Top Ten Famous Points in Yangzhou: Sanding Steamed Bun, Melaleuca Oil Cake, Ma Shuang Crispy Cake, Emerald steamed dumplings, Dried Cabbage, Wild Duck Cabbage, Glutinous Rice steamed dumplings, Crab Steamed Dumpling, Chejiao steamed dumplings and Shredded Chicken Roll.
Top Ten Flavor Snacks in Yangzhou: bamboo shoot pot stickers, Yangzhou cakes, crab shell yellow, fried eggs, salty pot stickers, radish shortcake, shredded chicken rolls, three fresh pot stickers, sweet-scented osmanthus sugar lotus root porridge and three-color oil dumplings.
Top Ten Special Snacks in Yangzhou: Sixi Tangtuan, raw lotus root clip, tofu roll, bamboo shoots, red bean jiaozi, Wuren cake, scallion cake, Huangqiao sesame seed cake, jiaozi noodles with shrimps, and bamboo shoot wonton.
Melaleuca oil cake
China is very famous. The slow-growing fermentation method with clear fertilizer is soft, sweet and tender, with distinct layers. Diamond block, hibiscus color, translucent, the cake is divided into 64 layers, with layers of sugar and oil alternating, soft and tender, sweet and greasy.
Allusion: According to legend, Yangzhou Melaleuca Oil Cake was created by Gao Naichao, a Fujian native during Guangxu period of Qing Dynasty, and has a history of nearly 100 years. In the long-term operation practice, the chef absorbed the traditional skills of "thousand-layer steamed bread", "white as snow, revealing thousands of layers", and created a soft and sweet thousand-layer oil cake.
2. Steamed chicken with bamboo leaves
Slaughter the chicken, wash it, remove the head and feet, chop it, and pickle it with onion, ginger and salt. Bamboo leaves are scalded with hot water, wrapped in chicken pieces, sealed with mushrooms, steamed in a steamer for about 30 minutes, taken out and put on a plate, and put on the mouth with cherries.
Its characteristic is that bamboo leaves are fragrant and refreshing.
Cooking dry silk
"Dried silk" refers to shredded dried bean curd. A piece of white square dried bean curd with a thickness of 1cm should be cut into 18 pieces with uniform thickness, and then cut into filaments horizontally. This is a very common dish. Chicken soup is used to cook dried silk, supplemented by shredded bamboo shoots, shredded chicken, fungus, shrimp and chicken skin. It tastes delicious. With the change of seasons, the auxiliary materials for cooking dried silk are also different. Seasonal vegetables can change various tastes when used.
Tasting tips: the square stem should be delicate and firm, otherwise it will not be cut well and will be broken when cooked; Chopping should be thin and uniform; We should pay more attention to the cooking temperature. It is necessary to burn it thoroughly to remove the beany smell, and to completely integrate the umami flavor of chicken soup and other raw materials into the dried silk, and not to cook it too soft or even rotten.
4. Yangzhou fried rice
Simply put, Yangzhou fried rice is actually fried rice with chicken and eggs in scallion oil. But with the addition of shrimp, ham and other accessories, it is more delicious, so it has become a famous dish in Yangzhou.
Tasting tip: look at the appearance, the red, white, yellow and blue colors of various raw materials should be crystal clear and moist; Taste the taste, the rice should be loose but not hard; Have a taste, and you should be able to smell the fragrance of all kinds of raw materials.
5. Shrimp dumpling noodles
Jiaozi noodles are jiaozi and noodles as the name implies, but the so-called "jiaozi" is actually wonton. Wonton skin is as thin as paper, the meat is delicious and full, and the noodles are smooth and smooth. Boil the soup with shrimps and sprinkle with minced garlic. The aroma is fragrant.
Tasting tip: don't look at a bowl of sauce-colored soup, it's unremarkable. Delicious in it. After eating jiaozi noodles without soup, you will lose a lot of weight.
6. Emerald steamed dumplings
Chop vegetables in water, mix them with salt, sugar and cooked lard to make stuffing, roll them into thin skin with half-cooked hot noodles, and knead them into chrysanthemums, with the stuffing at the neck slightly exposed and dotted with a little ham. The skin is white and bright, the stuffing is green, sweet and fragrant. Together with "Thousand Layers Oil Cake", it is called "Yangzhou Double Unique".
7. Braised silver carp head
Allusion: It is said that at the end of Qing Dynasty, a rich man built a building, and the workers' food was very poor, which made everyone very dissatisfied. One day, on the birthday of the rich man's wife, he invited a famous chef to make wine, bought a silver carp weighing more than ten kilograms, and asked the chef to make fish pieces and fish heads for migrant workers. According to the instructions of the rich man, the chef chopped off the fish head, put it in a clear water pot and cooked it until it was raw, fished it out, removed the fishbone and cooked it with fresh soup. After eating it, migrant workers feel that the fish is tender and the soup is delicious. Later, the chef improved the choice of ingredients and production methods, and finally developed into this Huaiyang signature dish.
8. horseshoe mandarin fish
Marinate the fish in the middle of Siniperca chuatsi in large pieces, cut carrots into slender strips, oil them, circle the fish slices into horseshoes, insert a thin carrot strip in the middle, put it in a cage for 6 minutes, put a hard object in the mouth of the fish, steam it with the fish tail, put it in a plate, add a little chicken soup, salt and monosodium glutamate to thicken the original soup, and pour salad oil. Decorate the fish's eyes and mouth with red cherries. Its characteristics are white, fragrant and beautiful.
9. Roast pig's head
Split the scraped pig's head in the middle of the back of the head, remove the pig's brain and bones, float it in clean water for 2 hours, cook it in a boiling water pot for 20 minutes, take out the eyeball, cut off the pig's ears, cut off the meat on both cheeks, cut off the tip of the pig's mouth, remove lymph meat, scrape off the tongue membrane, add clean water and cook it twice with high fire for about 20 minutes each time. Put spices in a spice bag. Put bamboo grates on the bottom of the pot, spread ginger slices and onion knots, put pork head, add crystal sugar, soy sauce, cooking wine, balsamic vinegar, spice bag and water, cover the pot and simmer; Simmer for about 2 hours until the soup is thick and rotten. Arrange the tongue, head meat, cheek meat, pig's ears and eyeballs in order, make them into the shape of pig's head, pour the original juice and decorate them with Chinese cabbage. It is characterized by bright red color and rich aroma.
10. Crab yellow tofu
Cut the tofu into pieces, enlarge the fire, scoop in the oil, add the minced onion and ginger, stir fry, add crab roe, stir fry a few times, add cooking wine, tofu and chicken soup, thicken the salt with water starch, pour in sesame oil and sprinkle with pepper. It is characterized by tender fat and fragrant glutinous rice.
1 1. Sandingbaozi
The so-called "three diced" refers to diced chicken, diced meat and diced bamboo shoots. With these three kinds of diced stuffing, it is delicious, crisp and tender, fat but not greasy. On this basis, the "five-diced steamed stuffed bun" with diced ginseng and diced shrimp is more nutritious.
Tasting Tips: Chicken, meat and bamboo shoots should be mixed in the ratio of 1: 2: 1. It is required that the diced chicken is large, the diced meat is medium, the diced bamboo shoots are small and the particles are clear. Meat should be pork belly, too fat and too fine is not good; The requirement for chickens is fat and tender, and hens must be selected every other year. The fresher the bamboo shoots, the better, and the crispy taste is qualified.