Lion's head with crab powder is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition. Braised in brown sauce, steamed and popularized.

The main raw materials are meatballs made of crab meat and minced pork. There are many ways to chop meat, such as stewing, boiling, first frying and then stewing, first frying and then stewing with other foods, steaming glutinous rice and so on. The so-called lion's head is a dish-big and round, exaggerated like a lion's head. 2, perm dry silk

Hot dried silk is one of the traditional local snacks and morning tea spots in Yangzhou and Taizhou, Jiangsu Province. Its color is elegant, soft and unusual, delicious and meaningful. Among the perm-dried silk, Yangzhou perm-dried silk and Taizhou perm-dried silk are slightly different in raw materials and processing technology, which also forms different tastes and flavors in the two places.

3. Stone beads

Zhu is a dish. The main ingredients are Meretrix meretrix and pork belly, and the auxiliary materials are Alpine Babylonia, Horseshoe, Changbai Mountain Auricularia, Magnolia Officinalis, Volvariella volvacea, high-grade thick soup, soybean oil, cooked lard, concentrated chicken juice, white pepper, refined salt, cooking wine, chicken essence and egg yolk.

4. Vince Tofu

Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and belongs to Huaiyang cuisine and Jiangsu cuisine. The material selection is extremely strict, the knife work is fine, soft and mellow, and it melts at the entrance.

5. Sweet and sour mandarin fish

Sweet and sour mandarin fish, also known as squirrel mandarin fish, is a traditional dish in Su Bang cuisine. After cooked, this dish looks like a squirrel, crisp outside and tender inside, orange in color, sweet and sour, and has a loose red fragrance.