When it comes to Chinese food culture, it can be described as extensive and profound. It is no exaggeration to say that every city and even every county in the country has its own food culture. Compared with the cuisine of Western countries, Chinese food can be regarded as a true food culture. Where is the city with the most food culture in the country? Many people will agree that it is Wuhan, and the eating customs represented by Wuhan too early have a long reputation. However, the city with the most food culture in China is not Wuhan, Chengdu or Chongqing, but Yangzhou in the lower reaches of the Yangtze River. China's most authoritative state banquet is Yangzhou's Huaiyang cuisine. Does this not prove Yangzhou's profound food culture?

It is located on the north bank of the Yangtze River but looks like a city in the south of the Yangtze River. The cultural atmosphere of the streets and alleys highlights the urban scenery like Suzhou and Hangzhou. Therefore, many people when they come to Yangzhou will mistakenly think that it is a Jiangnan city. In fact, from a cultural perspective, Yangzhou, like Suzhou and Hangzhou, belongs to the category of Jiangnan culture. Geographical Jiangbei and cultural Jiangnan make Yangzhou the most distinctive city on the north and south banks of the Yangtze River.

Since the construction of the Beijing-Hangzhou Grand Canal in the Sui Dynasty, Yangzhou has not only embarked on the development path of inland canals, but also has particularly frequent economic and cultural exchanges with the Jiangnan area. Over time, Yangzhou became Jiangnan in terms of culture and customs. Yangzhou's buildings have the shadow of the north, but its culture is a condensation of Jiangnan.

Food culture is an indispensable part of Yangzhou as a cultural city in the south of the Yangtze River. From royal meals to simple meals for ordinary people, Yangzhou's food can be said to be all-encompassing. Since ancient times, people in Yangzhou have attached great importance to food, and food culture can be regarded as a representative of Yangzhou. When you come to Yangzhou, you can go to century-old restaurants or street stalls in the streets and alleys to experience this city born of food culture.

The first time Yamanojun came to Yangzhou was in the winter of 2014. He brought my junior students to Yangzhou to taste local food. The restaurant I chose at that time was also a relatively famous one in Yangzhou City. It is said to have a history of hundreds of years. The dining feeling at that time was also very good, so I still choose this restaurant when I came to Yangzhou again and taste Yangzhou cuisine.

The environment is still the same as before, and the taste is still the same as before. Choosing a local authentic restaurant or time-honored restaurant in Yangzhou is a very important aspect. But then again, most of Yangzhou's restaurants and restaurants have history and culture, so there is no need to worry too much about this. Compared with the early days in Wuhan, Yangzhou's breakfast, lunch and dinner are very particular, and almost every dish is infused with the minds of the chefs and the feelings of Yangzhou people.

Yangzhou dried silk is a very famous dish in Huaiyang cuisine. It requires very good cutting skills, which is difficult for many places across the country to achieve such superb cutting skills. Cutting dried tofu into different slices, patterns, patterns and artworks can be said to be even more difficult. The clever combination of delicious food and handicrafts makes Huaiyang cuisine the most exquisite cuisine in China and the most cultural cuisine in my country. It is not difficult to understand if it becomes a state banquet.

Lion Head is a specialty of Huaiyang cuisine. It uses meatballs processed from various meats. It tastes excellent and is a common dish in Yangzhou people. Don't underestimate this meatball. Its craftsmanship is very simple. It combines cutting skills, heat, ingredients and chefs 'practices. Different chefs can make lion heads with different flavors. There is no standard or unity in Chinese food culture. Just like writing articles, different people write different articles. There is no difference between good and bad, only whether you like it or not. Without standards and unity, the cultural heritage of Huaiyang cuisine was achieved, and at the same time, the profound and profound Chinese food culture was also achieved.

Boiled cabbage with oil dregs was a later product of Huaiyang cuisine. As early as the Qing Dynasty, Huizhou merchants moved north to Yangzhou, they integrated the simple parts of Huizhou into Yangzhou cuisine. So you can also see some shadows of Anhui cuisine in Yangzhou. You can often see this dish of roasted cabbage with oily residue in southern Anhui. It is a very delicious dish and can barely be regarded as a derivative of Huaiyang cuisine. If you come to Yangzhou, you can try this dish.

Yangzhou fried rice is a very controversial topic, holding two mainstream views in the food and historical circles. One is that the birthplace of Yangzhou fried rice was in Guangzhou. It is the name of the ingredients used in ancient Guangzhou, generally referring to barbecued pork and fresh shrimp. Therefore, Yangzhou fried rice and Yangzhou wo noodles appeared in Guangzhou. Another theory holds that Yangzhou is the birthplace of Yangzhou fried rice. It is said that there was a history involved after King Fuchai of Wu opened the Han Valley and connected the Jianghuai River in 486 BC. You can refer to relevant documents for details. Shan Yejun did not stray from the topic and repeated it too much. For the city with the most food culture in the country, do you like Yangzhou? Do you like Huaiyang cuisine?