Roast pig head: Split the cleaned pig head in the middle of the back of the head, remove the brain and bones, rinse in clean water for 2 hours, boil in boiling water for 20 minutes, remove the eyeballs, cut off the pig's ears, cut off the gills, cut off the tip of the pig's mouth, remove the lymph, and scrape

Tongue film, add water and cook over high heat twice, for about 20 minutes each time.

Place spices into a spice bag.

Place the bamboo grate on the bottom of the pot, lay out the ginger slices and green onion knots, put the pork head on top, add rock sugar, soy sauce, cooking wine, balsamic vinegar, spice bag, water, cover the pot over high heat; simmer over low heat for about 2 hours, until the soup is

The juice is thick and rotten.

When taking it out of the pot, arrange the tongue, head meat, cheek meat, pig ears, and eyeballs in order, shape it into the shape of a pig head, pour in the original juice, and garnish with cabbage.

It is characterized by bright red color and rich aroma.

Yangzhou Fried Rice Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, was originally popular among the people.

It is said that it originated from the broken golden rice, egg fried rice, that Su Yang, the king of Yue in the Sui Dynasty, loved to eat.

When Yang Di visited Jiangdu (now Yangzhou), he also introduced egg fried rice to Yangzhou.

Later, it went through gradual innovations by chefs and incorporated Huaiyang cuisine with rigorous selection of materials, fine production, exquisite processing, attention to color matching, and original flavor.

It eventually developed into one of the famous staple foods of Huaiyang flavor. It is not only a standing staple food in the domestic catering industry, but also Yangzhou flavor in Europe, America, Japan, Hong Kong and other places.

Yangzhou egg fried rice has different flavors and varieties, such as white egg fried rice, golden egg fried rice, crescent egg fried rice, shrimp and egg fried rice, ham and egg fried rice, three fresh egg fried rice, mixed egg fried rice and so on.

Yangzhou egg fried rice is mainly made from first-grade white indica rice or new white japonica rice.

Before cooking, wash it with clean water, soak it for a while, then put it in the pot and cook it until it is cooked, no hardness, and the grains are loose, preferably soft and hard.

Avoid burning the rice when frying it.

When cooking, stir-fry the auxiliary ingredients into marinade and add some soy sauce to the marinade to call it (tooth-colored stir-fry), or add no soy sauce to call it (white stir-fry).

Paired with famous porcelain, it is said that the food is delicious.

Yangzhou Shuangjue Zuo Thousand Layer Pancakes, You Yubao sells three-dimensional steamed buns, Thousand Layer Pancakes, Shuangshao Pancakes, Yubao, dried vegetable buns, wild duck vegetable buns, baked glutinous rice, steamed crab roe dumplings, roasted car claws, and shredded chicken rolls.

Top ten snacks: bamboo shoot meat pot stickers, Yangzhou cake, crab shell yolk, fried egg, salty pot stickers, radish shortbread, shredded chicken, three delicacies pot stickers, osmanthus porridge with lotus root, and three-color oil dumplings.

Top ten specialty snacks: Sixi glutinous rice balls, raw meat lotus root sandwich, tofu rolls, bamboo shoot dumplings, red bean dumplings, five-nut cakes, scallion pancakes, Huangqiao Shaobing, shrimp dumpling noodles, bamboo shoot wontons.

Boiled dried tofu refers to shredded dried tofu.

A 1cm thick white square piece of dried tofu should be cut into 18 pieces, uniform in thickness, and then cut into thin strips crosswise.

This is a very skillful dish.

Boil shredded chicken in chicken soup, supplemented with shredded bamboo shoots, shredded chicken, fungus, shrimp, chicken skin, etc.

taste good.

As the seasons change, the auxiliary ingredients for boiling dried shreds also change, and seasonal vegetables are used to create various flavors.

Tasting tips: The dry diced must be fine and firm in texture, otherwise it will not cut well or it will break when cooked; cut the silk thinly and evenly; pay more attention to the cooking temperature.

It must be heated thoroughly to remove the beany smell, and the umami flavor of raw materials such as chicken soup must be fully integrated into the dried shreds. It must not be cooked too soft or even rotten.