Cowhide candy (green leaf card)

Pickles (three and four beauties)

Yangzhou steamed bun

About Saint Ding Bao (Yangzhou also has Wu):

It is a famous spot in Yangzhou, winning by flour fermentation and fine stuffing. Yuan Mei, a man of the Qing Dynasty, said in his "Menu with the Garden": "Yangzhou has the best fermented noodles, with half an inch of hands and high relaxation." The flour used for fermentation is "white as snow", and the fermented dough is soft and tough and does not stick to teeth.

The stuffing of Yangzhou Sanding steamed stuffed bun is made of diced chicken, diced meat and diced bamboo shoots, hence the name "Sanding". Chickens are selected from hens every other year, which are both fat and tender; Diced pork ribs with moderate fat are selected, and diced chicken, diced pork and diced bamboo shoots are matched according to the ratio of 1: 2: 1. Diced chicken is big, diced meat is medium, diced bamboo shoots are small, and the particles are distinct. Diced chicken, also known as the three delicacies, is integrated with relish. I didn't feel hungry until noon in the morning. According to legend, the Japanese emperor ate Yangzhou Sanding steamed stuffed bun which was airlifted to Tokyo, and praised it as the best in the world. Yangzhou "Wuding Steamed Bun" is an innovation based on "Sanding Steamed Bun". It is stuffed with diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp. According to legend, when Qianlong once visited Yangzhou, he talked about the early preparation of imperial meals, and he should do five things: "Nourish but not make up, taste but not fresh, oily but not greasy, crisp but not hard, tender but not soft." Yangzhou oil, less but not greasy; Winter bamboo shoots are crisp, less but not too hard; Shrimp is tender, less but not soft.

These five flavors are mixed together, that is, purple, fresh, fragrant, crisp and tender. With less ingredients for each flavor, the essence of "five buts" is achieved. So the chefs processed diced ginseng, diced chicken, diced bamboo shoots and diced shrimp into stuffing and made buns according to Master Ding's design. After Qianlong tasted it, he asked about the name of the steamed stuffed bun, and the attache replied, this is called five sentences of steamed stuffed bun. Later, the local people thought that the stuffing of this kind of steamed stuffed bun was five-ding buns, and the original chef's surname was Ding, so it was called five-ding buns.