Yangzhou cuisine belongs to Huaiyang cuisine, the most famous of which are Santou Banquet and Honglou Banquet. Speaking of steamed stuffed bun, it is a specialty of Yangzhou, and everyone knows Fuchun steamed stuffed bun is the most famous.
Fuchun Teahouse on National Day Road is a century-old shop which enjoys a good reputation at home and abroad. It was founded in 1885. You can go in by tricycle. I seldom see an artificial tricycle as big as Yangzhou in other cities, which has one feature. Both Yu Dafu and Zhu Ziqing deeply miss the memory in the article: "If you don't enter Fuchun Gate, you have never been to Yangzhou City." Fuchun is a charming "window" of Yangzhou, an authentic representative of Huaiyang cuisine and a blessed place for Chinese and foreign guests. This house is the truest and oldest. Many people who come to Yangzhou go to other "Fuchun * * *" and say it's not delicious. really ......
The revived smelly Dayuan is very famous. There used to be one in Wanjiafu Old Alley, but now there is a new one in Wenchang Baihui. The environment is much more elegant, and the taste is still so authentic! !
Fuchun's breakfast is absolutely excellent, although the price is much more expensive than what we eat in ordinary small restaurants. Yaorou, Sanding Steamed Bun, Jade steamed dumplings, Melaleuca Oil Cake, Scallion Oil Sesame Cake, Crab Shell Yellow, Fried Steamed Dumplings with Crab Yellow, Cecer steamed dumplings, and shredded chicken are all famous! !
Fuchun's steamed stuffed bun has all kinds of fillings, and the most expensive and distinctive one is probably crab yellow steamed stuffed bun, which is the legendary best.
Boiled dried silk is a common senior dish in Yangzhou cuisine. The main ingredient is the most common dried tofu in daily life. It is finely made and has a unique flavor. Boiled shredded chicken is also called dried shredded chicken juice or dried shredded chicken fire. This dish is very strict with the knife work and the temperature, and it is definitely a dish to test the chef's cooking skills and experience.
Three Ding Bao, jade Shao Shao and thousand layers of oil cakes in the banquet of the Red Mansion are called "three musts" in Yangzhou.
Traditionally, the famous Saint Ding Bao is called "the best in the world". It wins with flour fermentation and fine stuffing. Yangzhou fermentation technology has been famous since ancient times. Yuan Zicai said in the "Suiyuan Food List": "Yangzhou's fermented noodles are the best, and the hands are not full of half an inch, and the relaxation is still high." St. Ding Bao's steamed stuffed bun skin is soft and tough, and it doesn't stick to your teeth. The stuffing of Sanding steamed stuffed bun is made of diced chicken, diced meat and diced bamboo shoots, hence the name "Sanding". According to legend, its origin is also related to Emperor Qianlong, who is famous for his romantic leisure. When his old man went to the south of the Yangtze River, he put forward the standard of "nourishing but not nourishing, fragrant but not fresh, oily but not greasy, crisp but not hard, tender but not soft". So the chefs processed diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp into stuffing. These five flavors are mixed together, that is, purple, fresh, fragrant, crisp and tender. The main idea of "five buts" is exactly the same. After tasting, Gan Long was full of praise. He asked the name of the steamed stuffed bun, and the attache replied, Wuding steamed stuffed bun. Later, the price of sea cucumber and shrimp was high, and the three-dimensional steamed stuffed bun evolved. Take a bite of steamed stuffed bun, the diced chicken is delicious, the diced meat is fat but not greasy, and the diced winter bamboo shoots are crispy and tender but not hard, salty and sweet, which makes people memorable. Being hailed as "the best in the world" by the Emperor of Japan is actually not worthy of praise.
Melaleuca oil cake is a famous food spot in Yangzhou. It is called "Melaleuca", which describes the layers of this cake. There are at least ten or twenty layers of cakes with a layer of sugar and lard in the middle. The whole body is translucent, flexible and abnormal, layered and separated. The taste is sweet and waxy, moderate and refreshing. There are also thousands of oil cakes in foreign teahouses, which often exist in name only.
Jade is on sale, and Zhu Ziqing once praised: "It is moist and neat, and its tongue is not greasy. It is not only delicious, but also beautiful and pleasing to the eye." The turquoise in the wheat shows the steamed skin as thin as paper, just like jade. With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious. Jade roast is sweet and salty. Sweet is the "Meiling Green Vegetable" produced in Yangzhou, which is chopped from the leaves and mixed with cooked lard, ham powder, soft sugar and salt. Compared with the salty rice cooked and sold in other places, it is the same taste. I think most girls will like selling jade as much as I do. The name gives people room for imagination and the photos are fresh and lovely. The bread rolled into chrysanthemums is stuffed with green vegetables and shaped like pomegranate. Below it is a coin with a small amount of ham and jade on it, which looks pleasing to the eye. There are also many taste choices.
Only the pork leg of Fuchun Tea House is authentic. After pickling with "nitrate", it is cooked into "dish". The meat is tight, close to "salted meat" and has a special flavor, which is by no means the pork belly in white sauce cooked with five spices in other restaurants.
With these advantages, have a cup of black nightshade pig tea. This kind of tea is made from Zhu Lan, Longjing in Zhejiang and Kuizhen in An Wei planted by Fuchun Flower Bureau, which can quench thirst. Savor it carefully and look at the busy streets and winding alleys outside the window. You will suddenly feel that the joy of life is this tea, this snack, this simple and beautiful calm.
At present, Fuchun breakfast is everywhere in Yangzhou, so you don't have to go to the teahouse to eat Fuchun steamed buns. However, you like another atmosphere in the teahouse. But I don't think Fuchun tastes good after eating it. It may be a psychological feeling.
Ye Chun Steamed Bun, Ye Chun Teahouse is a teahouse in Yangzhou, comparable to Fuchun Steamed Bun. Here, I fully realized how to eat Yangzhou steamed stuffed bun "meat first, then skin" with a straw.
The so-called Yangzhou Santou Banquet refers to the most famous steamed crab powder lion head, roasted whole pig head and braised silver carp head in Yangzhou cuisine, which are collectively called Yangzhou Santou.
Let's start with steamed crab powder and lion head. It is different from ordinary meatballs, and its shape is extra large and round. It is an exaggeration to call it lion's head. In addition, its cooking and flavor are different, not fried, but stewed. Do not put soy sauce when cooking, but keep the raw materials. The materials used are more exquisite. Pork needs pork ribs and pork belly produced in Yangzhou, and crab meat needs fresh and big clear water crabs, which are finely chopped into powder, mixed with seasoning, made into big balls, put in a casserole and stewed with leaves. When the dishes are ready, they can be served. Steamed crab powder lion's head is clear but not miscellaneous, and the meat and crab dishes are fragrant, fresh and delicious, with endless aftertaste.
In addition, roasting the whole pig's head is an extremely complicated kung fu dish in Yangzhou cuisine. The preparation method of this dish is: take fresh pig's head, scrape it clean, remove ears, bones and brains, and soak it in clear water. After the blood stain is complete, put it in a boiling water pot and blanch it for about 20 minutes. After taking it out, rinse it with clear water. Then, gouge out two eyes, remove eyelashes and tongue coating, and then put the whole pig's head in a clear water pot and cook it twice. When it is about seven ripe, take it out of the pot and change it into clear water. Put a bamboo mat in the pot, spread ginger slices, onion slices, spice bags and a little vinegar, put the pig's head in, cover the pot and cook it over high heat until it is cooked thoroughly, then simmer for 4 hours until the meat is crisp and rotten, and the soup is thick. Serve. Roasted whole pig's head is rich in flavor, salty and sweet, and has a peculiar smell. It has the reputation of "the more you eat, the more fragrant it is, and the fragrance remains on your teeth and cheeks".
Braised silver carp head. There is a proverb in Yangzhou: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs." Yangzhou silver carp, with much glue, fat meat and no fishy smell, is fresh and tender after winter. The cooking process of this dish is not complicated. After the head of silver carp weighing more than 5 kg is boned, it is put into the pot together with tofu, supplemented by chicken gizzards, chicken legs, ham and so on. Add water and stew for about 3 hours. The stewed silver carp head is boneless, with tender and smooth taste, thick soup and high nutritional value. Use a spoon instead of chopsticks when eating, which has a special flavor.
Yangzhou fried rice is a brand that Yangzhou people are proud of. The authentic fried rice in Yangzhou is eggs wrapped in rice grains, which are tender and golden, fragrant but not greasy, delicious, and absolutely the best in food. This is genuine, remember to remember! !
Yangzhou's "no bragging candy" (advertising language) is also cheap and very suitable for students. You can eat candied cowhide occasionally. Eating too much will make your teeth soft, but Yangzhou's is not. The more you chew, the better. The more you chew, the more fragrant you want to eat. Yangzhou cowhide candy is made of cowhide candy and sesame seeds, but the ingredients in Yangzhou cowhide candy seem to be very well mixed, which makes people never tire of eating it. The more they eat, the more they want to eat it. Green leaf candy is the best.
Yangzhou Old Goose sells the most in Yangzhou City Lane. The meat is fresh and tender, take a bite, and the marinade inside will soak your teeth, which will definitely make you forget it. In fact, the smell of this roasted goose is out of line with the word "old". It is said that the old goose should be comparable to Pei County dog meat. Being stuck between your teeth and picking it out with a toothpick every other day will still cause a mouthful of meat. The meat should be dense and chewy, which is probably one of the processes of dropping. Yangzhou old goose, the best old goose must be cooked by the old goose, and the meat is strong enough, especially wild in Shandong. Goslings less than one year old have loose and weak meat. Two kinds of geese have absolutely different feelings in their mouths. )
Gaoyou salted duck eggs, many varieties, high oil, double yellow and so on are very distinctive, and how about this technology, it seems not difficult. The technology of double yellow eggs is higher than that of ordinary salted duck eggs, and they are castrated when they are halfway developed. In other words, the price of double yellow eggs is a duckling to be born soon. No wonder it is expensive. Some people eat three yellow eggs, and the chance is very small.
Jiangdu Shao Bo spicy lobster is a kind of pie comparable to Yangzhou Xuyi 13 sweet lobster. Of course, different periods have different tastes, but they also attract many gourmets. I ate spicy lobster in the air-conditioned room. Because it is very hot in summer, I will sweat when I eat lobster, but the air conditioner is forced to be cold, so I can't sweat. So a person is hot inside and cold outside, and his body is like a fire, and he feels cool to the extreme. The thirteen incense of Xuyi tastes a little weak. After all, it may be better in cooking skills to combine all thirteen spices and keep their own flavors.
There are also some time-honored brands, such as the twist of Xiaojulin in Guangling Road. The queue is always that long. The jiaozi noodles of Jiangjiaqiao on Guangling Road, and the * * * and spring on Ganquan Road all have unique flavors. There is a stall called Master Tan fried chicken near Ganquan Road, and many people buy it. Business is good, but personally I feel a little oily, but it's very tasty. A beef soup near Dongquanmen is delicious.