The three steamed buns are must-try, like the so-called single-layered double-layered pancake and the jade toast.

The vegetable soup with dried prunes is sweet but greasy, and Ye Chun's fish soup noodles are also very good. The heavy-dried silk soup has strong knife skills, while the hot-dried salad shows weak knife skills.

I don't know if you have ever experienced this.

When your mouth is secreting saliva crazily and your stomach wall is rumbling, you don't want to use your brain's nerves to appreciate the art of fixing the plate and think about the creativity of the combination.

You just want to close your eyes and use the most direct perception to give light a pleasure called "good satiety and satisfaction" and wheat toast jade.

Most are mustard, mixed with meat fat and sugar.

Some are fresh pine nuts.

Their skin is paper thin, almost transparent, and the most irresistible one is the yellow crab soap SACO, which is fresh but not fishy. I feel like these snacks are mostly sold in teahouses, mainly because of this

A cup of tea can dilute the fat in their mouths.

Also known as boiled dry chicken salad, it is a famous dish in Huaiyang kitchen and is a refreshing and nutritious dish.

The beauty of your knife has always been promoted as Huaiyang kitchen table delicacies and clean plates. The raw materials are mainly Huaiyang dried tofu, and the cooperation with Faka is very good.

The umami flavor of various spices is cooked with dried tofu shreds. I ate a lot of them. The steamed buns at the old Fuchun restaurant are good, including three-head banquet, egg fried rice, Hongqiao mutton, etc. When I come to Yangzhou, I have to eat dried tofu, no matter

Is it hot or boiled.

It’s hard to get flavorful dried silk outside of Yangzhou, but there’s one more thing you should try, salted goose.

You can spend your time shopping.

Yangzhou fried rice was formed in the Qing Dynasty, when Guangzhou was open to trade and businessmen gathered all over the country.

Before the 1980s, there was no such fried rice in Yangzhou.

This "dish" was invented by Ju Chun Yuan Restaurant in Guangzhou and is popular in Guangdong, Hong Kong and Macao. Since the reform and opening up, Cantonese style kitchens have been widely spread. This "Yangzhou Fried Rice" has been recognized by Chinese people one after another: Fish Noodles:

Fish noodles are a specialty snack in Yangzhou.

After deboning, fry the eel in a pan until golden brown, remove the oil, then cook the eel along with the seasonings into a soup bowl.