1. Roast the whole pig head. Pig's head meat is an indispensable food for Yangzhou people. Grilled pig's head is one of the oldest famous dishes in Huaiyang cuisine and one of the famous "three heads" in Yangzhou cuisine. Roasted whole pig's head is a traditional dish of Jiangsu Han nationality, belonging to Huaiyang cuisine. Cut the fresh pig's head from the middle, clean it, put it in a pot, add seasonings such as soy sauce, salt and rock sugar, and cook it before eating. This dish is ripe, fat but not greasy, sweet and salty, and it is a delicious food for all ages. The finished dish should be "crisp and shapeless", with bright red color, tender, sweet and soft waxy, oily but not greasy, rich aroma, alternating sweet and salty, and extraordinary flavor.

2. Sixi's lotus root starch is round. When I come to Yangzhou, I always eat jiaozi with lotus root starch. Jiaozi is soft and glutinous, specially made lotus root starch, sprinkled with dried osmanthus, thick and delicate, and the osmanthus is refreshing, which complements the mellow fragrance of lotus root starch. In Yangzhou, the hometown of lotus root, this bowl of sugar water with local characteristics is not very sweet. By the way, I also experienced the leisure of the local people. Handmade dumplings thickened with lotus root starch are synonymous with slimness.

3. Yangzhou salted goose, Yangzhou salted goose is a special food in Yangzhou, Jiangsu. Yangzhou people call it "the old goose". The stewed goose is yellow and orange with rich gravy. Goose is loose but not scattered, rotten in the mouth is not firewood, chewy, oily and elastic, and full of bone fragrance.

Braised lion head is one of the essences of Huaiyang cuisine. Fat and thin meat is made into balls with crispy water chestnuts and mushrooms, and then fried. Zhang Daqian, a master of Chinese painting, loved to eat braised lion's head before his death. Not only did he like to do it himself, but he also passed this skill on to his wife. Divide the lean meat into seven parts and the fat meat into three parts, finely cut and roughly cut, and the size should be like a grain of rice. Don't cut it too thin, so there will be a gap between the meat to hold the juice. The taste is soft but very sweet, and all kinds of complex flavors gush out in the mouth, which is moving.