Four famous dishes in Yangzhou

The four famous dishes in Yangzhou are: boiled shredded pork, lion's head with crab powder, Si Wen tofu and stewed silver carp's head.

1, dried silk

Boiled dried silk, also known as boiled dried silk in chicken sauce, is a traditional famous dish and belongs to Huaiyang cuisine. Boiled dried silk is a refreshing and nutritious delicacy, and its delicious flavor has been promoted as a delicacy in Huaiyang cuisine. The raw material is mainly Huaiyang square stem, and the requirements of knife work are extremely fine. After cooking, the umami flavor of various seasonings is compounded into dried tofu, which is refreshing and appetizing.

2, crab powder lion head

Lion's head with crab powder is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition. The main raw materials are crab meat and meatballs made by chopping pork into fine powder, commonly known as "chopping meat" in Yangzhou. There are many ways to chop meat, such as stewing, boiling, first frying and then stewing, first frying and then stewing with other foods, steaming glutinous rice and so on.

3. Vince tofu

Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and Huai 'an and belongs to Huaiyang cuisine and Jiangsu cuisine. The material selection is extremely strict, the knife work is fine, soft and mellow, and it melts at the entrance.

4. Remove the head of silver carp

Braised silver carp head is a traditional Jiangsu dish, belonging to Jiangsu cuisine. Braised silver carp head is the main ingredient, and marinated vegetables are the main cooking method, which is salty and delicious. Taste: the skin is sticky and slippery, the fish is fat and tender, and the soup is rich and delicious.

The source of Yangzhou cuisine:

Yangzhou, located at the intersection of the Canal and the Yangtze River, has long been the hub of north-south transportation, and its hinterland is also the land of plenty. These superior conditions made Yangzhou once a prosperous commercial center in history, and the local cooking skills also developed well, gradually forming a unique flavor dish-Yangzhou cuisine.

The famous Weiyang cuisine can be traced back to 1000 years ago. The development of Yangzhou's cultural exchange is exactly the same as its heyday, which lasted from the Tang Dynasty to the Qing Dynasty and reached its peak during the reign of Kanggan in the Qing Dynasty. Taking advantage of the situation, the two emperors stopped in Yangzhou many times during their frequent southern tours. By the Qianlong period, Yangzhou cuisine had become one of the four major cuisines in China.

Baidu encyclopedia-Yangzhou gourmet