Yangzhou cuisine recommendation
The first crab yellow bag!
Yangzhou cuisine is represented by "three heads" (stewed silver carp head, roasted whole pig head and crab powder lion head).
Top ten scenic spots in Yangzhou:
Three-dimensional steamed stuffed bun, layered oil cake, double sesame seed cake, emerald dumplings, dried vegetables, wild duck dumplings, glutinous rice balls, steamed dumplings with crab roe, chezhao dumplings, shredded chicken rolls.
Top ten snacks:
Bamboo shoots and pork pot stickers, Yangzhou cake, crab shell yellow, egg fire, salty pot stickers, radish shortcake, shredded chicken, three fresh pot stickers, sweet-scented osmanthus sugar lotus root porridge, and three-color oil dumplings.
Ten special snacks:
Sixi Tangtuan, raw meat lotus root clip, tofu roll, bamboo shoots jiaozi, red bean jiaozi, Wuren cake, onion shortcake, Huangqiao sesame seed cake, shrimp jiaozi noodles, bamboo shoots wonton.
Yangzhou cuisine belongs to Huaiyang cuisine, the most famous of which are Santou Banquet and Honglou Banquet. Speaking of steamed stuffed bun, it is a specialty of Yangzhou. And everyone knows Fuchun steamed stuffed bun is the most famous.
Fuchun Tea House on National Day is a century-old shop renowned at home and abroad, which was established in 1885. You can take an artificial tricycle. I rarely see such a large-scale artificial tricycle in Yangzhou in other cities, which has its own characteristics. Both Yu Dafu and Zhu Ziqing cherish the memory in their articles: "If you don't enter Fuchun Gate, you have never been to Yangzhou City". Fuchun is a charming "window" of Yangzhou, an authentic representative of Huaiyang cuisine and a blessed place for Chinese and foreign guests. This is the most authentic and the oldest.
Fuchun's breakfast is definitely excellent, although the price is much more expensive than what we eat in ordinary small restaurants. Meat dishes, steamed buns, jade dumplings, thousand-layer oil cakes, scallion oil cakes, crab shells, steamed buns, steamed dumplings with crab roe, roasted chicken feet and shredded chicken rolls. This is a birthright.
Fuchun's steamed buns have all kinds of fillings, and the most expensive and distinctive one is probably the legendary best crab yellow steamed buns.
Braised shredded pork is a common high-grade dish in Yangzhou cuisine. The main ingredient is the most common dried tofu in daily life. It is exquisitely made and has a unique flavor. "Boiled shredded pork" is also called "shredded pork in chicken sauce" or "shredded pork in chicken fire". This dish has strict requirements on the temperature of the knife, and it is definitely a dish to test the chef's cooking skills and experience.
In the banquet of the Red Chamber, three-dimensional steamed stuffed bun, jade roast and thousand-layer oil cake are called "three musts" in Yangzhou.
The traditional name "Ding Bao" is known as "the best in the world", which was won by flour fermentation and fine stuffing. Yangzhou fermentation technology has been famous since ancient times. Yuan Zicai said in "A Single Year of Eating with the Garden": "Yangzhou has the best fermented noodles, which are pressed by hand without increasing half an inch. Slack is still very high. " Three steamed bread skins are soft and tough, and do not stick to teeth. The stuffing of Sanbaozi is made of diced chicken, diced meat and diced bamboo shoots, hence the name "Sanding". According to legend, its origin is also related to Emperor Qianlong, who is famous for his romantic leisure. When his old man came to the south of the Yangtze River, he put forward the standard of "keeping but not keeping, fresh but not fresh, oily but not greasy, crisp but not hard, tender but not soft" for the way to eat imperial food. So the chefs processed diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp into stuffing. These five flavors are mixed together, that is, tonic, fresh, fragrant, crisp and tender. The main idea of "five buts" is exactly the same. After the dragon tasted it, he was full of praise and asked what the name of the steamed stuffed bun was. The military attache replied, Wuding steamed stuffed bun. Later, the price of sea cucumber and shrimp was high, and the three-dimensional steamed stuffed bun evolved. Take a bite of steamed stuffed bun, diced chicken is not fresh, diced meat is not greasy, diced winter bamboo shoots are crisp and tender, salty and sweet, which makes people memorable. Being praised by the Japanese emperor as "the best in the world" is really full of praise.
Melaleuca oil cake is a famous food in Yangzhou. It's called Melaleuca, but this cake has so many layers. have
When selling jade, Zhu Ziqing once praised: "It is moist and neat, and its tongue is not greasy. It is not only delicious, but also colorful." The turquoise in the burning shop shows the steamed skin as thin as paper, just like jade. Take a gentle bite and the skin will break. Chopped vegetables made of shrimp, leeks and eggs after eating are refreshing and moist. After eating, my mouth was still full of shrimp flavor, which really left a lingering fragrance on my teeth and cheeks. Jade roast tastes sweet and salty. Sweet is the "Meiling green vegetables" produced in Yangzhou. Its leaves are chopped and then mixed with cooked lard, ham, soft candy and salt. Compared with the salty rice burned and sold in other places, it is a special taste. I think most girls like selling jade as much as I do. The name gives people imagination and looks fresh and pleasant. Roll it into a flour bag and put it next to a chrysanthemum. It is filled with vegetables and looks like pomegranate. There is a coin at the bottom, and the top is like a fluffy head, dotted with a small amount of broken ham, and the color is jade. It looks very pleasant. There are also many flavors.
Yao meat, probably only Fuchun teahouse is authentic. The pork leg pickled with nitrate is cooked into a dish. The meat is tight, close to "bacon" and has a special flavor, which is definitely not the white sauce with pork belly and spiced cooking mentioned in other restaurants.
With these advantages, have a cup of black nightshade pearl tea. This kind of tea is made from Zhu Lan, Longjing in Zhejiang and Kuizhen in An Wei planted by Fuchun Flower Bureau, which can not only quench thirst, but also relieve boredom. Savor it carefully and look out the window, busy streets and winding alleys. You will suddenly feel that the joy of life is this tea, this snack, this simple and beautiful peace.
Nowadays, Fuchun's breakfast is very safe in the streets and alleys of Yangzhou, and it may not be necessary to go to the teahouse to eat Fuchun steamed buns. However, you enjoy a different atmosphere in the teahouse. However, after you take it back, you think Fuchun is not delicious. Maybe it's a psychological feeling.
Ye Chun steamed buns and Ye Chun teahouse are Yangzhou teahouses, which can be compared with Fuchun steamed buns. Here, you can fully understand how to eat Yangzhou steamed buns. "Eat meat first, then skin." You need a straw.
The so-called Yangzhou Santou Banquet refers to the most famous steamed crab lion head, roasted whole pig head and stewed silver carp head in Yangzhou cuisine, which are collectively called Yangzhou Santou.
Let's start with steamed crab meat and lion head. It is different from ordinary meatballs, especially large and round in shape, so it is literally called the lion's head; In addition, its cooking and flavor are different, not fried, but stewed. Cooking without soy sauce, keep the raw materials. What's more, the materials are exquisite. Pork needs ribs made in Yangzhou, and crab meat needs a fresh crab, which is finely chopped into pieces, mixed with seasoning, made into big balls, placed in a casserole, covered with leaves and stewed. When the dishes are ready, they can be served. Steamed crab powder, lion's head, with distinct color and taste, is delicious, and meat, crab and vegetables are delicious.
In addition, roast the whole pig head. It is a kung fu dish with extremely complicated techniques in Yangzhou cuisine. The recipe of this dish is: take fresh pig's head, scrape it clean, remove ears, bones and brains, and soak it in clear water. After the blood is completely bleached, blanch it in boiling water for about 20 minutes, take it out and rinse it with clear water. Then, gouge out your eyes, remove eyelashes and tongue coating, and then put the whole pig's head in a clear water pot and bake it twice. When it is about 70% mature, take it out of the pot and change it into water. Put a bamboo mat in the pot, spread ginger slices, onion segments, spice bags and a little vinegar, put the pig's head in, add the lid and cook it over high fire until it is cooked thoroughly, then simmer for 4 hours until the meat is crisp and soup is thick, and serve. Roasted whole pig's head is rich in flavor, sweet and sour, salty and salty, with a peculiar smell, and has the reputation of "leaving fragrance on the teeth and cheeks".
Braised silver carp head. There is a proverb in Yangzhou: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs." The silver carp glue in Yangzhou is fishy, and the silver carp in winter is fresh and tender. The cooking process of this dish is not complicated. Remove more than 5 kg of silver carp bones and put them in the pot with tofu, followed by chic.
Yangzhou fried rice is a brand that Yangzhou people are proud of. Yangzhou authentic fried rice, eggs wrapped in rice, fresh and golden, oily but not greasy, delicious, absolutely the best in food. This is authentic, remember!
Yangzhou's' no bragging candy' (advertising language) is cheap and very suitable for students. Some candy wrappers can be eaten once in a while, but if you eat too much, your teeth will become soft. Yangzhou is not. The more you eat, the better you chew. The more you eat, the more you want to eat. Yangzhou cowhide candy is made of cowhide candy and sesame seeds, but the ingredients in Yangzhou cowhide candy seem to be well blended together, which makes people never tire of eating, and the more they eat, the more they want to eat.
Yangzhou old goose is the most popular in Yangzhou city. The meat is fresh and tender, take a bite, and the pregnant marinade will soak in your teeth, which will make you unforgettable. In fact, the taste of this roast goose has nothing to do with the word "old". It is said that the old goose should be comparable to Pei County dog meat. Being stuck in your teeth and picking it out with a toothpick the next day will still cause a mouthful of meat, and the meat should be dense and chewy, which is estimated to be one of the lost technologies.