The top ten signature dishes of Huaiyang cuisine are: Pingqiao tofu, Huai'an soft pocket long fish, Yangzhou fried rice, Wenshi tofu, Kaiyang Pu Cai, big boiled dried silk, three sets of duck, Qin Gong meatballs, crabmeat lion's head, steak roasted whole pig's head.
1, Pingqiao tofu: Pingqiao tofu belongs to the Huaiyang cuisine, is a famous dish in Huai'an, Jiangsu Province, as a masterpiece of Huaiyang cuisine, has its own merits. Choose the inner fat tofu, cut it into consistent diamond-shaped cubes, with diced chicken, mushrooms, cilantro foam, with crucian carp brain to start fresh, because of its start a layer of oil seems not hot, in fact, very hot, must be careful to use slowly.
2, Huaian soft pockets long fish: soft pockets long fish, also known as soft pockets eel, is a traditional dish in Jiangsu, belonging to the Huaiyang cuisine in the most prestigious dish, Huaian people treat Chinese and foreign guests on the most favorite tender and tasty unique dishes, so that guests taste fresh, praise.
3, Yangzhou fried rice: Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic cuisine in Yangzhou, Jiangsu Province, the main ingredients are rice, ham, eggs, shrimp and so on. Yangzhou fried rice is rigorously selected, finely made, well-processed, and focuses on color matching. After frying, the grains are clear, loose, soft and hard, colorful, glossy, full, with a variety of ingredients, tender, smooth and sticky.
4, Wenshi tofu: Wenshi tofu is a traditional dish with a long history in Jiangsu, originated in Yangzhou and Huai'an, belonging to the Huaiyang cuisine, Su cuisine. It is extremely strict selection of materials, knife work fine, soft and mellow, melt in the mouth, is the elderly, children choose a good recipe.
5, Kaiyang Cattail: Kaiyang Cattail is a traditional dish made of fragrant cattail stems, a specialty of Huai'an City, Jiangsu Province, the main raw material for the cattail rhizome. This dish is sweet, crisp and delicious, like the taste of young bamboo shoots, fresh and refreshing flavor. The history of Kailan cattail can be traced back to the early Han Dynasty, and in the book "Seven Hair", it is said that "the fat of the young cow is served with bamboo shoots and cattails". Since the Ming and Qing dynasties, it is the literati poetry often singing things.
6, big boiled dried silk: big boiled dried silk, also known as chicken juice boiled dried silk, traditional dishes, belongs to the Huaiyang cuisine. Big boiled dry silk is a refreshing, but also nutritious delicacies, the beauty of its flavor, has always been pushed to the table as a delicacy, Huaiyang cuisine in the family dish. Raw materials are mainly dried Huaiyang square, knife work requirements are extremely fine, a variety of condiments of fresh flavor after cooking, compounded into the dried tofu silk, exceptionally rare and beautiful, never get tired of eating.
7, three sets of duck: three sets of duck is Jiangsu Province, Yangzhou and Gaoyou area of a special traditional dishes, Yangzhou and Gaoyou in ancient times around the area of the abundance of duck, Yangzhou and Gaoyou area now specializing in farming, due to the widest range of Gaoyou farming, the most advanced technology, so it is also known as the Gaoyou duck, one of the nation's three famous ducks, Gaoyou in ancient times under the Yangzhou is now Yangzhou county-level city, the duck is very fat, is making Nanjing plate, salt water duck, the duck is very fat, the duck is very fat. It is a high-quality raw material for making duck dishes such as Nanjing Plate Duck and Saltwater Duck.
8, Qin Gong meatballs: Qin Gong meatballs is a traditional food, belonging to the Huaiyang cuisine. It used to be the famous "tribute" in the Qing Dynasty, so it is also known as Qing official meatballs, Qing Gong meatballs. Its production has a history of thousands of years, is one of the top ten famous dishes in Jiangsu Province, which is characterized by smooth and tender, elasticity, color white soup, taste delicious.
9, crabmeat lion's head: crabmeat lion's head is a special traditional dish in Yangzhou, Jiangsu Province, belonging to the Huaiyang cuisine. Fluffy texture, fat but not greasy, the main raw material is crab meat and pork chopped into fine powder made of meatballs, chopped meat practice, there are many stewed, blanch, there is first fried and then braised, there is first deep-fried and braised with other foods, there are steamed with glutinous rice.
10, grill roast whole pig head: grill roast whole pig head is a traditional dish in Jiangsu, belonging to the Huaiyang cuisine, is the fresh pig head to remove the bones, hair, from the center of the cut and washed, put into the pot to add soy sauce, salt, sugar and other seasoning ingredients can be eaten cooked. This dish meat is rotten, fat but not greasy, fragrant, sweet with salty, is a dish suitable for both young and old.