When it comes out of the pot, line up the tongue, head meat, cheek meat, pig's ears and eyeballs in order, mold them into the shape of a pig's head, pour in the original sauce, and garnish with cabbage. It is characterized by bright red color and strong aroma. Yangzhou Fried RiceYangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, was originally passed down in folklore. It is said to have originated from the crushed golden rice, or egg fried rice, which was loved by Su Yang, the king of Yue in Sui Dynasty. When Yang Di visited Jiangdu (present-day Yangzhou), he also introduced egg fried rice to Yangzhou. It then underwent gradual innovation by the chefs, incorporating Huaiyang cuisine, which is rigorous in the selection of ingredients, fine in the production, delicate in the processing, focused on color matching, and original in flavor. It finally developed into one of the famous staple foods of Huaiyang flavor, which is not only a regular staple food in the domestic catering industry, but also a Yangzhou flavor in Europe, America, Japan, Hong Kong and other places.
Yangzhou egg fried rice has different flavors and varieties, such as clear egg fried rice, golden egg fried rice, crescent egg fried rice, shrimp and egg fried rice, ham and egg fried rice, three fresh egg fried rice, assorted egg fried rice and so on. Yangzhou egg fried rice is based on first-grade white indica rice or new white round-grained rice. Wash it with water before cooking, soak it a little, then put it into the pot and cook it until it is cooked through, no hardness, and the grains are loose to be loose and hard. Avoid burning the rice when frying. Stir fry, the auxiliary ingredients with marinade fried topping, in the marinade with a little soy sauce called (tooth color fried), without soy sauce called (white fried). With the famous porcelain, there are delicious food said. Yangzhou double best left thousand-layer oil cake, right jade grilled to sell three-dimensional buns, thousand-layer oil cake, double baked cake, jade grilled, dried vegetable buns, wild duck cabbage buns, glutinous rice grilled, steamed dumplings with crab roe, car claw grilled, shredded chicken rolls.
Top Ten Snacks: Bamboo Shoots and Pork Pot Stickers, Yangzhou Cake, Crab Roe, Fried Eggs, Salted Pot Stickers, Radish Crispy Cake, Shredded Chicken, Sanshin Pot Stickers, Lotus Root in Osmanthus Congee, and Three-Color Oil Dumplings.
Top Ten Specialty Snacks: Four Happiness Soup Dumplings, Raw Meat and Lotus Root Folders, Bean Curd Rolls, Bamboo Shoot Dumplings, Red Bean Dumplings, Five Kinds of Cake, Scallion Cake, Huangqiao Baked Cake, Noodles with Shrimp Dumplings and Bamboo Shoots Wonton. Boiled Dried Shredded Tofu Dried shredded tofu refers to shredded dried tofu. A 1cm thick white square of dried tofu is cut into 18 pieces of even thickness and then cut crosswise into thin shreds. This is a very skillful dish. The shredded chicken is cooked in chicken broth and supplemented with shredded bamboo shoots, shredded chicken, fungus, shrimp and chicken skin. The flavor is very good.
With the change of seasons, the auxiliary ingredients for cooking dried diced chicken are different, making various flavors with seasonal vegetables. Tasting tips: dry diced should be fine texture, firm, otherwise it will not cut well, or will be broken when cooking; cut the silk thin and uniform; cooking temperature should be more attention. Both to heat thoroughly to remove the soy flavor, but also to fully integrate the fresh flavor of chicken broth and other ingredients into the dried silk, can not be cooked too soft or even rotten.