1. Soft-pocked long fish

Soft-pocked long fish, also known as "soft-pocked eel", is a traditional famous dish in Jiangsu province, which belongs to the most famous dish in Huaiyang cuisine. Huai' an people treat Chinese and foreign guests well and like this "fresh, delicious and unique" dish best, so that guests can try it early and praise it endlessly. Soft-pocked eel is a fine product in the eel mat. The word "pocket" means that the eel was put into a cloth pocket and then finished.

2. Lion's Head with Crab Powder

Lion's Head with Crab Powder is a famous traditional dish in Yangzhou, Jiangsu Province, belonging to Huaiyang cuisine. Soft taste, fat but not greasy, rich in nutrition. Braised in soy sauce, steamed, and popular. The main raw materials are crab meat and meatballs made of minced pork. There are many ways to chop meat, such as stewing, boiling in water, frying first and then braising, frying first and then stewing with other foods, and steaming with glutinous rice.

3. Boiled dried silk

Boiled dried silk, also known as boiled dried silk in chicken sauce, is a traditional dish and belongs to Huaiyang cuisine. Boiled dried silk is a refreshing and nutritious delicacy, and its delicious flavor has always been promoted as a delicious dish in Huaiyang cuisine. The raw material is mainly Huaiyang square dried bean curd, and the requirements of knife work are extremely fine. After cooking, the fresh flavor of various condiments is compounded into dried bean curd, which is refreshing and appetizing, extremely rare and delicious, and never tires of eating.

4. Shrimp with white robe

This dish, together with soft-pocked long fish, is also called "Two Peaks of Huaichao", which is a unique product in Huaiyang cuisine. At that time, it was selected as the first hot dish at the first banquet of the founding of the People's Republic of China. However, due to the limitations of the conditions at that time, the raw material for making this dish, Hongze Lake Macrobrachium Macrobrachium, was already dying when it was transported to Beijing, so it withdrew from the state banquet and missed out on the "first dish of the founding of the People's Republic of China". Shrimp in white robe is white in color, very tender in taste, fragrant in teeth and cheeks, and endless in aftertaste.

5. Pingqiao Tofu

Pingqiao Tofu belongs to Huaiyang cuisine and is a famous dish in Huai 'an, Jiangsu Province. As a masterpiece of Huaiyang cuisine, it has its own advantages. Choose tofu with inner fat, cut it into consistent diamond-shaped pieces, and add diced chicken, diced mushrooms and coriander foam to make it fresh with crucian carp brain. Because it looks like it doesn't steam when it is poured with a layer of bright oil, it is actually very hot, so be careful to use it slowly. Pingqiao tofu is economical, delicious, not greasy, and clear in the lungs.