This dish uses split and braised silver carp head, roasted pig's head, and steamed crab meat with large meatballs.
This dish is an indispensable part of Huaiyang cuisine with a long, long history.
Crunchy sesame candy, including mainly crunchy rose-hemp candy, crunchy rose-lard candy, crunchy spiced-salt-lard candy, is the typical Suzhou pastry.
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.
This dish enjoys wide popularity because of its fresh taste and easy digestion.
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 is a traditional dish complete in color, smell, flavour and sound.
The soup is clear, and the stewed meat is crisp and soft. The noodles are thin and beautifully shaped.
This dish is cooked with thick lotus root that is stewed in a casserole for three to four hours and is then sliced and sprinkled with thick sugar oil.