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北人喜欢吃饺子，南人喜欢吃馄饨。饺子用醋蘸蘸就行了，一口一个。馄饨要汤碗、调料齐全，一口只咬半个。苏州的绿杨鸡汤蟹粉馄饨，厚皮，大馅，清汤，还撒着几缕细细的豆腐干丝，很有卖相。汤清如水，不带一丝面粉的浑浊，但又不失其鲜。馅心松软，有酱味，是南方揉合了北方的风格。

绿扬还有一样美味，值得推荐——半紧酵蟹粉小笼。半紧酵，意思就是微微发酵，介于发面与硬面之间，不温不火的天然，十分有韧性，既保持了口感，也有一定的硬度，汤汁不易流出。入口轻吮，蟹的鲜，加之酱油的厚重和白糖的清甜，从牙齿和舌头中掠过，正所谓唇齿留芳。

Northerners like dumplings, southerners like wonton. Just dip the dumplings in vinegar, one at a time. Wonton to soup bowl, seasoning complete, one bite only half. Suzhou's green Yang chicken soup, crab wonton, thick skin, big filling, clear soup, also sprinkled with a few thin strands of dried tofu, very popular. The soup is as clear as water, without any turbidity of flour, but without losing its freshness. The filling is soft and has a sauce taste. It's the style of the South mixed with that of the north. There is another delicious dish in Lvyang, which is worth recommending. Semi compact fermentation, which means slightly fermenting, is between noodle and hard noodle. It is not warm and not hot. It is very tough. It not only keeps the taste, but also has a certain hardness. The soup is not easy to flow out. The mouth sucks lightly, the crab is fresh, the soy sauce is thick and the sugar is clear and sweet, passing through the teeth and tongue, which is the so-called "lips and teeth keep fragrance".

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