Soft-skinned octopus, also known as "soft-skinned eel", is a traditional famous dish in Jiangsu Province and belongs to the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, fragrant and special" dish best, so that guests can taste it early and praise it. Efficacy of this prescription: tonify deficiency, nourish health, tonify qi and blood, tonify malnutrition and recover after delivery. According to Shan Hai Jing, "There are many eels in the water irrigated by the lake." Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition. Tian Shumin, a famous chef in Huai 'an, and his son can cook 108 kinds of delicacies with eels, which is the famous "all-eel banquet". Soft-shelled eels are the best products in eel mats. The word "pocket" means to put the eel in a cloth pocket and finish it.

2, crab powder lion head

Lion's head with crab powder is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition. Braised in brown sauce, steamed and popularized. The main raw materials are meatballs made of crab meat and minced pork. 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.

Step 3 cook dried silk

Boiled dried silk, also known as boiled dried silk in chicken sauce, is a traditional famous dish and belongs to Huaiyang cuisine. Boiled dried silk is a refreshing and nutritious delicacy, and its delicious flavor has been promoted as a delicacy in Huaiyang cuisine. The raw material is mainly Huaiyang square dried bean curd, and the requirements of knife work are extremely fine. After cooking, the fresh flavor of various condiments is compounded into dried bean curd, which is refreshing and appetizing, extremely rare and delicious, and never tires of eating.

4. Shrimp in white robe

This delicacy, together with soft-pocked long fish, is called "Two Peaks of Huaichao" and is a unique product in Huaiyang cuisine. At that time, it was selected as the first hot dish at the first banquet of the founding of New China. However, due to the limitation of current conditions, the raw materials of Hongze Lake shrimp were dying when they were transported to Beijing, so they withdrew from the state banquet and missed the "first course of the founding of the People's Republic of China". White-robed shrimp, with white color, very fresh and tender taste, fragrant teeth and cheeks, and endless aftertaste.

5.pingqiao tofu

Pingqiao tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu Province. As a masterpiece of Huaiyang cuisine, each has its own merits. 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, non-greasy, and clear the lungs.

6. 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, and it seems to have the taste of tender bamboo shoots. It is refreshing and nutritious. The history of ordinary cuisine in Kaiyang can be traced back to the early Han Dynasty. Mei Cheng's "Seven Fats" said that "dairy cows are full of fat and vegetables are bamboo shoots". Since the Ming and Qing Dynasties, it has been frequently sung in literati's poems. Ming Guda, an official in Shaanxi, once wrote the article "homesickness in illness" and said "I miss Pu Cai tender".

7.vince tofu

Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and Huai 'an and belongs to Huaiyang cuisine and Jiangsu cuisine. The material selection is very strict, the knife work is fine, soft and mellow, and it melts at the entrance. At the same time, it has the effects of regulating malnutrition, tonifying deficiency and strengthening the body, and is a good prescription 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 who have done it until now are called Sven Tofu. " Diaodingji is also called "Assorted Tofu Soup".

8. Remove the head of silver carp

Braised silver carp head is a traditional Jiangsu dish, belonging to Jiangsu cuisine. Braised silver carp head is the main ingredient, and marinated vegetables are the main cooking method, which is salty and delicious. Taste: the skin is sticky and smooth, the fish is fresh and tender, the soup is thick, the taste is delicious and the nutrition is rich. The fish head is tender and nutritious. In addition to protein, fat, calcium, phosphorus, iron and vitamin B 1, it also contains lecithin that fish lack, which can enhance memory, thinking and analytical ability and make people smart.

9. Crystal Yaorou

Crystal Yaorou, also known as Crystal Eta Ursae Majoris and Zhenjiang Yaorou, is a traditional dish in Zhenjiang City, Jiangsu Province, belonging to Jiangsu cuisine. After cooking, the meat is red and white, smooth and crystal-like, so it has the reputation of "crystal". When eaten, it has the characteristics of lean meat crisp, fat but not greasy, crisp and tender, and it has a unique flavor with ginger and Zhenjiang balsamic vinegar. Later, due to the similar pronunciation of nitrate and food, it was renamed "Crystal Carnivore". It is also called crystal dish hoof because of its bright red flesh color and glittering and translucent skin color.

10, three sets of ducks

Three sets of ducks are traditional dishes in Yangzhou and Gaoyou, Jiangsu Province. Gaoyou duck was rich in Yangzhou and Gaoyou in ancient times (it was rich in Yangzhou and Gaoyou in ancient times, and now it is exclusively raised in Yangzhou and Gaoyou. Gaoyou is also called Gaoyou Duck, which is one of the three famous ducks in China, because it has the widest breeding range and the most advanced technology. Gaoyou belonged to Yangzhou in ancient times and is now a county-level city in Yangzhou). This kind of duck is very fat and is a high-quality raw material for making duck dishes such as "Nanjing salted duck" and "salted duck".