Some make the lion's head as big as a soccer ball or add swordfish, some chub head smothered with abalone ginseng, all kinds of tricks are endless, which are the three-headed feast where the change is nowadays, to name a few famous Huaiyang dishes in Huai'an: Pingqiao bean curd, qingong meatballs, zhuqiao turtle, thinli lamb, crab roe soup dumplings, soft pockets of eel, choking the tiger's tail, stir-frying butterfly slices in the raw, the big roasted Ma'anqiao, Hongze minnow pot stickers, the heavenly pairing of Gongpu dishes, the forked Roasted long fish square, Shunhe Baiye

Republic of China began to use a certain gang of dishes to refer to the flavor of a particular region. For example, Yang Gang Cuisine, Su Gang Cuisine, Sichuan Gang Cuisine. In the 1950s, Yao Yilin, China's Minister of Commerce, first put forward the concept of China's four major cuisines when introducing Chinese regional flavors to foreign guests, pointing out that the four major cuisines were Huaiyang cuisine, Sichuan cuisine, Cantonese cuisine and Lu cuisine.

As the name suggests Huaiyang Cuisine. Of course, Huai'an is the main, Yangzhou is just a supplement. If some Yangzhou people are not used to hearing, you can give some examples to illustrate one or two! From ancient times to the present day is Huai'an's cooking good or Yangzhou's good!

The big boiled dry silk, also known as chicken sauce boiled dry silk, traditional dishes, belongs to the Huaiyang cuisine. Big boiled dry silk is a refreshing, but also nutritious delicacies, the beauty of its flavor, has always been pushed to the table as a beautiful food, Huaiyang cuisine in the watchdog dishes. 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 tofu shredded, eaten with a refreshing appetizing, exceptionally rare and beautiful, never get tired of eating.

Being a Yangzhou native, although now in a foreign land, but also for the hometown won this award feel proud. In addition to the morning tea is greatly respected, the main dish heritage in the current fast-paced and heavy impact of taste, really seems bleak

Each place's dining style, have her customs or habits, should learn to respect, for example, I went to Yangzhou to play and eat a round, I'm on in addition to the buns are very difficult to eat, is it that I should say, "Yangzhou to eat a meal, in addition to the buns are not worth it! "furthermore I feel that Huaiyang cuisine is very garbage, Yangzhou should not become the capital of food.

What's more, there's some justification for charging purely from a paper towel perspective.