1, soft pockets long fish
Soft pockets long fish, also known as "soft pockets eel", is a traditional dish in Jiangsu, belonging to the Huaiyang cuisine in the most prestigious dish, Huai'an people treat Chinese and foreign guests favorite on this "tender and tasty unique" dish, let the guests taste it! It is the most famous dish in Huaiyang, and Huai'an people love to serve this "tender, delicious and unique" dish to their guests.
2, crabmeat lion's head
Crabmeat lion's head is a traditional dish in Yangzhou, Jiangsu Province, belonging to the Huaiyang cuisine. The texture is fluffy, fat but not greasy, rich in nutrients. Braised, steamed, popular. The main ingredients are crab meat and meatballs made of finely chopped pork (commonly known as "chopped meat" in Yangzhou). Chopped meat of many practices, there are stewed, there is blanching, there is first fried and then braised, there is first fried and then braised with other foods, there is glutinous rice steamed. The so-called lion's head is the shape of the dish - large and round, exaggerated comparison for the lion's head.
3, big boiled dry silk
Big boiled dry silk, also known as chicken juice boiled dry silk, a traditional dish, belongs to the Huaiyang cuisine. Big boiled dried silk is a refreshing and nutritious dish, the beauty of its flavor, has always been pushed to the table as a beautiful food, Huaiyang cuisine in the family dish. The raw materials are mainly dried Huaiyang square, knife work requirements are extremely fine, a variety of condiments of fresh flavor after cooking, compounded into the dried tofu silk, eaten with a refreshing appetizing, exceptionally rare and beautiful, never get tired of eating.
4, white robe shrimp
This delicacy and soft pockets of long fish and known as the "Huai fried two peaks", is the best of Huaiyang cuisine. It was selected as the first hot dishes of the first state banquet, but due to the limitations of the conditions at that time, the production of this cuisine raw materials Hongze Lake prawns shipped to Beijing has been dying, so out of the state banquet, and the "founding of the first dish" lost. White robe shrimp color white Ying, taste very tender, teeth and cheeks, aftertaste.