Is there much food in Yangzhou?

Yangzhou is an ancient historical and cultural city with a history of more than 2,500 years. Huaiyang cuisine with Yangzhou as its main birthplace is world-famous. So there are too many delicious foods in Yangzhou. Similarly, the food and eating habits of Yangzhou people are also amazing.

As the saying goes, behind every kind of food, there are either beautiful and moving stories or intriguing allusions. Those tourists who go down to Yangzhou enjoy the beautiful scenery while wandering among the flowing white walls and bluestone tiles of the small bridge; While smelling the fragrance, I swept Huaiyang New Year's Eve and tasted delicious snacks.

In this regard, everyone has the same idea-

First of all, even Confucius once said that "you can never get tired of eating delicious food, and you can never get tired of eating delicious food", which shows that his old man is also an advocate of delicious food. Wensheng is still like this, what's more, we are waiting for the people to shout?

Secondly, you spend the salary earned by your own sweat. Of course, you can eat vegetables at will. Or eat a big plate of hot pot! I really don't want to wait until I get old and lose all my teeth, and then send out such a boring feeling that "there used to be delicious food, but I didn't cherish it ...". Therefore, as a foodie, when the taste buds on the tip of the tongue meet delicious food, that is when a happy love begins.

Let me start with three meals a day for Yangzhou people.

In Yangzhou, the place for breakfast is not a restaurant, but a teahouse. In the teahouse, people are talking noisily, the wedding, the fragrance is floating in the wind, enough to make your mouth water. People in Yangzhou don't necessarily eat delicacies, but ordinary meals. They still eat hot and noisy (local dialect means lively) and enjoy themselves.

Fuchun Teahouse is the most famous among many teahouses. Numerous celebrities have been to Fuchun. Zhu Ziqing, Ba Jin, Mei Lanfang and others all left Mo Bao in the shop.

Old shop cattle, old shop drag, Fuchun tea shop waiter improper money. If you don't reserve a seat in advance, just sit back and wait for a seat. When you have the attitude of the Prime Minister, the waiter will come to greet you. This has to be eaten by several strangers.

There are many things to eat morning tea in Yangzhou: sit down in the shop and order a plate of perm-dried silk first. This kind of dried silk can be regarded as one of the typical Huaiyang dishes, and its shadow is indispensable in morning tea.

The great writer Zhu Ziqing said in the article "Talking about Yangzhou": "... having breakfast in Yangzhou, one cold dish is dried silk. First, cut a large square piece of dried bean curd into thin slices quickly, then cut it into filaments, put it in a small bowl, and pour it with boiling water, and the dried silk will be cooked; Drain the water, winnow it into a cone, pour some sesame sauce, and put a pinch of dried shrimp and shredded bamboo shoots. Passing 18-wheeler, I just looked at cutting dried tofu and arrived in the blink of an eye ... "

In Yangzhou, this humble dried silk can be divided into "scalding" and "boiling". Among them, perm dried silk is eaten in morning tea; Eat boiled dried silk at the party. Eating breakfast can really enrich your knowledge.

Tut tut tut.

There is a doggerel widely circulated among wells in Yangzhou City, which vividly describes the beautiful life of Yangzhou people about "eating" one day. Let's start with breakfast-

"When I got up in the morning, it was already high. I only felt a tidal wave in my heart and walked in the teahouse.

Mix dried silk, flavor cake, crab shell yellow, Melaleuca cake, jade steamed dumplings and three-dimensional steamed stuffed bun.

Clear soup noodles, crisp fire, Yangzhou green tea fragrance ... "

Let's talk about having lunch and dinner-

"I want to have lunch after breakfast. I want to burn lion's head and cabbage, simmer white hooves with soy sauce and stir-fry shrimp loin with vinegar.

Shaoxing wine, old flower carvings, and half a catty of music and pottery. ......

After lunch, I want to pour and cut Dong sugar cloud cakes in the afternoon, and then have a packet of citron strips.

In the afternoon, we will have dinner, Jinhua ham, Zhenjiang cuisine, salted shrimp and pepper.

Assorted pickles with sesame oil and sticky rice porridge ... "

Gourmets know that Huaiyang cuisine, together with Sichuan cuisine, Shandong cuisine and Guangdong cuisine, has been called the four major cuisines in China since ancient times. Pay special attention to the original flavor, pay attention to pyrotechnics, and be good at stewing. It tastes light and delicious, and its sweetness is moderate.

Lunch is definitely the highlight of Yangzhou people's day. When three or five friends get together, they will say, "How about finding a place to play?" This means drinking and eating. It always sounds pleasant to say that drinking with the word "elegance".

However, the last two words of this "Xiaoyahazi" must be pronounced in the local dialect, which is strong enough. Read "Hazi" as "Hazi"; If you read it with "Beijing films", you won't have that taste.

Yangzhou cuisine is best represented by "three heads" (roasted whole pig head, braised silver carp head and crab powder lion head). This is the most famous "three-head banquet" in Yangzhou.

Let's start with roast pig's head. Scrape the head of a suckling pig, remove ears and eyes, remove bones and brains, soak in clear water to remove blood stains, blanch in boiling water for 20 minutes, and then rinse with clear water. Cook it twice like this and take it out when it is seven ripe.

Put bamboo mats, ginger slices, scallion and spice packets in the pot, add a little vinegar, put the pig's head in the pot, cook it over high heat until it is cooked thoroughly, and then stew it over low heat for 2 hours. Until the meat is crispy and the soup is thick, you can serve it.

This dish is rich in flavor, sweet and salty, and smells strange.

Look: This braised silver carp head has an appetite. This dish is made of silver carp heads, weighing 3-4 Jin, and is produced in a nearby lake. Wash with clear water, then put the soybean oil into the pot, add seasoning, and then simmer for 2 hours.

The meat quality of the product is delicious, and it is a good product to taste and eat.

Steamed lion head is a big meatball made of pork belly and crab meat. This dish, without soy sauce, with refined salt, keeps the original color of raw materials, puts it in a casserole and stews it with green leaves. Put it in a fist-sized casserole, one for each guest. After careful tasting, I only feel that its color and taste are clear but not miscellaneous. Meat and crab dishes are fragrant, and the three flavors are delicious and memorable.

In an instant, the lion's head with crab powder slipped into his stomach. Corners of the mouth, but as if still retains a fresh fragrance. ......

Look: this is one of Huai Yang's famous dishes, "Boiled dried silk", which became famous all over the world in Qing Dynasty. Its main raw material is a Yangzhou specialty root, which is cut into filaments, soaked in clear water and boiling water, taken out and drained.

Ham, sliced mushrooms, auricularia auricula, shrimps and winter bamboo shoots are put into a pot; Pour the dried silk into the soup basin, sprinkle with shredded ham and shredded shrimp, and serve with the soup.

When tourists arrive in Yangzhou, don't forget to order a famous Jianghu dish called "soft-pocked long fish". This "soft-pocketed long fish" is actually a delicious food made from eel. Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition.

In ancient times, the live eel was wrapped in gauze, put in a boiling pot with onion, ginger, salt and vinegar, and taken out when the fish curled up and its mouth opened. Take its meat and cook it. After cooking, the fish is very mellow and tender. Pick it up with chopsticks and hang it down at both ends, just like a pocket belt on a child's chest.

When eating, you can eat it with a spoon, hence the name "soft-pocketed long fish".

Strolling through the streets of Yangzhou, visitors will find that Yangzhou's food is not only Huaiyang cuisine, but also many special snacks. All kinds of famous spots peddled in the streets fascinated diners at home and abroad.

Yangzhou famous points: Sanding Steamed Bun, Melaleuca Oil Cake, Shuangma Crisp Cake, Emerald Steamed Bread, Dried Vegetable Bag, Wild Duck Vegetable Bag, Glutinous Rice Steamed Bun, Crab Yellow Steamed Bun, Chejiao Steamed Bun, and shredded chicken.

Ten flavor snacks: bamboo shoot pot stickers, Yangzhou cakes, crab shells, fried eggs, salty pot stickers, radish shortcakes, shredded chicken rolls, three fresh pot stickers, sweet-scented osmanthus sugar lotus root porridge, and three-color oil dumplings.

Ten special snacks: Sixi dumplings, raw lotus root clips, tofu rolls, bamboo shoots, red bean jiaozi, Wuren cakes, scallion cakes, Huangqiao biscuits, jiaozi noodles with shrimps, and bamboo shoot wonton.

Of course, when tourists arrive in Yangzhou, no one will forget to taste the famous Yangzhou fried rice.

In Yangzhou, there is a kind of food that is deeply loved by people, that is, the famous Yangzhou old goose. Every evening, just look: this kind of local characteristics can be seen everywhere in the streets and alleys.

Even the famous "Yangzhou Painting Boat Record" has a detailed account of Yangzhou old goose.

Seeing is better than hearing. You have to bow to the knees to be a Yangzhou person.

Around four o'clock in the afternoon, it's time for Yangzhou people to have lunch again. Business people go to higher-end teahouses; Ordinary people wait for a bowl of noodles or wonton, get a sesame seed cake or two pot stickers to fill their stomachs.

After four meals a day, in other cities, people will calm down, watch TV, wash and sleep. But Yangzhou people still have a snack. The time to eat supper is usually around midnight, with night shift workers and mahjong players, singing and dancing, taking a bath and talking about business …

This last meal, from snacks to stir fry, has many colors. Many people in Yangzhou are "good couples". These people like "two glasses of booze Mimi" or "two glasses of Mahaz".

Note: The last two words are still "Ha Tsai". Look: Gaoyou's duck egg is named "Double Yellow Duck Egg" because there are two yolks in an egg, which is very famous. Ducks are double yellow because the water is good and the food is good. Ducks are strong and ovulate constantly, forming double yellow or even triple yellow.

Gaoyou salted duck eggs are famous for their bright colors and rich oil. Boiled and cut open the double yellow salted duck eggs, the protein is like condensed white jade, and the yolk is like red orange dripping pills, which is pleasing to the eye and has a unique flavor.

Two or three confidants, four or five side dishes and six or seven bottles of old wine will be "high" for a change of taste. So, you see: on the wine table, all the blunt words are shocking.

That's a big talk, but there is no tax anyway. Say it when you are happy. That little wine is really like a fairy coming down to earth, which is enjoyable.

In the evening, sit with friends and have a drink by the Millennium Grand Canal which flows through the city. Speaking of the encounter with food in the past, accompanied by fine wine, I couldn't help feeling extremely at one time-I felt that it was a particularly happy thing to have a healthy life and a plain and suitable life.

As for whether to eat the best food, it is already a secondary matter. ......

1. Toad Su Fang

The toad in Jiangdu is crisp and the surface is covered with full sesame seeds, which are crystal clear. The inner layers are stacked as thin as cicadas. It tastes crisp but not hard, soft but not sticky, melts in the mouth and is sweet and pleasant. Ingredients include refined white flour, soft sugar, distiller's grains sesame oil or peanut oil, sesame seeds, fragrant rafters and so on.

Su Fang in Jiangdu, Huangqiao Sesame Cake in Taixing, Qinyou Winter Soup in Gaoyou and Ma Cake in Taizhou are famous and special products in suburban counties of Yangzhou.

2. puffer fish

Da Qiao Town, located by the river, is a holy place to eat puffer fish. Traditional cooking methods include braising in soy sauce and stewing in white. And the most famous is the puffer fish burning yellow flowers. Take yellow flowers and plants with green leaves, roast them in hot oil, add thick old chicken juice, and put them on one side of puffer fish to burn together. It is said that they can hang out the fragrance of puffer fish without leaving any. The yellow flowers and plants taste even better than puffer fish meat.

Su Dongpo's poem: "Artemisia annua is full of short reed buds, which is the time when the puffer fish wants to go up." Every year in Tomb-Sweeping Day, the smell of puffer fish wafts from the river. Although puffer fish is poisonous, its delicacy lies in its strange fragrance, so "eating puffer fish to death" has become a famous saying in Jiangdu.

3. Shao Boling

Shao Boling has four sharp corners, the upper and lower corners are slightly longer, the tips are upturned, and the left and right corners are curled and ribbed, like horns. Therefore, Shao Boling is commonly known as "Yangjiaoqing". Picking around the Mid-Autumn Festival every year, you can buy fresh Shao Boling in the streets and alleys of Shaobo Town.

Shao Boling's shell is thin, fresh water is tender green, and it turns orange after cooking. Tender ling is fresh, sweet, crisp and tender, which can dispel cold and reduce fire, produce fluid and quench thirst; Cooked old ling is crispy and powdery when it is hot, and it is very sweet, comparable to chestnut. The peeled raw water chestnut looks like an ingot, which is stewed with chickens and ducks. It is cool but not greasy, and it is a delicious food that everyone likes to eat. Sliced water chestnut, diced and fried meat and vegetables are all delicious. Chop up water chestnut and make soup, which is moist and sweet, and it is a good product to sober up and refresh. Shao Boling, Hongling in Taihu Lake and Fengling in Jiaxing are tied for the three famous tombs in Jiangsu and Zhejiang.

4. Shao Bolong prawns

Shaobo has a food street, which is a holy place to eat Shaobolong shrimp. The street was so busy that hundreds of cars jammed it. Tourists from all over the world come to Wan Li not far from Wan Li just to eat lobster. There are nearly 100 professional lobsters here, and their cooking methods are diverse. Lobster has many flavors, including braised pork, clear water, salt and pepper, mashed garlic and fermented bean curd.

Shaobolong shrimp is produced in Shaobo Lake. Shaobo Lake is located on the west side of the canal, with clear water, abundant aquatic plants and lobsters. From the appearance, Shaobo Lake lobster has a red shell, a white belly, a big and full head, clean and hygienic, and delicious taste. Today, Shao Bo hosts the "Lobster Festival" every June, attracting a large number of diners.

5. Xiao Ji's face

Xiaoji Town's special food: Xiaoji boiled noodles, with bright color, attractive aroma, delicious taste, crisp and refreshing. Rich in ingredients, including pork loin, pork liver, fresh shrimp, chicken, shredded eel, crab meat, sea cucumber and so on. There are also various vegetables such as bamboo shoots, small vegetables, spinach and so on which are supplied seasonally. The essence lies in the soup base where noodles are cooked. Soup needs to be cooked carefully all night, so if you want to eat boiled noodles in a famous shop in Xiaoji town, you need to make a reservation one day in advance to ensure that you can eat delicious boiled noodles the next morning. At present, there are several old shops in Xiaoji: Wuzi Teahouse and Limin Snack Bar. And their business is booming every day.

6. Fan Chuan Xiao Du

Special food in Fan Chuan Town: Fan Chuan tripe, 70% lean hind legs, 30% fat, cut into peanuts, add onion, ginger, wine, sugar, salt, starch and precious spices, mix well, wrap it in a tofu bag, put it in a five-and-a-half-inch-diameter cattail bag, tie it tightly with thin hemp rope, and tie it around the waist evenly. It is necessary to simmer with old brine soup and grasp the heat before tasting. After simmering, untie it and pour it out, just like a small gourd with a printed bun cut into pieces, which smells delicious.

7.zhaoguan salted goose

Zhaoguan Town's special cuisine: Zhaoguan salted goose, with delicious taste, delicious meat, rotten but not rotten, oily but not greasy, full of color and flavor, is a quite distinctive traditional dish. Thanks to the geographical advantages of Zhaoguan and the superb skills of chefs. The main ingredient of Zhaoguan salted goose is pickled old goose. The ingredients are old halogen seeds, and the seasonings are aniseed and traditional Chinese medicine, which are far better than thirteen spices. The key to making is slow fire, so we must pay great attention to the heat.

Zhaoguan Town is located on the bank of the ancient Beijing-Hangzhou Grand Canal. There is a wide West Lake in the west, full of waves and beaches. There are thousands of acres of forest farms in the north, with vast territory and rich forests and grasses. Goose raised with natural grass and aquatic animals and plants has the characteristics of high lean meat rate and delicious meat.

8. Humala tofu

Husmart has Husmala bean curd, the bottom is white as jade, and the top is a layer of amber oil, which is dotted with other things, such as yellow bamboo shoots, brown mushrooms and green spinach. After the entrance, the freshness of tofu includes greasy mushrooms, crisp bamboo shoots, sour spinach and mellow garlic leaves, which are as beautiful as fat soup.

Yangzhou cuisine is very famous. Speaking of Yangzhou cuisine, it belongs to Huaiyang cuisine in China, and there are many famous local dishes, such as Yangzhou's top ten snacks, including three-color oil dumplings, sweet-scented osmanthus sugar lotus root porridge, glutinous rice balls, wild duck cabbage steamed buns, double crispy cakes, dried vegetable steamed buns, emerald jiaozi, crab yellow steamed dumplings and so on.

There are also three famous local dishes, especially lion's head with crab powder, roasted whole pig's head and stewed silver carp's head. There are also many local specialty snacks, such as well-known bamboo shoots wonton, tofu roll, raw lotus root clip, roll 4, three fresh pot stickers, steamed dumplings with dried bamboo shoots, red bean dumplings, scallion cakes, Huangqiao sesame cakes and shrimp dumplings.

Recommend two places where you often go to Yangzhou by yourself: Dongyuan restaurant to eat snacks (dried silk, all kinds of steamed buns, shrimp dumplings); Food is the most important (Yangzhou fried rice, pork noodles, dried pork, crab powder lion's head). Generally speaking, Huaiyang cuisine still has local characteristics, which is quite different from other places. You can try it sometime.

Thank you for your question, replied the little gourmet.

Unforgettable delicious salted goose (menu)

Hello, dear friends, there are so many delicious foods in China. Pigs, cows, sheep, chickens, ducks and geese all eat vegetables to produce fine products. Today, the little gourmet introduced the goose to his relatives. When it comes to goose, you have to say its nutritious taste. Goose was domesticated and raised by the ancients, so it tastes delicious. Goose has the lowest fat content in poultry, and the nutrients in protein are the closest to those in humans, and are easily absorbed by poultry.

After talking about nutrition, let's talk about dishes. Goose is the best salted goose in Yangzhou. Think about where Yangzhou is. China has the most developed economy since ancient times, and salt merchants make the most money. Yangzhou people choose to eat geese and send ducks across the Yangtze River to Nanjing people.

Goose should choose old goose, the older the goose, the more fragrant it is. White-striped geese chop their feet, while little wings leaves wings and roots. Rub the inside and outside evenly with salt and pepper and marinate. Formula of pepper and salt: according to 1 kg goose, use 30g to 35g of salt, stir-fry salt with fire, add 3g of pepper and 0.5g of spiced powder; The formula of spiced powder consists of star anise powder, 2 parts of cinnamon powder, 1 part of nutmeg powder, 1 part of dried tangerine peel powder and half of clove powder.

Marinate for 6 hours, and deduct the gravy from the goose belly twice.

Add 1% salt into boiling water, make salt water with 2% onion ginger and 0.5% yellow wine to cool, put the salted goose in salt water for 2 hours, take out the boiled goose skin, be careful not to blanch it, and hang the goose for 5 hours.

Boil goose oil with high fire, add onion ginger, water, star anise, 3 peppers 5g (the amount of one goose) and salt (1% water) to boil. Into the goose, the brine in the goose's belly must be colder than outside. In order to keep the temperature of brine inside and outside the goose belly consistent, add 15% cold water. Simmer on low heat for 30 minutes, cease fire for 20 minutes, and repeat this for 4 times, then stop fire and soak for 1.5 hours. The salty goose did it.

The characteristics of the old goose with brine are: full shape, rotten but not scattered, Huang Liang butter, soft and tender texture, fat but not greasy, and exceptionally fresh and fragrant.

Yangzhou is an important part of Huaiyang cuisine, which is one of the four major cuisines in China, so there are so many delicious foods in Yangzhou. Yangzhou cuisine has a history of 1600 years. Yangzhou is the intersection of the Canal and the Yangtze River. It has long been the hub of north-south transportation, and its hinterland is the land of plenty. These superior conditions made Yangzhou once a prosperous commercial center in history, especially the salt industry center. Salt merchants all over the country are extremely rich, but they have no political status and can only compete for gardens and kitchens. Chefs from hometown brought local cooking techniques to Yangzhou, and effectively integrated them with local cooking methods, gradually forming a unique flavor dish-Yangzhou cuisine.

The taste of Yangzhou cuisine is mainly salty and slightly sweet, which can meet the taste bud needs of most people in the north and south. There are three famous dishes in Yangzhou, namely, braised silver carp head, roasted whole pig head and crab powder lion head. Among them, the silver carp head tastes mellow, and the whole pig head is fragrant, while the lion head is also called meat or sunflower ribs. It is made of half-fat and half-lean pork, chopped and added with crab powder, onion, ginger and so on. It can be steamed and braised, fat but not greasy, and has a first-class taste.

In addition to three dishes, Yangzhou cuisine is famous for three sets of ducks, boiled dried silk, braised saddle bridge, chopped green onion lotus root clip, Vince tofu and so on. In addition, Yangzhou morning tea snacks are also extremely rich. In a word, Yangzhou is a city worth eating.

Qin Dynasty Crock Noodles (Yangzhou Head Office) Address: No.42 Xingcheng East Road, Yangzhou Development Zone