Yangzhou fried rice
This rice dish dates back to the Sui Dynasty (581-618) and over the years after generations of chefs, has become one of the most famous Huaiyang dishes.
Three-head dish
This dish uses split and braised silver carp head, roasted pig's head, and steamed crab meat with large meatballs.
Goose in brine
This dish is an indispensable part of Huaiyang cuisine with a long, long history.
Crunchy Sesame Candy
Crunchy sesame candy, including mainly crunchy rose-hemp candy, crunchy rose-lard candy, crunchy spiced-salt-lard candy, is the typical Suzhou pastry.
Braised silver carp’s head
To cook the silver carp's head, it is first stewed for a long time until it is completely imbued with the source and is suffused with fragrance, and is tender and juicy.
Fried shrimp meat
This dish enjoys wide popularity because of its fresh taste and easy digestion.
Three-Diced Steamed Bun (san ding bao zi)
The three-diced steamed are a particular Yangzhou favorite and stand out because of their soft and fluffy flour and savory fillings.
Squirrel-shaped Mandarin Fish
Squirrel-shaped Mandarin Fish is a traditional dish complete in color, smell, flavour and sound.
Noodles in Maple Town
The soup is clear, and the stewed meat is crisp and soft. The noodles are thin and beautifully shaped.
