Yangzhou, formerly known as Guangling, Jiangdu, and Wuyang, is one of the first batch of historic and cultural cities in China. Yangzhou is known as "Yang 1 and Yang 2", with the nickname "City of the Moon".

Yangzhou has a long history and splendid culture, as well as flourishing business and beautiful scenery.Yangzhou has a pleasant environment and beautiful scenery, and is a city recognized by the United Nations for its human settlements, a national civilized city, and a famous hot spring city in China.

FeaturesSnacksIncluding: Three DingSteamed bunsand oil-soaked pastryand, double-fried crispy pastryand, jade-colored steamed bunand, fried steamed bunand, green bean steamed bun, vegetable steamed bunand, glutinous rice steamed bunand, fried steamed bun, crab yellow steamed bunand, steamed bunsand, shrimp and pork steamed buns, chicken shredded buns, bamboo shootsand, pot stickersand, Yangzhou steamed buns, crab shell yellowand, eggsand, fried steamed bunand, salted steamed bunand, lotus rootand, glutinous riceand, three-color dough steamed buns, four-joy soup dumplings, fresh meat lotus root,and, tofuand, shredded vegetables, red bean sweet dumplings, five-flavor cakeand, green onion oiland, crispy pastry, Huang Bridge pastry, shrimp meat steamed buns, bamboo shootsand, wontonsand.Stir-fried tiger tailIntroductionStir-fried tiger tail is a traditional famous dish in Yangzhou and Huaiyin.It is made with eel,fish tail meat, after steaming, seasoning and mixing with a thick sauce. Because it looks like a tiger tail, it is called stir-fried tiger tail.Eel is a common namefor eel, which has been listed as a top-grade fish in China since ancient times. Because it contains rich nutrients and has the function of nourishing five internal organs and treating deficiency. Many famous Chinese doctors in history used it to treat and nourish the body.It has more obvious effects when eaten in summer. There is a saying that "young eels in summer are as good as ginseng".

Eel cuisine has been made since the Han Dynasty. After the Tang and Song Dynasties, it became more popular.

The Jiangsu Huaiyang region started to make eel cuisine earlier, with rich cooking experience. Many domestic and foreign customers praised the delicious taste of this historical dish after tasting it in local restaurants.

Method1000g live small eel, 25g garlic,50g green onion, 50g vegetable oil, 10g cornstarch, high-qualitysoy sauce, 50gZhenjiang fragrancevinegar, 25gblack pepper, 2.5g50g chicken brothsalt, 10g10g scallions, 10g gingerMethod:1. Take one iron pot (or aluminum bucket), pour in water, bring to a boil, add scallions, ginger (chop finely), salt, 15g rice vinegar, put the eel completely into the pot, cover the lid, to prevent the eel from jumping out, after boiling, open the pot cover, use a spoon to gently stir the eel to remove the eel's surface, then add some cold water, turn the fire to a low flame, cook for a moment, take out the eel, wash it with water.

Then, put the eel on a cutting board, hold the head with the left hand, and use a bamboo knife to insert into the gill of the eel, from the gill to the anus, then use the knife to insert into the spine, and then use the knife to cut through the tail, flip the eel, cut through the three-cornered bone, remove the internal organs, arrange the fish meat with the tail, and cut off 7.5cm from the tail of the eel, and arrange it neatly in the dish (this dish only uses the eel tail).

2. Take one small seasoning bowl, put chicken broth,

5g flavor, high-quality soy sauce, 10g Zhenjiang vinegar, black pepper, and mix it with a spoon. Wash the garlic and chop it into small pieces, wash the green onion and slice it, and prepare it.3. Put the pot on the fire, pour in water and bring to a boil, put the eel tail meat into the pot to cook through, take it out and dry it, and arrange it neatly on the dish, then pour the prepared juice on it, put the minced garlic in the middle, put the pot on the fire, pour in vegetable oil, heat until 80% hot, pour it on the minced garlic, and surround with green onion, and serve.

Tips:1. Boiling the eel with salt is to prevent the eel meat from cracking. Putting rice vinegar is to make the eel meat soft and shiny, and also has the effect of removing the smell. According to years of practice, generally 5kg of live eel needs 50g of salt and 100g of rice vinegar.2. There are single-backed and double-backed eels. When cutting a single-backed eel, cut through the spine every time.

When cutting a double-backed eel, cut through thespine, without cutting through completely, but cut through the last time, so that the spine meat is connected in a strip.Honey saucefireIntroduction

Honey sauce is a famous traditional dish in Suzhou, Jiangsu Province.It is called "North and South Honey Sauce" together with Yangzhou's "Clear Soup Honey Sauce" (Clear) Yuan introduced the method of making honey legs in "Su Yan Dietary""Take a good

honey,cut into large blocks, simmer in honey and boil, the best… after eating at the public hall of ( ) in Suzhou, the aroma was so strong that it made people faint. I can't have it again."It can be seen that honey sauce has a certain origin with the honey leg in the Qing Dynasty.

Method

Main ingredients: 500g gold river hamAuxiliary ingredients:

50g lotus seed25g pine nutsSeasonings:

50g honey

70g lard, 3g sugar, 80g brown sugar

15g cornstarch

1. Cut the gold river ham into large squares, place it on the cutting board, use a knife to cut small squares with a depth of half the fat layer;2. Place it upside down in a bowl, add water to immerse the ham, steam for about 2 hours and 30 minutes, then take it out and drain the juice;150g cooked pork fat.At that time, a knife did not cut through completely, but the last cut cut through completely, connecting the meat on both sides of the spine into a strip.

HoneyFire side

Introduction

Honey, a traditional Jiangsu cuisine name.Together with "North and South two squares", referring to "clear soup square". Yuan Mei in "Su Garden Food Manual" introduced the method of making honey legs: "Take good... I once ate it at the Suzhou mansion of (i.e. Jiangsu Governor ), and the fragrance was so strong that it reached the room, and the taste was exceptionally sweet and fresh. After that, I could no longer find this delicacy.HamCut large squares, braised in honey wine and cooked until soft, best... I have eaten it once at 's (i.e. Jiangsu Governor )'s Suzhou mansion, and the fragrance reached the room, and the taste was exceptionally sweet and fresh. After that, I could no longer find this delicacy.Therefore, honey square and Qing Dynasty honey ham have a certain origin.

Method

Main ingredients: 500g of Chinese ham

Accessories:Lotus seeds(50g)Pine nuts(25g)

Seasoning:Honey(50g)Lard(Rendered) (70g) Ginger flower (3g) Sugar (80g) Starch (Peas)(15g)

1. Cut the south leg (Chinese ham) into large squares, with the skin facing down on a cutting board, use a knife to cut small squares, to a depth of half of the fat layer;

2. Place the skin facing down in a bowl, add water (the south leg is submerged in water), steam in a pot for about 2 hours 30 minutes, take it out, drain the juice;

3. Then add ice sugar, 90ml of clear soup, steam for about 1 hour, take it out;

4. Put inWhite sugarLotus seeds, steam for 30 minutes, take it out and drain the broth, combine in the same dish;

5. Place the pot on high heat, pour in cooked lard, cook to 50% hot, when the pine nuts are golden, take them out for use;

6. Place the pot on high heat, pour in the broth, add honey and boil, use cornstarch to thicken, add ginger flower and stir, pour on the square, then sprinkle with pine nuts.

1. The south leg, that is Chinese ham, should be selected from the top, use high heat to burn the skin, wash it clean with water, then boil in soup, then cook as described above, the skin will be crisp and delicious. If the ham has been stored for a long time, the outer skin is dry and hard, then you must use this method to soak.

2. Because it has been fried, you need to prepare 200g of cooked lard.

Layered oil cake

Introduction

Layered oil cake is a famous Jiangsu Han cuisine, with clear fat and slow growth yeast method, soft and sweet, with clear layers.Diamond-shaped, lotus color, semi-transparent, cake with 64 layers, alternating with sugar and oil, soft and tender, sweet and delicious.

History and culture

It is said that the Yangzhou layered oil cake was created by Fujian man Gao Na Chu in the Qing Dynasty, and has a history of almost a hundred years.In the late Qing Dynasty, Yangzhou's famous chef Gao Na Chu based on the method of making cakes by predecessors, according to the principle of fermentation, pioneered the layered cake with diamond shape, lotus color, semi-transparent, the whole cake with 64 layers, alternating with sugar and oil, the cake surface is decorated with red and green silk, which is fresh and beautiful.In 1983, Yangzhou Grade 1SnacksTeacher participated in the national cooking competition, amazed everyone, won the title of national best snack teacher.

Method

Ingredients：

TopWhite flourPowder 650g, yeast 500g, pork lard 300g, white sugar 800g, sweet red gourd strips 35g, baking soda 5g, cooked lard 150g.

Method:

1. Remove the membrane from the pork belly, cut into 8mm cubes, mix with white sugar (150g), marinate for 3 days to make sugar pork belly cubes.

2. Dissolve 50g of edible salt in boiling water, add yeast, knead evenly, and form intodough.loaf.Cut intopieces.Flour(500g) on the board, create a hollow in the middle, pour 450g of lukewarm water (about 20°C) on one side and knead the yeast dough and flour into adough, when it can be stretched into a strong and elastic long strip, then knead into dough, rest for about 10 minutes.Sprinkle 50g of flour on the board, place the dough on it, roll it back and forth a few times, when the dough is no longer sticky, use a rolling pin to roll into a rectangular dough about 2 meters long, 33 centimeters wide and 3 millimeters thick, while rolling, sprinkle flour (100g) to prevent sticking.Then smear a layer of cooked pork fat on the dough, evenly sprinkle white sugar (650g), then spread the sugar pork belly cubes, then roll it into 16 layers of long strips with both hands, gently turn it over, place it on the board, gently press it with a rolling pin (to prevent peeling during rolling), then use a rolling pin to press from the center of the dough to the four sides, while rolling and pressing, make a square dough with a side length of about 1 meter and a width of about 27 centimeters. Then fold the two ends back in and press firmly (to prevent leakage during steaming), after folding, gently press into a square dough with a side length of 33 centimeters (a total of 64 layers).3. Take one steamer with a diameter of about 47cm, pad with wet cloth, put the dough into the steamer and flatten the surface, evenly sprinkle with red guava shreds, cover the lid, place on the stove to steam for about 45 minutes, take out the multi-layered oil cake, turn and cool on a bamboo mat, use a knife to trim the edges, cut into 40 diamond-shaped cakes.

After eating, steam again.Product features: The cake is semi-transparent, with beautiful color, soft and sweet, clear layers.Jade

Burned cakeIntroduction

Jade burned cake, is a famous food in Yangzhou, the skin is thin like paper, the filling is emerald green, with the color of jade, the oil and sugar is sweet and fragrant.

The taste and texture are excellent, loved by local people.It is made with various green leafy vegetables as filling, with sweet and savory flavors.Burned cake is usually made with rice cooked into filling, which is brown, and the grains are clearly divided, like wheat grains.Northern people call it "Burned cake". Because the snack is placed on top, the dough is tightly gathered, and the people of the Jiangnan region call it "Ghost head".

Method

Ingredients

100g of rice

Wheat100g of flour

Auxiliary ingredients

Spinach300g

Seasoning

5g of salad oil

1g of salt

A little oyster sauce

A little water

Method:

1. Soak rice in water for 4 hours.

2. Drain the rice, then add a little oyster sauce.

3. Stir evenly, then steam for 20 minutes.

4. Take the cooked rice out of the pot, which is the burned cake filling.

5. Wash spinach, discard old leaves and yellow leaves.

6. Add 5g of oil and 1g of salt, then blanch in boiling water.

7. Then drain the spinach and pour into cold water.

8. Squeeze spinach into spinach juice.

9. Take 50g of spinach juice, add 100g of flour.

10. Stir evenly.

11. Roll into dough, then cut into circles (or roll into one by one, then press into circles).

12. Add the rice filling, pack into burned cake.Steam for 8-10 minutes.

Cooking tips

1. Oyster sauce is used for seasoning, if there is no, you can addsoy sauce, oldand white sugar.

2. The baked cake skin should be thin, so it is easy to cook and delicious.

3. Adding spinach juice to flour can make the dough easier to knead.

Red braised lion head

Introduction

Red braised lion head, also calledFour happy cakeis one of the classic traditional dishes in Yangzhou, consisting of four golden-yellow, fragrant and vivid cakes, symbolizing life, wealth, longevity and happiness.

Red braised lion head is a famous snack in Yangzhou, and is also a must-eat dish in Jiangsu.Green vegetablesCover, the vibrant color plus the fragrant aroma, just looking at it can stimulate the appetite, the rich and flavorful meat, plus the juice, is the ultimate delicious food.

Lion head, soft and delicious, the meat is best to be cut by yourself, the other important point is that the container should be cooked with low heat, toClay potis the best, the famous Chinese painter Zhang Daqian's wife's signature dish is "Braised Lion Head", and Zhang Daqian's method is, divided into 1/3 and 2/3, cut into fine and thick, the size should be like grains, cannot cut too fine, to maintain the gap between the meat, so that it can be juicy.History and cultureOriginated from the Tang Dynasty

It is said that the "Four Happiness Dumplings" were created in the Tang Dynasty.

There was a year when the imperial examination was held, and students from all over the country came to the capital, including Zhang Jiu Ling.

The result was that Zhang Jiu Ling, who was dressed in simple clothes, got the top score, and the emperor appreciated Zhang Jiu Ling's talent, so he recruited him as a prince.At that time, Zhang Jiu Ling's hometown was suffering from a flood, and his parents left their hometown, and he didn't know the news.On the day of the wedding, Zhang Jiu Ling just learned that his parents had arrived, so he sent someone to bring them to the capital.On the wedding day, Zhang Jiu Ling just learned that his parents had arrived, so he sent someone to bring them to the capital.On the wedding day, Zhang Jiu Ling just learned that his parents had arrived, so he sent someone to bring them to the capital.The wedding day, Zhang Jiu Ling just learned that his parents had arrived, so he sent someone to bring them to the capital.On the wedding day, Zhang Jiu Ling just learned that his parents had arrived, so he sent someone to bring them to the capital.On the wedding day, Zhang Jiu Ling just learned that his parents had arrived, so he sent someone to bring them to the capital.One, the emperor,Two, husband and wife.Three, good luck.Four, family reunion.Zhang Jiu Ling listened and laughed, and praised, "Four circles is not as good as Four Happiness, let's call it Four Happiness."From then on, whenever there was a wedding or other major happy event, the banquet must have this dish.

Originated from Cixi

The legend says that Four Happiness Dumplings are closely related to Cixi.In 1901, the Qing Dynasty signed the " " with the Eight-Nation Alliance, and Cixi, who fled to Xi'an, decided to return to Beijing.When passing through Henan, she issued an imperial decree to taste the local specialties.The local officials ordered the chef to cook "Four Happiness Dumplings", which represent the fullness of the four seasons.The elderly man was very satisfied with this dish, and he praised, "It's delicious."The local officials hoped that Cixi and her entourage could pass through smoothly, but it turned out to be the opposite.

It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.

It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.

It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.

It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.

It turned out that Cixi's entourage numbered thousands, and there were thousands of vehicles, and they fled from Xi'an to Beijing. This was a shameful thing, but they had to show off, and they had to pay for it.

Ingredients: 200g of glutinous rice, 2 pieces of tender loquat, 250g of white sugar, a few drops of ginger flower sauce.

Method: Rinse the glutinous rice with water.Wash the loquat, peel, and slice.Put the glutinous rice and loquat pulp into a pot, add water, cook until soft, then add white sugar and ginger flower sauce, and cook until boiling.

Yangzhou Honey Cake

Introduction

Honey Cake, nicknamed "A "Unique Specialty of Yangzhou"With a Sweet and Fragrant Flavor, and a Crispy Outer LayerMade from Sesame SeedsUniformly Distributed and with a Brown, Shiny Cut Surface, It is Semi-Transparent, Elastic, Fragrant, and Does Not Stick to the Teeth. It is Widely Known and Enjoyed Both at Home and Abroad. It Has Been Sold in Yangzhou Since the Qing Dynasty, But Was Lost Due to Frequent Wars.The Technologists and Sugar Makers of the Yangzhou Food Production Factory Determined to Bring Back the Lost "Niu Pi Tang". They Studied and Organized the Traditional Sugar Making Processes. After Hundreds of Attempts, They Finally Managed to Reintroduce the Traditional Product and Improve Its Taste, Making It Achieve the Best State of Elasticity, Firmness, and Softness.

Niu Pi Tang is Characterized by Its Golden Yellow, Transparent, and Elastic Texture, and Does Not Harden. It Is Made from White Sugar, White Sesame Seeds, Starch, andPeanutsetc. It Produces Niu Pi Tang with Peanuts, Niu Pi Tang with Pine Nuts, Original Flavor Niu Pi Tang,StrawberriesNiu Pi Tang,HawthornNiu Pi Tang,OrangesNiu Pi Tang, and Other Flavors, Making It One of the Four Treasures of Yangzhou.

History and Culture

Niu Pi Tang, a Microcosm of Yangzhou's Leisure Culture.It is a Reflection of Yangzhou's Economic Development During the Qing Dynasty.At that time, Yangzhou had become the center of Chinese salt and grain transportation, attracting many wealthy and talented people.In addition to its delicious taste, Yangzhou fried rice is also known for its versatility, as it can be customized to suit individual preferences.However, this traditional dish has been lost to time.According to the owner of the "Green Leaf" company, which was one of the first to produce candied ginger, Mr. Du Dashun, in the 1970s, scientists and sugar makers rediscovered the traditional sugar-making techniques, which finally allowed the traditional product to be reborn, achieving the best state of elasticity, toughness and softness.

Instructions

Ingredients

Main ingredients: sesame (100g)

Auxiliary ingredients: cinnamon (10g) wheat flour (200g)

Seasonings: white sugar (500g) lard (refined) (100g) honey (600g)

Process

1. Place the flour in a container, add 700g of cold water gradually to the flour.While adding, mix with a spoon, and make a flour paste, without any flour residue.

2. Place the white sugar and 1/3 of the lard in a pot, add 250g of water and boil, then pour the flour paste in and cook together.After about half an hour, when the concentration is like a thin paste, add the candied ginger and continue to cook.After 1 hour, add the remaining lard and continue to cook for about 30 minutes.Then add the cinnamon, stir until evenly distributed, and remove from heat.You need to constantly stir throughout the process.

3. Spread a layer of sesame on a metal plate, pour the syrup on the sesame, and sprinkle a layer of sesame on the syrup.Wait until it cools slightly (generally half an hour in winter, about 1 hour in summer).Press into a slice about 0.8 cm thick using a rolling pin, cut into strips, and then cut into pieces.

Pumpkin and ginger

Introduction

Pumpkin and ginger, is a traditional dish from Jiangsu province, which is also a summer dish.It is made withfresh fishor mandarin fish as the main ingredient, and is paired with sauce pumpkin, sauce ginger and other auxiliary ingredients.

History and culture

Some famous scholars and literati in the Qing Dynasty highly praised it.Famous figure Yuan Mei in "Su Yuan Recipe" introduced some officials eatingUsing pumpkin and ginger cooking methods.He said, "Mr. Yin Wendan boasted that he was the best at cooking eel, but he overcooked it, which he thought was too heavy.However, it was very delicious to eat stir-fried eel in Suzhou, the method is to cut it into slices and fry it with Shao wine, autumn oil (autumn oil, also known as mother oil), usingyellow beanas raw material, add a little flour, cook in the mid-summer, add water to ferment.Then add boiling salt water, put it in a tank and put it in the open air, sun-dry for three days, and then make fine soy sauce in autumn.Then stir in dried ginger, mix well, and remove from heat.You need to constantly stir throughout the process.3. Place a layer of sesame on a metal plate, pour the syrup on the sesame, and sprinkle a layer of sesame on the syrup.

Wait until it cools slightly (generally half an hour in winter, about 1 hour in summer).

Use a rolling pin to press into a slice about 0.8 cm thick, cut into strips, and then cut into pieces.Pumpkin and gingerIntroduction

Pumpkin and ginger, is a traditional dish from Jiangsu province, which is also a summer dish.It is made withfresh fish

or mandarin fish as the main ingredient, and is paired with sauce pumpkin, sauce ginger and other auxiliary ingredients.History and culture

Some famous scholars and literati in the Qing Dynasty highly praised it.

Famous figure Yuan Mei in "Su Yuan Recipe" introduced some officials eating

Using pumpkin and ginger cooking methods.

He said, "Mr. Yin Wendan boasted that he was the best at cooking eel, but he overcooked it, which he thought was too heavy.

Yangzhou Braised Tofu is a Classic Jiangsu Han Chinese Dish, Belonging to the Huaiyang Cuisine.It is Beautifully Colored, with White, Tender Tofu, and a Rich, Flavorful Soup, and Also Has Nutritional Benefits.

History and Culture

It is Said to Be Related to the Qing Emperor Qianlong.During Qianlong's Visit to Yangzhou, Local Officials Invited Many Famous Chefs to Prepare Meals for Qianlong, One of Which Was Called "Nine-Thread Soup", Made withTofu Slicesand Ham Slices,and Chicken BrothSimmered. Its Flavor Was Exceptionally Delicious, Especially the Thinly Cut Threads, Which, After Being Simmered in Chicken Broth, Absorbed Various Flavors, Making It Particularly Delicious.Therefore, "Yangzhou Braised Tofu" Became Famous Throughout the Country, and Later Was Called "Braised Tofu" Instead of "Nine-Thread Soup".Braised Tofu Made with Chicken Threads, Ham Slices, and Tofu Slices is Called "Chicken Ham Tofu", and Braised Tofu Made with Shrimp and Tofu Slices is Called "Shrimp Tofu", and Braised Tofu Made with Shrimp is Called "Shrimp Tofu".Many Foreign Tourists Have Highly Praised It, Calling It "A Famous Dish in East Asia".Method400g of White Bean Tofu, 50g of Fresh Chicken, 50g of Refined Oil, 25g of Ham, 25g of Peas, 2.5g of Salt, 10g of Shaoxing Wine, 1g of MSG, 250g of Chicken Broth, and 250g of Meat Broth (or Bone Broth).1. First, Cut the Tofu into Thin Slices About 0.15cm Thick, Then Cut into Threads, Place in a Container, Add Boiling Water and a Small Amount of Salt, Soak for Two Times, Wash Clean, Drain, and Remove the Bean Flavor to Make the Tofu Tender, White, and Elastic.Wash the Shrimp and Place in a Small Bowl with Wine, Steam in a Steamer or Cook in a Pot.

2. Heat a Frying Pan, Add 40g of Refined Oil, Then Add Chicken Broth and Meat Broth, Add Tofu Slices, Ham Slices, Peas, and Stir-fry Over High Heat, Add Salt, Shaoxing Wine, and Simmer for 10 Minutes, Making the Tofu Soft and Absorbing the Flavors.

Before Serving, Continue to Stir-fry Over High Heat, Add the Bean Sprouts, Add MSG, Drizzle with 10g of Refined Oil, and Stir-fry with the Tofu and Soup, Then Serve.Tips:1. Choose White Bean Tofu, Cut into Threads, and Soak in Boiling Water, Gently Stir with a Chopstick to Prevent Sticking Together, Drain, and Then Soak Again in Boiling Water for About 2 Minutes, Then Drain, and Squeeze Out the Bitter Taste of the Bean, and Place in a Bowl.

Don't Save Time by Reducing the Steps.Pay Attention to Ensuring that There Are No Small Holes in the Tofu.

2. This Recipe Requires Good Knife Skills.Cut the Tofu into Thin Slices About 0.05cm Thick, Then Cut into Threads About the Thickness of a Matchstick.

Yangzhou

Fried RiceIntroductionYangzhou Fried Rice

Also Known as YangzhouEgg Fried Rice

Is a Classic Chinese Snack from Yangzhou.It Originated from the Broken Rice Eaten by Yang Su, a Marquis of the Sui Dynasty, According to Legend.

When Emperor Yang of Sui Visited Jiangdu (Now Yangzhou), He Also Brought Egg Fried Rice to Yangzhou. Later, The Cooking Masters in Yangzhou Gradually Innovated, Combining the "Careful Selection of Ingredients, Precise Cooking, and Emphasis on Color and Original Flavor" Characteristics of the Huaiyang Cuisine, Eventually Developing It into One of the Most Famous Main Dishes of Huaiyang Cuisine.

Yangzhou-Style Fried Rice Restaurants in Europe, Japan, and Hong Kong Have Also Been Established, Which Are Very Popular.Yangzhou Fried Rice Has Different Flavors and Varieties, Such as "Plain Egg Fried Rice", "Golden Egg Fried Rice with Silver Ham", "Moon-Shaped Egg Fried Rice", "Shrimp Fried Rice", "Ham Fried Rice", "Three-Ingredients Fried Rice", and "Mixed Fried Rice".Yangzhou Fried Rice, From the Perspective of Its Ingredients, Uses High-Quality White Rice or New WhiteRiceAs the Main Ingredient;Before Cooking, It Needs to Be Washed Clean and Soaked, Then Cooked in Water Until Fully Soft and Separate, with a Moderate Texture, So That It Is Tender and Firm.When Stir-frying, Prevent the Rice from Burning.

In Cooking, Pre-Fry the Side Ingredients into Sauce, With a Little Soy Sauce, Called "Soy Sauce Fried Rice", Without Soy Sauce, Called "Plain Fried Rice". Then Serve with Fine Porcelain Dishes, Which is Called "Delicious and Fine Dishes".

MethodIngredients:Rice(Steamed) 1000g, Eggs 500g,Chicken40g, Ham 50g, Shrimp 5g,

Dried Mushrooms

15g,

Shiitake Mushrooms25g, Snow Peas 25g,Meat30g,Congee25g,Seaweed25g,Sea Cucumber25g,Winter Melon25g, Green Peas 25g, Chicken Fillet 50g, 15g Shaoxing Wine, 5g Green Onion, 50g Refined Oil, 20g Salt.

Method:

1. Wash the Shrimp and Place in a Small Bowl with Wine, Steam in a Steamer or Cook in a Pot.

2. Wash the Dried Mushrooms and Cut into Slices.3. Wash the Green Peas and Cut into Pieces.4. Wash the White Bean Tofu and Cut into Thin Slices About 0.15cm Thick, Then Cut into Threads, Place in a Container, Add Boiling Water and a Small Amount of Salt, Soak for Two Times, Wash Clean, Drain, and Squeeze Out the Bitter Taste of the Bean, and Place in a Bowl.5. Wash and Cut the Chicken Fillet into Small Pieces.6. Wash and Cut the Shiitake Mushrooms, Green Peas, and Snow Peas into Small Pieces.7. Cook the Rice in a Rice Cooker According to the Instructions.

8. Wash the Green Onion and Chop Finely.9. Prepare All the Ingredients According to the Instructions.10. Heat a Frying Pan, Add 50g of Refined Oil, Add the Chicken, Shiitake Mushrooms, Green Peas, and Snow Peas, Stir-fry Until Soft, Add the Rice, Shaoxing Wine, and Salt, and Stir-fry Until Well Mixed.

12. Cut the Tofu into Thin Slices About 0.15cm Thick, Then Cut into Threads, Place in a Container, Add Boiling Water and a Small Amount of Salt, Soak for Two Times, Wash Clean, Drain, and Squeeze Out the Bitter Taste of the Bean, and Place in a Bowl.

13. Put the Cooked Tofu, Chicken, Shiitake Mushrooms, Green Peas, Snow Peas, and Rice into a Bowl, Add the Remaining Sauce, and Stir-fry Over High Heat, Then Serve.

Tips:

Yangzhou Fried Rice is Different from Ordinary Fried Rice, with Many Ingredients and Precise Cooking Techniques, and Can Be Considered a Gourmet Dish.

Pour 2/3 of the cooked rice into a small bowl.

Pour the remaining sauce and shrimp, peas, and 10g of chopped green onions into the pot.

Mix the rice and the contents of the pot together in the pot.