Huaiyang cuisine is a dish that requires a lot of effort, so it is difficult to find authentic restaurants that cook Huaiyang cuisine overseas. As long as I worked hard and studied slowly, I copied many hometown dishes at home. I shared the recipes of hometown dishes on the largest Chinese website in North America, and won the applause of many fellow villagers. There are countless delicacies in Yangzhou, from the world-famous Yangzhou fried rice to Yangzhou three-head feast, stir-fried shrimps, braised tiger tail, braised lion head, braised lion head, boiled dried shreds, Wensi tofu, three sets of duck, salted goose, Yangzhou style Hungry, Wantou's pork head and Phoenix Bridge beef soup, etc., all show the chef's profound cooking skills.

Yangzhou Dongguan Street is the most representative historical street in Yangzhou city. It stretches from the ancient canal to the east and Guoqing Road to the west. It is one of the top ten historical streets in China. Dongguan Street and surrounding streets are filled with special snacks from Yangzhou and surrounding counties and cities, which are worth trying. Yangzhou mainly has Huaiyang cuisine with ten major dishes: Yangzhou fried rice, Yangzhou lion head, three sets of duck, hibiscus fish fillet, stir-fried shrimp, boiled dried shreds, Wensi tofu soup, crispy crucian carp, Yangzhou salted goose, braised silver carp fish. Top ten pasta snacks: shrimp roe wontons, Sixi rice dumplings, Yangchun noodles, Jade Shaomai, shepherd's purse glutinous rice balls, sandwich buns, crab roe soup dumplings, thousand-layer oil cake, steamed dumplings with bamboo shoots and meat, and double sesame shortbread. You should be able to eat it on Dongguan Street!

In addition to soup dumplings, dried shredded noodles are also a traditional local snack in Yangzhou and one of the famous morning tea snacks. They are elegant in color, exceptionally soft and tender, and delicious and timeless. The method of Yangzhou hot dry silk emphasizes the blanching skills and the delicious taste, which is refreshing and soft. After opening and shredding, blanch the dried shreds three times with boiling water first, mainly to soften the dried shreds, then put the dried shreds into a plate, put a pinch of ginger shreds on the dried shreds, and then scald them with boiling water from top to bottom. , let the ginger juice enter the dried shreds. After decanting the water, a certain amount of ginger juice remains in the dried shreds. Add ingredients such as dried shrimps soaked in boiling water, minced green bamboo shoots, coriander, and then drizzle with sesame oil and soy sauce to taste. Yangzhou cuisine is divided into several categories. One is dishes. Huaiyang cuisine is mainly based on Yangzhou cuisine, ranging from the traditional three-head banquet, to boiled dried shreds, blanched dried shreds, and various aquatic products-based dishes. It captures the original cooking characteristics of Huaiyang cuisine.