Yangzhou cuisine belongs to Huaiyang cuisine, and the most famous ones are Santou Banquet and Honglou Banquet. When it comes to steamed stuffed bun, it is a specialty of Yangzhou, and everyone knows that the most famous one is Fuchun steamed stuffed bun.
Fuchun's breakfast is definitely a boutique, although the price is much more expensive than what we eat in ordinary small restaurants. Yaorou, Sanding Baozi, Jade Shaomai, Melaleuca Oil Cake, Scallion Oil Sesame Cake, Crab Shell Yellow, Fried Steamed Bread, Steamed Dumplings with Crab Yellow, Chejiao Shaomai, Shredded Chicken Paper ... are all famous! !
Fuchun's steamed stuffed bun has all kinds of fillings, and the most expensive and distinctive one is probably crab yellow steamed stuffed bun, which is the legendary best.
Boiled shredded pork is a common and advanced dish in Yangzhou cuisine. The main ingredient is the most common dried bean curd in daily life. It is finely made and has a unique flavor. "Boiled shredded chicken" is also called "dried shredded chicken juice" or "dried shredded chicken fire". This dish has very strict requirements on knife work and temperature, and it is definitely a dish that tests the chef's cooking skills and experience.
Three Ding Bao, Jade Shaoshao and Melaleuca Oil Cake in the banquet of the Red Mansion are called "three unique snacks" in Yangzhou.
the traditional famous three-dimensional buns are known as "the best in the world", and they are won by flour fermentation and fine stuffing. Yangzhou fermentation technology has been famous since ancient times. Yuan Zicai said in "Suiyuan Food List": "Yangzhou's fermented noodles are the best, and the hands are not full of half an inch, and the relaxation is still high." The bun skin of San Ding Bao is soft and tough, and it eats without sticking to teeth. The stuffing 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 is famous for his romantic leisure. When his old man went to the south of the Yangtze River, he put forward the standard of "nourishing but not supplementing, delicious but not fresh, oily but not greasy, crisp but not hard, tender but not soft". So the chefs processed diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp into stuffing. When these five flavors are mixed together, they are nourishing, fresh, fragrant, crisp and tender. The gist of "five but" is exactly the same. After tasting it, Ganlong was full of praise. He asked the name of the steamed stuffed bun, and the attache replied, Five-Ding steamed buns. Later, the price of sea cucumber and shrimp was high, and three-dimensional steamed buns evolved. Take a bite of steamed stuffed bun, chicken cloves are delicious, diced meat is fat but not greasy, diced winter bamboo shoots are crisp, fragrant, tender and not hard, salty and sweet, which makes people memorable. It was praised by the little Japanese emperor as "the best in the world", but it was not worthy of praise.
Melaleuca oil cake is a famous fine cake in Yangzhou. Called "Melaleuca", it describes the layers of this cake. One layer of cake is sandwiched with a layer of sugar and lard, and there are at least ten or twenty layers. The whole body is translucent, flexible and abnormal, layered and separated. The taste is sweet and glutinous, moderate and refreshing. There are also thousands of layers of oil cakes in foreign teahouses, which often exist only in name.
When selling jadeite jade, Zhu Ziqing once praised: "It is moist and neat, never greasy with teeth and tongue, not only delicious, but also beautiful and pleasing to the eye." The green color in Shaomai reveals the steamed skin as thin as paper, just like jade. With a gentle bite, the skin will break, and the dish made of shrimp, leeks and eggs will be refreshing and moist. After eating it, the mouth is still full of the smell of shrimp, which is really fragrant. Jade Shao Shao has sweet and salty tastes. The sweet one is "Meiling Green Vegetable" produced in Yangzhou, which is chopped from its leaves and mixed with cooked lard, minced ham, soft sugar and salt. Compared with salty rice cooked and sold in other places, it is a taste. I think most girls will like selling jadeite like me, and the name gives people room for imagination, and the photos are fresh and pleasant. The dough bag rolled into a chrysanthemum edge is stuffed with green vegetables, which is shaped like pomegranate, with a coin at the bottom, and a small amount of ham and jade at the top, which is pleasant to look at. There are also many taste choices.
Only Fuchun Tea House's pork leg meat is authentic. After being cured with "nitrate", it is cooked into a "dish", which is compact and close to "salted bacon", and has a special aroma, which is definitely not a piece of pork belly in white sauce cooked with five spices as other restaurants call it.
Have a cup of Longkui Zhucha with these fine points. The tea is made of the Zhulan planted by Fuchun Flower Bureau, Longjing in Zhejiang and Kuizhen in An Wei, to quench thirst and get tired. Savor it carefully and look out the window at the busy streets and winding alleys. You will suddenly feel that the joy of life is this tea, this snack, this simple and beautiful leisurely.
Yechun Steamed Bun, Yechun Tea Club is a tea club in Yangzhou, which is comparable to Fuchun Steamed Bun. Here, you can fully understand how to eat Yangzhou Steamed Bun "eat the meat first, then eat the skin" and use a straw.
The so-called Yangzhou Santou Banquet refers to the most famous dishes in Yangzhou, such as steamed crab powder lion head, grilled whole pig head and braised silver carp head, which are collectively called Yangzhou Santou.
let's start with steamed crab powder and lion's head. It is different from ordinary meatballs, and its shape is extra large and round, so it is exaggerated to refer to it as a lion's head; In addition, its cooking and flavor are different, not fried, but stewed. Do not put soy sauce when cooking, and keep the raw materials. The materials used are even more exquisite. Pork needs pork ribs and pork belly produced in Yangzhou, and crab meat needs fresh and large clear water crabs, which are finely chopped into powder, mixed with seasoning, made into large meatballs, placed in a casserole, and stewed with leaves. When the dishes are cooked, they can be served. Steamed crab powder lion's head is clear in color but not mixed, and it is fragrant with meat, crab and vegetables, fresh and delicious, with endless aftertaste.
besides, roast the whole pig head. It is a kung fu dish with extremely complicated technology in Yangzhou cuisine. The preparation method of this dish is: take fresh pig's head, scrape and clean it, remove both ears, remove bones and brains, and soak it in clear water. After the blood is completely stained, blanch it in a boiling water pot for about 2 minutes, take it out and rinse it in clear water. Then, gouge out two eyes, remove eyelashes and tongue coating, and then put the whole pig's head in a clear water pot and cook it twice. When it is about seven ripe, take it out of the pot and replace it with clear water. Put a bamboo mat in the pot, spread ginger slices, onion slices, spice bags and a little vinegar, put the pig's head in, add the lid and cook it over high fire until it is cooked thoroughly, then simmer for 4 hours until the meat is crisp and rotten and the soup is thick, and serve. Grilled whole pig's head, with strong flavor, salty sweetness and strange fragrance, has the reputation of "the longer you eat, the better your teeth and cheeks stay fragrant".
chop the head of silver carp. There is a proverb in Yangzhou: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs." Yangzhou big silver carp, with more glue, fat meat and no fishy smell, is tender and fat after winter. The cooking process of this dish is not complicated. After the head of silver carp weighing more than 5 kg is boned, it is put into the pot together with tofu, supplemented with chicken gizzards, chicken legs, ham, etc. After adding water, it is stewed for about 3 hours. The stewed silver carp head is boneless, tender in taste, thick in soup and high in nutritional value. Use a spoon instead of chopsticks when eating, which has a unique flavor.
Yangzhou fried rice is a brand that Yangzhou people are proud of. The authentic fried rice in Yangzhou is that the eggs are wrapped in rice grains, and the grains are fresh, golden, fragrant and tender, oily but not greasy, fresh and delicious, which is absolutely the best in food. This is authentic, remember to remember! !
Yangzhou's "no bragging candy" (advertising language) is also cheap, which is very suitable for students. Some candied cowhide can be eaten occasionally. If you eat too much, your teeth will get soft, but Yangzhou's is not. The more you chew, the better. The more you chew, the more fragrant your mouth will be, and the more you want to eat. Yangzhou cowhide candy is made of cowhide candy and sesame seeds, but it seems that the ingredient in Yangzhou cowhide candy is particularly well blended, so people can never get tired of eating it, and the more they eat, the more they want to eat it. Green leaf brand candy is the best.
Yangzhou old geese sell the most in Yangzhou city lanes. The meat is fresh and tender, and when you bite it, it will soak your teeth with the marinade pregnant inside, which will definitely make you forget to eat. In fact, the smell of this roasted goose is out of touch with the word "old". It is said that the old goose should be comparable to Pei County dog meat. Being stuck in the teeth and removed by a toothpick every other day can still cause a mouthful of meat, and the meat quality should be dense and chewy, which is estimated to be one of the lost processes. Yangzhou old goose, the best old goose must be cooked every other old goose, and the meat is strong enough, especially in the wild in Shandong. The young geese that have not arrived for a year have loose and weak meat. Two kinds of geese have absolutely different feelings in their mouths. )
There are many kinds of Gaoyou salted duck eggs, such as high oil and double yellow, which are very distinctive, and it seems that this technology is not difficult. The technology of double yellow eggs is higher than that of common salted duck eggs, and it is castrated to use duck eggs to develop to a half. That is to say, the price of a double yellow egg is a duckling that is about to be born. No wonder it is expensive. Some people have eaten three yellow eggs, and the chance is very small.
Jiangdu Shao Bo spicy lobster is a kind of food that can compete with Xuyi 13 sweet lobster in Yangzhou. Of course, its taste is different at the same time, but it also attracts many gourmets. I ate the spicy lobster in an air-conditioned room. Because it is very hot in summer, I sweat when I eat lobster, but the air conditioner is forced to be cold, so I can't sweat. So a person is hot inside and cold outside, and his body is like a fire, and he feels cool to the extreme. The thirteen fragrances of Xuyi taste a little more mild. After all, it is better to mix all the thirteen fragrances and keep their own fragrance.
There are also some time-honored brands, such as the Twist in Xiaojuelin, Guangling Road, where people line up for a long time every time. Jiangjiaqiao dumpling noodles on Guangling Road, and * * * and spring on Ganquan Road have unique tastes. There is a small stall called Master Tan fried chicken near Ganquan Road, and there are many people buying it. The business is very good, but personally it feels a little oily, but it is very tasty. A beef soup near Dongquanmen is delicious.