No. 1
Xieshitou
A perfect lion's head must be tender, smooth and delicious, and can be easily swallowed in one bite. Therefore, in the selection of materials, fat and thin pork belly is essential, and only by chopping with a knife can the elasticity of meat be guaranteed. There are many ways to make the lion's head, including braising and steaming, but the most attractive thing about this crab powder lion's head is its fragrance, fat, oily but not greasy. There is no fiber feeling in the meat, but it is full of the fresh taste of crab roe. "It's worth a try."
second
Sliced chicken with ham and bean curd
Dried silk is to cut dried tofu into very thin silk, which is a great test of the chef's knife skills. It is not an exaggeration to think that this dish is the first course. Although each family has its own advantages in the practice of dried silk, making soup with chicken juice and cooking dried silk with Kaiyang, ham and other ingredients is the most orthodox taste in many people's minds. Yes, the boiled dried silk is so soft that you hardly need to chew it. Wrap the soup all over your body and pour it down bite by bite. It is the best representative of rich and refreshing taste, plain but amazing!
third place
Sandingbaozi
Everyone has eaten steamed stuffed buns, but this three-dimensional steamed stuffed bun was the most delicious before Yangzhou, but it was so delicious. Why aren't they all over the country? These three dice are diced chicken, diced meat and diced bamboo shoots. Chop these three dice, but don't be too bad, just keep the mechanism and taste. The stuffing made by mixing and stirring soup materials has mixed and different tastes, and is salty, sweet and fresh, which is very delicious. In addition, diced ginseng and diced shrimp have become five-diced buns, which is the first time that eating steamed buns is so interesting!
fourth
Vegetables steamed dumplings
"To be sweet, put salt first". Do you remember that this emerald steamed stuffed bun became so popular and became one of the best snacks in Yangzhou. The fillings are mushrooms, green vegetables and glutinous rice, which must be mixed with sugar and salt to make them fresh, and occasionally decorated with shrimps and green beans, while wheat flour mixed with spinach juice is dyed into emerald color and rolled into thin dough. The steamed dumplings made in this way are soft, waxy and sweet, jade-like from the inside out, and also delicious at the emerald level.
Fifth place
Guan Tang jiaozi
A steamer about the size of a fist, with a wobbly soup filling bag lying inside. This is the "morning bag water" that Yangzhou people must order when they get up early and go to the teahouse for morning tea. Poke the straw into the center of the soup bag, and the delicious soup inside will be sucked out smoothly. Because the stuffing is made of fresh bone marrow soup, it turns into thick soup after steaming, and it is firmly locked in the dough. The stuffing made of pork ribs is also a special Q bomb … Oh, my God, I'm staying!
Sixth
Melaleuca oil cake
There are also steamed dumplings. Emerald says this diamond-shaped cake is the best in Yangzhou. Of course, there is no thousand layers of oil cake, but its actual sixty-four layers are amazing. This skill is inherited from thousands of layers of steamed bread, which is actually a completely different type from steamed bread. Sugar and oil alternate, so they are sweet and delicious, and the layers are connected but the taste is distinct. If you think steamed bread is a little soft and not crisp enough, then this layer of oil cake will definitely make you a little sweet!
Seventh place
Shrimp pepper noodles
Speaking of this shrimp dumpling noodle, it is quite similar to Wonton Noodles. The combination of jiaozi and fresh noodle soup is a bowl. But this jiaozi is jiaozi in Yangzhou, and jiaozi in Yangzhou looks like wonton, and its skin is a little thinner than wonton. And this Yangzhou noodles, can't be soft, can't be rotten, want to slip, want to slip. This soup is even more delicate. It is cooked with shrimp seeds and seasoned with garlic. Don't look at this simple bowl, just taste it!
No.8
Yangzhou fried rice
Although Yangzhou people say that Yangzhou fried rice outside is not authentic, this does not prevent Yangzhou fried rice from still being a Yangzhou specialty that has to be eaten. To know the essence of Yangzhou fried rice, just listen to Yu Chengqing's egg fried rice, because Yangzhou fried rice is essentially a derivative of egg fried rice, and with ham, green beans, shrimp, pork, mushrooms, bamboo shoots, chopped green onion and other ingredients, it gradually evolved into a classic Yangzhou fried rice. The best Yangzhou fried rice is actually fried by Yangzhou people themselves, although it may taste the same to everyone ~
Ninth place
Braised silver carp head
"Silver carp eats the head", which must be familiar to every household now. The most common is to make fish head tofu soup with soup. But this famous Yangzhou dish is more authentic than soup. Break the silver carp head, cook until the fish bones are naturally separated, remove the bones, and stew with the side dishes. Only in this way can the fish skin be elastic, slippery and sticky, and the fish that has fully absorbed the soup is fat, tender and salty. Silver carp head, one of the "three heads", is the signboard of the restaurant!
No. 10
Sixi sweet glutinous dumplings