10. Stewed Crab Meat and Lion's Head Stewed Crab Meat and Lion's Head is a traditional delicacy in Yangzhou. It originated in the Sui Dynasty and has a history of thousands of years.

Lion head is just a big pork meatball, but the meat is also mixed with crab meat, crab roe and seasonings. Green vegetables are placed underneath, and then steamed in a steamer.

The pork is fat and tender, the crab meat is fragrant, and the cabbage heart is crispy and delicious.

9. Braised Tiger Tail Braised Tiger Tail is a traditional famous dish in Yangzhou. It is made from a section of clean eel tail meat, simmered in boiling water and thickened with seasoning.

Because it looks like a tiger's tail, it is called the tail of a tiger.

It is rich in nutrients and delicious, and became very popular after the Tang Dynasty.

8. Boil dry shreds in chicken soup. Boil dry shreds in chicken soup belongs to Huaiyang cuisine. Dry shreds refer to shredded dried tofu. It is usually cooked with chicken soup, added with shredded bamboo shoots, chicken shreds, fungus, shrimp, egg skin and other ingredients. It is very delicious.

Fresh and delicious.

7. Braised silver carp head Braised silver carp head is a traditional famous dish in Yangzhou. It uses silver carp head as the main ingredient, and is stewed with mushrooms, chicken legs, ham and other ingredients.

The fish meat in the adult dish is fat and tender, the soup is thick, delicious, nutritious and very delicious.

6. Yangzhou Spring Rolls Yangzhou spring rolls are a famous local traditional snack. According to legend, they evolved from spring cakes.

It was founded in the Tang Dynasty and is mostly long in shape. It is usually stuffed with pork, bamboo shoots, leeks, fungus, mushrooms and carrots. It tastes fresh, salty and delicious, and is very delicious.

5. Shrimp Roe Dumpling Noodles Shrimp Roe Dumpling Noodles literally means dumplings with noodles. In fact, this delicacy consists of dumplings and noodles in the same bowl. The skin is as thin as paper, the meat filling is delicious and full, and the noodles are smooth.

Use shrimp roe to make a sauce-colored soup. It looks inconspicuous, but the most delicious thing is actually the soup.

4. Jade Siomai Jade Siomai has a history of hundreds of years. It is made by chopping green vegetables, adding refined salt, sugar, and cooked lard and mixing them into a filling. It is rolled into a thin skin with half-cooked hot noodles and kneaded into a chrysanthemum shape.

The skin is bright white, the filling is green, sweet and fragrant, and very delicious.

3. Sanding buns Sanding buns are a famous traditional food in Yangzhou. According to legend, they originated during the Qianlong period of the Qing Dynasty. They were made for breakfast by Yangzhou chef Master Ding when Emperor Qianlong went to the south of the Yangtze River.

Inside are buns made with diced sea cucumbers, diced chicken, diced meat, diced winter bamboo shoots, and shrimps. Later, considering the consumption level of ordinary people, the diced sea cucumbers and shrimps were removed, so the current Sanding buns were born.

2. Thousand-layer cake Thousand-layer cake is a famous local traditional food in Yangzhou. It is said to have a history of more than 100 years.

It is usually made with white flour, pig suet, white sugar, sweet red melon shreds, edible alkali, cooked lard, etc.

Thousand-layer cake is characterized by layers of sugar and oil, soft, sweet and tender, and very delicious.

1. Yangzhou Fried Rice Yangzhou fried rice is a traditional local food in Yangzhou. It originated in the Sui Dynasty. The main ingredients are rice, ham, eggs, shrimps, etc. It has developed to now with different flavors and varieties, and is deeply loved by people.