Yangzhou cuisine is represented by the "three heads" (braised chub fish head, grilled whole pig's head, lion's head with crabmeat).

Yangzhou ten famous dishes: three ding buns, thousand layers of oil cake, double hemp cake, emerald shao mai, dried vegetable buns, duck cabbage buns, glutinous rice shao mai, steamed dumplings with crab roe, Che Che Che shao mai, shredded chicken rolls.

Yangzhou Top Ten Snacks: Bamboo Shoots Pot Stickers, Yangzhou Cake, Crab Roe, Egg Fondue, Salted Pot Cake, Radish Crisp Cake, Chicken Shredded Rolls, Sanshin Pot Cake, Osmanthus Sugar Lotus Root Porridge, Three-color Oil Dumplings.

Top Ten Specialty Snacks of Yangzhou: Four Happiness Soup Dumplings, Raw Meat Lotus Root Porridge, Bean Curd Rolls, Bamboo Shoots and Meat Siu Mai, Red Bean Lanterns, Five Kinds of Cake, Scallion and Oil Crispy Cake, Yellow Bridge Cake, Shrimp Roe Dumpling Noodle, Bamboo Shoots and Meat Ravioli.

Thousand-layer oil cake

Chinese famous dishes. With the method of fermentation, it is soft, sweet and tender with clear layers. Diamond-shaped pieces, hibiscus color, translucent, the cake is divided into 64 layers, layers of sugar and oil, soft and tender, sweet and creamy to the taste.

An allusion: According to legend, Yangzhou thousand-layer oily cake was created by Gao Naichao, a Fujianese, in the Guangxu period of the Qing Dynasty, and has a history of nearly a hundred years. The chef, in the long operation practice, absorbed the traditional technique of "thousand-layer steamed bread", which is "as white as snow, uncovered by a thousand layers", and created the soft and sweet thousand-layer oily cake.

2. Steamed chicken with bamboo leaves

Slaughter the chicken, wash, remove the head and feet, chopped into pieces, with onion, ginger, salt marinade. Bamboo leaves scalded with hot water will be wrapped up chicken pieces, above the seal with mushrooms, into the steamer into the steamer for about 30 minutes to take out of the plate, with a cherry point in the mouth.

It is characterized by the fragrance of bamboo leaves, tender and refreshing.

3. Boiled dried silk

"Dried silk" refers to dried tofu cut into silk, a 1-centimeter-thick white square dry to be cut into 18 slices of uniform thickness, and then cut into thin silk, is a very see knife work of the dish. Boiled Dried Shredded Bean Curd is made with chicken broth, supplemented with shredded bamboo shoots, shredded chicken, fungus, shrimp, and egg skins to create a delicious flavor. As the seasons change, the auxiliary ingredients of the boiled dried shreds also vary, using seasonal vegetables to create a variety of different flavors.

Tasting tips: the dried square should be delicate and tight texture, otherwise it is either not cut well or a boil on the break; shredding should be fine and uniform; cooking fire more to pay attention to, not only to scald, remove the smell of beans, but also to chicken soup and other raw materials, the fresh flavor of the dry silk fully integrated, but also can not be cooked too soft or even boiled rotten.

4. Yangzhou Fried Rice

Simply put, Yangzhou fried rice is actually scrambled rice with eggs in scallion oil. But with the addition of shrimp, ham, and other ingredients, it's so flavorful and delicious that it's become one of Yangzhou's signature dishes.

Tasting tips: look at the appearance of a variety of raw materials, red, white, yellow, green color to be crystal moist; taste taste, rice should be loose but can not have a hard heart; taste taste, a variety of raw materials should be able to penetrate the flavor.

5. Shrimp seed dumpling noodles

As the name suggests, dumpling noodles are dumplings and noodles, but the so-called "dumplings" are actually wontons. The wontons are paper-thin, the meat filling is fresh and filling, and the noodles are sinewy and smooth. The soup is made with shrimp roe and sprinkled with minced garlic for a fragrant aroma.

Tasting tip: Don't look at a bowl of sauce-colored soup, but it's all about the flavor, so if you eat the dumplings and noodles and don't drink the soup, you'll be at a loss.

6. Emerald Shao Mai

Slightly blanched green vegetables, chopped, salt, sugar, cooked lard into a filling, half-cooked hot noodles rolled into a thin skin, pinched into a chrysanthemum shape, the neck mouth of the filling heart slightly exposed, with a little bit of ham puree embellishments. The skin is white, the filling is green, sweet and fragrant. It is also known as "Yangzhou's Two Best" together with "Thousand-layer Oil Cake".

7. Chub head in braised soup

Anecdote: According to legend, during the late Qing Dynasty, there was a rich man's family who constructed a building, and the food for the workers was very poor, which made everyone very dissatisfied. One day the rich man's wife's birthday, he invited the famous chef to do wine, bought a more than ten pounds of chub, to cook the fish meat section of the dishes on the table, the head of the fish will be boiled to the workers to eat. Chef in accordance with the orders of the rich man, the fish head chopped down a split two valves into a pot of water to boil until the break of life out, remove the fish bones, plus fresh soup cooked into dishes. Civilian workers feel after eating the fish meat is tender, soup flavor. Later, the chef improved on the selection of materials and method of preparation, and eventually developed into this signature dish of Huaiyang.

8. Horseshoe guppy

Take guppy middle fish meat batch into large thin slices marinated in flavor, carrots cut into long thin strips, oil, with fish meat slices circled into a horseshoe pattern, the middle of the carrots inserted into a thin strip, on the cage for 6 minutes, the mouth of the fish into a section of the hard, with the tail of the fish together with the cage steaming, plate, the original broth with a little chicken broth, salt, monosodium glutamate thickening, dripping salad oil. Then use red cherries to decorate the eyes and mouth of the fish is complete. It is characterized by white color, fragrant and rich.

9. grill roasted pig head

Scraping clean pig head in the middle of the back of the head split, picking off the pig brain and pig bones, bleaching in water for 2 hours, into the pot of boiling water to cook for 20 minutes to pull out, dig out the eyeballs, cut off the ears, cut off the two cheeks meat, and then cut the tip of the pig's mouth, remove lymphatic meat, scraping off the tongue membrane, add water to cook with a high fire 2 times, each time for about 20 minutes. Tie the spices into a spice bag. Pan with bamboo grates on the bottom, paved with ginger, green onion knots, put on the pork, add rock sugar, soy sauce, cooking wine, balsamic vinegar, spice bag, water, cover the pot with a high-fire burn; change to a small fire simmer for about 2 hours, until the soup is thick and rotten. Out of the pot on the plate in order to arrange the tongue, head meat, gills meat, pig ears, eyeballs, the whole into a pig's head shape, pouring the original sauce, decorated with vegetables that is completed. It is characterized by red color and aroma.

10. Crab tofu

Cut the tofu into long squares, the pot on high heat, scoop into the oil, into the end of the onion and ginger slightly stir-fried, into the crab, gently stir-fried a few times, add wine, tofu, chicken broth, salt boiling water starch thickening, drizzled with sesame oil, dish sprinkled with pepper into the. Characterized by tender as gelatinous, rich and glutinous slippery.

11. three ding buns

The so-called "three ding", refers to the chicken, meat, bamboo shoots ding, to the three ding as a filling, fresh, fragrant, crunchy, tender all ready, fat but not greasy. On top of this, add diced ginseng, shrimp, "five ding buns" is more nutritious and nourishing.

Tasting tips: chicken, meat, bamboo shoots three raw materials in accordance with the ratio of 1:2:1 with the requirements of the chicken diced large, meat diced in the bamboo shoots diced small, clear particles. Meat should be selected pork, too fat and too fine are not good; the requirements of chicken is fat and tender, and must choose the next year hen; bamboo shoots are the fresher the better, you can eat out of the crunchy texture is considered qualified.