Yangzhou Tour Guide
FOOD IN YANGZHOU
When people think of Yangzhou, the first thing that comes to mind is Yangzhou fried rice. In fact, besides Yangzhou fried rice, there are many other mouth-watering dishes in Yangzhou. Yangzhou is famous for its breakfast and brunch in China. There is a local saying in Yangzhou, "In the morning, the skin is covered with water, and in the evening, the skin is covered with water", the representative of Yangzhou cuisine is the first morning tea. A cup of tea in the morning, while eating and drinking, chatting, and in the evening to go to the bathing pond to take a bath, the gods but so.
Wenshi Tofu Soup
Legend has it that during the Qianlong period of the Qing Dynasty, there was a monk named Wenshi at the Tianning Temple on the right side of Meihua Ling in Yangzhou who was good at making all kinds of tofu dishes. In particular, the tofu soup made of young tofu, golden needle cabbage, wood ear and other raw materials was so delicious that Buddhist monks who went to burn incense and worship Buddha liked to taste this soup, which was very famous in Yangzhou area. It is said that Emperor Qianlong had tasted this dish and it became a famous dish in the Qing Palace. Because the dish was created by Monk Wenshi, people called it "Wenshi Tofu" and it has been passed down. From the early Republic of China to the 1930s, this dish was also famous in the Jiangnan area, but its preparation method was different from that of the Qing Dynasty, and the chefs improved the ingredients and preparation method to make it more elaborate and tasty.
Steamed dumplings, buns, thousand-layer oil cake
Steamed dumpling is a traditional Chinese holiday food, is a must-eat Chinese New Year food. Many provinces and cities in China also have the custom of eating dumplings on the winter solstice. Dumplings are also commonly eaten in southern China.
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Thousand layers of oil cake is a famous traditional snack in Yangzhou City, Jiangsu Province, with the method of slow fermentation, soft, sweet and tender, clear layers. The cake is divided into 64 layers of sugar and oil, and the surface is covered with red and green silk, which is fresh and pleasant to the eyes and soft and sweet to the palate.
Dried Bean Curd
The dish is one of the classic Huaiyang dishes, also known as "chicken sauce cooked with shredded pork" and "chicken fire cooked with shredded pork", formerly known as "nine shredded pork soup", and is one of the typical Huaiyang dishes known for its skillful knife work. It is also one of the representative works of Huaiyang cuisine, which is typically known for its skill in knife work and fire.
It is made by slicing dried bean curd into thin, even slices, then cutting them into fine shreds, and boiling them in chicken soup with shredded chicken and sliced bamboo shoots. The fire is both civil and martial in order to get the taste. The dish is covered with cooked shrimp, peas, ham, etc. In addition, the seasonal variation of seasoning is required for the dried bean curd.