If you happen to be planning a trip to Yangzhou, then there are a few delicacies you must try yo, these few delicacies to miss is really a pity, the following along with the editor to see exactly which food is worth everyone to go and taste it.

Yangzhou buns

Yangzhou buns in a hollow skin with large fillings, skin and fillings with the appropriate filling, filling the heart of the varied, exquisite, salty in the season and excel.

Specialties include bean-skin buns, three-din buns (diced chicken, bamboo shoots, and meat), and five-din buns (diced shrimp and ginseng added on top of three-din buns), etc. Many Yangzhou buns are made with a variety of fillings, such as chicken, bamboo shoots, and meat, and the buns are also made with a variety of other fillings.

Many gourmets who tasted, all praise: Yangzhou dim sum, fresh and sweet with, meat and vegetables with a combination of vegetarian, fluffy and pliable complement each other, crispy and soft symmetry, good taste, rich aftertaste.

Hot Dried Shred

Hot Dried Shred is a traditional local snack in Yangzhou, with elegant color and softness.

The raw material of dry silk is the special dried tofu cut into thin threads, after boiling water three times, pouring the flavorful sauce into the hot dry silk. The recipe looks simple, but in fact it is a test of the master's skill and control of the knife.

The dried silk is more delicate and smooth than ordinary dried beans, and the addition of ginger also removes some of the soybean flavor. It is a dish you have to eat in Yangzhou!

Crab roe soup dumplings

There are two types of crab roe soup dumplings in Yangzhou, one of them is small cage soup dumplings, with paper-thin skin and thick soup, and the combination of minced crab roe and meat filling is very fragrant.

When eating, you should follow the steps of "lift gently, move slowly, open the window first, then drink the soup" in order to step by step feel the taste feast brought by a soup dumpling.

The other kind is the large crab roe soup dumpling. The skin is thin and full of filling! There is so much soup that you can't even sip it with a straw! Jade Siu Mai

Jade Siu Mai is one of the two best dim sum in Yangzhou. The skin is thin, the filling is green, the color is like emerald, the sugar and oil is full of mouth, sweet and fragrant.

The perfect blend of green vegetables and ham makes the dish taste fragrant and slightly sweet.

Wen Si Tofu

Wen Si Tofu is a traditional dish created by monk Wen Si, a Yangzhou monk during the Qianlong period of the Qing Dynasty.

This dish has a very strict selection of ingredients and fine knife work. Its taste is soft, tender and mellow, light and salty, and the fine shredded tofu melts in your mouth.

Lion's Head

Yangzhou's lion's head is famous for its large size. The raw material used is thick, fat and thin.

There are also restaurants that add water chestnuts and salted egg yolk to the lion's head, which gives it a different flavor as well~

Yangzhou Fried Rice

Yangzhou fried rice is famous all over the world and the authentic Yangzhou's Yangzhou fried rice will really amaze you.

A good bowl of fried rice has grains of rice, eggs evenly wrapped around the rice, and an overall golden look.

The fried rice is also accompanied by green beans, shrimp, ham, mushrooms, scallop, sea cucumber, scallions and other ingredients. A bowl of fried rice perfectly illustrates the sophistication of Huaiyang cuisine!

Dumpling Noodles

While it's called Dumpling Noodles, what's added to the noodle isn't dumplings but small wontons, somewhat similar to wonton noodles.

The fresh wonton filling with the unique noodle soup and just the right amount of spice from the peppers, it's amazing!

Yangchun Noodles

Yangchun Noodles, also known as Light Noodles, Noodles in Clear Soup, or "Light Noodles in Clear Soup," is a light and refreshing dish with a clear soup and fresh flavor. It is one of the specialties of Yangzhou. Folk used to call the tenth month of the lunar calendar as a small Yangchun, the previous bowl of this noodle sold money 10 Wen, so it is called Yangchun noodles.

Yangchun noodles may look bland, but the flavor is hidden in the carefully cooked green onion oil, and once the special green onion oil is poured on, the taste is instantly different.

The noodles are boiled and then strained, and then folded three times into the bowl of soup, leaving the noodles neat and tidy.

Root-root-flour dumplings

These are also sesame dumplings, but here they're made with a lotus-root-flour crust, which gives them an even bouncier texture.

Topped with a spoonful of osmanthus syrup, it is instantly fragrant. The whole bowl of dumplings is sweet but not greasy, and everything is just right.

Crayfish

Shaobo Lake in Yangzhou is a major crayfish-producing area, so the quality of Yangzhou's crayfish is quite good, with firm meat and the sweetness of lake water.

Old Goose

Yangzhou people used to call salt-water goose as old goose. On average, the people of Yangzhou eat more than 70,000 old geese a day. This is why Yangzhou is also known as the "Goose City".

Every tea house, you can see the old goose; in the roadside, can also be seen everywhere in the old goose stalls.

Yangzhou old goose is first of all "old", the meat is much tighter than the average ready-made goose, and only with such an old goose can make Yangzhou old goose flavor.