Yangzhou cuisine belongs to Huaiyang cuisine, also known as Weiyang cuisine; Yangzhou's famous dishes, boiled shredded pork and lion's head with crab powder, are well-known and well-known. So, what other famous dishes are there in Yangzhou? What are the representative dishes of Yangzhou cuisine?

1, 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.

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.

3. Vince tofu

Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and Huai 'an and belongs 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.

4. Remove the head of silver carp

Braised silver carp head is a traditional Jiangsu dish, belonging to Jiangsu cuisine. Braised silver carp head is the main ingredient, and marinated vegetables are the main cooking method, which is salty and delicious. Taste: the skin is sticky and smooth, the fish is fresh and tender, the soup is thick, the taste is delicious and the nutrition is rich.

5. Three sets of ducks

Three sets of ducks are traditional dishes in Yangzhou and Gaoyou, Jiangsu Province. Gaoyou duck was rich in Yangzhou and Gaoyou in ancient times (it was rich in Yangzhou and Gaoyou in ancient times, and now it is exclusively raised in Yangzhou and Gaoyou. Gaoyou is also called Gaoyou Duck, which is one of the three famous ducks in China, because it has the widest breeding range and the most advanced technology. Gaoyou belonged to Yangzhou in ancient times and is now a county-level city in Yangzhou). This kind of duck is very fat and is a high-quality raw material for making duck dishes such as "Nanjing salted duck" and "salted duck".

6. Roast the whole pig's head

Roasted whole pig's head is a traditional Jiangsu dish, which belongs to Huaiyang cuisine. It is made by removing bones and hairs from fresh pig's head, cutting it in the middle, washing it, putting it in a pot, adding seasonings such as soy sauce, salt and rock sugar, and cooking it until it is rotten. This dish is well cooked, fat but not greasy, sweet and salty. It is a delicious food for all ages.

7. The general crossed the bridge

Jiangjun crossing the bridge is a traditional famous dish in Yangzhou, Jiangsu Province, which belongs to Jiangsu cuisine. Its fish fillets are white and tender, and the fish soup is as white as milk, delicious and crisp.

8. Bake squares

Roast square is a traditional local dish in Yangzhou, which was improved from roast suckling pig. In Qing Dynasty, Yangzhou officials and salt merchants were often used to entertain guests. That dish is called Yangzhou barbecued duck and barbecued fish. Grilled noodles are mainly made of scallion, and the cooking skills of roasted noodles are mainly roasted vegetables, and the taste is mainly fried and roasted.

9.shark fin duck

Duck-wrapped shark's fin is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Yangzhou cuisine. The soup is rotten, the meat is fresh and the taste is mellow. Shark fin is rich in collagen, but its protein is incomplete. Cook with meat, chicken, duck, shrimp, etc. , thus supplementing protein, increasing flavor and freshness, nourishing and softening skin.

10, barbecued fish

Braised mandarin fish with pork is a famous dish with good color and flavor, belonging to Jiangsu cuisine. Mandarin fish is produced in Taihu Lake, Hongze Lake, gaoyou lake and baoying lake, and is widely used in Jiangsu cuisine.