Stewed lion head (Zhou Gong is homesick): a famous dish of Huaiyang cuisine. It is a meatball stewed with pork ribs, soup cabbage heads, sprout leaves, Shaoxing wine, shrimp roe, wet starch, egg white, etc.

Rich in protein and fat, as well as a variety of minerals and vitamins.

The lion's head is plump, delicious and appetizing. It is deeply loved by the people of Chuzhou and is a must-have delicacy in folk banquets.

At the founding ceremony of the People's Republic of China in 1949, it was included in the state banquet and has become famous ever since.

Zhou Enlai, the founding prime minister of the People's Republic of China, especially loved this dish during his lifetime. It often evoked homesickness, so it was also called Zhou Gong's Homesickness.

Boli Mutton (Guifei Mutton): Made from local high-quality mutton from Boli Town, cooked with special ingredients such as yam, ginger, onion, garlic, pepper, chili, sauce, and cooking wine.

It is delicious, unique in flavor, neither smelly nor greasy. It can strengthen the stomach and kidneys, nourish yin and strengthen yang when consumed in spring and summer. It can strengthen muscles and activate blood circulation in autumn and winter, and can repel cold and warm up. It is a delicious delicacy and health food that is loved by all ages and suitable for all seasons.

The Qing emperor had eaten it when he went to the south of the Yangtze River. Because sheep and Yang have the same pronunciation, it was also called "Guifei Mutton".

Wenlou Eggs: Founded in Wenlou, a century-old store in Chuzhou, Huai'an.

It is carefully processed from raw materials such as grass eggs, pig fat, bread flour, and chicken broth.

In the eighth year of Tongzhi in the Qing Dynasty (AD 1870), Chen Haixian, the owner of the store, inherited the experience of his ancestors and invented the Wenlou egg-raising method.

The vegetable is golden and moist without crusting, puffy, tender and without spots. It is oily but not greasy and nutritious. It is rich in high-quality protein, fat, carbohydrates, calcium, phosphorus, iron and vitamins. It has the benefits of strengthening the body and tonifying the brain.

It has the effect of improving intelligence and enhancing memory.

In 1999, it won the title of "Jiangsu Famous Dishes" awarded by the Provincial Department of Trade and the Provincial Cuisine Association.

Huai'an tea dumplings (gold thread wrapped around arms): It is one of Chuzhou's famous specialties.

Its production began in the Tang Dynasty and became famous in the Qing Dynasty.

It is carefully processed using flour, sesame oil, refined salt and other raw materials.

In 1930, it won the gold medal at the International Panama Games and the silver medal at China's first Food Expo, which was considered an excellent product.

"Compendium of Materia Medica" records: the effect of steamed rice is "conducive to defecation, moisturizing the intestines, warming the body and replenishing qi".

According to research, pregnant women eating tea steamed buns before giving birth can relax muscles, activate blood circulation, loosen bones, and promote birth. Eating steamed buns after delivery can strengthen the body and help health.

It is popular for its crispy texture, bright yellow color, fragrant taste and beautiful appearance.

Liu Yuxi, a great poet of the Tang Dynasty, wrote a poem: "Slender hands are rubbed into jade for several times, and the green oil is fried to make a tender yellow color. When spring comes at night, it is not important to sleep, and the jade is flattened and wrapped with gold around its arms."

Braised Pork Chops with Shrimp and Rice (Hongyu Private): "One chopstick is crispy and tender, and a full plate is full of fresh carps."

Pu Cai is a kind of aquatic vegetable special to Chuzhou. It emerges from the sludge without being stained. It is fat, tender, fragrant, and white and flawless. The poem says: "It is as tender as Huai bamboo shoots and Pu Cai."

According to county records: When Han Shizhong and Liang Hongyu were guarding Chuzhou in the Southern Song Dynasty to fight against gold, they discovered that Pu root was edible and fragrant, and could relieve heat and quench thirst, so it was also called "anti-jin vegetable".

Braised Pu Cai with Shrimp is carefully processed from local high-quality Pu Cai, shrimp, lard, stock and other raw materials.

The shrimps are bright red like a general, and the cabbage is as white as nephrite. They are neatly arranged in a long plate, like jade soldiers, with beautiful eyes and saliva, so it is also called "Ruby Soldiers".

It is delicious and refreshing, fragrant and tender, refreshing.

In 2002, it was rated as a famous Chinese dish by the State Domestic Trade Bureau.

The long fish in the soft pocket (Chang'e is good at dancing): "The long fish in the soft pocket is fresh and tender."

The soft-double long fish is the number one dish in the long fish banquet.

It uses small and tender live eels (commonly known as Bipole Green), takes its back meat, and cooks it in a frying pan over high heat.

The dish is bright in color, pure and tender, has a rich aroma and is extremely delicious.

It is put into a jade plate, which looks like a full moon. The eel's spine is long and slender, extending gracefully, just like Chang'e's wide sleeves, so it is also called Chang'e's good dance.

In 2002, it was rated as a famous Chinese dish by the State Domestic Trade Bureau.

Pingqiao tofu (Xi Shi tofu): "softer than beef and crispy, sweeter than honey to moisturize dry intestines."

Pingqiao tofu is named after Pingqiao Town, Chuzhou.

According to legend, in the seventh year of the Qianlong reign of the Qing Dynasty (1742), Emperor Qianlong went to Jiangnan Road and passed by the ancient town of Pingqiao for a rest. After tasting Pingqiao tofu, he was amazed at its deliciousness and named it "the best food in the world".

It uses salt-braised tofu produced in Pingqiao, cut into fine slices like broken jade, and carefully stewed with diced cooked meat, shredded chicken, dried shrimps and other raw materials and chicken soup.

It has the characteristics of hot, tender and oily soup. It is rich in protein, fatty acids, calcium, vitamins and other nutrients. It is a good product for brain tonic, beauty and fitness.

Pingqiao tofu is as smooth as gelatin, and the chicken shreds are as thin and soft as silk yarn, so it is also known as "Xi Shi tofu".

Zhuqiao soft-shell turtle (Lao Gui Xian Shou): Soft-shell turtle is also known as turtle, yuan fish and soft-shell turtle. It has high protein content and contains a variety of vitamins and amino acids. It is delicious and has the three flavors of chicken, beef, sheep, pig and fish. It is surrounded by skirts.

The edges are plump, tender and soft, comparable to sea cucumbers in beauty, making it a treasure for banquets.

Chuzhou is rich in soft-shell turtles, and stewed soft-shell turtle is a traditional famous dish. Zhuqiao braised soft-shell turtle is carefully processed from large soft-shell turtle, sea cucumber, squid, winter bamboo shoots and other raw materials. It is famous for its fresh and refreshing taste, full of aroma, fresh and tender meat, and uniqueness.

Choose a turtle-shaped tureen to put the braised soft-shell turtle in. After eating, it can regulate the body, calm the nerves, remove moisture from the body, and prevent swelling of the limbs.

Therefore, it is also called "Old Turtle Offering His Longevity".

Huai dumplings (fried rice wontons): It is a snack with rich Chuzhou characteristics.