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.
Scalded Tofu Shreds (Yangzhou gan si)
Scalded tofu shreds represent one of the basic requirements of life for the people of Yangzhou.
Yangzhou Steamed Dumplings (扬州汤包 yáng zhōu tāng bāo)
This Yangzhou delicacy comes win a variety of different fillings, each wrapped in very thin dough and steamed to perfection.
Multi-Layer Oil Cake (千层油糕 qiān céng yóu gāo)
Through a method of slow fermentation, the multi-layer oil cake tastes soft and sweet.
Three-Diced Steamed Bun (三丁包 sān dīng bāo)
The three-diced steamed are a particular Yangzhou favorite and stand out because of their soft and fluffy flour and savory fillings.
Wensi tofu soup (文思豆腐羹 wén sī dòu fǔ gēng)
The soup was invented by a monk named Wen Si, who was at the Tianning Temple in Yangzhou during the reign of Emperor Qianlong in the Qing Dynasty (1644-1912).
Wontons with Noodles (饺面jiǎo miàn)
In Yangzhou "jiao" refers to wantons, not dumplings, and wontons with noodles are a popular and affordable dish.
Crab meat with large meatballs (蟹粉狮子头 xiè fěn shī zǐ tóu)
The dish was invented by a famous chef when Emperor Yang of the Sui Dynasty (AD581-618) visited Yangzhou.
Braised shredded chicken with ham and dried tofu (大煮干丝dà zhǔ gàn sī)
This dish is typical of Huaiyang cuisine and uses dried tofu strips, shredded chicken and bamboo shoots stewed together in chicken broth.
