Melaleuca oil cake is a famous Han snack in Yangzhou City, Jiangsu Province. Through removing fat and slow fermentation, it is soft, sweet, tender and clear-cut. Diamond block, hibiscus color, translucent, the cake is divided into 64 layers, with layers of sugar and oil alternating, soft and tender, sweet and greasy.

According to legend, Yangzhou Melaleuca Oil Cake was founded by Fujian native Gao Naichao in Guangxu period of Qing Dynasty, and it has a history of nearly one hundred years. 1983 Yangzhou specially invited Dong Dean, a first-class pastry chef, to participate in the national cooking competition and won the title of the best pastry chef in China.

2. Emerald steamed dumplings

Emerald steamed dumplings are a famous food in Yangzhou. Its skin is as thin as paper, the stuffing is green, the color is jade, the sugar and oil are full, and it is sweet and delicious. Good color, smell and taste, deeply loved by local people.

Steamed dumplings are usually filled with cooked glutinous rice, which is brownish red and as distinct as wheat grains. Northerners call it? Steamed dumplings? , but also because of the point of high heart, tucked up and satisfied with the pine, what is the name of Jiangnan people? Ghost hair? .

3. Steamed eels in Hong Kong

Eel farming in Donghai County, Lianyungang City has a history of many years. Steamed eel is a local delicacy.

4. Guanyun big cake

Guan Yun's big cake, also known as? Jade belt cake? , folk name? Cinnamon cake? .

Guanyun cake in Lianyungang, Jiangsu Province is the naming point of Chinese cakes in Guanyun area, with a long history.

5. Radish cake

Tea was originally made in a teahouse. Crispy outside and tender inside, with distinct layers, it has the unique fragrance of radish.

At the beginning of the 20th century, Dahua Zhai and Fuzhichun Teahouses were of the best quality, and later snack vendors also provided them. After the 1950s, the system made by Chen Kaichuan, an old pastry chef, was the most famous. In the 1980s, it was first promoted by his disciple and special pastry chef Xie.

6, horseshoe crisp

Horseshoe crisp, also called honey stuffing, is named after its shape like horseshoe. The recipe and making method of horseshoe crisp was learned by a local ingenious state chef from the accompanying chef, and then introduced to the people. ?

Main raw materials and production methods: refined powder, cooked oil, white honey, sugar, etc. Knead dough with refined flour, water conservancy and a small amount of large oil, knead dough with refined flour and appropriate amount of large oil, then roll dough into rolls, then process them into horseshoes, and put them in a large oil pan for cooking and frying.