Da Boiled Dried Shredded Tofu
Dried Shredded Tofu is dried shredded tofu that is boiled in water. This seemingly simple dish is the watchword in Huaiyang cuisine. This dish requires a lot of knife work. A piece of dried white rice in Su style can be cut into 20 slices after the chef's processing. The thickness of the sliced dried shreds should not exceed that of a matchstick. It is served with soy sauce, shrimp, salt, sugar, sesame oil, chicken broth and cilantro for color. Silk is delicious.
Wen Si Tofu Soup
It feels like Huaiyang cuisine is a test of knife skills, so slicing dried beans is certainly not the ultimate in knife skills. It's time to cut a million pieces of the most tender tofu in the South. It really is amazing.
Bone-splitting duck feet
Duck feet duck is cooked with spices and salt until cooked through, then frozen and boned. Add pepper oil and other sauces and mix well. The texture is crispy, the entrance sauce is slightly numb, and the aftertaste has the compound flavor of spices. Sesame-scented Bone Zhang Ya is a dish from a famous Yangzhou restaurant.
Three nested ducks
In addition to the last one there is this one. Three sets of duck nesting is to take out the bones of pigeon, mallard duck, and domestic duck by de-boning technique to keep their appearance intact, then wash off the blood and water, then nest pigeon, mallard duck, and domestic duck one by one, blanch and set, add green onion, ginger, and broth, and simmer it with low fire until it is crispy. The finished soup is clear as water, with progressive and varied flavors.
Current position long fish is eel. The small long fish is hot, put into the soup, garlic cloves stir-fried, put eel loin, add cooking wine, soy sauce, balsamic vinegar and other seasonings, thicken with wet starch, sprinkle with white pepper, pour into the boiled pig.
Soft pocket long fish
Yangzhou fried rice although a lot of ingredients, but each ingredient can still do "light but not lose flavor", the finished product should be clear, crystal clear shape; color should be red, green, yellow, white, orange, bright and harmonious; taste should be salty, fresh, moderate, fragrant, refreshing; smell should have a fried rice unique taste, original flavor, fresh and tasty. flavor, original flavor, light and calm, is considered a model of Huaiyang cuisine.
Yangzhou fried rice
There is a difference between stir-fried shrimp and deep-fried shrimp. Stir-fried shrimp without any side dishes, only a small amount of white onion, diced yam, diced ham. The finished product is not dipped in any seasoning, and relies solely on the freshness and smoothness of the shrimp itself. Naturally, it's too good to describe.
Steamed Shrimp
Split the chub head for stewing, choose a chub with a large ash, split the head in half from the lip, blanch it in boiling water, remove every bone in the head, but still maintain the shape of the head, add chicken broth, asparagus, mushrooms, ham and so on. Stew thoroughly. The meat is tender and boneless, and the soup is as white as milk. Smooth and tender with a lingering aftertaste.
Demolition of braised chub head
Boned pig's head, scalded in boiling water, fished out and put in cold water to soak, scrape off the crumbs and dirt on the pig's skin. So, a **** 24 times. Put a piece of futon in the pot, pig head with Shaoxing wine, soy sauce, rock sugar, without adding a drop of water, simmer on the futon for 6 hours, until crispy. If the pork is more tender than tofu, it will melt in your mouth. As the saying goes, "One rotting pork is better than three flavors."
Steak-roasted whole pig's head
Crabmeat is crab meat peeled off hairy crabs from Yangcheng Lake. The main ingredients of lion's head are pork and tofu. The pork should be thin and fat inside, and the tofu should be tender and moderate. It is accompanied by ginger, cooking wine, vermicelli, pine nuts, herbs, bamboo shoots, lozenges and the like. Bring the soup to a boil over high heat.
The meat for Yangzhou lion's head should not be minced. The whole meat is cut into soybean-sized particles with a knife. Otherwise the soft, tender and unctuous texture and concave shape cannot be achieved. After tasting the meatballs a few times and then eating other meat fillings, it feels like a pile of mud.
Lion head with crabmeat
There must be a short period of two weeks for swordfish before the Qingming Festival. This is when the swordfish has soft spines and the freshest flavor. Meat ranked fourth, but also less than other fish.
The puffer fish is highly toxic and requires careful cooking before consumption. Since ancient times, there has been a saying in China that "eating puffer fish is a death sentence," which explains the delicacy and temptation of puffer fish. Su Dongpo, who was a great writer in his day, said he deserved to die after eating blowfish.
Black-roasted blowfish
Alkali lemongrass is only available from March to August in the lunar calendar and is best eaten in summer. Authentic scented bushes must be the Tianfeigong scented bushes produced in Yuehu, Huai'an, and they must be picked on the same day. Blanched, fanned in oil, and steamed into one of the most common home-cooked dishes in Huaiyang, Kaiyang Roasted Pandan Vegetables. The dish is green and full of wild flavor. A poem says, "One dish is crispy and tender, and the plate is full of fresh carp flavor."
Kaiyang Grilled Pu Cai
Drunken crab, with white wine, rice wine, salt, sugar and pepper. It takes at least a week to marinate the live crabs (modern people also use cooked crabs to marinate them, which can be used in two days, but the flavor is not as good as raw crabs). Good tasting crab, with purplish-red yolks, tastes like mud and is very sweet.
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Click to see what snacks are available in Yangzhou.
Click to see what snacks are available in Yangzhou.