutrition, replenish the deficiency and nourish the body.
8, demolition braised chub head: chub head as the main material, cooking to braised vegetables, the taste belongs to the salty and fresh taste, soup thick, taste delicious.