The 8 representative dishes of Huaiyang Cuisine are soft pockets of long fish, crabmeat lion's head, big boiled dried silk, white robe fresh shrimp, Pingqiao tofu, Kaiyang Pu Cai, Wensi tofu, demolition of braised chub head.

One, soft pocket long fish

Soft pocket long fish, also known as "soft pocket loach", is a traditional specialty of the Jiangsu region, belonging to the Huaiyang cuisine in the most prestigious dish. Huai'an people are looking forward to the guests from the East and the West most favorite this "tender and refreshing unique" dish, so that the guests grab fresh, endless praise.

Two, crabmeat lion head

Crabmeat lion head is Yangzhou City, Jiangsu Province, the regional characteristics of the traditional style of specialties, belonging to the Huaiyang specialties. The taste is soft, fat and not greasy mouth, rich in nutrition. The key raw materials are crab sticks and pork balls made of raw pork chopped into powder (alias "chopped meat" by Yangzhou people).

Three, big boiled dried silk

Dried silk boiled in large, also known as spicy fresh dew boiled dried silk, traditional specialties, belonging to the Huaiyang specialties. Big boiled dry silk is a fresh, but also has the nutrients of the delicious, the taste of the beauty, over the years has been pushed to the table as a beautiful food, Huaiyang specialties in the door dish.

Four, white robe fresh shrimp

This delicious and soft pocket long fish and called "Huai fried two peaks", is the best of Huaiyang specialties. When it was named the founding of the first feast of the first dry pot dishes, but because of the limitations of the standard at that time, the production of this specialties of raw materials Hongze Lake prawns shipped to Beijing has long been dying, and therefore withdrawn from the state banquet dishes, and "founding ministers of the first dish," rubbing shoulders.

Five, Pingqiao tofu

Pingqiao tofu is a Huaiyang specialties, is a specialty of Yancheng, Jiangsu Province, as the pressure of the volume of Huaiyang specialties, has its own unique features. Pingqiao tofu is made of water tofu, which is cut into consistent prismatic cubes with diced chicken breast, diced flat mushrooms, and shiitake foam, and is served with grass carp brains to start the freshness of the dish, as it comes out of the pot drizzled with a layer of bright oil that doesn't seem to be bubbling with heat, but is actually very hot, so be sure to beware of the slow use of the dish.