Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou 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.
2. Yangzhou Lion Head
Yangzhou lion head is a classic 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. "Lion Head" has been famous for thousands of years, and its success lies in maintaining the basic style of traditional cooking methods and adapting to the changes of seasons.
3, Huaiyang soft pocket
Huaiyang soft package, the most famous dish in Huaiyang cuisine, is not easy to cook well. Quickly pour fresh soft-bag eels into boiling water for a short time, blanch the back meat and drain the water. When the cooked lard is heated to 70%, add auxiliary materials to stir fry, then add fish fillets, and add Shaoxing wine, monosodium glutamate and soy sauce to taste.
4. Yangzhou salted goose
In Yangzhou, salted geese are indispensable for almost every meal. Yangzhou people, commonly known as the old goose, is an indispensable famous dish in Huaiyang cuisine, which has a history of more than two thousand years. Goose meat is full in appearance and bright in yellow and orange, which fully embodies the characteristics of "taking taste as the core and raising as the purpose".
Step 5 cook dried silk
Boiled dried silk, also known as boiled dried silk in chicken sauce, is a traditional dish and belongs to Huaiyang cuisine. This is a refreshing and nutritious delicacy. The beauty of its flavor has always been promoted as delicious on the table and a housekeeping dish 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.
6. Crab-yellow soup packets
The most famous morning tea in Yangzhou belongs to crab soup packets. The essence of the whole steamed stuffed bun is in thick soup. The most traditional way to eat is to suck with your mouth. Now many people also use straws. The soup was almost consumed. Bite a hole in the thin dough and the remaining golden thick soup will slowly ooze out. It can be seen that meat dipped in crab powder is fragrant.
7. Five Dingbao
Yangzhou pastry chef thought hard and finally realized: "sea cucumber nourishes, but it is not enough to make up;" Chicken is delicious, use less but not too fresh; Pork is fragrant, use less but not too greasy; Winter bamboo shoots are crisp, use less but not too hard; Shrimp is tender, so use less, but not too soft. "When these five flavors are mixed together, they are purple, fresh, fragrant, crisp and tender. With less ingredients for each flavor, the essence of "five buts" is achieved.
8. Emerald steamed dumplings
Emerald steamed dumplings are a traditional delicacy, with paper-thin skin, green stuffing, jade-like color and sweet taste. Good color, smell and taste, deeply loved by local people.
The above are the eight local cuisines in Yangzhou, all of which are delicious. If you go to Yangzhou in March and early spring, you must taste all these delicious foods, which is definitely a great pleasure in life.
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