Siwen tofu is a traditional famous dish of Han nationality in Yangzhou, Jiangsu Province, with a long history, belonging 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".

2. Braised fish maw with crab roe

Fish maw with crab roe is a famous dish in Jiangsu province. The crab belly is delicious, Huang Liang in color, soft and smooth, and rich in soup. Fish belly is one of the precious raw materials for dry goods. People in China eat swim bladder, and there are many records in the history books, such as the practices in Qi Shu, Random Thoughts by Shi Chong in Song Dynasty and Compendium of Materia Medica in Ming Dynasty. Chinese medicine believes that the fish belly is salty and smooth, which has the functions of clearing the head, nourishing essence and fixing qi.

3. Shrimp cake

Shrimp cake is a special snack in Lianyungang, which is made of shrimp and eggs. There is a mollusk shaped like mantis shrimp in Haizhou Bay Fishing Ground, commonly known as "Shrimp Mother-in-law". Shrimp mother-in-law is big and fleshy, and generally female shrimp mother-in-law is the best. The way to identify a shrimp girl is simple. Anyone with a white capital letter "Wang" under his neck is it. Cooking with salt water is as famous as salted shrimp. People are also used to washing shrimps and removing their tails, squeezing out gravy from beginning to end with a rolling pin, and adding a small amount of batter and eggs to make cakes, commonly known as shrimp cakes. Stir-fried soup is delicious