Huaiyang cuisine
VicentaLakin
The bundling is a famous dish belonging to the Sow Department; it has a long history and is the specialty of the town of Gourd in Jiangsuye Anhui. Among them, the well-known gutter bundling is one of the municipal intangible cultural heritages. From time immemorial, there has been a rumour that “the mid-autumn period is getting colder, the gutter is groaning, and the customers of the purchase are so busy that they can't produce for themselves”. This dish is red, salty, sweet, fresh, intestine, slow, infinity, first taste, long chewing. Pork is the main ingredient, and the cooking technique of high-challeng bundlings is based on halogen and tastes of salty sweet。
VicentaLakin
“Crab Plum Head” is a well-known traditional dish in the Yangzhou region. It has been said that this dish began in Zhao Dynasty. When Yang Guang came to Yangzhou, he was pleased to return to his place of residence, after a tour of his country ' s Mansung mountains, money bars and sunflower posts. Then he called the chef and asked him to make a few dishes under the name of the state. The chefs worked hard and finally made three dishes: "Squirrel cuisine", "Money shrimp cake" and "sunflower cutter". Yang Quang, having tasted it, was very pleased and gave it to his guests. It'll be easy to eat and dump. When I arrived in Tang Dynasty, one day the famous chefs in the city made these famous dishes in Yangzhou. When the sunflower cutter came up, it was only the sunflower heart, made out of a huge meat round, that was so beautiful as the head of a lion. The guests took the opportunity to persuade the ginseng master to wear a lion's seal for half his life. Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Wei Since then, the Yangzhou lion heads have been handed over to the Yangzhou region, which has become a popular dish. The so-called lion head is a vegetable — large and round, exaggeratingly a lion head. The lion heads have a variety of cooking methods, both red burning and evaporation. Today's crab lion heads are put in a casserole on a carbon stove, with a soft, fat, fine, fragrance of crab powder, fertilized and very delicious soup juice。
