Emerald shaomai

Yangzhou fried rice

Stewed sea cucumber with shrimp

Song Bo Tofu Recipe

Instant crab powder lion head

Yangzhou cuisine pays attention to knife work, and lion's head is knife work. The whole lion's head in Yangzhou, in which every piece of meat is cut with a knife, has an effect that the meat grinder can't achieve. The lion's head is actually a meatball, made of fat and thin pork. It is big and round, and there are three cooking methods: stewing, steaming and stewing.

The soup with crab powder and lion's head is bright in color, and the lion's head is white. The spoon can be "untied" with a slight stroke, and the taste is soft and the mouth melts. Crab powder is fragrant with meat. Master Zhou Xiaoyan, the inheritor of the intangible cultural heritage of Huaiyang cuisine, said that the key to testing whether this dish is in place is its tenderness. The test is the master's knife skills and stewing skills. This dish will take three hours to stew, and the heat is very important. This is a classic dish that combines heat and knife work.

Delicious Yangzhou fried rice

The famous Yangzhou fried rice is not as simple as we thought. Master Tao Xiaodong, a China cooking master and a national judge, said that the utensils, materials and frying methods of Yangzhou fried rice are all exquisite.

First stir-fry with tiles to ensure uniform heating. Stir-fry salted egg yolk and scallion first, then add white rice and egg liquid, stir-fry rice with "gold-coated silver", and make sure that the egg liquid of gold-coated silver wraps the silver rice as much as possible. Then add ham, bamboo shoots, sea cucumber and XO sauce to fry, then add mushrooms, bamboo shoots, egg floss and peas to fry, and sprinkle with chopped green onion and shrimp. Finally, pour a bowl of broth along the inner edge of the tile. The most important thing is to pour a small bowl of high-alcohol liquor, such as Maotai, before loading the plate, which is full of fragrance!

Sweet Emerald steamed dumplings

Roasted jade is one of the best snacks in Yangzhou, which has a history of nearly a hundred years. Skilled pastry chefs can roll noodles into different patterns, not only with round edges, but also with wavy lines. Roll the noodles, wrap the green stuffing, knead it into a chrysanthemum shape, and the stuffing at the neck is slightly exposed, dotted with a little ham, and the red and green match each other. The skin is white and bright, the stuffing is green, the sugar and oil are full, and it is sweet and delicious.

Stewed sea cucumber with soft glutinous shrimp seeds

Sea cucumbers are widely used in Shandong cuisine, and fried sea cucumbers with shrimps in Huaiyang cuisine in Zhou Xiaoyan have a unique flavor. Instead of thickening or pouring juice, Master Zhou stewed sea cucumber with shrimp seeds, broth, scallion oil and shrimp seed soy sauce. Until these flavors completely enter the sea cucumber body, so that the made sea cucumber is soft and waxy. Because Yangzhou is rich in river shrimp, shrimp seeds have become a natural condiment that chefs often use to cook.

Flavor-rich formula of usnea bean curd