Text/Willow Shade
[Editor's Note] This article took half a day to write, and the analysis of the gains and losses of the selection represents only personal views. Please correct any deficiencies in this article. The article is very long, please be patient to read. Which dishes you think should not be selected and which dishes are missing, please leave a message in the comment area to discuss. Due to the limited space of the platform, this article can only be published in four parts. It is not easy to create long texts, and if you like it, give the author a attention.
The Department of Agriculture and Rural Affairs of Jiangsu Province, the Department of Culture and Tourism of Jiangsu Province, and the Department of Commerce of Jiangsu Province created the Baidao Township Land Standard Dish in Jiangsu Province. The author has been a foodie since childhood, until now he is still hungry, going south and north, running to where to eat, every place, what is the most concerned about the city what is delicious, of these 100 dishes, the author has the privilege of tasting 81 dishes, is it a senior foodie? The author has selected two or three major dishes from each place to share with you.
(1) Nanjing
There are 11 in Nanjing, and the author has tasted 10 of them, namely: Liuhetou dish, Liuhe pig's head, Hairy crab in Goseong Lake, Gaochunshui eight fresh fish, Lishui Dongping fish head, Lishui sailor's chicken, Dongshan old goose, Jiangning Valley fish round stewed chicken soup, Baguazhou fried reed artemisia, Nanjing Jiangbei Changluban duck.
Liuhetou dish originated in Liuhe County, Nanjing. Formerly known as "first soup", as the name suggests, it is the first dish on the banquet, and it is a soup dish that must be served at all red and white wedding banquets in the local countryside. This soup dish is made by braising meat balls, belly, fungus, bacon, quail eggs, green leafy vegetables, etc. in the broth and serving them in eight bucket bowls. Liuhetou dish is actually "braised three fresh", or "chowder soup".
Dongping fish head is made from the big flower silver carp of Dongping Lake in Lishui, and the fish head stew soup and fish meat are made into fish balls. Lishui Dongping Fish Head is a trip on the tip of the tongue, fresh air around the nose, can't stop. A bowl of warm fish soup under the belly of the four body, soothing the muscles and bones. When you arrive at the shore of Dongping Lake, you can see shop names such as "Dongping Fish Fresh" everywhere.
Dongping Fish Head
Dongshan Old Goose was named Dongshan Old Goose because of its unique approach from Dongshan Street in Jiangning, Nanjing. To put it bluntly, the old goose of Dongshan is a potato roast goose, not boiled in a pot, but pressed out with a pressure cooker. The old goose chopped large pieces, yellow heart potatoes also cut into large pieces, put in the pressure cooker, add green onions, ginger, garlic, star anise, cinnamon, fragrant leaves, beans, and self-matching sauce, pressure cooker for 12 minutes to come out of the pot, goose meat is fragrant and chewy, potatoes suck enough goose meat fresh, exceptionally delicious. The author sold this dish when he ran two restaurants in Changzhou, Jinling Renjia and Hui Niangjia, and the reputation of diners was good.
Dongshan old goose
(2) Wuxi
There are 6 in Wuxi, and the author has the privilege of tasting 5 courses, namely: Taihu Lake drunken crab, Wuxi sauce ribs, meat stuffed gluten, Yixing bacon simmered bamboo shoots, Jiangyin fan bones.
Wuxi ribs, the traditional name is called "Wuxi meat bones", selected from the middle of the pig's body a few long ribs steaks made into a dish, oily but not greasy, crispy soft sweet, salty and sweet, delicious meat juice, with Wuzhong cuisine flavor. Walking into Wuxi, you can see the figure of vacuum-packed Wuxi ribs everywhere, but because the Wuxi dish itself is sweet, the author does not like to eat sweets, and after tasting it several times, there is no desire.
Wuxi ribs
Yixing's bacon simmered bamboo shoots are tasted every year, there are Wenyou in Yixing, live at the foot of the mountain, there is a piece of moso bamboo garden, every spring shoot season, will invite the old decay to dig bamboo shoots, every year will taste his family's salted meat simmered bamboo shoots. The bacon is cured at home, the fat is dried out, and the bamboo shoots are now dug up with yellow clay shoots. The soup is milky white, the meat is salty and fresh, and the bamboo shoots are crisp and tender.
(3) Xuzhou
There are 8 in Xuzhou, and the author has had the privilege of tasting 4. The author has very few opportunities to stay in Xuzhou, and I have only tasted a few dishes when I went to Weishan Lake for photography. They are: mountain rooster, braised Weishan Lake carp, sharp pepper stewed fish, Copper Mountain Gaohuang mutton soup. Xuzhou's four famous dishes, namely chicken, sheep and fish, meat and bawang Bieji, were not selected, and it is a pity that some regrets.
Weishan Lake carp has four nostrils and has been selected as a national geographical indication product of China. The water quality of Weishan Lake is good, the lake surface is vast, and the bait in the water is abundant, which is conducive to the growth of four-hole carp. Weishan Lake carp meat is delicate, delicious taste, about two pounds of fish taste the best, often braised mainly. The key to roasting fish is that after the fish is killed, soak the milk for an hour, which not only removes the fishy, but also increases the tenderness of the fish, which is difficult to see anywhere in Jiangsu.