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Three-head dish

Three-head dish

This dish uses split and braised silver carp head, roasted pig's head, and steamed crab meat with large meatballs.

Goose in brine

Goose in brine

This dish is an indispensable part of Huaiyang cuisine with a long, long history.

Crunchy Sesame Candy

Crunchy Sesame Candy

Crunchy sesame candy, including mainly crunchy rose-hemp candy, crunchy rose-lard candy, crunchy spiced-salt-lard candy, is the typical Suzhou pastry.

Braised silver carp’s head

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. 

Fried shrimp meat

Fried shrimp meat

This dish enjoys wide popularity because of its fresh taste and easy digestion.

Three-Diced Steamed Bun (san ding bao zi)

Three-Diced Steamed Bun (san ding bao zi)

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

Squirrel-shaped Mandarin Fish

Squirrel-shaped Mandarin Fish is a traditional dish complete in color, smell, flavour and sound.

Noodles in Maple Town

Noodles in Maple Town

The soup is clear, and the stewed meat is crisp and soft. The noodles are thin and beautifully shaped.

Sweet-scented osmanthus with candied lotus root

Sweet-scented osmanthus with candied lotus root

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.

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