Soft-skinned octopus, also known as "soft-skinned eel", is a traditional famous dish in Jiangsu Province and belongs to the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, fragrant and special" dish best, so that guests can taste it early and praise it. Soft-shelled eels are the best products in eel mats. The word "pocket" means to put the eel in a cloth pocket and finish it.

2, crab powder lion head

Lion's head with crab powder is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition. Braised in brown sauce, steamed and popularized. The main raw materials are meatballs made of crab meat and minced pork. There are many ways to chop meat, such as stewing, boiling, first frying and then stewing, first frying and then stewing with other foods, steaming glutinous rice and so on.

Step 3 cook dried silk

Boiled dried silk, also known as boiled dried silk in chicken sauce, is a traditional famous dish and belongs to Huaiyang cuisine. Boiled dried silk is a refreshing and nutritious delicacy, and its delicious flavor has been promoted as a delicacy 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.

4. Shrimp in white robe

This delicacy, together with soft-pocked long fish, is called "Two Peaks of Huaichao" and is a unique product in Huaiyang cuisine. At that time, it was chosen as the first hot dish at the first banquet of the founding of New China. However, due to the limited conditions at that time, the raw material of Hongze Lake Macrobrachium Macrobrachium was dying when it was transported to Beijing, so it withdrew from the state banquet and missed out on the "first dish of the founding of the People's Republic of China". White-robed shrimp, with white color, very fresh and tender taste, fragrant teeth and cheeks, and endless aftertaste.

5.pingqiao tofu

Pingqiao tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu Province. As a masterpiece of Huaiyang cuisine, each has its own merits. Choose tofu with inner fat, cut it into consistent diamond blocks, add diced chicken, diced mushrooms and coriander foam, and use crucian carp brain to make it fresh. Because it doesn't seem to steam when poured with a layer of bright oil, it is actually very hot, so you should use it carefully and slowly. Pingqiao tofu is economical, delicious, non-greasy, and clear the lungs.