I believe everyone knows Yangzhou. It is a very beautiful and elegant city. Both the scenery and the beauties here are beautiful. But in this article, I want to talk about the food. Come and see what Yangzhou has to offer.
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The most recommended food in Yangzhou is crab roe buns! Yangzhou cuisine is represented by "three heads" (braised silver carp head, grilled whole pig head, crab meat and lion head).
The top ten famous snacks in Yangzhou: Sanding buns, Thousand Layer Oil Cake, Shuangma Crispy Cake, Jade Siomai, Dried Vegetable Buns, Wild Duck Vegetable Buns, Glutinous Rice Siomai, Crab Roe Steamed Dumplings, Chejiu Siomai, and Shredded Chicken Rolls.
Top ten snacks: Bamboo shoots pot stickers, Yangzhou cakes, crab shell yolk, egg fire, salty pot cakes, radish cakes, chicken shred rolls, three delicacies pot cakes, osmanthus sugar lotus root porridge, three-color oil dumplings.
Top ten specialty snacks: Sixi glutinous rice balls, raw meat and lotus root clips, tofu rolls, bamboo shoot meat dumplings, red bean yuanxiao, five-nut cakes, scallion pancakes, Huangqiao sesame cakes, shrimp roe dumpling noodles, and bamboo shoot meat wontons.
Yangzhou cuisine belongs to Huaiyang cuisine, and the most famous ones are Santou Banquet and Red Mansion Banquet.
Speaking of steamed buns, they are a specialty of Yangzhou. And everyone knows that the most famous one is Fuchun steamed buns. The Fuchun Tea House on Guoqing Road is a century-old shop that is famous both at home and abroad. It was founded in 1885.
You can take a manual tricycle to get in. I have rarely seen such a large-scale manual tricycle in other cities like Yangzhou City. It has its own characteristics. Yu Dafu and Zhu Ziqing both remembered it fondly in their articles: "If you don't enter Fuchun Gate, you haven't arrived yet."
Passing Yangzhou City".
Fuchun is a fascinating "window" to Yangzhou, an authentic representative of Huaiyang cuisine, and a blessed place for Chinese and foreign guests.
This restaurant is the most authentic and oldest. The breakfast in Fuchun is definitely high-quality, although the price is much more expensive than what we eat in ordinary small restaurants.
Delicate meat, Sanding buns, Jade Shaomai, Thousand Layer Oil Cake, Scallion Oil Shaobing, Crab Shell Yellow, Pan-fried Steamed Buns, Xiaolong Soup Dumplings, Crab Roe Steamed Dumplings, Cheji Shaomai, Shredded Chicken Rolls. They are all famous!
! Fuchun’s steamed buns have all kinds of fillings. The more expensive and distinctive ones are probably the crab roe buns, which are legendary to be the best.
Braised dried shredded noodles are both an ordinary and high-end dish in Yangzhou cuisine.
The main ingredient is dried tofu, which is the most common in daily life.
It's finely crafted and has a unique flavor.
"Dazhuo dried shreds" is also known as "chicken juice dried shreds" or "chicken fire dried shreds".
This dish requires particularly strict knife skills and heat. It is definitely a dish that tests the chef's cooking skills and experience.
Sanding buns, Jade Shaomai and Thousand Layer Oil Cake in the Red Mansion Banquet are known as the "Three Desserts" in Yangzhou.
Sanding buns, a traditional snack, are known as "the best in the world" and are famous for their fermented flour and fine filling.
Yangzhou’s fermentation technology has been famous since ancient times.
Yuan Zicai said in "Suiyuan Food List": "Yangzhou fermented noodles are the best. When you press them with your hands, they won't fill up even half an inch. When you relax, they are still strong and high."
The skin of Sanding Bao is soft and tough, which makes it easy to eat without sticking to your teeth.
The filling of Sanding buns is made of diced chicken, diced meat, and diced bamboo shoots, hence the name "Sanding".
According to legend, its origin is also related to Emperor Qianlong, who was famous for his romantic and leisurely life.
When he went to the south of the Yangtze River, he put forward the standards for the royal cuisine to be "nourishing but not too filling, delicious but not too fresh, oily but not too greasy, crispy but not hard, tender but not too soft".
So the chefs processed ginseng, chicken, meat, bamboo shoots and shrimp into stuffing.
When these five flavors are blended together, it will be nourishing, fresh, fragrant, crispy and tender.
The essence of the "Five Failures" is exactly the same.
Qianlong was full of praise after tasting it and asked the name of the bun. The attendant replied, "Wuding bun".
Later, the price of sea cucumber and shrimp was high, and Sanding buns evolved.
Take a bite of the steamed buns and you'll find the chicken diced is delicious but not greasy, the diced meat is plump but not greasy, the diced winter bamboo shoots are crispy, tender but not hard, salty yet sweet, leaving you with endless aftertaste.
He was praised by the little emperor of Japan as "one of the best in the world", which is not worthy of the praise.
Thousand-layer oil cake is a famous snack in Yangzhou.
The name "thousand layers" refers to the many layers of this cake. A layer of cake is sandwiched with a layer of sugar and lard, at least ten or twenty layers.
The whole body is translucent and extremely flexible, with layers stacked on top of each other.
The taste is sweet, glutinous and refreshing. Teahouses in other places also serve Thousand-Layer Oil Cake, but it is often just in name.
Zhu Ziqing once praised Jade Siomai: "It is moist and smooth, never greasy, not only delicious, but also beautiful in color." The green color of Siomai reveals the paper-thin dough after steaming, just like jade.
Take a gentle bite and the skin will break. You will find the minced shrimp, leek and egg inside, which is refreshing and moist.
After eating it, your mouth is still filled with the fragrance of shrimp, which really leaves a fragrance in your teeth and cheeks.
The flavors of Jade Siomai range from sweet to salty.
The sweet one is "Meiling Green Vegetable" produced in Yangzhou. Its leaves are chopped into velvet and mixed with cooked lard, minced ham, soft white sugar and salt to make a filling.
Compared with the salty rice siomai from other places, it has a different taste.
I think most girls will like Jade Siomai as much as I do. The name gives people room for imagination, and the appearance is fresh and pleasant.
The dough is rolled out into a chrysanthemum shape and stuffed with green vegetables. It is shaped like a pomegranate, with a bottom like a coin, and a protruding top like a bun. It is dotted with a small amount of ham minced, and the color is like emerald. It is pleasant to look at.
There are many flavors to choose from.
Pork meat, probably only the one from Fuchun Teahouse is authentic. Pork legs marinated with "nitrate" are cooked into "meat". The meat is compact, close to "exposure-cured bacon", and has a special
The aroma is definitely not that of a piece of pork belly cooked with five spices in white sauce as other restaurants say.