1, Pingqiao Tofu: Pingqiao Tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu. 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 pouring a layer of bright oil doesn't seem to steam, it's actually very hot, so use it carefully and slowly.
2. Huai' an Soft-Pocket Carp: Soft-Pocket Carp, also known as Soft-Pocket Eel, is a traditional famous dish in Jiangsu 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, delicious and unique dish best, so that guests can taste it early and praise it.
3, Yangzhou fried rice: Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic food in Yangzhou, Jiangsu Province, the main ingredients are rice, ham, eggs, shrimp and so on. Yangzhou fried rice has strict material selection, fine production, exquisite processing and color matching. After frying, the granules are clear, loose, moderate in hardness, harmonious in color, full in luster, diverse in ingredients, fresh, tender and smooth, fragrant and delicious.
4. Siwen 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. This is a good recipe for old people and children.
5. Kaiyang Pucai: Kaiyang Pucai is a traditional famous dish made of Pucai, which is a specialty of Huai 'an City, Jiangsu Province. Its main raw material is the rhizome of Typha latifolia. This dish is sweet, crisp and delicious, and seems to have the taste of tender bamboo shoots, which is fresh and refreshing. The history of ordinary cuisine in Kaiyang can be traced back to the early Han Dynasty. Mei Cheng's "Seven Fats" said that "dairy cows are full of fat and vegetables are bamboo shoots". Since the Ming and Qing Dynasties, it has been frequently sung in literati's poems.
6, boiled dried silk: boiled dried silk, also known as chicken juice boiled dried silk, is a traditional famous dish, belonging 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 tofu, which is extremely rare and delicious.
7. Three sets of ducks: Three sets of ducks are a traditional dish in Yangzhou and Gaoyou, Jiangsu Province. In ancient times, there were many ducks in Gaoyou, Yangzhou, and now they are specially bred in Gaoyou, Yangzhou. 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 now it is a county-level city in Yangzhou. This kind of duck is very fat and is a high-quality raw material for making Nanjing salted duck, salted duck and other duck dishes.
8. Qin Gong meatballs: Qin Gong meatballs are a traditional dish, belonging to Huaiyang cuisine. It was once a famous "tribute" in the Qing Dynasty, so it was also called "Qing Guan Wan Zi" and "Qing Gong Wan Zi". It has a history of thousands of years and is one of the top ten famous dishes in Jiangsu Province. It is characterized by smoothness and elasticity, white soup color and delicious taste.
9, crab powder lion head: crab powder lion head is a traditional dish in Yangzhou, Jiangsu Province, belonging to Huaiyang cuisine. The taste is soft, fat but not greasy. The main raw materials are meatballs made by chopping crab meat and pork into fine powder. There are many ways to chop meat, such as stewing, boiling, frying first and then braising, frying first and then stewing with other foods, steaming glutinous rice and so on.
10. Roasted whole pig's head: Roasted whole pig's head is a traditional Jiangsu dish, belonging to Huaiyang cuisine. It is made by removing bones and hairs from fresh pig's head, cutting it from the middle, washing it, adding seasonings such as soy sauce, salt and rock sugar, and boiling it in a pot until it is rotten. This dish is ripe, fat but not greasy, fragrant, sweet and salty, and it is a delicious food for all ages.