Yangzhou is full of "old goose" restaurants or mobile vendors at the entrance of residential areas. Although it is said to be an old goose, in fact, the skin is oily and the meat is very tender. It is so delicious and moist with marinade that you can eat it without getting tired.

The cooking method of Lao Goose is a bit like the salted duck in Nanjing, so it is also called salted goose.

It is said to have a history of more than 2,000 years and is often served as the first dish in Huaiyang cuisine.

Just like people in Nanjing will behead a duck when they have nothing to do, people in Yangzhou like to behead an "old goose". By the way, they also buy some braised goose claws, wings, and gizzards to satisfy their cravings. They are really so tender.

Yangzhou steamed buns are well-known. Among them, the most popular steamed buns are crab roe soup dumplings and Wuding steamed buns.

I’ve eaten a lot of crab roe soup dumplings in Nanjing and I didn’t feel any difference when I ate them in Yangzhou, but the five-diced dumplings filled with ginseng, chicken, meat, bamboo shoots, and shrimp really surprised me in my mouth.

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Yu Yue from the Qing Dynasty wrote in "Cha Xiangshi Congchao": "Wensi Xifu, a poet, is also good at making tofu soup and sweet syrup porridge. Those who follow his method to this day are called Wensi Tofu." - Wensi Tofu I am welcoming

I ate in the fun garden of the hotel and witnessed the young man cut a thin piece of tofu into hair-thin hair, put it in water and shake it like chrysanthemum petals.

After blanching in boiling water, cook together with mushrooms, winter bamboo shoots, shredded chicken and ham (cut into thin strips) to create a soup that melts in your mouth, but the umami flavor really stays in your mouth.

Crab meat and lion head, I heard it is also called "Sunflower chopped meat"?

It also reflects the meticulousness of Huaiyang cuisine. The pork belly and crab meat are chopped into minced meat and lightly kneaded into loose meatballs. The slow fire makes the freshness of the crab meat take away the meaty smell of the pork, and the taste is delicate and tender.

I generally don't like meatballs, but this is a complete exception. The term "fat but not greasy" is perfect here.

There are all kinds of Jiangsu delicacies. It’s a good idea to come to Yangzhou to eat Jiangsu delicacies in spring.

Anchovy shrimp, anchovy, catfish, puffer fish, anchovy... Even a plate of anchovy in a small restaurant is very delicious to go with the meal.