Yangzhou locals recommend five-buns, crab soup buns, Melaleuca oil cakes, Emerald steamed dumplings, and dried silk for breakfast.

1. Five-Ding Bao

Chicken, pork belly, fresh bamboo shoots, shrimps and sea cucumbers. The stuffing of five-Ding Bao is added with the delicacy of seafood on the basis of three-Ding Bao. I'm afraid there is no other steamed stuffed bun with such rich stuffing. Wu Ding Bao is a delicious food that frequently appears on the morning tea table. It is a bright color in the world of Yangzhou steamed stuffed bun, which goes up to the hall and down to the streets and alleys.

2. Crab soup bag

Pig bone chicken soup is congealed into aspic, mixed with crab powder in proportion, stuffed in pairs, and kneaded after 32 times of tossing and turning. Under the action of temperature, aspic melts the fresh fragrance of crab powder and returns to the liquid form again. The soup shakes without breaking the skin. It is lifted like a lantern and put down like a chrysanthemum.

3. Melaleuca Oil Cake

In the late Qing Dynasty, Gao Naichao, a famous chef in Kekeju, Yangzhou, created Melaleuca Cake based on the principle of fermentation. The cake is diamond-shaped, hibiscus-colored, translucent, with layers of sugar and oil alternating, and the cake surface is covered with red and green silk, which is fresh and pleasing to the eye and soft and sweet to eat.

4. Jade Shaomai

Many people who have been to Yangzhou for morning tea are obsessed with the taste of jade Shaomai. The skin of the jadeite is extremely crystal clear and thin. Through the translucent skin, you can see the green stuffing inside-green vegetables with a small amount of ham and a little ham on the top, which makes people want to tear it open and see the true face of the jadeite, adding luster and flavor to the whole.

5. Hot-drying silk

Hot-drying silk is the most test of the chef's knife work. First, slice the dried bean curd into slices with equal width, then cut into thin and long bean curd shreds, soak them in boiling water, and then pour the prepared soy sauce seasoning. The shredded bean curd is soft and tough in the mouth, and the flavor of soy sauce and shredded ginger is mixed with the flavor of dried bean curd, which is the most simple taste.