Right line
The rice dish dates back to the Sui Dynasty (581-618) and over the years after generations of chefs, has become one of the most famous Huaiyang dishes. It has special ingredients, refined cooking, and delightful colors and is meant to maintain the original taste. There are many different versions, some with eggs, some with shrimp and eggs, and some with ham and eggs.
The dish is named tang gan si, or shredded tofu in soup. The thoroughly enticing dish of thinly-sliced tangled tofu, looks like a mini mountain floating in a lake of boiling broth, adorned with small shrimp snowflakes. It's salty and slightly umami taste is fantastic.
Yangzhou Steamed Dumplings (Yangzhou Tang Bao) is no ordinary baozi. This Yangzhou delicacy comes win a variety of different fillings, each wrapped in very thin dough and steamed to perfection. Extra special care needs to be taken to make sure the skin remains intact before eating, to ensure they remain juicy. Cage stacks of steamed dumplings symbolize morning life for the people in Yangzhou. A particular specialty are the crab cream soup dumplings, encased in has a very thin skin. The flavor of the pork and the freshness of the creamy crab melt together, leaving an unforgettable impression. As locals say, a good Yangzhou steamed dumpling will have "pi bao duo zhi", thin skin and lots of juice.
