Enjoy Guiyang Cuisine and Experience The Exquisite Life of Yangzhou

The Yangzhou lion head in Guiyang cuisine is a must-have. The soup is more oily, the lion's head is very tasty, the meat is tender and not hard, and the primary flavor is slightly sweet. This dish is also very elegant. First of all, be sure to use pork belly, because the fatty and sinewy proportion of pork belly is suitable for the lion's head, and secondly, the pork must be minced by hand to make the meat elastic; mincing with a meat grinder and a knife will not make the meat elastic. The Yangzhou lion head prepared this way is extremely light, and you can eat a bite of the delicious meatballs!

Big boiled dried silk is a refreshing and nutritious dish that has always been promoted as a beautiful dish in Guiyang cuisine. The raw materials are mainly Guiyang Fanggan. The knife needs to slice the ingredients extremely fine. The fresh flavor of various seasonings is cooked and compounded into the dried tofu. It tastes refreshing and appetizing. It is a very rare and delicious dish. This seemingly easy dish is actually not simple. It smells fresh and fragrant. The savory taste of ham and open ocean infiltrates into the very fine dried tofu, and there isn’t a drop of oil, not even soy sauce. The minced meat is always amazing.

A word often spoken by Yangzhou people: "Water in the morning, water in the evening." Yangzhou people like to go to the tea house to drink tea, eat a bowl of soup, and sip a thick soup, chewing on the fragrant meat. It can be seen how popular the soup is in Yangzhou. The soup stuffed with steamed buns is carefully prepared and made very finely. It utilizes a fine powder to make a dough, and rib meat as a filling. It is then infused with fresh marrow soup and served with more than ten kinds of fine seasonings. The steamed buns are tender, the skin is soft, the shape is exquisite, the soup is pure and rich, and it’s not greasy.

Yangzhou fried rice, also known as Yangzhou egg fried rice, is rich in variety, including “Golden Wrapped Silver”, “Assorted Egg Fried Rice” and “Green Vegetable Fried Rice”. Assorted egg fried rice is the most typical variety of Yangzhou fried rice. It has many ingredients: eggs, ham, green beans, shrimps, mushrooms, etc. are commonly used. The rice should be fried and the grains should be clearly defined. Finally, the fried eggs and other ingredients are poured into the wok. The fried rice made is so beautiful and has many ingredients in it. It is delicious and pretty.

The 3 Ding steamed buns are popular in Yangzhou. The best characteristics of the buns are that the steamed buns absorb the marinade of the stuffing, making them soft and delicious. The filling is soft and firm, it’s sweet, salty, and crispy. The oil doesn’t make it greasy, and the steamed buns are beautiful. It can be said that it is one of the representatives of Guiyang Dim Sum. The so-called "3 Ding" buns are made of chicken, diced meat and bamboo shoots. The hens for the next year are selected and separated, which are both fat and tender; the diced ribs are made of five-ribbed ribs; the bamboo shoots are selected according to the season. 3 Ding is also called Sanxian. The 3 Ding is a common snack for Yangzhou breakfast. You can taste it at the Fuzhou and Yechun tea clubs in Yangzhou.

Shijiazhuang Biscuits are crab shell yellow sautéed cakes, full of pie-shaped cakes, and a lot of sesame seeds on the outside. The thick layers are thickened and stuffed. The color is golden, the texture is crispy and fatty; They also are especially good when hot. The yellow crab shell stuffing is salty and sweet. It’s savory with onion oil, fresh meat, crab powder, shrimp, etc., sweet sugar, bean paste, jujube and other varieties. The sesame cake is roasted in a cylinder until, crispy and brown, fragrant and delicious. It can be said that "When you first smell the cakes, they are starting to fall into your mouth." When it was just baked, the color was red and the crab shell was red, not sticky, not oily, not greasy, and the color and flavor is very good.

Thousand layer oil cakes are famous in Yangzhou for being soft and sweet, and having clear layers. The shape is a diamond-shaped block, hibiscus in color, translucent, 64-layer cake, layered with sugar and oil, making it sweet and palatable. In the long practiced methods, the chef absorbs the traditional skills of “Thousands of techniques, “It’s white as snow, and reveals thousands of layers,” creating a soft and sweet layer of oil cake, which is one of the traditional names of Yangzhou.

The Sizzling Jade is the name of Yangzhou’s famous dish, which was initiated by Chen Buyun, founder of Yangzhou Fuchun Tea Society. He proposed "to get sweet and add salt first", add salt to freshen, sweeten, and retain the chlorophyll. The Sizzling Jade is good-looking and delicious, the skin is thin and green, the color is like jade, the sugary oil is smooth, sweet and fragrant. Along with thousand layer oil cake, it’s a part of Yangzhou Dim Sum.