Huaiyang cuisine is light and elegant, which belongs to China literati cuisine and contains many cultural imaginations.
Pay attention to the original flavor, pay attention to pyrotechnics, be good at stewing, taste light and delicious, and be moderately sweet and salty. It is a "boutique that can never tire of eating".
The most representative: Yangzhou Lion Head Yangzhou is the most famous, and it is a three-headed banquet. The three-head banquet is to stew the lion's head, chop the silver carp's head and roast the whole pig's head. Its production process is extremely exquisite. Pork ribs are made of hard pork belly, red and white, at various levels, fat three and thin seven, roughly cut into silk, finely cut into dices, pomegranate grain size, and cut into trivial pieces.
It is really unreasonable to come to Yangzhou without eating lion's head.
Recommended store: Lion Building, Yangzhou
Lion Building is very famous in Yangzhou. It's not an old Huaiyang food store, but a famous brand store specially built for tasting Huaiyang food. The founder is a disciple of Zhou Xiaoyan, a famous intangible cultural heritage inheritor of Huaiyang cuisine: Wu Songde, born in 1980s.
There is a Lion Building in Slender West Lake, with good environment and taste.
Recommended store: Yangzhou banquet
Don't miss the lion's head at the Yangzhou banquet. Compared with Lion Building's delicious double-flavored lion head, here is the traditional clear soup style. "Twelve Roads in Feng Ke" also went to Yangzhou for filming.
It can best reflect the skill of Huaiyang cuisine: perm dry silk "Yangzhou is good, the tea club is invited." Add thousands of stocks, cook copper tobacco bags to raise seedlings, and cook crystal vegetables. "The poem" Looking at the South of the Yangtze River "written by a monk in Xing 'an in Qing Dynasty vividly depicts the scene of Yangzhou residents tasting" dried silk "in Qing Dynasty, which is quite like a vivid genre painting.
In Yangzhou, "big boiled dried silk", also known as "boiled dried silk in chicken sauce", is a typical representative work of Huaiyang cuisine and is famous for paying attention to the skill of cutting and cooking.
First, cut the dried bean curd into even slices, then cut it into filaments, then mix it with auxiliary materials such as shredded chicken and bamboo shoots, and cook it with chicken soup. The temperature is "both civil and military".
Recommended store: Fuchun Tea House
The best in the world: Si Wen Tofu Si Wen Tofu, which began in the Qing Dynasty, was created by Si Wen monk of Tianning Temple in Yangzhou during the Qing Qianlong period, so it was named after him. Vince tofu is made of tender tofu and cooked ham. The dishes are white and green, the tofu is tender and smooth, and the soup is delicious. This dish must cut the tender tofu into filaments like hair, and the exquisite knife work is amazing.
Recommended store: Yangzhou guesthouse
Yangzhou Guest House is a famous local restaurant in Yangzhou, and Siwen Tofu is also a famous Huaiyang dish in Yangzhou. The Si Wen tofu made by the chef in the hostel is quite real, and the knife worker has nothing to say.
This is a dish that tests the skill and temperature of the knife. There are always people who say that you can't eat hot tofu if you are impatient. Good food always takes a long time to temper and polish. Huaiyang cuisine has been carried forward and loved by the public.