This issue of the guide: Jiangsu's most famous 10 famous dishes, Su cuisine specialties collection, let people see dc salivation
Jiangsu Province, abbreviated as "Su", the capital of nanjing, is the only province in the country where all prefecture-level administrative regions are among the top 100. To put it bluntly, it is the richest province in the country, and Jiangsu's per capita GDP has been the first in the country in the past decade.
Jiangsu is known as the land of fish and rice, here is rich in products, food resources are very rich, Jiangsu cuisine, referred to as Su cuisine, is one of the eight major cuisines in China. Jiangsu cuisine is mainly based on seafood, good at stewing, stewing, stir-frying, the preparation of dishes pay more attention to the original taste. Today Skinny Monkey will share with you the top ten famous dishes of Jiangsu, each dish is the favorite of Jiangsu people, see how many you have eaten?
<h1 class="pgc-h-arrow-right" data-track="44" > one: Nanjing roast duck</h1>
Nanjing roast duck is the traditional famous dish of Nanjing, Nanjing people's taste likes sweet and sour, so Nanjing roast duck is not good, roast duck is on the one hand, a bowl of sauce preparation is also very critical, to pay attention to slightly sweet and slightly sour, fresh and salty moderate.
Although Nanjing roast duck and Beijing roast duck differ by only one word in name, they are very different in preparation methods and tastes. Peking duck is fork roasted, while Nanjing roast duck is roasted in the oven, and the skin of the duck is crisper and more fragrant.
<h1 class="pgc-h-arrow-right" data-track="43" > two: stew core</h1>
Stew core is a traditional dish in Nanjing, which is a delicious stew made by putting rape hearts, vegetable heads, green vegetable leaves, ham, winter shoots, shiitake mushrooms, chicken breast and other ingredients, plus lard, egg white, starch and other spices, together in a casserole. It tastes tender, soft in heart, delicious and fragrant.
<h1 class="pgc-h-arrow-right" data-track="42" > three: Liangxi brittle eel</h1>
Liangxi crisp eel, also known as Wuxi crisp eel, is a traditional dish in Wuxi, Jiangsu Province. It is made by cutting the brittle eels of Liangxi into strips and frying them twice. It tastes crunchy and crunchy.
<h1 class="pgc-h-arrow-right" data-track="41" > four: crystal hoof</h1>
Crystal dish hoof is a traditional specialty dish in Zhenjiang City, Jiangsu Province, which is made of pig's trotters as raw materials, marinated, accompanied by onions, ginger, rice wine and other condiments, cooked in a wide soup until soft and rotten, and then frozen and condensed. It tastes oily and smooth, fat and not greasy.
<h1 class="pgc-h-arrow-right" data-track="40" > five: Overlord Bieji</h1>
Bawang Bieji is a traditional dish in Xuzhou, Jiangsu Province, which is a special dish created by the people of Xuzhou to commemorate Xiang Yu and Yu Ji. This dish is made of turtle and chicken as the main ingredients, first boiled and then steamed, and the soup of Bawang Bieji is clear and fresh, and it is an indispensable specialty of various wedding banquets.
<h1 class="pgc-h-arrow-right" data-track="39" > six: three sets of ducks</h1>
Three sets of duck is a characteristic traditional dish of Yangzhou, Jiangsu Province, listening to the name many people do not know what is a dish, to say that the simple point is the domestic duck inside the set of wild duck, wild duck inside the set of pigeons, with a variety of spices together steamed together. Domestic duck meat fat, wild duck meat lean, pigeon meat tender, eat more flavor compound, complement each other, the more you eat the more tender, the more you eat the fresher.
<h1 class="pgc-h-arrow-right" data-track="38" > seven: called a flower chicken</h1>
Flower chicken is a traditional dish in Changshu, Jiangsu Province, where the whole chicken is wrapped in yellow clay and then cooked in a wood fire. The resulting chicken looks golden in color, shiny in oil, delicious on the outside and tender on the inside.
<h1 class="pgc-h-arrow-right" data-track="37" >8: stewed crab powder lion's head</h1>
Stewed crab powder lion head is a traditional dish in Yangzhou, Jiangsu Province, the so-called lion head, in Yangzhou dialect is big meat. This dish is made with pork, crab meat, shrimp seeds, crab yellow as the main ingredients, plus a variety of spices chopped into meat foam, made into meatballs, in a casserole dish, delicious to eat.
<h1 class="pgc-h-arrow-right" data-track="36" > nine: stewing raw knocking</h1>
Stewed raw knocking is a traditional dish in Nanjing, Jiangsu Province, which is made by deboning the yellow eel, tapping the eel with a wooden stick to make its flesh loose, then frying it in a frying pan until golden brown, and then cooking it in a casserole. It looks golden in color, melts in the mouth, and has an abnormal fresh flavor, and is now one of the four famous dishes of Jiangsu restaurants in Nanjing.
<h1 class="pgc-h-arrow-right" data-track="23" > ten: large boiled dried shreds</h1>
Big boiled dried silk, also known as chicken juice boiled dried silk, is a traditional famous dish in Yangzhou, Jiangsu Province. It is made by slicing dried tofu and then shredding it, with shredded chicken, bamboo shoot slices and other accessories, and grilled with chicken broth. However, the accessories for large boiled dried silk are adjusted according to different seasons, and the seafood is more flavored in spring, the eel and dried silk are used in summer, the crab yellow is used in autumn, and wild vegetables are used in winter, which has a unique flavor.
The above are the ten most famous dishes in Jiangsu and the top ten representative dishes of Su cuisine. What other Jiangsu famous dishes do you know? Which dish do you like to eat? Welcome to share and communicate together.