The top ten specialties of Huaiyang cuisine are: Pingqiao Tofu, Huai 'an Soft-pocked Long Fish, Yangzhou Fried Rice, Wensi Tofu, kai yang Pu Cai, Braised Dried Sauté ed Duck, Qingong Meatballs, Crab Powder Lion's Head and Grilled Whole Pig's Head.
1. 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.
2. Huai' an soft-pocketed octopus: soft-pocketed octopus, also known as soft-pocketed eel, is a traditional famous dish in Jiangsu province, which belongs to the most prestigious 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.
3. Yangzhou fried rice: Yangzhou fried rice, also known as Yangzhou fried rice with eggs, is a classic food in Yangzhou, Jiangsu Province. The main ingredients are rice, ham, eggs and shrimps. Yangzhou fried rice is rigorous in material selection, fine in production and exquisite in processing, and pays attention to color matching. After frying, the granules are clear, loose, soft and hard, harmonious in color, full in luster, diverse in ingredients, fresh and smooth, fragrant and delicious.
4. Wensi Tofu: Wensi Tofu is a famous traditional Jiangsu dish with a long history, which originated in Yangzhou and Huai 'an and belongs to Huaiyang cuisine and Jiangsu cuisine. It is very strict in material selection, fine in knife work, soft, tender and mellow, and melts in the mouth. It is a good recipe for the elderly and children.
5. Typha latifolia in kai yang: Typha latifolia in kai yang is a traditional famous dish made of Typha latifolia stems, which is a specialty of Huai 'an City, Jiangsu Province, and its main raw material is the rhizome of Typha latifolia. This dish is fragrant and sweet, crisp and delicious, which seems to have the taste of tender bamboo shoots and is fresh and refreshing. The history of kai yang Pu Cai can be traced back to the early Han Dynasty. In Mei Cheng's Seven Fats, it is said that "young cows are full of fat, and vegetables are bamboo shoots and pu". Since the Ming and Qing Dynasties, it has been frequently sung in literati's poems.
6. 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 extremely rare and delicious.
7. Three sets of ducks: Three sets of ducks are a traditional and famous dish in Yangzhou and Gaoyou, Jiangsu Province. In ancient times, there were many ducks in Yangzhou and Gaoyou, but now they are specially bred in Yangzhou and Gaoyou. Because Gaoyou has the widest range of breeding and the most advanced technology, it is also called Gaoyou Duck, which is one of the three famous ducks in China. Gaoyou belonged to Yangzhou in ancient times and is now a county-level city in Yangzhou. This duck is very fat and is used to make Nanjing salted duck.
8. Qingong meatballs: Qingong meatballs are a traditional dish, belonging to Huaiyang cuisine. It used to be a famous "tribute" in the Qing Dynasty, so it is also known as the clean official meatball and the clean tribute meatball. It has been made for thousands of years, and it is one of the top ten famous dishes in Jiangsu Province. It is characterized by smoothness, tenderness, elasticity, white soup and delicious taste.
9. 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. The taste is soft, fat but not greasy. The main raw materials are crab meat and meatballs made by chopping pork into fine powder. There are many ways to chop meat, such as stewing, boiling in water, frying first and then braising in soy sauce, frying first and then stewing with other foods, and steaming with glutinous rice.
1. Grilled whole pig's head: Grilled whole pig's head is a traditional dish in Jiangsu province, belonging to Huaiyang cuisine. It is made by removing bones and hairs from fresh pig's head, cutting it in the middle, washing it, adding seasoning such as soy sauce, salt and crystal sugar into the pot and cooking it until it is rotten. This dish is ripe, fat but not greasy, fragrant, sweet and salty, and it is a delicious food for all ages.