Make stuffing with diced chicken, diced meat, diced bamboo shoots and various ingredients, and knead it into a closed mouth of crucian carp. Big stuffing, fresh chicken, tender winter bamboo shoots, delicious pork, delicious and beautiful shape.

Vegetables steamed dumplings

Chop vegetables in water, mix them with salt, sugar and cooked lard to make stuffing, roll them into thin skin with half-cooked hot noodles, and knead them into chrysanthemums, with the stuffing at the neck slightly exposed and dotted with a little ham. The skin is white and bright, the stuffing is green, sweet and fragrant.

Melaleuca oil cake

Flour is fermented and rolled into rectangular dough, evenly sprinkled with white sugar, mixed with oil ding, rolled, and folded into a rectangle with 16 layers, with 40% folding, and * * * is 64 layers. Sprinkle shredded red melon on the cake surface and steam in a cage. The cake is translucent, with distinct layers and good color, fragrance and taste. Together with the emerald steamed dumplings, it is called "Yangzhou Double Unique".

Huangqiaoma pancake

/kloc-in the autumn of 0/940, the New Fourth Army marched eastward into northern Jiangsu for a decisive battle of Huangqiao, and people in Huangqiao area of Taixing County scrambled to make scones, which was famous all over the country. Its appearance is beautiful, its production is fine, and it has the characteristics of fragrance, crispness and crispness. There are more than 10 varieties, which are divided into two categories: sweet and salty. Salty meat floss, ham, scallion oil, Kaiyang, fresh meat and so on. Sweet people include osmanthus, red bean paste and five kernels.

Jiangyan su pancake

Crispy dough is rolled into a multi-layer cylinder, cut into several sections, flattened vertically, and rolled into a cake blank. A stuffing made of ham, diced bamboo shoots, diced chicken, shrimp, etc. Sandwiched between two cake blanks, knead and fry until mature. Rich layers, clear patterns, golden color, crisp taste and fragrant smell.

Thin leather bag

The stuffing is made of lean pork and bean jelly, only soy sauce is used, and salt and monosodium glutamate are not added to keep the original flavor. The finished product has many thin fillings, enough marinade, delicate and symmetrical appearance and beautiful shape.

Liu Fengju scallion cake

Make the white powder oil-water dough, refined salt and chopped green onion into a cake crust with uniform thickness, and fry it. Golden color, crisp, fragrant, best with tofu brain.

Hot dry silk

Soybean is processed into dried white bean curd, cut into filaments, washed and scalded repeatedly to remove the bean smell, poured with refined marinade and sesame oil, supplemented by shredded ginger and dried shrimps. Elegant color, soft and unusual, delicious and meaningful.

Color brittle point

Created by chef Yin Changgui. Simulation of four seasons flowers and animals, vivid image. Crisp and oily, fragrant and sweet, it is a high-grade variety with unique style at the banquet.

Sanxing Matuan

Choose the best japonica rice and glutinous rice to make wet rice flour, mix in proper amount of flour to make skin, wrap it with stuffing and rub it into a circle, and then roll it up with sesame. After frying twice, it is sweet, crisp and sticky, suitable for all seasons.

Soviet-style ship point

Gan Yuan Ming Dynasty. Rice flour and flour are kneaded into animal and plant images as snacks on cruise ships, hence the name. After careful study by famous teachers, it is made into characteristic rice noodles, which are exquisite and delicate, with sweet fillings such as roses, sugar oil, bean paste and jujube paste. Salty people include ham, scallion oil, chicken and so on.

Rose lard cake

Rice and glutinous rice flour are made into cakes, steamed and sprinkled with dried rose crumbs. There are both sweet and salty, and there are more than 20 kinds of fillings. Beautiful appearance, soft and moist fragrance, sweet and fat with brine.

Guihua jiaozi

Put glutinous rice flour into a bamboo board, sprinkle with clear water and shake it to make the powder ball pearl-shaped, and then use a big-eye mesh screen to pick out the Lantern Festival with roughly the same shape. After cooking, even the soup is scooped out, and sweet osmanthus is added, which is good in color, fragrance, taste and shape.

Spotted dick

Mix the above white flour, pour into a plum-shaped conical mold, fill with red bean paste, white sugar and sweet oil ding, sprinkle with red and green silk, cover and bake. This is a flavor snack served during the old temple fair.

Feng Zhen da wan noodles

Cover the ribs stewed with various spices, make clear soup with eel, and make noodle soup with fermented wine and a small amount of cooked lard. Because soy sauce is not used for seasoning, the soup is clear and the noodles are soft and crisp, so it is also called white noodle soup. Founded in the Taiping Heavenly Kingdom.

Steamed steamed bread

Small steamed buns made of tightly fermented dough. Using clean pork leg meat and jelly as stuffing, the skin is thin and tough, so it won't break when picked up, and it won't leak when turned over. The marinade is delicious. Season with vinegar and shredded ginger when eating.

Wangxingji wonton

Refined dough; Chop pork leg, vegetable leaves, mustard tuber, etc. Into velvet, repeatedly stirring to make stuffing. Serve with bone soup and sprinkle with shredded egg and dried silk. The skin is thin and white, tough and smooth, without damage or adhesion; The brewed cabbage is tender and delicious.

Five-color yulan cake

Pie made of glutinous rice flour and flour is fried in a flat pan until both sides are golden and crispy outside and cotton inside. The stuffing is divided into five colors: fresh meat, red bean paste, rose, white sugar sesame and lard vegetable. Because magnolia petals were added to each filling at the beginning, it was named.

Sweet osmanthus sweet taro

Smooth taro is cooked with proper amount of edible alkali and brown sugar and sprinkled with osmanthus. Taro is sauce red, bright and attractive, crisp and sticky, sweet and delicious, with osmanthus fragrance. It is a good seasonal product for Mid-Autumn Festival, especially suitable for the elderly.

Changzhou hemp cake

Crispy flour cake, heavy fermented oil, finely kneaded, wrapped with peeled white sesame seeds, rinsed with caramel water and baked in the furnace. There are two kinds of stuffing: sweet and salty. Fragrant, crisp, loose and crisp.

Silver silk noodles

Add an appropriate amount of egg white to the white flour and roll it up with a fine-toothed knife. Noodles are as white as silver and as slender as silk. Cooked twice, mixed with chicken soup, such as shrimp, covered with silk, it tastes better.

Sam sun wonton

Add white flour and proper amount of egg white to make skin, and use fresh shrimp, fresh herring and fresh pork leg as stuffing, hence the name Sanxian. When you eat it, mix it with chicken soup, which is delicious.