2. Melaleuca Cake: It is a traditional local food in Yangzhou. It is said that it originated in the Qing Dynasty and has a history of 100 years. Generally, it is made of white flour, pork fat, white sugar, sweet red melon shreds, edible alkali and cooked lard. Its characteristics: layers of sugar and oil alternate, soft and sweet, fresh and tender, very delicious.
3. Sanding steamed stuffed bun: it is a traditional local dish. According to legend, it originated in the Qianlong period of the Qing Dynasty, and it was the breakfast made by Yangzhou chef Ding when Qianlong went down to the south of the Yangtze River. When it is stuffed with diced sea cucumber, diced chicken, diced meat, diced winter bamboo shoots and diced shrimp, it is called a five-diced bun. Because of the consumption level of civilians, removing the diced sea cucumber and shrimp has become a three-dimensional steamed stuffed bun. Its characteristics: fresh, fragrant, crisp, tender, fat but not greasy. Very delicious.
4. Emerald steamed dumplings: It is one of the famous foods, which was initiated by Chen Buyun, the founder of Fuchun Tea Club. It is 100 years old. It is prepared by chopping vegetables, adding refined salt, sugar and cooked lard, uniformly mixing to make stuffing, rolling into thin skin with semi-cooked instant noodles, and kneading into chrysanthemum shape. The stuffing at the neck is slightly exposed and decorated with a little ham. Its characteristics: white and bright skin, green stuffing, sweet and fragrant.
5. Shrimp jiaozi Noodles: Literally means jiaozi with noodles, but in fact, wonton and noodles are in the same bowl. Its characteristics are: the skin of wonton is as thin as paper, the meat stuffing is delicious and full, and the noodles are smooth. Boil soup with shrimp. The soup is sauce-colored and looks inconspicuous, but this soup is the most delicious. It is really delicious. The point is that I haven't eaten anywhere else.
6. Yangzhou Spring Roll: It is a famous local traditional snack, which is said to have evolved from spring cakes. Founded in the Tang Dynasty. Spring rolls are mostly long and usually filled with pork, bamboo shoots, leeks, fungus, mushrooms and carrots. The tastes are salty, spicy, sour and sweet. No matter which taste is delicious.
7. Braised silver carp head: it is a traditional local dish. Braised silver carp head is mainly silver carp head, supplemented by mushrooms, chicken leg meat, ham and other ingredients. It is characterized by tender fish, thick soup, delicious taste and rich nutrition.
8. Boiled dried silk: also known as chicken soup boiled dried silk, it belongs to Huaiyang cuisine. Dried silk refers to shredded tofu, usually made of chicken soup, with ingredients such as shredded bamboo shoots, shredded chicken, fungus, shrimp and chicken skin. According to legend, it originated in the Qing Dynasty, and the modern practice is different. Some of them are made of shredded chicken ham and dried silk, which is called "dried shredded chicken fire", those made of Kaiyang (that is, dried shrimp) and dried silk are called "dried Kaiyang silk", and those made of dried shrimp are called "dried shrimp". Anyway, it's delicious Don't miss Yangzhou.
9. Roasted Tiger Tail: It is a traditional dish in Yangzhou. It is made of a clean piece of meat on the back of eel tail, which is mixed with boiling water and concentrated seasoning. Because it looks like a tiger's tail, it's called roasted rice tail. According to legend, cooking with Monopterus albus in Han Dynasty was more popular after Tang Dynasty. It is characterized by rich nutrition and delicious taste.
10, stewed crab powder lion's head: it is a traditional food in Yangzhou. It is said that it originated in the Sui Dynasty and has a history of thousands of years, and it is still inexhaustible. The so-called lion's head is a big pork ball, but the meat inside is mixed with crab meat, crab roe and seasoning, then put on green vegetables and steamed in a cage. It is characterized by tender pork, fresh crab powder and crisp cabbage.