Yangzhou cuisine is represented by "three heads" (braised silver carp head, grilled whole pig head and lion head with crab powder).

Ten famous points in Yangzhou: three-ding buns, thousand-layer oil cake, double sesame crisp cake, jade steamed bun, dried vegetable bun, wild duck vegetable bun, glutinous rice steamed bun, crab roe steamed dumpling, chejiao steamed bun and shredded chicken roll.

Yangzhou's top ten flavor snacks: bamboo shoot fried dumpling, Yangzhou cake, crab shell yellow, fried eggs, salty pot cake, radish crisp cake, shredded chicken, three fresh pot cakes, sweet-scented osmanthus sugar lotus root porridge and three-color oil dumplings.

Top Ten Special Snacks in Yangzhou: Sixi Tangtuan, raw meat with lotus root clips, tofu rolls, bamboo shoots, Chidou Yuanxiao, Wuren cake, scallion shortcake, Huangqiao sesame seed cake, shrimp seed dumpling noodles and bamboo shoots wonton.

Melaleuca oil cake

China famous pastry. The method of clearing fertilizer and slowly growing fermentation is soft, sweet and tender, and the level is clear. Diamond block, hibiscus color, translucent, cake is divided into 64 layers, layers of sugar and oil alternate with each other, soft and tender, sweet and greasy.

Allusion: It is said that Yangzhou Melaleuca Oil Cake was founded by Fujian Gao Naichao in Guangxu period of Qing Dynasty, and it has a history of nearly 1 years. In the long-term operation practice, the chef has absorbed the traditional skill of "Thousand-layer steamed bread", "It's as white as snow, revealing a thousand layers", and created a soft and sweet thousand-layer oil cake.

2. Steamed chicken with bamboo leaves

Slaughter the chicken, wash it, remove its head and feet, chop it into pieces, and pickle it with onion, ginger and salt. The bamboo leaves are scalded with hot water, wrapped in chicken pieces, sealed with mushrooms, steamed in a steamer for about 3 minutes, taken out and put on a plate, and placed on the mouth with cherries.

It is characterized by the fragrant, fresh and refreshing bamboo leaves.

3. Boiled dried silk

"dried silk" refers to the shredded dried bean curd. A piece of 1 cm thick white square dried bean curd should be cut into 18 pieces with uniform thickness, and then cut into filaments horizontally, which is a very common dish. Chicken soup is used to cook dried silk, supplemented by shredded bamboo shoots, shredded chicken, fungus, shrimp and egg skin, which is delicious. With the seasonal changes, the auxiliary materials of boiled dried silk are also different. Using seasonal vegetables changes a variety of different flavors.

Tasting tips: The square root should be delicate and tight, otherwise it will either be cut badly or cut off as soon as it is cooked; Shredding should be thin and uniform; The cooking temperature should be paid more attention to. It is necessary to burn thoroughly and remove the beany smell, and to completely integrate the umami flavor of chicken soup and other raw materials into the dried silk, and not to cook it too soft or even rotten.

4. Yangzhou fried rice

Simply put, Yangzhou fried rice is actually fried rice with scallion oil and eggs. However, with the addition of shrimp, ham and other accessories, it is more delicious and delicious, so it has become a famous dish in Yangzhou.

Tasting tips: Look at the appearance, the colors of red, white, yellow and cyan of various raw materials should be crystal clear and moist; Taste the taste, the rice should be loose but not hard; Taste, the fragrance of all kinds of raw materials should be able to come out.

5. Shrimp seed dumpling noodles

As the name implies, dumpling noodles are jiaozi with noodles, but the so-called "jiaozi" is actually wonton. Wonton skin is as thin as paper, the meat is delicious and full, and the noodles are smooth and smooth. Boil the soup with shrimp seeds, then sprinkle with chopped garlic, and the aroma is fragrant.

Tasting tips: Don't look at a bowl of sauce-colored soup, which is unremarkable. The delicious taste is all in it. If you don't drink soup after eating dumpling noodles, you will lose a lot.

6. Emerald steamed dumplings

Slightly blanch and chop the vegetables, mix them with refined salt, sugar and cooked lard to make stuffing, roll them into thin skin with semi-cooked instant noodles, knead them into chrysanthemum shape, and the stuffing at the neck is slightly exposed, and decorate them with a little ham. The skin is white and bright, the stuffing is green, sweet and fragrant. Together with "Melaleuca Oil Cake", it is called "Yangzhou Double Unique".

7. Decocting the head of silver carp

Allusions: It is said that in the late Qing Dynasty, a rich man built a building, and the workers' food was poor, which made everyone very dissatisfied. One day, on the rich man's wife's birthday, he invited a famous chef to cook wine, bought a silver carp weighing more than ten kilograms, asked the chef to cook fish pieces and cook the fish head for migrant workers. According to the rich man's instructions, the chef chopped off the fish head and put it into a clear water pot to cook until it was raw, took it out, removed the fish bones, and cooked it with fresh soup. After eating, migrant workers feel that the fish is tender and the soup is delicious. Later, the chef improved the selection of ingredients and the preparation method, and finally developed into this Huaiyang signature dish.

8. mandarin fish with horseshoe

Take the middle fish of mandarin fish, batch it into large slices, marinate it for taste, cut the carrot into slender strips, oil it, circle the fish slices into horseshoe pattern, insert a thin carrot strip in the middle, put it in a cage for 6 minutes, put a piece of hard object in the fish mouth, steam it with the fish tail, put it on a plate, and add a little chicken soup, salt and monosodium glutamate to thicken the original soup. Decorate the fish's eyes and mouth with red cherries. It is characterized by white color, fragrance and beauty.

9. Grill the pig's head

Split the cleaned pig's head in the middle of the back of the head, remove the pig's brain and bones, float it in clear water for 2 hours, cook it in a boiling water pot for 2 minutes, remove the eyeballs, cut off the pig's ears, cut off the meat on both cheeks, then cut off the tip of the pig's mouth, remove the lymph meat, scrape off the tongue membrane, and cook it with clear water over high heat for about 2 minutes twice each time. Tie the spices into a spice bag. Put bamboo grates at the bottom of the pot, spread ginger slices and onion knots, put pig's head meat, add crystal sugar, soy sauce, cooking wine, balsamic vinegar, spice bags and water, cover the pot and simmer; Simmer over low heat for about 2 hours until the soup is thick and rotten. Arrange the tongue, head meat, cheek meat, pig's ear and eyeball in sequence when taking out the pot and putting it on the plate, shape it into a pig's head, pour the original juice on it, and garnish it with Chinese cabbage. It is characterized by bright red color and rich aroma.

1. Crab-yellow tofu

Cut the tofu into cubes, put the pot on high fire, scoop in the oil, stir-fry the minced onion and ginger slightly, add crab roe, stir-fry a few times, add cooking wine, tofu and chicken broth, thicken with water starch after the salt is boiled, pour in sesame oil and sprinkle with pepper. It is characterized by tender and congealed fat, fragrant and waxy.

11. Sanding Baozi

The so-called "Sanding" refers to diced chicken, diced meat and diced bamboo shoots. With these three diced fillings, it is fresh, fragrant, crisp and tender, and it is fat but not greasy. On this basis, the "five-diced buns" with diced ginseng and diced shrimp are even more nutritious.

the key to taste evaluation: chicken, meat and bamboo shoots should be matched according to the ratio of 1: 2: 1, and the diced chicken should be large, the diced meat should be medium, the diced bamboo shoots should be small and the particles should be clear. Meat should be pork belly, too fat and too fine is not good; The requirement for chicken is fat and tender, and you must choose hens every other year. The fresher the bamboo shoots, the better, and the crispy taste can be considered qualified.