Drum tower tea fragrance
Pingqiao tofu
Puccinia huaichengensis
Long fish feast
Eight bowls: dragon and phoenix, long fish balls, barbecued long fish with pork, miscellaneous fish, scrambled eggs with oolong, rice noodle fish, Korean long fish, and big burning saddle bridge.
Eight small bowls: stewed champion, bell fish, fried long fish, thunder, silver silk long fish, Longfeng River, Erlong catching pearls and long fish soup.
Sixteen dishes: white fried long fish fillets, roasted tiger tails, soft-pocked long fish 10, long fish, long-covered nut fish, osmanthus fish, long diced fish, long fish balls, long dried fish, fried crispy fish, moon palace fish, long fish shreds, long fish spun silk, roasted sausage, roasted pepper fish and so on.
Four snacks: steamed dumplings, fried with silver thread, crispy zygote, and three-turn cake with long fish.
Huaiyang cuisine
Huaiyang cuisine is traditionally regarded as one of the four major cuisines in China, but now it is generally regarded as the representative faction of Jiangsu cuisine, which refers to the dishes popular in Huai 'an, Yangzhou, Zhenjiang and their nearby areas, and is the representative flavor of Jiangsu cuisine. Huaiyang cuisine pays attention to knife work, with delicate knife work and light taste. The main courses are braised lion's head, soft-pocketed long fish, Pingqiao tofu, Kaiyang ordinary dishes and crab soup packets. Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Famous dishes include stewed crab powder and lion's head, boiled dried silk, three-piece duck, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on. ?
reference data
Huaiyang cuisine. Sogou encyclopedia [reference time 2018-1-21]