2. Kaiyang Typhoid-the main raw material is the rhizome of Typhoid. This dish is fragrant, sweet, crisp and delicious, as if it still smells like tender bamboo shoots. The dish is fresh, refreshing and nutritious.
3. Mushroom rape-a traditional famous dish in Jiangsu Province, made of mushrooms and rape, belongs to Huaiyang cuisine. Light taste and rich nutrition.
4, rock sugar roast hoof-pork trotters with skin, steamed with slow fire, rock sugar and other seasonings, its color is like braised pork, it tastes oily but not greasy, sweet and salty.
5. Salted shrimp-fresh shrimp is the main ingredient, salty and fresh, with the characteristics of bright red, beautiful, tender and delicious, which is deeply loved by diners.
6, pine nut fish rice-has the functions of nourishing yin and moistening the lungs, beauty and anti-aging, and prolonging life. The practice is also very simple. Friends who like this taste must not miss this delicious food.
7, boiled dried silk-raw materials are dried tofu, shredded chicken, ham, shrimp and so on. With seasonal vegetables in different seasons, it tastes delicious and never tires of eating.
8, big burning saddle bridge-the dish is red, the soup is thick, the eel section is crisp and fragrant, and the flavor is meaningful. At the same time, it has the effects of nourishing the body and strengthening yang, and is deeply loved by many people.
9. Baked mandarin fish with vinegar-made of mandarin fish and leek as the main raw materials. The finished fish is crispy and the marinade is sweet and sour. Pour boiling gravy on it to make it appetizing.
10, Yangzhou fried rice-the main ingredients are rice, ham, eggs, shrimps, etc. Strict material selection, meticulous production and attention to color matching. The appearance is distinct, full of color, fragrant and delicious.
Good Huaiyang cuisine recommends dried Huaiyang silk.
This dish is a traditional side dish in Yangzhou. From the appearance, the color is attractive and the taste is soft and tender. Dried silk is often eaten with other dishes. As a side dish, it can be served with tea or wine, which is a local food feature.
Xieshitou
Lion's head with crab powder is a famous traditional dish in Yangzhou, Jiangsu Province. The main raw materials are pork and crab meat, and then chopped into a big ball, so it became a lion's head. Lion's head has the characteristics of soft and waxy taste, fat but not greasy, and rich nutrition. Lion's head is also braised and steamed.
Soft shell long fish
It comes from Yangzhou, Jiangsu Province, and is a traditional dish with distinctive features. The reason why this dish is called soft-faced long fish is mainly related to its cooking method. When cooking, it is very important to put the long fish in a soft bag and blanch it with boiling water.
Braised pork balls
It is made by grinding pig's foreleg meat, water chestnut and other ingredients into powder, adding seasoning to make balls, baking them, and finally adding vegetables and sprinkling chopped green onion. The color of braised lion's head is sauce red, which is very attractive. The flavor of braised lion head: fragrant, salty, soft, waxy and fragrant.
Stewed Yuan Yu
Braised Yuan Yu is a very famous Huaiyang dish, and it is very nourishing, especially suitable for female friends. The main ingredient of this dish is Yuan Yu. First, Yuan Yu's head was cut and bled, then blanched in boiling water, then Yuan Yu's internal organs and four claws were taken out, cleaned and chopped. Then stir-fry the fish and pork, add seasoning, simmer for 1.5 hours, and add Shaoxing wine.
Sliced chicken with ham and bean curd
Choose Huaiyang dried bean curd, chicken breast, Jinhua ham, shrimp, winter bamboo shoots, pea noodles and other ingredients, cut Huaiyang dried bean curd and chicken breast into filaments, and add chicken breast, Jinhua ham, shrimp, winter bamboo shoots, pea noodles, soup stock and seasoning to stew. Taste of boiled dried silk: fresh and delicious, very delicious.
Sweet and Sour Mandarin Fish
The ingredient used in this dish is carp. Fish are carved with patterns, then pickled, pasted with egg paste, fried in oil pan, and finally poured with sweet and sour gravy. Shaped like a squirrel, it tastes crisp, sweet and sour, and is deeply loved by the public!
Three sets of ducks
It uses local live ducks, wild ducks, pigeons and other ingredients after treatment, cleaning, boneless, put them into boiling water for a little scalding, then put pigeons into the belly of wild ducks, stuffed with mushrooms and ham slices, and finally stuffed wild ducks into the belly of domestic ducks, stewed with Shaoxing wine, onion ginger and clear water.
Pingqiao tofu
It is a very famous Huaiyang dish, and it is a famous dish that Jiangsu locals especially like to eat. You must choose lactone tofu to make Pingqiao tofu, which tastes better. Add chicken, mushrooms, coriander and crucian carp and stew.
Crystal pettitoes
It is prepared by adding coarse salt, onion, ginger, Shaoxing wine, star anise, cinnamon and other ingredients into pig's trotters, taking them out after pickling, putting them in the refrigerator, cutting them into thin slices and serving them on a plate. Crystal meat dishes are crystal clear in appearance, very beautiful, delicious, salty and tender, and very delicious.
Casserole pheasant
Many people in Jiangsu like to use casserole pheasant as a side dish with wine, which is a must for friends to get together. It's really pleasant to have a drink and a pheasant.
Liangxi crackling eel
It is a famous dish that local people like to eat in Wuxi, Jiangsu. Liangxi crispy eel is made by cleaning eel, cutting it into small pieces, adding seasoning, stewing, deboning, adding seasoning, frying in oil pan until golden brown, and then frying. The taste of crisp eel in Liangxi: crisp, soft, fresh, salty and appetizing.
Shrimp in white robe
It is made by selecting shrimp, adding seasoning, pickling and frying in a pot. White-robed shrimp is bright in color and delicious: fresh, fragrant, crisp and tender.
Siwen tofu
It is made by cutting tofu, winter bamboo shoots, chicken breast, ham, mushrooms and other ingredients into filaments and adding clear soup to stew. Siwen tofu is a famous dish that pays great attention to knife work. After the chef can cut tofu into filaments, it is very distinctive.