First, crab powder lion head
The taste is soft, fat but not greasy. The main raw materials are meatballs made by chopping crab meat and pork into fine powder. Yangzhou people commonly call it "chopping meat". 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.
Second, soft-shelled long fish.
Soft-fried octopus, also known as "soft-fried eel", is a traditional famous dish in Huai 'an, Jiangsu Province, which belongs to Huaiyang cuisine and is also the most famous dish in Huaiyang cuisine. The Jianghuai area is rich in eels, with tender meat and delicious taste. Tian Shumin, a famous chef in Huai 'an, and his son can cook 108 kinds of delicacies with eels, which is the famous "whole eel feast". The word "pocket" means to put the eel in a cloth pocket and finish it.
Third, cook dried silk.
Dried shredded pork in water, also known as "dried shredded pork in chicken sauce" and "dried shredded pork in chicken fire", formerly known as "Jiu Si soup", belongs to Huaiyang cuisine. The method of making boiled dried silk is very fine. First, cut the dried bean curd into even slices, then cut it into filaments, and then cook it with shredded chicken, bamboo shoots and other auxiliary materials and chicken soup. Only a dual-purpose fire can taste the sweetness. Spread cooked shrimp, pea sprouts, shredded ham, etc. on the plate.
Four, white shrimp
This delicacy, together with soft-pocked long fish, is called "Two Peaks of Huaichao" and is a unique product in Huaiyang cuisine. White-robed shrimp, with white color, very fresh and tender taste, fragrant teeth and cheeks, and endless aftertaste.
Five, Pingqiao tofu
Choose tofu with inner fat, cut it into consistent diamond blocks, add diced chicken, diced mushrooms and coriander foam, and use crucian carp brain to make it fresh. Because pouring a layer of bright oil doesn't seem to steam, it's actually very hot, so use it carefully and slowly. Pingqiao tofu is economical, delicious and not greasy.
Six, Kaiyang general cuisine
Kaiyang Typhoid is a traditional famous dish made of Typhoid, which is a specialty of Huai 'an City, Jiangsu Province. Its main raw material is the rhizome of cattail. This dish is sweet, crisp and delicious. It seems to have the taste of tender bamboo shoots, and it is refreshing and not greasy.
Seven, Vince tofu
This dish has a long history, strict selection of materials, fine knife work, soft and mellow taste, and is also a good menu for the elderly and children. Yu Yue in Qing Dynasty wrote in Notes on Tea Fragrant Room: "The word' Si Wen Xi Fu' is poetic and good at making bean curd soup and sweet porridge. Those whose laws are effective are called Si Wen Tofu. " Diaodingji is also called "Assorted Tofu Soup".
Eight, take out the stewed silver carp head.
Braised silver carp heads are mainly silver carp heads, and the cooking is mainly marinated vegetables, which are salty and delicious. The taste is sticky and smooth, the fish is fat and tender, and the soup is rich and delicious.