Yangzhou locals recommend Wuding Bao, Crab Roe Soup Bao, Thousand Layer Oil Cake, Jade Shaomai, Hot Dried Shredded Buns, etc. for morning tea.

1. Wudingbao

Chicken, pork belly, fresh bamboo shoots, river shrimp, sea cucumber, the fillings of Wudingbao are based on Sandingbao, and also add seafood. Delicious. I'm afraid there is no other steamed bun with such rich fillings. Wudingbao is a delicacy that frequently appears on the morning tea table. It is popular in halls and streets. It is a bright spot in Yangzhou's steamed bun world.

2. Crab roe soup dumplings

Pork bone and chicken soup are condensed into aspic, mixed with crab powder according to the proportion, 2 ounces of stuffing, put into the skin and rolled and kneaded thirty-two times . Under the influence of temperature, the meat jelly combines with the fresh aroma of crab powder and returns to the liquid form. The soup is swaying but the skin is not broken. It looks like a lantern when you lift it, and it looks like a chrysanthemum when you put it down.

3. Thousand-layer oil cake

In the late Qing Dynasty, Gao Naichao, a famous chef in Yangzhou Kekeju, first created the Thousand-layer Cake based on the cake made by his predecessors and based on the principle of fermentation. . The cake is in the shape of a diamond-shaped square, hibiscus color, translucent, with layers of sugar and oil alternately, and the cake surface is covered with red and green silk. It looks fresh and pleasing to the eye, and is soft, tender and sweet to eat.

4. Jade Shaomai

Many people who have come to Yangzhou for morning tea have never forgotten the taste of Jade Shaomai. The skin of Jade Siomai is extremely translucent and translucent. Through the translucent skin, you can see the verdant filling inside - green vegetables with a small amount of ham, and a little ham minced on top, which makes people want to tear it open and take a look. Among them, the "true face of Mount Lu" of "Jade" adds brightness and flavor to the whole.

5. Blanching the dried shreds

Blanching the dried shreds is the most test of the chef’s knife skills. First cut the dried tofu into thin slices of equal width, then cut into thin and long shredded tofu, pour boiling water over it, and then pour the prepared soy sauce seasoning. The shredded tofu is soft and tough in the mouth. The flavors of soy sauce, shredded ginger and dried tofu are mixed together, giving it the most honest taste.