1, stewed lion head:

Stewed lion's head is a traditional Jiangsu dish, which belongs to Huaiyang cuisine. This dish is soft and glutinous, fat but not greasy, nutritious, braised and steamed, fresh and delicious, soft and glutinous, fat but not greasy, nutritious and very delicious.

2. Sweet and sour mandarin fish:

Sweet and sour mandarin fish, also known as Squirrel mandarin fish, is a famous specialty dish in Suzhou, Jiangsu Province, which belongs to Subang cuisine and takes mandarin fish as the main material. Sweet and sour mandarin fish, which looks orange in color, tastes crisp outside and tender inside, sweet and sour.

3. Boil dried silk:

Boiled dried silk, also known as boiled dried silk in chicken sauce, is a traditional dish in Huaiyang, Jiangsu Province, and belongs to Huaiyang cuisine. This dish 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 bean curd, which is refreshing and appetizing, extremely rare and delicious, and never tires of eating.

4. Pingqiao Tofu Soup:

Pingqiao bean curd soup is a traditional famous dish in Huai 'an City, Jiangsu Province, which belongs to Huaiyang cuisine. The raw material of this dish is tender tofu with special brine. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he stayed at Lin's home in Pingqiao. Lin created this dish to entertain, and was praised as "Lin Million" and "the first dish in the world".

5. Huai 'an Tea:

Huai 'an tea cake is a famous dish in Huaiyang cuisine, also called "thin circle cake". It is made of white flour, fine threads like hemp thread are pulled out, wound around the palm of your hand in a circle, made into a ring more than four inches long and more than one inch wide, connected with each other in a comb-shaped and chrysanthemum-shaped mesh pattern, and then soaked and fried in a sesame oil pan.