The catkins are flying in the south of the Yangtze River, the flowers are full of flowers, and it is another year of fireworks in March. When it comes to Yangzhou, one can't help but think of the verse of "the old man recites the Yellow Crane Tower in the west, and fireworks go down to Yangzhou in March", which is a good season to go to Yangzhou.
Huaiyang cuisine is one of the four traditional Chinese cuisines, originated in Yangzhou and Huai'an. The cuisine is full of Huai and Yang characteristics. The raw materials are mostly aquatic products, and most of Huaiyang cuisine is based on rivers, lakes and rivers. It is supported by top cooking skills, and it is based on its original taste and quality. The unique concept of harmony, refinement, clarity, and newness.
How can you not come here and taste the authentic Huaiyang buns and Huaiyang dishes? Please follow me to Yangzhou Wuting Yinchun Tea House to have a look: Huaiyang cuisine is very particular about knife skills, and knife skills are relatively fine, especially melon carving is famous everywhere. The dishes are exquisite in shape and mellow in taste; in cooking
It makes good use of heat, pays attention to fire skills, and is good at stewing, braising, simmering, simmering, steaming, roasting, and frying; the raw materials are mostly aquatic products, focusing on freshness, with a mild taste, fresh and slightly sweet. Famous dishes include stewed crab powder lion's head, boiled dried silk, three sets of duck, long soft fish, crystal meat, squirrel mandarin fish, Liangxi crisp eel and so on. Its dishes are exquisite and elegant.
As a time-honored tea house, Wuting Yinchun is committed to providing traditional Yangzhou catering services to local and foreign diners. The exquisite and delicious Huaiyang cuisine is mouth-watering and memorable.
Yangzhou Salted Goose, a famous dish in Yangzhou, Jiangsu Province, is full of shape, rotten but not loose, bright in color and butter, soft and tender in texture, fat but not greasy, fresh and salty. Yangzhou folks call it "old goose", which is an indispensable famous dish in Huaiyang cuisine with a history of more than 2,000 years and has a long history. It fully embodies the essential characteristics of Chinese cooking with "taste as the core and nourishment as the purpose". Yangzhou Salted Goose, commonly known as "Old Goose" by Yangzhou people, is an indispensable famous dish in Huai cuisine with a history of more than 2,000 years and has a long history. Yangzhou Salted Goose, commonly known as "Old Goose" by Yangzhou people, is an indispensable famous dish in Huaiyang cuisine with a history of more than 2,000 yearsand has a long history. It fully embodies the essential characteristics of Chinese cooking with "taste as the core and nourishment as the purpose". In the Qing Dynasty, local officials used salted goose to entertain Emperor Kangxi and Qianlong from Jiangnan to Yangzhou, which was praised, so it became famous all over the world, and it was famous as a local specialty.
When people come to Yangzhou to taste delicious food, people often think of Yangzhou's famous dishes and feasts such as "Three Head Banquet" and "Fuchun Steamed Bun". In fact, it is about eating goose., Yangzhou is also well-deserved. The history of raising and eating geese in Yangzhou can be traced back to before the Tang and Song Dynasties. Tang Dynasty poet Yao He described in his "Yangzhou Spring Ci" that Yangzhou at that time was "where there is land, only bamboo is grown, and there are no households to raise goose"; as early as the Ming Dynasty, goose meat was the most common food. A dish that can be seen in some notebook novels. Rouge goose in "A Dream of Red Mansions" is a popular Yangzhou dish. When the World Health Organization classified the 2011 edition of the health food list, goose was the champion of meat health food. Yangzhou is a veritable goose consumption city. The best breed of goose in the countryis "Yangzhou Goose". According to statistics, Yangzhou people consume 20 million saltwater geese a year, and Yangzhou's wind goose industry uses 60 million geese, so geese raised from all over the north are sold in Yangzhou. Besides, at the official banquet in Yangzhou, Yangzhou Saltwater Goose is indispensable. Yangzhou Saltwater Goose is so famousthat it is almost as famous as Slender West Lake. If you haven't visited Slender West Lake or eaten Yangzhou Saltwater Goose in Yangzhou, then you can't be considered to have been to Yangzhou.
Yangzhou lion head is a classic traditional dish in Yangzhou, Jiangsu, belonging to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrients. Braised, steamed, is very popular. "Lion's Head" has been famous for thousands of years, and its success lies in maintaining the basic style of traditional cooking methods, while adapting to seasonal changes. Different consumption, respect for beliefs, and the ingredients used vary from item to item, which are full of changes and become a series of delicacies. The most well-known Yang cuisine is "Lion Zitou". The meatballs made of pork are famous for being large and round, tender and fresh, and are suitable for both women and children. Mr. Tang Keming, the last emperor's royal chef, believed that in the Sui Dynasty it was listed as one of the four famous dishes in Yangzhou, and it was called the sunflower chopped meat at that time. Yang Wanli, a great poet in the Song Dynasty, said in his poem: "But if you pair one loin with two claws, there are really Yangzhou geese in the world. ”Although I can't exactly refer to this dish, it is certain that after he tasted dishes such as lion's head, he made a vivid exaggeration and borrowed dishes to express his feelings.