1, stewed crab powder lion head stewed crab powder lion head is one of Yangzhou's famous dishes. Legend has it that it has a history of nearly a thousand years. The so-called "lion head", in Yangzhou words, is big meat. If you use Beijing dialect, it is a big meatball. Because after the big meat is cooked, the broken fat on the surface has been largely dissolved or semi-dissolved, while the broken lean meat is relatively convex, giving people a rough feeling. So people with a sense of humor are called "lion heads". Stewed crab powder lion's head is a famous dish in Huaiyang. The lion's head is fat and tender, the crab powder is fresh and fragrant, the dish is crisp and rotten, and it is full of fragrance after eating, leaving fragrance on the teeth and cheeks for a long time. This is one of the "Three Heads in Yangzhou". At the same time, it has the effects of tonifying deficiency, nourishing body, regulating qi and blood, invigorating spleen and appetizing, and regulating malnutrition. 2. Boiled shredded pork, also known as boiled shredded pork in chicken sauce, is a refreshing and nutritious dish. Its delicious flavor has always been praised as delicious on the table, and it is a housekeeping dish 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. This dish is bright in color, fresh and soft in dried silk and fresh and mellow in soup. 3. Crystal Eta Ursae Majoris Crystal Eta Ursae Majoris, also known as Crystal Eta Ursae Majoris Meat, is a famous dish in Zhenjiang, Jiangsu Province with a history of more than 300 years. Zhenjiang's "Banquet Spring Restaurant" is well-deserved. When the crystal vegetable hoof is served on the table, different names can be cut out according to different meat qualities, such as "glasses dish", "jade hook dish", "light stick dish" and "triangular rib dish". The meat of crystal trotters 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. There is a poem praising: "Today, the scenery is infinite, and I prefer roast meat in Beijing, but it is crisp and fragrant, and the crystal dishes are red and tender." 4. Sweet and Sour Mandarin Fish "Sweet and Sour Mandarin Fish" is a famous traditional dish in Suzhou, which has been listed as the top delicacies at banquets in the south of the Yangtze River. Cooking with mandarin fish has a long history, usually steamed or braised, while cooking mandarin fish dishes that look like squirrels is the first in Suzhou. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Suzhou Songhelou Restaurant in incognito. The chef boned the carp, carved patterns on the fish, seasoned it, marinated it a little, dragged it with egg yolk paste, fried it in a hot oil pan, and poured hot sweet and sour gravy, which looked like a mouse, crisp outside and tender inside, sweet and sour. Emperor Qianlong was very satisfied after eating it. Later, Suzhou officials reported that Gan Long was eating fish in Songhelou, a famous dish in Suzhou. Later, the operator made mandarin fish, so it was called "Squirrel mandarin fish", and soon this dish spread all over the south of the Yangtze River. This dish has been created for more than 200 years, and now it has become one of the most famous dishes in China. 5. Liangxi Crispy Eel Liangxi Crispy Eel, also known as Wuxi Crispy Eel. It is a unique traditional dish in Jiangsu eel cuisine and enjoys a high reputation at home and abroad. Liangxi crisp eel was founded in Tongzhi period of Qing Dynasty, which was invented by an oil vendor named Zhu in Huishan Street. It is made by frying shredded eel twice. The sauce is brown, shiny and black, sweet in taste, crisp and palatable, and will not soften even after being stored for several days. It tastes crisp and sour. Crispy eel, also known as fragrant eel, is said to have been founded during the Taiping Heavenly Kingdom. Crispy eel has been used as a feast dish since the late Qing Dynasty and the early Republic of China. After 1920, Zhu Bingxin, the owner of Huishan "Er Quan Garden", carefully studied the production method of crispy eel handed down from family to family, making it more crispy and delicious, unique and famous. Because Zhu Bingxin is used to cooking in a big glass, people also call this dish "crispy eel in a big glass". 6. Double-skinned saury Double-skinned saury is a typical Huaiyang dish. It has no bones and thorns, and its meat is extremely tender and delicious. At the same time, it has the effects of preventing cardiovascular diseases such as hypertension and myocardial infarction, nourishing liver and enriching blood, and caring skin. Lan Linchi, a poet in the Qing Dynasty, said in "Three Hundred Poems": "The skin inside the bee is evenly distributed in the meat, and the body is searched everywhere and collected." It refers to the process of processing double-skinned saury, so this dish is also called "bayonet fish". This kind of kitchen knife fish keeps its original shape, with bones and thorns, and its meat is extremely delicate and delicious. Double-skinned saury, Sweet and Sour Mandarin Fish and steamed shad are also called Jiangnan Sanwei. 7. Baihua Wine Braised Pork Baihua Wine is a famous Zhenjiang wine with sweet taste, strong alcohol content and rich nutrition. Used for stewing pork, with excellent flavor. This dish is pork ribs with pork belly, which is roasted first, then put into a casserole and stewed with Baihua wine. Let the wine penetrate, the color is golden, crisp and mellow, and the nutrition is rich. Baihua wine is also called "tribute wine". It has a history of 1400 years, and has five characteristics: sour, sweet, sweet, spicy and alcohol. The raw materials are made of glutinous rice, fine wheat koji and nearly 100 kinds of wild flowers. It is dark yellow in color, fragrant in breath, nourishing in taste, capable of promoting blood circulation and benefiting qi, warming stomach and dispelling cold, and has become a nutritional supplement for the elderly. 1908, the international gold medal of Panama Expo. 8. Braised silver carp head "Braised silver carp head" is a traditional dish in Zhenjiang and Yangzhou. Legend has it that at the end of the Qing Dynasty, a rich man invited his guests to buy silver carp weighing more than ten kilograms, and asked the chef to cook fish pieces and fish heads for migrant workers. The chef chopped off the fish head, put it in a clear water pot until it was cut off, took it out, removed the fishbone and cooked it with fresh soup. After eating, migrant workers felt that the fish was tender and the soup was delicious, and repeatedly praised the chef for his superb skills. Later, the chef improved the choice of ingredients and production methods, and listed the dish "Braised Silver Carp Head" in the shop. Customers all think this dish is delicious after tasting it. This dish is famous in Jiangsu and has become the most famous dish in Zhenyang area. Braised silver carp heads are mainly silver carp heads, and the cooking is mainly marinated vegetables, which are 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. This is delicious in winter. 9, steamed squid steamed squid, the fish is silvery white, fat and delicious, refreshing but not greasy. When eating, it will have a special taste when dipped in Zhenjiang balsamic vinegar and Jiang Mo. This dish is one of the three major flavors in Jiangnan. The fat content of shad is very high, and it is rich in unsaturated fatty acids, which has the function of lowering cholesterol and is of great benefit to prevent arteriosclerosis, hypertension and coronary heart disease. The shad meat is sweet in taste and flat in nature, and has the effects of nourishing and strengthening, warming the middle warmer and benefiting qi, warming the middle warmer and tonifying deficiency, stimulating appetite and strengthening the spleen, and clearing away heat and toxic materials. Steamed shad is an ancient dish. According to relevant records, it tells a touching story of the Eastern Han Dynasty. After Liu Xiu established the Eastern Han Dynasty, he mobilized Yan Guang to assist him. Yan Guang talked about his leisurely seclusion, and told with relish the delicious steamed fresh shad when he was fishing. Liu Xiu didn't feel the liquid in his mouth and repeatedly called it "yes". Yan Guang finally refused to be an official because he didn't want to give up the delicious shad. 10. Wild duck paella is a famous dish in Jiangsu. Its taste characteristics: rice grains are ivory yellow and cooked with various raw materials. Its tastes are complementary, its entrance is oily, its taste is delicious and its food is excellent. Wild ducks have different tastes. Picked, washed, cut into pieces, steamed, stewed, marinated and fried are all delicious. "Wild Duck Vegetable Rice" is unique in flavor, rich in fragrance and full of game, which is not known to ordinary people. Wild duck paella is green in color, fat but not greasy, and delicious. It can also replenish qi and nourish the mind, soothe the stomach and promote digestion. Summary: In China, there are many cultures that have been passed down, whether they are eating or playing, and they are constantly innovating, so that they can become better.