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My hometown is Yangzhou. It has a long history and beautiful scenery, including Daming Temple and other thousand-year-old monuments, as well as the beautiful scenery of Slender West Lake. There are also many specialties there, such as the famous jade lacquerware... but my favorite is the Yangzhou snack-Fuchun Bao.

My uncle’s family also makes Fuchun buns, so I like to go to his house the most, just to eat a few Fuchun buns. Don't tell me I'm greedy. If you could try it yourself, you'd definitely be addicted!

The dough used to make Fuchun buns is very white and thin, and the skin of the buns must be rolled out very thin. The stripes on the buns are like carvings, thin and evenly twisted into a circle. Once, I took the Fuchun bag made by my uncle and carefully counted the stripes on it. Oh my God! There are as many as 37. There is a small round mouth left in the middle of the bun, as if the little crucian carp is stretching its mouth and is about to spit out bubbles. Sometimes looking at these carefully crafted buns is like appreciating an art treasure that makes you unable to bear to open your mouth.

The fillings of Fuchun buns are really delicious: sweet and delicious, moderately salty, oily but not greasy, leaving you with endless aftertaste after eating. There are many kinds of fillings for steamed buns, including green vegetables, dried vegetables, fresh meat, crab roe, tripe, bean paste, etc. There are dozens of kinds of meat buns including shrimp, bacon, vegetable and meat, etc.! My favorite is crab roe filling. Dip it in some vinegar and it will be more delicious than eating fresh crabs. Once, I ate three in a row and was so bloated that I couldn't even bend down.

The sizes of Fuchun buns are also different. The big ones will make you full after eating one, while the small ones are small and exquisite and can be swallowed in one bite.

With its perfect color, shape and taste, it is no wonder that Fuchun Bao is praised as “the best in the world” by foreign guests.

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〖Introduction to Specialties〗

Yangzhou pickles are a good condiment at banquets and a delicious accompaniment to meals in daily life. They are fresh, sweet, crisp, and The four characteristics of tenderness make it famous all over the world and sell well at home and abroad.

There are dozens of specifications and varieties such as milk cucumber, pagoda vegetable, radish head, young ginger, sweet pickled melon, coriander, assorted vegetables, palace dragon beard, etc.

Yangzhou pickles have a long history. During the Qianlong period of the Qing Dynasty, they were included in the side dishes of the imperial court in the morning and evening. In the third year of Xuantong in the Qing Dynasty (1911), he won the International Exposition Medal. In 1903, he won the gold medal at the West Lake Exposition. In 1931, he won the first prize at the Peking National Railway Articles Exhibition. In 1979, it was rated as the high-quality Yangzhou pickle product in Jiangsu Province.

Yangzhou pickles have a history of more than a thousand years. Sanhe, Simei and Wufu are old-brand pickles with a history of more than a hundred years. Yangzhou pickles are said to have originated in the Han Dynasty and became famous during the Tang Dynasty. Jianzhen once introduced the production method to the East, and the Japanese made it according to the law. The fruit tastes fragrant in the teeth and cheeks. Today, it can be made according to the old method, and Jianzhen is regarded as the ancestor. The poem says: "Tofu and pickles are counted in Nara, from the hometown of the blind in your country." . The folk customs have been around for thousands of years, and no one here calls it Tang. "During the Qing Dynasty, Yangzhou pickles were listed as imperial side dishes, and won medals at the International Exposition and the Gold Medal at the West Lake Expo. Before liberation, there were more than 70 soy sauce shops in Yangzhou, most of which were front-end shops and back-end shops. Each shop had its own tricks, especially the four beauties, the three harmonies, and the five blessings. The "four beauties" were borrowed from "Tengwang Pavilion Preface" by a scholar in the early Qing Dynasty. It was named after the phrase "four beauties, two are difficult to combine", which means fresh, sweet, crisp and tender. "Sanhe" comes from the owner of the sauce garden, which means both color and fragrance are good.

Pickles are known to have northern and southern flavors. The northern flavor is represented by Beijing pickles, and the southern flavor is represented by the "three and four beauties" of Yangzhou pickles. According to "Yangzhou Business Chronicle", "Sanhe", founded in 1796, is derived from the three friends of pine, bamboo and plum. There is also a legend that "Sanhe" refers to the fusion of color, aroma and taste of Yangzhou pickles. Features. In the early days of liberation, there were 72 handicraft workshops producing pickles in Yangzhou. "Three and Four Beauties" is one of the first batch of Chinese time-honored enterprises recognized by the Ministry of Commerce.

Yangzhou pickles are characterized by rich sauce aroma, moderate sweetness and saltiness, bright color, beautiful shape, freshness, sweetness, crispness and tenderness. Mainly made from fresh milk cucumbers with more than 30 pieces per catty, which have thin skin, tender meat, green and crispy without any seeds, and no residue like milk; for pickled tooth ginger, young ginger from Zhejiang or Anhui is selected as the material, which is the fattest, tenderest, less fiber, and Crispy in the mouth; screw vegetables, made from manna seeds, shaped like screws and pagodas, crisp and clear, thin and tender; radish heads, selected from more than 26 radishes every year, small, round and white, must be crispy after pickling , tender, sweet; Shijingcai, pickles of red, yellow, emerald, green, dark and other colors are selected, cut into dices, strips, blocks, shreds, slices and other shapes, and assembled into Shijingcai, which has a beautiful appearance , many colors.

Hope to adopt