1, Huai'an soft pockets long fish
Soft pockets long fish, also known as "soft pockets eel", Huaiyang cuisine in the most prestigious dish, Huai'an classic dishes, belonging to the Su cuisine of the Huaiyang cuisine. It is the representative dish of national banquet, the first hot dish of the first national banquet of New China, with the reputation of "the first dish of the founding of the country", and the folk proverb of "everything is ready, long fish and shrimp".
2, xuyi thirteen-spiced lobster
Xuyi County is most famous for its lobster, known as "lobster capital", and xuyi thirteen-spiced lobster is a classic dish of Xuyi County, Huai'an City, Jiangsu Province, and one of the representative dishes. Xuyi lobster is a dish made from lobsters from Jiangsu's Hongze Lake, with a unique flavor, featuring numbness, spiciness, freshness and aroma, making it a popular and popular food.
3, white robe shrimp
White robe shrimp and "soft pockets of long fish", known as the "two peaks of the Huaiyang fried", belongs to the Huaiyang cuisine of the Su Cuisine, Huaiyang cuisine, Huaiyang cuisine, is the best of the best. It is one of the best dishes in Huaiyang Cuisine, which is famous all over the world, one of the national banquet dishes of Huaiyang Cuisine and one of the classic dishes of Jiangsu Province. 1949, White Robe Shrimp was chosen as the first hot dish of the first banquet of the founding of the country, but due to traffic reasons and the first dish of the founding of the country were lost.
4, Pingqiao tofu
Pingqiao tofu belongs to the Huaiyang cuisine, is a famous dish in Huai'an, Jiangsu Province, more than two hundred years, Pingqiao tofu in the selection of materials and braising methods continue to improve, better taste, has become one of the famous dishes of the Huaiyang cuisine; as a masterpiece of Huaiyang cuisine, has its own merits.
5, Kaiyang Pu Cai
Kaiyang Pu Cai belongs to the Su Cai of Huaiyang Cai, a classic representative of Huai'an specialties; there are poems and songs, there are legends, and Pu Cai has won the reputation of "the world's first bamboo shoots". "One chopstick is crisp and tender, and a plate full of fresh memories of carp."
6, Qin Gong meatball
Qin Gong meatballs from the town of Huai'an Qinguang, with a history of thousands of years, is a traditional dish of Huai'an, belonging to the Huaiyang cuisine, was once the Qing Dynasty's famous "Tribute", so it is also known as the Qing official meatballs, the Qing Gong meatballs. It has been made for thousands of years and is one of the most famous dishes in Jiangsu.
7, Zhuqiao turtle soup
Zhuqiao turtle soup is a traditional dish in Huai'an, belonging to the Su cuisine of the Huaiyang cuisine, is the representative of the Huaiyang cuisine turtle series of dishes, as early as the early 30s of the last century, in order to "mellow, fresh, fat, beautiful," famous, has nearly a hundred years of history. It has a history of more than a hundred years.
8, Jiangba sour soup fish round
Jiangba sour soup fish round is Huai'an's traditional famous dishes, belongs to the Su cuisine of Huaiyang cuisine, is Hongze? Huaiyang Jiangba 100 tables boat feast classic banquet dishes. According to the legend, the cooking skill of Jiangba sour soup fish ball can be traced back to the Qin Dynasty, and flourished in the Ming and Qing Dynasties, and now it is mainly distributed in Jiangba Town of Hongze County, Jinhu and Xuyi Counties, and Chuzhou and Huaiyin Districts.
9. Wenlou Soup Buns
Wenlou Soup Buns are unique in its approach and novel in its way of eating, and were already "famous in Kyoto" as early as the Daoguang period. Wenlou soup bread originally in Huaian Chuzhou Hexia Town, a century-old store - Wenlou, chef Chen Haixian in order to attract visitors from the north and south, to improve the production process, will be mixed with the soup filling fermented bread, changed into frozen soup filling and water adjustment of the noodle soup packets.
Every year when the chrysanthemums are yellow and the crabs are fat, the crab roe soup dumplings are an amazingly famous dish on the banquet table of Huai'an people. It is made of fresh pork skin simmered and warmed into gelatinous form, mixed with crab roe, crab meat, chicken and other fillings, the skin is rolled into fine white flour, very thin as paper, steamed in a cage, the soup is full of juice, very attractive.
10, Huaian deep-fried noodle cake
Huaian people have a long history of making deep-fried noodle cake, but Huaian deep-fried noodle cake enjoys a great reputation after the Qing Dynasty Xianfeng. In the south of Zhenhuai Building in Shanyang City, there is a deep-fried noodle cake store named Yue, whose owner Yue Wenguang innovated the original family's deep-fried noodle cake production process, replaced soybean oil with sesame oil, and used the best raw materials to deep-fry the deep-fried noodle cake which was four inches long, one inch wide, thin, yellow and bright.
The comb, grate, fan, chrysanthemum, conch, gourd, pagoda, butterfly, Ruyi and other 20 kinds of small deep-fried noodle cakes in different shapes, sweet and salty, fragrant and crispy, with tender yellow color, exquisite and small as handicrafts, loaded in a box, which is a good product for the tourists in the south and north of the country to give gifts to their relatives and friends.