1. Huai 'an soft-pocketed long fish

Soft-pocked long fish, also known as "soft-pocked eel", is the most famous dish in Huaiyang cuisine, a classic dish in Huai 'an, belonging to Huaiyang cuisine of Jiangsu cuisine. Soft-pocked long fish is the representative dish of the state banquet. The first state banquet in New China was a hot dish, which has the reputation of "the first dish in the founding of the country" and the folk saying that "everything is ready, long fish and shrimp".

2. Xuyi 13 sweet lobster

The most famous food in Xuyi County is lobster, which is known as the "lobster capital", and Xuyi 13 sweet lobster is a classic dish in Xuyi County of Huai 'an City and one of the representative dishes in Jiangsu Province. Xuyi lobster is a dish made of lobster from Hongze Lake, Jiangsu Province. It has a unique taste, spicy, fresh and fragrant characteristics, and is a popular and civilian food.

3. White-robed shrimps

White-robed shrimps and "soft-pocketed long fish", also known as "Huai-fried two peaks", belong to the Huaiyang cuisine of Jiangsu cuisine, which is a masterpiece in Huaiyang cuisine and is famous all over the world. It is one of the national banquet dishes of Huaiyang cuisine and one of the classic dishes in Jiangsu. In 1949, white-robed shrimp was selected as the first hot dish in the first banquet of the founding of the People's Republic of China, but it was missed due to traffic reasons.

4. Pingqiao Tofu

Pingqiao Tofu belongs to Huaiyang cuisine, which is a famous dish in Huai 'an, Jiangsu Province. For more than two hundred years, Pingqiao Tofu has been continuously improved in the selection of materials and stewing methods, and its taste is better, and it has become one of the famous dishes in Huaiyang. As a masterpiece of Huaiyang cuisine, it has its own advantages.

5. kai yang Pucai

kai yang Pucai belongs to Huaiyang cuisine of Jiangsu cuisine, a classic Huai 'an representative specialty; There are poems and legends, so Pucai has won the reputation of "the best bamboo shoot in the world". "A crisp thought of Pu Cai is tender, and the whole dish is full of fresh memories of carp." "Spring vegetables are good for me, and I don't care if I enter the cattail."

6. Qingong meatballs

Qingong meatballs come from Qingong Town, Huai 'an, which has a history of thousands of years. It is a traditional dish in Huai 'an and belongs to Huaiyang cuisine. It was once a famous "tribute" in the Qing Dynasty, so it was also called Qingguan meatballs and Qinggong meatballs. Its production has a history of thousands of years, and it is one of the famous dishes in Jiangsu.

7. Zhuqiaojia Fish Soup

Zhuqiaojia Fish Soup is a traditional famous dish in Huai 'an, which belongs to Huaiyang cuisine of Jiangsu cuisine and is a representative of Huaiyang cuisine and turtle series. As early as the early 1931s, it was known as "mellow, fresh, fat and beautiful" with a history of nearly a hundred years.

8. Jiangba fish balls in sour soup

Jiangba fish balls in sour soup is a traditional famous dish in Huai 'an, belonging to Huaiyang cuisine of Jiangsu cuisine. Huaiyang Jiangba 111-table Boatman Banquet is a classic banquet. According to legend, the cooking skills of Jiangba sour soup fish balls can be traced back to the Qin Dynasty and prevailed in Ming and Qing Dynasties. Now they are mainly distributed in Jiangba Town, Jinhu and Xuyi counties in Hongze County and Chuzhou and Huaiyin districts.

9. Wenlou Soup Bags

Wenlou Soup Bags are unique in practice and novel in eating. As early as the Daoguang period, they were "famous in Kyoto". Wenlou baozi stuffed bun was originally built in Wenlou, a century-old shop in Hexia Town, Chuzhou, Huai 'an. Chef Chen Haixian improved the production technology in order to attract travelers from north and south, and changed the bread mixed with soup stuffing into frozen soup stuffing and mixed with water.

Every year, when the chrysanthemum crab is fat, the crab soup dumpling is an amazing name on the table of Huai 'an people. It uses fresh pigskin to simmer into gelatinous shape, mixed with crab roe, crab meat, chicken and so on as stuffing. The skin is made of refined white flour and is as thin as paper. After steaming in the cage, the soup is full and attractive.

11, Huai' an tea dumpling

Huai' an people have a long history of making dumplings, but Huai' an tea dumpling became famous after Qing Xianfeng. In the south of Zhenhuai House, Shanyang City, there is a dumpling shop named Yue. The owner Yue Wenguang innovated the original production technology of family tea dumplings, replaced soybean oil with sesame oil, and selected the best raw materials to fry them, which were four inches long and one inch wide, thin and bright yellow.

more than 21 kinds of small tea cups with different shapes, such as combs, grates, fans, chrysanthemums, conchs, gourds, pagodas, butterflies and ruyi, are made of gold thread. They are sweet and salty, fragrant, crisp, light yellow in color, exquisite and small as handicrafts, and packed in listening boxes. They are sincere gifts for business travelers from South Ship to North Malaysia.