when it comes to food editing, I think of Yangzhou. Yangzhou is famous for fried rice, but do you know any other food? If you don't know, Bian Xiao will introduce you one by one. Divided into Yangzhou cuisine, Yangzhou breakfast, Yangzhou snacks and Yangzhou snacks. Let me introduce some delicious food to you first.

cook dried bean curd

dried bean curd is dried bean curd, which is boiled in water. This seemingly simple dish is a housekeeping dish in Huaiyang cuisine. This dish requires a lot of knives. A piece of Soviet-style dried white rice can be cut into 2 pieces after being processed by the chef. The thickness of cut dried silk should not exceed the matchstick. It is colored with soy sauce, shrimp, salt, sugar, sesame oil, chicken soup and coriander. Silk is delicious.

Vince's bean curd soup

I feel that Huaiyang cuisine is a test for the knife maker, so cutting dried bean curd is certainly not the ultimate of the knife maker. It's time to cut the most tender tofu in the south into 1 thousand pieces of tofu. It's really amazing.

Boned duck feet

Boiled duck feet with spices and salt until cooked, then frozen and boned. Add pepper oil and other sauces and mix well. The taste is crisp, the entrance sauce is slightly hemp, and the aftertaste has the compound fragrance of spices. Zhang Ya with sesame bones is a dish in Yangzhou famous shops.

Three sets of ducks

Besides the last one, there is this one. Three-duck nesting is to remove the bones of pigeons, wild ducks and domestic ducks by deboning to keep their appearance intact, then wash the blood, then nest pigeons, wild ducks and domestic ducks layer by layer, blanch and shape, add onions, ginger and clear soup, and stew them with low fire until they are crisp and rotten. The finished soup is clear as water, with progressive and varied taste. : www.en-square.com

The long fish is an eel. Heat the small long fish, add it into the soup, stir-fry the garlic cloves, add the fillet of eel, add seasonings such as cooking wine, soy sauce and balsamic vinegar, thicken it with wet starch, sprinkle with white pepper, and pour in the cooked pig.

Soft-pocked long fish

Although there are many ingredients in Yangzhou fried rice, each ingredient can still be "light and tasteless", and the finished product should be clear and crystal clear. Colors should be red, green, yellow, white and orange, bright and harmonious; The taste should be salty, fresh, moderate, fragrant and refreshing; It should smell like fried rice. It is original, light and peaceful, and it is a model of Huaiyang cuisine.

Yangzhou fried rice

There is a difference between stir-fried shrimp and fried shrimp. Stir-fried shrimp without any side dishes, only a small amount of scallion, diced yam and diced ham. The finished product does not touch any seasoning, and it depends on the freshness and smoothness of the shrimp itself. Nature is delicious beyond description.

stir-fry shrimps

disassemble the head of silver carp and stew it. Select silver carp with high ash content, split the head in half from the lip, blanch it in boiling water, remove every bone of the head, but still keep the shape of the head, and add chicken soup, winter bamboo shoots, mushrooms, ham, etc. Stew it thoroughly. Meat is tender and boneless, and soup is as white as milk. Smooth and tender, memorable.

Braised silver carp head

Boned pig head, scalded in boiling water, fished out and soaked in cold water, scraped off the crumbs and dirt on the pig skin. So, once ***24 times. Put a futon in the pot, add Shaoxing wine, soy sauce and crystal sugar to the pig's head, and simmer on the futon for 6 hours without adding a drop of water until it is crisp and rotten. If pork is tender than tofu, it will melt in your mouth. As the saying goes, "one rotten meat is better than three flavors."

Grilled whole pig's head

Crab powder is crab meat peeled off from Yangcheng Lake hairy crabs. The main ingredients of lion head are pork and tofu. Pork should be thin and fat inside, and tofu should be tender and moderate. With ginger, cooking wine, vermicelli, pine nuts, herbs, bamboo shoots, water chestnut and the like. After boiling, boil the soup with high fire.

the meat stuffing of Yangzhou lion's head can't be chopped. The whole meat was cut into soybean-sized particles with a knife. Otherwise, the soft, tender and not greasy taste and the concave-convex shape can not be achieved. I tasted it a few times, and then I ate other meatballs with meat stuffing, which felt like a lump of mud.

crab powder lion head

Tomb-Sweeping Day swordfish must have a short time of two weeks. At this time, the arrow fish is soft and tastes the most delicious. After Tomb-Sweeping Day, t

steamed swordfish

the most classic way to eat puffer fish is one white, two skins, three soups and four meats: white refers to the sperm of puffer fish, which tastes the best, and generally only eats it; The skin must be swallowed one by one in order to avoid the fine thorns on the surface of the skin, which will warm the stomach and nourish the skin; Soup is more delicious than meat, so be sure to wipe it clean. Meat ranks fourth, but it is also less than other fish.

puffer fish is highly toxic and needs careful cooking before it can be eaten. China has had the saying of "eating puffer fish to death" since ancient times, which also shows the delicacy and temptation of puffer fish. Su Dongpo, a great writer at that time, shouted "deserved to die" after eating puffer fish.

boiled puffer fish

Suaeda salsa is only available from March to August in the lunar calendar, and it is best to eat it in summer. Authentic cattails must be Tianfeigong cattails produced in Huai 'an Yuehu Lake, and they must be picked on the same day. Scalding, oil fanning and steaming have become one of the most common home-cooked dishes in Huaiyang, and Kaiyang roasted Pu Cai. The vegetables are green and full of wild fragrance. There is a poem that says, "A dish is crisp and tender, full of fresh carp fragrance."

kai yang braised Typha

Drunken crab with white wine, rice wine, salt, sugar and pepper. It takes at least a week to marinate live crabs (modern people also marinate them with cooked crabs, which can be used in two days, but the taste is not as good as that of raw crabs). Delicious crab, crab yellow and purple, tastes like mud and is very sweet.

click to see what was in Yangzhou earlier.

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click to see what snacks are available in Yangzhou.