10. Stewed Lion's Head with Crabmeat

Stewed Lion's Head with Crabmeat is a traditional Yangzhou specialty that originated in the Sui Dynasty, thousands of years ago. The lion's head is a large pork ball, but the meat is also mixed with crab meat, crab roe and seasonings, and then padded with green vegetables underneath, and then put on the steamer to steam. The finished dish is very tasty with fat and tender pork, fresh and fragrant crabmeat, and crispy vegetables.

9. Choke Tiger Tail

Choke Tiger Tail is a traditional Yangzhou dish, is the use of eel tail back a section of net meat, and then a little boiled in boiling water plus thick meter seasoning and mixing. Because of its resemblance to a tiger's tail, it is called chili meal tail. It is rich in nutrients and flavor, and was very popular after the Tang Dynasty.

8. Chicken soup boiled dry silk

Chicken soup boiled dry silk belongs to the Huaiyang cuisine, dry silk refers to the dried tofu cut into silk, usually with chicken soup, plus bamboo shoots, chicken wire, fungus, shrimp, egg skin and other ingredients cooking and become, very fresh and delicious.

7. Chub head braised

Chub head braised is a traditional Yangzhou famous food, it is the chub head as the main material, which is added to the mushrooms, chicken thighs, ham and other ingredients together with the stew and become. The finished dish is very delicious with tender fish meat, thick soup, fresh flavor and rich nutrition.

6. Yangzhou spring rolls

Yangzhou spring rolls is a famous local traditional snack, rumored to have evolved from the spring cake. Founded in the Tang Dynasty, they are mostly long in shape and are usually filled with pork, sprouted bamboo shoots, leeks, fungus, mushrooms and carrots, and have a fresh, salty and delicious flavor that is very tasty.

5. Shrimp seed dumpling noodles

Shrimp seed dumpling noodles from the literal meaning of dumplings and noodles, in fact, this food is dumplings and noodles in the same bowl, chaotic skin as thin as paper, the meat filling is fresh and full of delicious, smooth noodles, and then boiled shrimp roe into a sauce-colored broth, which looks unobtrusive, but the most delicious in fact, is the soup.

4. Jade Siu Mai

Jade Siu Mai has a history of hundreds of years, it is the chopped green vegetables, which is added to the salt, sugar, cooked lard mixed into the filling to the half-cooked hot noodle rolled into a thin skin, pinched into a chrysanthemum shape. The skin is white, the filling is green, sweet and fragrant, very delicious.

3. San Ding Baozi

San Ding Baozi is a traditional Yangzhou specialty, which is said to have originated in the Qianlong period of the Qing Dynasty, and was the breakfast made by Yangzhou chef Mr. Ding for Emperor Qianlong when he traveled to the south of the Yangtze River. The buns were stuffed with diced sea cucumber, chicken, meat, asparagus and shrimp, but the diced sea cucumber and shrimp were removed because of the consumption level of the common people, and the buns became what they are now: three-din dumplings.

2. Thousand-layer cake

Thousand-layer cake is a local traditional food in Yangzhou, which is said to have a history of more than a hundred years. It is generally made of white flour, lard, sugar, sweet red melon, soda ash, cooked lard and so on. Layer cake is characterized by layers of sugar and oil, soft, sweet and tender, very tasty.

1. Yangzhou fried rice

Yangzhou fried rice is Yangzhou's local traditional food, which originated in the Sui Dynasty period, the main ingredients for the general rice, ham, eggs, shrimp, etc., the development of different flavors, a variety of varieties, and loved by the people.