Yangzhou this city believe that we all know, very beautiful and elegant a city, where both the scenery and beauty are very beautiful, but this editorial is to talk to you about food, come and see what Yangzhou have it.

Yangzhou food recommendations

The first push crab buns!

Yangzhou cuisine to "three heads" (split braised chub head, grilled whole pig head, crabmeat lion head) as a representative.

Top Ten Famous Dishes of Yangzhou:

Sanding Buns, Thousand Layer Cake, Double Sesame Crispy Cake, Emerald Buns, Dried Vegetable Buns, Wild Duck Vegetable Buns, Glutinous Rice Buns, Steamed Dumplings with Crab Roe, Che Chewing Dumplings, and Chicken Shredded Rolls.

Top Ten Flavorful Snacks:

Bamboo Shoots Pot Stickers, Yangzhou Cake, Crab Shell Yellow, Egg Fondue, Salted Pot Cake, Radish Crispy Cake, Chicken Shredded Rolls, Sanshin Pot Cake, Osmanthus Sugar Lotus Root Porridge, Three-Color Oil Dumpling.

Top Ten Specialty Snacks:

Sixth Happiness Soup Dumplings, Raw Meat Lotus Root Pieces, Tofu Rolls, Bamboo Shoots and Pork Siu Mai, Red Bean Lanterns, Five Kinds of Cake, Scallion and Oil Crispy Cakes, Huangqiao Cakes, Noodles with Shrimp Roe Dumplings and Bamboo Shoots and Pork Wontons.

Yangzhou cuisine belongs to the Huaiyang cuisine family, and is most famous for the Three Heads Banquet and the Red House Banquet. When it comes to buns, they are the specialty of Yangzhou. And everyone knows that the most famous one is Fuchun Buns.

The Fuchun Tea House on Guoqing Road is a famous century-old restaurant, founded in 1885. You can take the artificial tricycle in, I have rarely seen in other cities like Yangzhou City so large artificial tricycle, there is a special feature. Yu Dafu and Zhu Ziqing both fondly remembered in their writings: "Not to enter the Fuchun Gate is the same as not having been to Yangzhou City". Fuchun is a fascinating "window" of Yangzhou, an authentic representative of Huaiyang cuisine, and a piece of heaven for Chinese and foreign guests. This is the most authentic and oldest restaurant in Yangzhou.

Fuchun's breakfast is definitely a fine product, although the price is more expensive than we eat in the general small restaurants. The meat, three ding buns, emerald shao mai, thousand layers of oil cake, scallion oil biscuits, crab shell yellow, pan-fried steamed buns, small dumplings, steamed dumplings with crab roe, Che Che chee shao mai, chicken silk rolls. It's all famous!!!

Fuchun's buns have all kinds of fillings, the more expensive and specialties are probably the crab roe buns, which are the best in the legend.

Da Boiled Dried Shredded Pork, in Yangzhou cuisine, is a dish that is both common and advanced. The main ingredient is dried tofu, which is the most common in daily life. It is finely made and has a unique flavor. "It is also known as "Dried Shredded Bean Curd with Chicken Sauce" or "Dried Shredded Bean Curd with Chicken Fire". This dish is a test of the chef's skill and experience, as the knife work and fire requirements are particularly strict.

The Red Mansion Banquet's three dingbao (steamed buns), emerald shao mai (roasted pork dumplings), and thousand-layer oily cake are known in Yangzhou as the "Three Greatest Desserts of Dim Sum".

Sanding Buns, a traditional specialty, are known as "the best in the world" and are famous for the fermentation of the flour and the delicacy of the filling. Yangzhou's fermentation technique has been famous since ancient times. Yuan Zicai, in his "Food List in the Garden", said: "Yangzhou fermented flour is the best, and it does not take more than half an inch for the hand to press it down, but it is still high when it is relaxed". The skin of Sanding Buns is soft and tough, and the buns do not stick to the teeth. The filling of San Ding Baozi is made of diced chicken, meat and bamboo shoots, hence the name "San Ding". It is said that its origin is also related to Emperor Qianlong, who was famous for his flirtatiousness. When his old man went to the south of the Yangtze River, to eat the imperial food put forward "nourishing but not tonic, delicious but not fresh, oily but not greasy, crunchy but not hard, tender but not soft," the standard. So the chefs will ginseng, chicken, meat, bamboo shoots and shrimp processed into a filling. These five flavors are mixed, the complementary, fresh, fragrant, crispy, tender are all. "Five but" the main purpose of the exact same. Qianlong tasted after the praise, asked the name of the bun, the attendant replied, five ding buns. Later, sea cucumber and shrimp prices are high, and evolved three ding buns. Bite a bite of the bun, chicken but fresh, meat fat not greasy, asparagus crunchy tender not hard, salty with sweet, let a person recall. It was praised by the Japanese Emperor as "one of the best in the world".

Thousand-layer oil cake, Yangzhou is a famous fine points. The name "thousand-layer" describes the many layers of the cake, a layer of cake sandwiched between a layer of sugar and lard, at least one or two dozen layers. The body is translucent and flexible, with layers stacked on top of each other. The flavor is sweet, sticky, moderate and refreshing. Foreign teahouses also have a thousand layers of oil cake, often in vain its name only.

Jade Siu Mai, Zhu Ziqing once praised: "moist and sharp, never greasy teeth and tongue, not only the taste is delicious, the color is beautiful and pleasing to the eye." Siu mai in the turquoise color, through the steamed paper-thin crust, as if emerald. Gently bite into a bite, skin a little will break, eat inside by the shrimp, leeks and eggs made of vegetable puree, refreshing and moist. After eating the mouth is still full of shrimp flavor, it can be said that the teeth and cheeks. The flavors of Jade Siu Mai are both sweet and salty. The sweet one is "Meiling Green Vegetable" produced in Yangzhou, whose leaves are chopped into a puree and mixed with cooked lard, ground ham, sugar and salt to make a filling. Compared to the salty rice siu mai of other places, it's a different flavor. I think most of the girls will like the Jade Siu Mai as much as I do, the name gives one imagination and the purchase is fresh and attractive. Rolled out into a chrysanthemum-shaped crust and stuffed with greens, they are shaped like a pomegranate, with a coin-like bottom and a pungent top, garnished with a small amount of minced ham and a jade-like color, making them a delight to look at. There is also a wide selection of flavors.

Meat is probably the only authentic dish at the Fuchun Tea House. After the "nitrate" marinated pork leg, cooked into "dishes", the meat is compact, close to the "exposure of salted meat", and there is a special aroma, never other restaurants so-called "dishes". The first thing you need to do is to get your hands on a piece of meat that is cooked in a white sauce.

And these fine points to a cup of Long Kui Zhu tea, tea is planted with the Fu Chun Flower Bureau of the Pearl Orchid and Zhejiang's Longjing, Anwei's Kui needles and combined into a quenching of thirst and greasiness. Sip carefully, looking out the window, the bustling city, the winding alleys. You will suddenly feel that the joy of life is this tea, this snack, this simple and beautiful ease.

Now in Yangzhou, the streets and alleys are Fu Chun assured breakfast, so eat Fu Chun buns may not have to go to the Tea House, however, in the Tea House to enjoy is another atmosphere. But feel Fu Chun take back to eat, how to eat are not good, may be psychological feeling.

Ye Chun buns, Ye Chun Tea House is a Yangzhou and Fu Chun buns are not comparable to the tea house, where the full realization of how to eat Yangzhou buns, "eat meat first, after eating the skin," but also with a straw.

The so-called Yangzhou Three Heads Banquet refers to the most famous Yangzhou cuisine, steamed crabmeat lion's head, grilled whole pig's head, split braised chub head, collectively known as Yangzhou "Three Heads".

First, the steamed crabmeat lion's head. It is different from the general meatballs, its shape is very large, round, so it is exaggeratedly compared to the lion's head; in addition, its cooking, flavor is also different, not fried, but stewed. Cooking without soy sauce, to maintain the original color of the raw materials. The ingredients are even more elaborate, pork need Yangzhou produced pork hard rib pork, crab meat need to use fresh and large water crab, chopped into fine pieces, seasoned with spices, made into a large meat round, placed in a casserole dish, covered with vegetable leaves stew. When the vegetables are cooked through, it can be served. Steamed crabmeat lion's head color and taste clear and unmixed, meat, crab, vegetable aroma, tender and delicious, aftertaste.

Speaking of grilled whole pig's head. It is Yangzhou cuisine in the process is extremely complex kung fu dishes. The method of preparation of this dish is: take a fresh pig's head, scrape and wash, take off the ears, remove the bones and brain, into the water soak. To rinse out the blood, into the boiling water pot blanch

20 minutes or so, fish out, and then into the water rinse. Next, pluck out the two eyes, remove the eyelashes, tongue, and then the whole pig's head into the pot of clean water blanching twice, about seven mature out of the pot, in the pot to re-exchange the water. Put bamboo mat in the pot, lay ginger, scallion, spice bag, a little vinegar, put the pig's head into the pot with a lid and cook with high heat until cooked through, and then simmer for 4 hours, until the meat is crispy, thick soup, can be on the table. Grilled whole pig's head, strong flavor, sweet with salty, peculiar aroma, there is "eat the more years, still teeth and cheeks," the reputation.

Split braised chub fish head. Yangzhou has a proverb: "chub eat head, mackerel eat tail, duck eat thigh." Yangzhou big chub, gelatinous juice, meat fat velvet, no fishy smell, after the winter big chub is more tender meat fat fresh. This dish is not a complex cooking process, will be more than 5 kilograms of big chub head bone and tofu with the pot, and then supplemented with chicken gizzard, chicken leg meat, ham, etc., add water after the civil and military fire and stew for about 3 hours. Chub head braised, the head of the fish without bones, taste fat and tender, soup white juice thick, very high nutritional value. Eat with a spoon without chopsticks, a unique flavor.

Yangzhou fried rice is a brand that Yangzhou people are proud of. Yangzhou's authentic fried rice, is the egg wrapped in rice, and the grain fresh, golden, tender, oily and not greasy, fresh and with Jesus, absolutely for the food of the best. This is the authentic, remember remember remember!

Yangzhou "not bragging about the cowhide candy" (advertising slogan), the price is also cheap, very suitable for students. Some of the cowhide candy occasionally eat a little bit can, eat more will be some soft teeth, but Yangzhou's is not, so you eat more teeth the better, and chew the more mouth the more flavorful, the more you eat the more you want to eat. Yangzhou cowhide candy is made of cowhide sugar and sesame seeds, but it seems that in Yangzhou cowhide candy in that ingredient deployment is particularly good, so that people how to eat are not tired of eating, and the more you eat the more you want to eat.

Yangzhou old goose is the most sold in Yangzhou city alley. The meat is fresh and tender, bite down more accompanied by pregnant inside the marinade soaked teeth, absolutely let you over eat never forget. In fact, this roast goose out of the flavor and "old" word has no relation, according to legend, the old goose should be able to Peixian dog meat comparable, stuck in the teeth of the toothpick out every other day can still cause a mouth full of meat flavor, and the meat should be dense chewy mainly, is also estimated to be one of the lost process.