Huaiyang cuisine is the representative of Jiangsu cuisine. There are many representative dishes. Let me share with you the classic taste of Huaiyang cuisine. They all taste very good and are worth trying.

1. Crab noodle and lion head Crab noodle and lion head is a traditional famous dish in Yangzhou, Jiangsu Province and belongs to Huaiyang cuisine.

It has a soft texture, is fat but not greasy, and is rich in nutrients. It can be braised or steamed.

The main ingredients are crab meat and meatballs made from finely chopped pork.

The so-called lion head refers to the shape of the dish - large and round, exaggeratedly like a lion's head.

2. Ruudou Changyu Changyu is what people call eel. Ruudou Changyu is a traditional famous dish in Yangzhou and Huai'an. It belongs to Huaiyang cuisine and is also the most famous dish in Huaiyang cuisine.

Eel, with tender meat, delicious taste and rich nutrition, is a classic eel dish and a representative of eel dishes.

3. Pingqiao Tofu Pingqiao Tofu is a famous dish in Huai'an City, Jiangsu Province. It belongs to Huaiyang cuisine. As a masterpiece of Huaiyang cuisine, this dish has its own merits.

Use fat tofu, cut it into uniform diamond-shaped pieces, add diced chicken, diced mushrooms, minced coriander, and use crucian carp brains to make it fresh. Because it is drizzled with a layer of oil when it is cooked, it does not seem to be hot, but in fact

It's very hot, so be careful and use it slowly.

4. Braised silver carp head Braised silver carp head is made with silver carp head as the main ingredient, and the cooking method is mainly stewed. The taste is salty and umami, the skin is glutinous and sticky, the fish is fat and tender, the soup is thick and delicious,

, rich in nutrients, is a traditional famous dish in Jiangsu and a leader in Huaiyang cuisine.

5. White Pao Shrimp. Known for its fine selection of ingredients and deep cooking skills, White Pao Shrimp and soft pocket long fish are called the Huai stir-fried twin peaks, representing the highest level of Huaiyang cuisine.

The shrimp raw material of Baipao shrimp must be fresh shrimp produced locally in Hongze Lake. This kind of green shrimp has thin skin and thick flesh, and the squeezed shrimp is white and plump.

When frying shrimps, just season with thin gravy and salt, and follow the method of three high and two low.

"Three highs and two lows" refers to the method of weighing the pot during the frying process. This quick frying and braising method maintains the maximum deliciousness of the shrimp itself, which is refreshing, crisp and tender.

6. Braised dried shreds, also known as boiled dried shreds with chicken sauce, is a refreshing and nutritious dish. Its beautiful flavor has always been recommended as a delicacy on the banquet and a housekeeping dish in Huaiyang cuisine.

The main raw material is Huaiyang dried tofu, which requires extremely fine knife skills. After cooking, the fresh aroma of various seasonings is combined into the shredded dried tofu. It tastes refreshing and appetizing. It is extremely delicious and you will never get tired of eating it.

7. Wensi Tofu Wensi Tofu originated in Yangzhou, Jiangsu Province. It is a traditional specialty dish in Jiangsu Province and belongs to Huaiyang cuisine.

This dish has a long history. It has extremely strict selection of ingredients, fine knife skills, soft, tender and mellow, and melts in the mouth. It also has the functions of regulating malnutrition, replenishing deficiency and nourishing the body.

The above 7 delicacies are the signature dishes of Huaiyang cuisine, and they taste very good. Many of them are used for state banquets. Friends can try them out. You will definitely be full of praise.