Siwen tofu

Siwen tofu is a traditional famous dish of Han nationality in Yangzhou, Jiangsu Province, with a long history, belonging 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. Yu Yue in Qing Dynasty wrote in Notes on Tea Fragrant Room: "The word' Si Wen Xi Fu' is poetic and good at making bean curd soup and sweet porridge. Those who have done it until now are called Sven Tofu. " Diaodingji is also called "Assorted Tofu Soup".

Braised fish maw with crab roe

Fish maw with crab roe is a famous dish in Jiangsu province. The crab belly is delicious, Huang Liang in color, soft and smooth, and rich in soup. Fish belly is one of the precious raw materials for dry goods. People in China eat swim bladder, and there are many records in the history books, such as the practices in Qi Shu, Random Thoughts by Shi Chong in Song Dynasty and Compendium of Materia Medica in Ming Dynasty. Chinese medicine believes that the fish belly is salty and smooth, which has the functions of clearing the head, nourishing essence and fixing qi.

Xiapo cake

Shrimp cake is a special snack in Lianyungang, which is made of shrimp and eggs. There is a mollusk shaped like mantis shrimp in Haizhou Bay Fishing Ground, commonly known as "Shrimp Mother-in-law". Shrimp mother-in-law is big and fleshy, and generally female shrimp mother-in-law is the best. The way to identify a shrimp girl is simple. Anyone with a white capital letter "Wang" under his neck is it. Cooking with salt water is as famous as salted shrimp. People are also used to washing shrimps and removing their tails, squeezing out gravy from beginning to end with a rolling pin, and adding a small amount of batter and eggs to make cakes, commonly known as shrimp cakes. Stir-fried soup is delicious

Bao Wuhua

Bao Wuhua, a famous dish of Han nationality, belongs to Huaiyang cuisine. It is fried with squid and tastes fresh and tender. Clean fresh cuttlefish, take its meat slices, cut them into cruciform pieces, soak them in boiling water, and drain the water for later use; Stir-fry peanut oil until it is half done, add chopped green onion, Jiang Mo and minced garlic, add black flowers, magnolia slices, auricularia, green beans and coriander, add cooking wine, sugar, monosodium glutamate and refined salt, thicken with wet starch, and sprinkle with pepper after serving.

Danmeiya

Egg chicken, a famous dish of Jiangsu Han nationality, belongs to Huaiyang cuisine. The combination of dishes makes the chicken soup mellow and the chicken crispy and delicious. Crispy and boneless, but shapeless, full in shape, shiny and smooth, rich in soup and attractive in appetite. Egg-shaped chicken is cut into plum blossoms with cooked eggs and surrounded by chicken. The wine sucks and tastes good. Now cooked with eggs, the taste and shape are further. Has the effects of regulating nutrition, invigorating qi and blood, and regulating irregular menstruation. Another kind of egg-beautiful duck and egg-beautiful pigeon taste the same.

Milk fish skin soup

Fish skin in milk soup is a traditional famous dish in Jiangsu Province, which belongs to Jiangsu cuisine. Is prepared from Baihe fish skin, ham, mushrooms, shrimps, bamboo shoots and chicken soup. Shrimp covered with noodle soup. This vegetable soup is thick and tender and very delicious.

In addition to these six cuisines, Lianyungang also has Guanyun pie and other cuisines, which are owned by Jinggang.