Siwen tofu is a famous traditional dish of Han nationality with a long history in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine and Suzhou cuisine. It is very strict in material selection, fine in knife work, soft and mellow, and melts at the entrance. At the same time, it has the effects of regulating malnutrition, tonifying deficiency and strengthening the body, and is a good prescription for all ages. In the Qing Dynasty, Yu Yue wrote in Notes of Tea Room: "The word Si Wen Xi Fu is poetic and good at making tofu soup and sweet porridge. Those who have worked so far are called Sven Tofu. " Diaodingji is also called "Assorted Tofu Soup".

2. Braised fish maw with crab roe

Fish maw with crab roe is a famous dish in Jiangsu. Crab yellow is delicious, Huang Liang in color, soft and smooth, and rich in soup. Fish belly is one of the precious raw materials for dry goods. People in China eat fish bellies, and there are many records in history books, such as Qi Shu, Sui Xiang Lu by Shi Chong in Song Dynasty and Compendium of Materia Medica by Ming Dynasty. Traditional Chinese medicine believes that the fish belly is salty and smooth, which has the functions of clearing the head, nourishing essence and fixing qi.

3. Shrimp cake

Shrimp cake is a special snack in Lianyungang, which is made of shrimp and eggs. There is a mollusk that looks like mantis and shrimp in Haizhou Bay fishing ground, commonly known as "shrimp mother-in-law". Shrimp mother-in-law is big and fleshy. Generally, mother-in-law shrimp is the best. The way to identify a shrimp girl is simple. The man with a white block letter "Wang" under his neck is. Cooking with salt water is as famous as salted shrimp. People are also used to washing shrimps and removing their tails, squeezing out gravy from beginning to end with a rolling pin, and adding a small amount of batter and eggs to make cakes, commonly known as shrimp cakes. Stir-fried soup is delicious