The stuffing is made of diced chicken, diced diced meat, diced bamboo shoots and various ingredients, and the skin is pinched to form a closed mouth of crucian carp, which is in the shape of a belly. Big stuffing, fresh chicken, tender winter bamboo shoots, fragrant pork, delicious and beautiful shape.

Emerald steamed dumplings

Slightly blanched and chopped green vegetables, mixed with refined salt, sugar and cooked lard to make stuffing, rolled into thin skin with semi-cooked instant noodles, kneaded into chrysanthemum shape, with slightly exposed stuffing at the neck and decorated with a little ham. The skin is white and bright, the stuffing is green, sweet and fragrant.

Melaleuca oil cake

Flour is fermented and rolled into a rectangular dough, evenly sprinkled with white sugar, mixed with oil ding, rolled and pressed, and folded into a 16-layer rectangle, and folded 4%, * * * is 64 layers. Sprinkle shredded red melon on the cake surface and steam it in a cage. The cake is translucent, with clear layers and good color, fragrance and taste. Together with Emerald steamed dumplings, it is called "Yangzhou Double Unique".

Huangqiao sesame seed cake

It is famous all over the country because the New Fourth Army entered the north of Jiangsu in the autumn of 194 for the decisive battle of Huangqiao, and the people in Huangqiao area of Taixing County rushed to make sesame seed cakes. Its beautiful shape, fine production, with fragrant, crisp, crisp and other characteristics. Divided into two categories, sweet and * * * more than 1 varieties, the salty ones are floss, ham, scallion oil, kai yang, fresh meat, etc. Sweet people include osmanthus, red bean paste and five kernels.

Jiangyan Crispy Cake

Crispy dough is rolled into a multi-layered cylinder, cut into several sections, flattened vertically, and rolled into a cake blank. A stuffing made of ham, diced bamboo shoots, diced chicken, shrimps, etc. is sandwiched between two pieces of cake blanks, and the edges are pinched and fried to maturity. It has rich layers, clear patterns, golden color, crisp taste and fragrance.

Thin bag

The stuffing is made of lean pork, fat pork and jelly, and only soy sauce is used, and salt and monosodium glutamate are not added to keep the original flavor. The finished product is thin and stuffed, full of marinade, fine and symmetrical in appearance and beautiful in shape.

Liufengju scallion oil cake

White powder oil-water dough, refined salt and chopped scallion are made into a cake crust with uniform thickness and fried. Golden color, crisp and moist, fragrant, and it is best to eat with tofu brain.

blanching

The soybean is processed into white dried beans, cut into filaments, washed and scalded repeatedly to remove the bean smell, poured with refined marinade and sesame oil, and supplemented with shredded ginger and dried shrimps. Elegant color, soft and tender, delicious and meaningful.

Crispy spots

were created by chef Yin Changgui. Simulation of flowers and animals at four seasons, vivid image. Crisp and oily, fragrant and sweet, it is a high-grade variety with unique style for the banquet.

Three-star sesame balls

Choose the best japonica rice and glutinous rice to make wet rice flour, mix with appropriate amount of flour as the skin, wrap the stuffing and rub it into a round shape, and roll it all over with sesame seeds. After twice frying, it is sweet, crisp and sticky, and is suitable for all seasons.

the Soviet-style boat point

originated in the Ming dynasty. Rice flour and flour are kneaded into animal and plant images, which are served as snacks on cruise ships, hence the name. After careful study by famous teachers, special rice noodles are made, exquisite and exquisite, and those with sweet stuffing include roses, sugar oil, bean paste, jujube paste and so on; Salty people include ham, scallion oil, chicken and so on.

Rose lard generous cake

The japonica rice flour and glutinous rice flour are divided into grids with cake hinges, steamed and sprinkled with dried rose crumbs. Both sweet and salty, there are more than 2 kinds of stuffing. Beautiful shape, soft and moist fragrance, sweet and fat with halogen.

Sweet-scented osmanthus Lantern Festival

Put glutinous rice powder in a bamboo plaque, sprinkle clean water and shake it, so that the powder mass is pearl-shaped, and then use a big-eye mesh screen to pick out Lantern Festival with roughly the same shape. After cooking, even the soup is scooped out, and sweet-scented osmanthus with sugar is added, which has good color, fragrance, taste and shape.

Plum blossom cake

is mixed with white flour, poured into a plum-shaped cone mold, filled with bean paste, sugar and diced sweet plate oil, sprinkled with red and green silk, covered and baked. It is a flavor snack that was supplied during the temple fair in the old days.

fengzhen noodles

covered with pork ribs stewed with various aromatic materials, the clear soup was made by hanging eel, and the marinade was made by brewing wine and a small amount of cooked lard. Because it does not need soy sauce when seasoning, the soup is clear and the noodles are soft and crisp, so it is also called white soup noodles. Created during the Taiping Heavenly Kingdom.

steamed buns

small steamed buns made of tightly fermented dough. Using clean pork leg meat and skin jelly as stuffing, the skin is thin and tough, and it won't break the skin when picked up, and it won't leak the bottom when turned over. The halogen is delicious. Use vinegar and shredded ginger as seasoning when eating.

wangxingji wonton

refined dough; Chop clean pork leg, vegetable leaves, Sichuan mustard tuber, etc. into velvet, and stir repeatedly to make stuffing. Eat with bone soup, sprinkle egg skin silk and dried silk. Thin and white skin, tough and smooth, not damaged and attached; The stuffed cabbage is tender and tender, and tastes delicious.

Five-color Yulan cake

Made of glutinous rice powder and flour, fried and fried in a flat pan until golden on both sides, crispy outside and cotton inside. The stuffing is divided into five colors: fresh meat, red bean paste, rose, white sugar sesame and lard green vegetables. Because magnolia petals were added to each stuffing at first, it was named.

sweet-scented osmanthus sugar taro

smooth taro is cooked with appropriate amount of edible alkali and brown sugar, and sprinkled with sweet-scented osmanthus. Taro is sauce red, bright and attractive, crisp and sticky at the entrance, sweet and delicious, and fragrant with osmanthus. It is a good seasonal product in the Mid-Autumn Festival, especially for the elderly.

Changzhou Hemp Cake

Crispy flour cake, heavy fermented oil, finely kneaded, coated with peeled white sesame seeds, rinsed with caramel water, and baked in the furnace. There are two kinds of stuffing: sweet and salty. Fragrant, crisp, loose and crisp.

Silver noodles

Add a proper amount of egg white to the white flour, and roll it with a fine-toothed knife. The noodles are as white as silver and fine as silk. Cooked twice, mixed with chicken soup, such as shrimp, covered with silk, the taste is better.

Sanxian wonton

White flour and appropriate amount of egg white are added to make skin, and fresh shrimp, fresh green fish and fresh pork leg are used to make stuffing, hence the name Sanxian. When eating, mix it with chicken soup, which tastes excellent.