First, the lion's head

The lion's head tastes soft, fat but not greasy, and the mouth is slightly sweet. The original name of the lion's head is "Sunflower Chopped Meat", which was named after an ancient chef who made a huge meatball look like a sunflower heart, just like the head of a lion.

second, the pot cover noodles

the noodles are soft and strong, and the soup is fragrant and reverberates between the teeth. The noodles on the lid of the bowl are bounced up and down with bamboo poles on the chopping board, repeatedly squeezed into thin dough, and then cut into noodles with a knife. Such noodles are delicious, unique, refreshing and delicious, which is why the pot cover noodles are also called knife noodles and "jumping noodles".

3. Pork-braised pork

The unique flavor of distiller's grains is compounded and added to the pork-braised pork refined by Jiaoxi Erhualian, so that the meat is fragrant and the wine is fragrant. This is the most authentic meat buckle in Changzhou.

Fourth, stewed Langshan chicken

Langshan chicken is mostly black feathers, with gorgeous colors, long legs, thin skin and fine meat, and extremely delicious taste. The more the soup is cooked, the clearer it is, and the chicken is delicious and chewy. After eating, the delicious smell of chicken remains between the lips and teeth for a long time.

v. salted duck

salted duck has a long history and accumulated rich experience in making. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and it is called osmanthus duck.