preambular

There are currently eight cities around the world

Awarded the title of "Capital of Food" by UNESCO

Among them, a total of four cities in China have won this honor

A city wrapped in water at night and wrapped in water in the morning

Sounds interesting.

Wensi Tofu, Lion Head, Sanding Bun, Crab Yellow Bun

It is the most distinctive representative of typical Huaiyang cuisine

This is Yangzhou, for a delicious dinner date

From morning to night, there are the most delicious food here

Exquisite morning tea-Yechun Tea House

It is said that Cantonese morning tea is the concentrated essence, but before arriving in Yangzhou, I had heard of the saying of water wrapped in bags in the morning. It was only after the locals explained it to us that we understood what "water wrapped in bags" was, so out of curiosity, we checked in the first Yangzhou cuisine-Yechun Tea House.

It is said that Yechun is a time-honored brand in Yangzhou. It has many branches in the urban area, and it is also Black Zhenzhu Yizhuang Restaurant. Many dry rice people who like delicious food must know that Black Zhenzhu is a high-end, delicious and high-priced restaurant in our country, which may be prohibitive. However, their dining areas are divided into different areas. There are large dining restaurants that are more friendly to the people, booths with relatively elegant environments, and naturally there are more advanced private rooms and meticulous services. The ingredients are basically similar, so everyone can make reservations in advance for different dining areas according to your needs.

Walking into Yechun Tea House is like walking in a garden. The dense green plants can be said to be quite elegant. Passing by an oversized floor-to-ceiling window, I looked in and saw their fully transparent kitchen. You could see that the chefs were carefully making soup dumplings. I couldn't wait to sit down and order quickly, looking forward to the most authentic Yangzhou morning tea. Delicious.

There was also a small surprise in the waiting time after ordering. There was a small stage in front of the restaurant, where local specialties were being performed. Accompanied by the sound of musical instruments, my thoughts seemed to be integrated into this unique morning light in Jiangnan.

Not long after we sat down, the waiter came to a very small iron pot at the top, added almost half of the water, and lit a small candle below. This operation that we had never seen before confused us. Is this to reboil hot water for us to wash dishes? Of course, the answer is wrong. After looking at the adjacent table, I realized that we ordered the steamed wheat and oil cakes. They were placed in a small steamer. After serving, they can be placed on the fire and slowly heated to prevent them from getting cold, so as to ensure that we eat them in our mouths. The best temperature and taste.

Just by looking at the appearance of Yechun Steamed Dumplings, I couldn't help but want to grab one and put it in my mouth. After all, they are usually carnivorous people. The steamed dumplings I have eaten before are nothing more than similar to dumplings, with skin + meat filling. However, I didn't know that their steamed dumpling soup is too rich. It is simply an extended version of soup dumplings. The delicate meat filling is filled with soup. Wrap, so it is recommended to take a small bite from one end first and absorb most of the delicious soup before proceeding to the next step of "importing".

Generally speaking, the steamed buns of Yechun Morning Tea House are mainly divided into: Wuding buns, Sanding buns, fresh meat buns, green vegetables buns, and fine sand buns. These Wuding buns contain diced sea cucumber, diced shrimp, diced pork, chicken meat, diced bamboo shoots, and Sanding buns are missing sea cucumber and shrimp, which is relatively more cost-effective. We ordered a cage of Sanding buns and a cage of green vegetables buns.

Another "main food" is crab yellow soup dumplings, which is the most perfect and classic interpretation of the famous "leather bag water". Pick up the small plate and shake it gently in your hand. You can clearly see that the soup in the thin-skinned buns is shaking together. No matter how much description is given at this time, it is superfluous. The first step is to pick up the straw, and the second step is to suck it. Reach into the steamed buns from the middle. In the third step, please enjoy the delicacy of the crab yellow soup dumplings to your heart's content.

If Goubuli's steamed buns with eighteen pleats are the most authentic, then can this crab yellow soup bun, which has far exceeded eighteen pleats, be regarded as the best in the steamed buns world that takes into account both appearance and taste?

In addition, Yangzhou's morning tea will never play an important role-hot dried silk, and the "one-pillar-to-sky" setting is soft and refreshing at the entrance. After careful tasting, you can still taste the delicious flavor of dried shrimp. The meat is also an indispensable morning tea side dish. This morning tea feels like a new day. The exciting journey in Yangzhou allows us to move forward.

Meet the "Destructive Meal" at the World Food Capital Exhibition Hall

As a qualified dry rice person, you can never just stop at the four words "it's too delicious". Since you want to taste Yangzhou cuisine, you naturally cannot just rely on "eating". The World Food Capital Exhibition Hall in the urban area can allow us to better understand Yangzhou cuisine.

The first floor of the exhibition area first introduced to you the four Chinese cities awarded the "Capital of Food" by UNESCO. In the order of selection, they are Chengdu, Shunde, Macau, and Yangzhou.

There is also a tasting center next to the exhibition hall, where you can taste famous master-level Huaiyang dishes, such as Yangzhou lion head, stir-fried shrimp, boiled dried shredded pork, salted goose, Yangzhou fried rice, etc. If the time is right, you can watch the cooking on site.

We just had the opportunity to watch the making process of Wensi tofu. The extremely soft lactone tofu is really a test of the chef's knife skills. Slice it first and then shred it. If we didn't see it with our own eyes, we would have been hard to believe that it was so soft. Tofu can be cut into filaments like hair strands. When it is all cut and put in clear water, every strand is scattered. It is really beautiful.

If you have the opportunity, you must try the Yangzhou fried rice cooked on-site. After eating it, you realize that all the things you have eaten before can only be called egg fried rice. There are more than a dozen ingredients alone, and no condiments such as salt and soy sauce will be used throughout the process. It all depends on the taste of the ingredients themselves to enhance the flavor.

As a qualified foodie, I will definitely not miss this kind of "on-site teaching". First, heat the pan to cool the oil, add in the pure egg yolk liquid that has been beaten up in advance, and stir slowly and quickly. This will quickly smooth the egg yolk and show the appearance. The shape of a trace is more golden visually.

Then there was the process of fried rice, including Liao ginseng, shrimp, mushrooms, Jinhua ham, green beans, etc. The order of adding various ingredients and the chef mastered the heat with ease. Poor cooking skills really couldn't be practiced overnight.

A large portion of Yangzhou fried rice cooked on-site costs 138 yuan. Normally, it would be okay for five or six people to eat it together. The first bite I took suddenly reminded of the "Deadly Enchantment Rice" in Stephen Chow's movie. There is no need to use it in fancy words to describe it, I just want to finish one bowl and quickly serve the second bowl.

Lion Building meets the perfect version of Lion Head

For the first dish of Wensi tofu, we have seen with our own eyes the chef's refined knife skills before, but now it can be described as "smooth and smooth". The base soup should be thickened with starch, which makes it taste very thick.

The best lion's head is the main dish of their family, and it is also a must-order for every diner. The round lion's head, which is bigger than a fist, uses braised cooking techniques. It has a firm appearance and unique elasticity, and the meat filling inside is indeed soft and delicate. The taste is really excellent. It is completely impossible for one person to eat such a big one. It is just right for five of us to share it.

The stir-fried shrimps with Hexiang lily are placed on an exquisite plate. The plump shrimps are paired with crisp lily slices. Coupled with lotus leaves, they have the flavor of Jiangnan cuisine. To be honest, the stir-fried shrimps taste relatively light, and it is a good choice to eat with Yangchun noodles.

The flower carving is ripe and drunk in June. Choose the fattest Gaoyou Lake hairy crab of this season and eat it like a drunken crab. The faint aroma of wine fills the entire hairy crab, and the crab meat is delicious.

The taste of the boiled dried shredded soup is very strong. You can smell its own aroma as soon as it is served. After boiling on site, it is added with dried shrimp, Cordyceps, etc., and the taste is simply higher. Remember to drink the soup first!

I had only heard that Gaoyou double yellow duck eggs were famous before. I only learned when I went to Yangzhou this time that the duck from Gaoyou Lake is the easiest to produce double yellow eggs. The slow-stewed duck soup is also a very well-known soup among Huaiyang cuisine. It is not decorated with too much seasonings, probably only seasoned with salt, which preserves the delicacy of the duck itself. Drink a bowl of hot duck soup and then eat a bite of duck meat, Ness.

Meet Dongguan Street-Changle Inn

Changle Inn is a well-known inn integrating catering and accommodation located on Dongguan Street. In terms of food, it is also well received in Yangzhou.

Pearl soup has a small fish head. Just taking a sip of the golden fish soup will make your mouth full of delicious flavor. Eating a bite of tight fish is simply perfect. As the first dish after sitting down, I am very satisfied with a bowl of fish soup.

Double-made river shrimps in salt water. The river shrimps themselves are not big, but each has a Q bomb of meat, like crystal clear pearls. They are very suitable for both the elderly and children. They taste relatively light and taste healthy.

The leek fragrant black pepper cooked soft pocket, which is the rice eel we eat on weekdays, uses black pepper and is embellished with green leeks. The meat of the rice eel itself is very delicious, and the black pepper feels like a finishing touch. It is worth a try.

The handmade lion's head in casserole is smaller than the one we ate before. It's just right for one person. Crispy water hooves are added to the meatballs, which can relieve the greasy slightly and increase the taste of the lion's head.

The dried shredded crab meat chicken sauce is really delicious. One person serves a small bowl. The dried shredded shredded meat with the soup is fresh and fragrant.

The fried buns must be eaten hot. The steamed buns are rich in juice and crispy on the skin. They are really excellent.

In general, Changle Inn can be given more than 90 points in terms of environment and taste and cost performance. Moreover, their home is located on Dongguan Street. If you have had dinner at their home, you can just turn around the old street. The scenery at night is also quite good.

Representative of the new Huaiyang cuisine-Chaochao Huai

Dachuai is also a time-honored restaurant with many branches in Yangzhou. In addition to serving in-house food, their home also has a special stewed store for packaging and taking away. When we went that day, local people were dining in the lobby in groups of twos and threes. The business was quite good.

Among the few cold dishes after sitting down, I personally preferred this smoked fish. The inside is snow-white fish, but the outer skin is fried very crispy, which is very delicious with their unique sauce.

As another representative of Huaiyang cuisine, salted goose has a slightly salty skin, but the meat inside is firm and elastic, and the taste is just right. The little base soup is not very greasy. Eating geese in summer is a good choice.

Their Yangzhou stir-fried shrimp is the most practical plate they have eaten in the past few days. There are basically not many accessories to decorate it. Looking around, they are full shrimps, whether it is served with Yangchun noodles or dry rice who likes to eat rice. People, believe me, they all taste delicious together.

The crab meat lion head is the softest and waxy among all the lion heads that have ever been eaten. It is also slightly larger. Maybe a girl can feel a little overwhelmed by eating one. The soft meat filling is just right for fat and lean, and it also has the flavor of crab. A sip of the base soup will make your whole mouth beautiful.

The dried shredded chicken sauce with crab powder from the Ming stove was fragrant from the moment it was served. There was actually a whole chicken in the casserole, which shows that it was really full of ingredients!

In addition, squirrel fish and roasted durian are also my favorites, especially roasted durian, which is full of spring durian pulp. It is fried golden and crispy on the outside, and must be praised by 100 points.

Yanhu Village People-friendly Farmhouse

We checked in to three authentic time-honored restaurants in the city. On the last day, we happened to have a trip to Yanhu Village, the most beautiful rural area. After being recommended by the locals, we found this farmhouse with a good reputation in the local area. It was quite good in terms of taste and cost performance.

The most recommended one is this duck dumpling soup. If you just listen to the name and ignore the Chinese characters, it is extremely easy to think that it is duck feet soup. In fact, this full casserole is made of Gaoyou Ma duck and three delicacies dumplings. The flavors blend with each other. It's really good.

The small fish that didn't appear in the lake that day couldn't be more fresh. The stewed cooking method was quite delicious, and the snow-white fish were very elastic one by one. If you are taking children on a trip like us, you must not miss this fresh fish.

The most indispensable fruit in summer is watermelon, and the most indispensable dish on the table is crayfish. Several of us ordered a full pot. Because we didn't dare to eat peppers, we ordered the slightly lighter garlic flavor. Taste, you can really taste the crayfish is very fresh, and you can't stop them one by one. This may be the happiness of summer.

Another family-made dessert in summer is made with lotus root, red dates, water chestnut, and water chestnut. It is not particularly sweet, but every ingredient is very nutritious and nourishing. Drinking a bowl as a dessert is very pleasant to say.

Yanhu Village, as the name suggests, is next to the lake. Natural fish and shrimps are indispensable. The key is to keep them fresh and do not require too complicated cooking methods or too much seasoning. Sometimes it may be stewed or boiled. The taste is the most original freshness.

concluding remarks

A date dedicated to Huaiyang cuisine

Several qualified dry rice people

Check-in four time-honored restaurants in succession

Although each family's taste is slightly different

But the exquisiteness and taste of Huaiyang cuisine

But it deeply fascinated us

I like the ingredients here

'm all like

unique

taste