The Book of Yangzhou Paintings was written in the last years of Qianlong, and many Yangzhou dishes were recorded in Yuan Mei's Suiyuan Food List, which was published in 1792 (the 57th year of Qianlong). There are pork, braised Monopterus albus, Chengliwan tofu, braised mushrooms, wax gourd, chicken balls, ginseng bamboo shoots, Gaoyou salted duck eggs, mud snails, Tongzhou braised crispy fish and so on. "Braised eel" says: "Braised eel with wine and water, add sweet flour paste instead of autumn oil, simmer the soup in a pot, add fennel and aniseed, and start the pot. There are three diseases to be avoided: first, the skin is wrinkled and the skin is not brittle; A piece of meat is scattered in the bowl and can't be caught; Cooking with salt and black beans in summer morning, the population remains the same. Yangzhou Zhu Fensi family system is the best. Generally, people who braise in soy sauce will focus on it, so that the taste of braised soy sauce will be included in eel meat. " "Chengliwan Tofu" says: "In the twenty-third year of Qianlong, I ate fried tofu with Jin Shoumen in Chengliwan, Yangzhou, which is unparalleled. On both sides of tofu in Huang Gan summer dishes, there is no marinade, and there is a slight taste of clams, but there are no plates of clams and other sundries. Report to Xuanmen the next day. Cha Yue: I can. I will be specially invited. However, when I was having dinner with Hangzhou Dongpu at the tea house, I had a special dish that was laughing. It was purely made of chicken brain, not real tofu, and it was too fat to eat. It costs ten times as much as the trip, but it's far from delicious. Unfortunately, I was in a hurry to return to China, so I couldn't ask Cheng for help. Cheng died more than a year ago and still regrets it. Still keep his name so that he can visit again. " "Winter Melon" said: "Winter Melon is used the most, and can be mixed with bird's nest, fish, meat, eel, eel and ham. It's made by Dinghui Temple in Yangchuan. It's as red as blood. There is no meat soup. " Don't mention it again. In these three aspects, it can be seen that Yangzhou cuisine in Qing Dynasty is one of the highlights in pyrotechnics, seasonings and colors.

There are also some well-known home-cooked dishes in Yangzhou Painting Boat Record: "Good cooking and delicious food. For example, Wu Yishan fried tofu, Tianmen fried chicken, ten kinds of pig's heads in Jiang, delicious dishes mixed with sturgeon and herring in Wang Nanxi, fried shredded pork and pear-blossom vegetables in summer in Shi Fatty, whole sheep in Zhang Sihui, boneless fish in Wang Yinshan, clam cake in Jiang Wenmi, winter soup in Guan Dagu, fried fish confused, crab noodles in Kong Bian 'an, monk tofu and monk's saddle bridge in Xiaoshan. The "home" mentioned here is not necessarily the chef's specialty, such as "Jiang Wenmi", which is the "Jiang Jiali" menu recorded in Volume 10 of Yangzhou Painting Boat Record. His people are good at writing, cooking and medicine, and let children choose the secret method of acne. "Looks like a doctor. It can be seen that the overall level of Yangzhou cuisine production at that time was high.