Jiangsu Province, one of the water towns in Jiangnan, has Su cuisine, one of the eight major cuisines in China, of which Su cuisine Huaiyang cuisine is a representative dish of state banquet cuisine; then, what are the famous dishes in Jiangsu? What are the famous dishes of Jiangsu cuisine? Xiaobian sorted out the top ten famous dishes in Jiangsu for you, including Suzhou representative dish squirrel mandarin fish, Huai'an representative dish soft pocket long fish, Yangzhou famous dish boiled dried silk and crab powder lion head, Jinling dish representative dish Nanjing brine duck, Wuxi famous dish sauce ribs, Changzhou famous dish Tianmu Lake casserole fish head, Zhenjiang famous dish crystal dish hoof, etc. were rated as "Chinese cuisine" by the China Cuisine Association as "Jiangsu Top Ten Famous Dishes", as well as Taizhou Eight Treasure Knife Fish, Xuzhou Pot Chicken, White Robe Shrimp, Sheep Fang Tibetan Fish and other Jiangsu specialties, go to Jiangsu to travel to Jiangsu must try Jiangsu Top Ten Famous Dishes Oh!
<h1 class="pgc-h-decimal" data-index="01" > squirrel cinnamon</h1> fish
Squirrel cinnamon fish, also known as squirrel mandarin fish, is a local traditional dish in Suzhou, Jiangsu Province. When the fried mandarin fish (or cinnamon fish) is served, it is immediately poured with steaming marinade, and it squeaks and "barks", so named because it looks like a squirrel. The predecessor of the squirrel cinnamon fish is the squirrel fish. In the Qing Dynasty," it is recorded that: take the belly of the tuna, remove the bone, drag the yolk and fry the yellow, making a squirrel style. After this dish is cooked, it is shaped like a squirrel, crisp on the outside and tender on the inside, orange in color, sweet and sour.
The predecessor of the squirrel cinnamon fish is the squirrel fish. In the Qing Dynasty," it is recorded that: take the belly of the tuna, remove the bone, drag the yolk and fry the yellow, making a squirrel style. Oil, soy sauce roasted". Catfish, that is, mandarin fish, also known as "catfish," southerners mostly call it osmanthus fish, taking the meaning of toad palace folding.
It is said that as early as when the Qianlong Emperor went down to Jiangnan, Suzhou had "squirrel fish", and this squirrel fish was not made of mandarin fish as an ingredient, but made of carp, and the Qianlong Emperor tasted it and praised it as delicious. Later, this dish gradually developed into "squirrel cinnamon fish" made with mandarin fish.
Dishes are made
ingredient
Cinnamon fish, dry starch, tomato paste, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.
steps
1. Descale and gill the cinnamon fish, dissect the abdomen and remove the internal organs, wash and drain. Wash and set aside various ingredients.
2. First hold down the body of the fish and cut off the head of the fish. Then hold down the body of the fish, use a knife to slice the fish meat against the bone (the tail should not be sliced open), turn over and slice another piece of fish meat, and then slice the flesh with thorns in the belly of the fish.
3. Cut off two pieces of fish meat, the skin is first straight on the fish meat, and then obliquely shaved, so deep that the fish skin becomes a diamond-shaped knife pattern.
4. Mix well with cooking wine and fine salt, and spread on the fish head and fish meat respectively. Then roll on the dry starch and shake off the remaining powder with the fish tail by hand.
5. Heat the oil in the wok over high heat, and when it is 80% hot, hold the fish by hand and pour the hot oil from the top down on the fish. Then add two slices of fish to the tail and fry them in a frying pan to form them. Then fry all the fish in a frying pan until golden brown and place on a plate.
6. Fry the fish head in a frying pan to a golden brown (when frying, press the fish head with chopsticks to expand and set its chin).
7. After frying, load the fish head and fish meat into the shape of the whole fish, and the head and tail should be cocked.
8. Put the tomato sauce in a bowl and add fresh soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to mix into the sauce.
9. Leave a little oil in the pot, put the green onion and sauté it, add minced garlic, diced bamboo shoots, diced shiitake mushrooms, peas, shrimp and fry, then add sesame oil after the sauce is thickened over high heat. Stir in the pan and pour over the fish.
<h1 class="pgc-h-decimal" data-index="02" > Huai'an soft-pocketed long fish</h1>
Cheqiao, historically, is the largest rural market town in Huai'an County except Huaicheng. At that time, people divided Huai'an County into three large areas: Southeast Township, Southwest Township and Northeast Township. Each of these three large areas has a central market town, called One Car, Two Forks, and Three Qingong. "Yiche" refers to the car bridge located in the southeast township of Huaicheng. Cheqiao famous dishes are soft pocket long fish, Qing Guangxu ten years, liangjiang governor Zuo Zongtang inspected the Huai River flood, stationed in Huai'an City, Huai'an prefect specially arranged for the chef of the car bridge to make a soft pocket long fish. Zuo Zongtang was greatly appreciated after eating it. At his recommendation, the soft-pocketed long fish once entered Beijing as one of the tributes of Huai'an Province to congratulate Cixi on its seventieth birthday.
Production materials
Ingredients: Eel (1000 g)
Seasoning: MONOS GLUG (1 g) Balsamic vinegar (115 g) White pepper (1 g) Ginger (10 g) Cooking wine (10 g) Garlic (10 g) Coarse salt (50 g) Starch (broad beans) (13 g) Shallots (5 g) Soy sauce (25 g) Lard (refined) (100 g)
Craftsmanship
1. Wash and slice the ginger;
2. Remove the garlic, wash and slice;
3. Wash the shallots and tie them into knots;
4. Put 2000ml of water, coarse salt, 100 grams of balsamic vinegar, green onion knots, ginger slices, boil over high heat, quickly pour in the long fish (eel), cover the pot tightly, wait for the long fish to stop moving, open your mouth, add a small amount of water after boiling, and gently push the long fish over with a hand spoon and simmer for about 3 minutes;
5. Fish out the long fish, put it in clean water to wash, fish it out, take the back meat and break it in two, put it in a pot of boiling water and blanch it, fish out and drain the water;
6. Heat the wok on high heat, scoop in 75 grams of cooked lard, when it is 70% hot, add garlic slices and fry until fragrant, add long fish back meat, add cooking wine, monosodium glutamate, soy sauce, hook with water starch, cook 15 grams of balsamic vinegar, drizzle with 25 grams of cooked lard, topple the pan, sprinkle with white pepper and serve.
Process tips
1. After putting the live long fish into the pot of boiling water, immediately close the lid of the pot to prevent the long fish from escaping.
2. This dish is carefully prepared with a small long fish with a thick pen before and after the Dragon Boat Festival.
Dishes taste edited
Taste: Garlic flavor
The back is shiny, soft and unusual, fresh and refreshing, and rich in garlic. Soft-pocketed long fish is a famous special dish in Huai'an's history, and has now become a staple traditional brand dish in Huaiyang cuisine.
1. Eel, Huai'an, Funing and other places commonly known as "long fish". It tastes beautiful. There is a folk proverb of "small summer eel race ginseng".
2. Lianghuai kitchen is good at using eel as the main ingredient and cooking into a table, known as "Two Huai Long Fish Mat". There are as many as 108 dishes, which are stacked and tasted. The soft-pocketed long fish is a famous dish in the long fish mat.
3. It is said that in ancient times, live long fish was tied in gauze, put into a pot of boiling water with green onions, ginger, salt and vinegar, and fished out when the fish's body was curled and the mouth was open. Take its tenderloin and cook it. After the dish is very mellow and tender, with chopsticks to pick up, both ends of a hanging, like a child's chest of the belly belt, when eating, you can hold the spoon, so the name "soft pocket long fish".
4. Soft-pocketed long fish is a famous dish in Huai'an, Yancheng, Funing and other places, and Xu Ke of the Qing Dynasty recorded in his "Qing Barnyard Banknotes and Diets": "Huai'an has many ku, and the treatment of eels is particularly famous." And can be a full table of dishes, all with eels for it, more than dozens of products. Plates also, bowls also, plates also, all the eels are also. And the taste is different, it is called the whole eel seat, known as a hundred and eight products." In the tenth year of Shi Zaiqing Guangxu, Zuo Zongtang, the governor of Liangjiang, inspected the flood of the Huai River in Yuntiguan, stationed in Huai'an Province, and the Huai'an prefect specially asked the chef from the bridge to make a soft long fish for Zuo Da to taste. At the recommendation of Zuo Zongtang, the soft-pocketed long fish, as one of the tributes of Huai'an Province, jinjing congratulated Cixi on its seventieth birthday.
<h1 class="pgc-h-decimal" data-index="03" > large boiled dry shreds</h1>
Large boiled dried silk, also known as chicken juice boiled dried silk, traditional famous dish, belongs to the Huaiyang cuisine. Large boiled dried silk is a dish that is both refreshing and nutritious, and the beauty of its flavor has always been promoted as a delicious dish on the table, a housekeeper in Huaiyang cuisine. The raw materials are mainly Huaiyang Fang dry, the knife work requirements are extremely fine, the fresh flavor of a variety of condiments is cooked, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, not tired of food.
Big boiled dry silk: dry silk, that is, dried tofu silk, big boiled, is placed in a lot of water to cook, this seemingly easy dish, in fact, is not simple, but huaiyang cuisine in the housekeeper dish. This dish, fresh and fragrant, ham and Kaiyang umami into the very fine dried tofu silk, the slightest buckle, but not a drop of oil, not a single milli bean, is not tired of fine masterpieces.
Ingredients
300 grams of tofu skin, 50 grams of shredded chicken breast.
ingredient
20 g shrimp, 30 g ham, 6 g salt, 300 ml chicken broth, 100 g bamboo shoots.
method
1. Wash the chicken first;
2: Prepare a portion of chicken soup (add water to the pot, add chicken, green onion, ginger and cooking wine, bring to a boil on high heat, simmer for 30 minutes);
3. Cut the tofu skin into thin strips and blanch it in hot water;
4. Cut the ham meat into thin strips and cut the bamboo shoots into thin strips;
5, add water and chicken soup to the pot, put shredded tofu in the pot;
6、 Put in the chicken breast shreds and bring to a boil over high heat;
7: After 15 minutes, add the shrimp, add salt to taste, and then add the shredded ham;
8: Place in a bowl and enjoy.
<h1 class="pgc-h-decimal" data-index="04" > Nanjing brine duck</h1>
Nanjing city across the river, north of the vast Jianghuai Plain, east of the rich Yangtze River Delta, Nanjing belongs to the northern subtropical humid climate, four distinct seasons, abundant rainfall. Saltwater duck is a famous specialty of Nanjing, belongs to Jinling cuisine, is one of the representatives of Jinling cuisine, also known as osmanthus duck, is a Chinese geographical indication product. Because Nanjing has the nickname of "Jinling", it is also called "Jinling Saltwater Duck", which has a long reputation and has a history of more than 2,500 years. Nanjing saltwater duck has a long history of production and has accumulated rich production experience. The white meat of brine duck skin produced is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrant, crisp and tender. Around the Mid-Autumn Festival, the brine duck made during the osmanthus blossom season has the best color and taste, and is called osmanthus duck.
<h1 class="pgc-h-decimal" data-index="05" > crab powder lion head</h1>
"Crab powder lion head" is a traditional dish in yangzhou and Zhenjiang areas that have been famous for a long time. Legend has it that this dish began in the Sui Dynasty.
In that year, the Sui Dynasty Emperor Yang Guang came to Yangzhou, and after enjoying the famous scenery of Yangzhou such as Wansong Mountain, Qiandun, and Sunflower Hill, he was very happy in his heart, and returned to his residence, still unsatisfied. Immediately summoned the imperial chef and asked them to make a few dishes with the famous scenery of Yangzhou. The imperial chefs worked hard to finally make three dishes: "squirrel mandarin fish", "money shrimp cake" and "sunflower chopped meat". After Yang Guang tasted it, he was very happy, so he gave a feast to the courtiers. For a time, Huaiyang cuisine was poured into the wilderness. In the Tang Dynasty, one day, the Duke of xún (zhì) feasted on guests, and the famous chefs in the palace also cooked these famous dishes in Yangzhou. When the dish "Sunflower Chopping Meat" was served, I saw that the sunflower heart made of huge meat balls was exquisite, like the head of a lion. The guests took the opportunity to persuade the wine: The Duke of Guoguo was half-born on horseback, and his military achievements were impressive, and he should wear the lion's seal. Wei Zhi happily raised a glass and drank it all, saying: "In order to commemorate today's grand event, it is better to change the sunflower to 'lion's head'." Since then, Yangzhou lion's head has spread to Zhenjiang and Yangzhou areas and has become a famous dish in Huaiyang.
Lion's head can be cooked in a variety of ways, either braised or steamed. It is famous for its tender and fatty stew, which is better than braised pork. Such as "crab powder lion head", crab powder after cooking, fresh and fragrant, in the mouth, popular with people.
(1) The pork is chopped into the shape of pomegranate rice;
(2) Put in a bowl, add green onion, ginger juice, crab meat, shrimp, salt, cooking wine, starch and stir;
(3) Wash the green cabbage hearts and put the oil code into the sand pot, add the broth and bring to a boil;
(4) Squeeze the mixed meat into meatballs, code on the heart of the dish, then order the crab yellow, cover the vegetable leaves, cover with a slight heat and simmer for 2 hours.
The essential
The ratio of fat and lean meat in this dish is 7:3 in winter, 5:5 in summer, and 6:4 in spring and autumn, the key is the heat of meat filling and stewing.
Little common sense
How to identify sick pork: When buying pork, pluck one or more pig hairs, look carefully at its hair roots, if the hair roots are red, it is a sick pig; if the hair root is white, it is not a sick pig.
Food ingredient composition
Ingredients: pork ribs (pork belly) (800 g)
Accessories: crab meat (125 g) shrimp seeds (1 g) crab yellow (50 g) lettuce (200 g)
Seasoning: Cooking wine (100 g) Shallots (100 g) Ginger (30 g) Lard (refined) (50 g) Salt (15 g) Starch (broad beans) (25 g)
<h1 class="pgc-h-decimal" data-index="06" > wuxi sauce ribs</h1>
The sauce ribs are red in color, the meat is crispy, the bone is fragrant, the juice is thick and fresh, and the salt is sweet. Put the raw pork ribs in a pot and boil, skimming off the blood foam, oil slick and crumbs in the broth. After cooking, remove it, wash it with water and put it in the "pot pad" (a bamboo basket specially made for cooked meat products). And put the spices such as large ingredients and cinnamon into a cloth and place them at the bottom of the pot. Add water and old soup, the amount of soup is flush with the ribs in the pot, and add soy sauce, cooking wine and salt in order. Cover the pot and cook on low heat for about 1.5 hours, then simmer for 10 to 20 minutes, and when the soup becomes thicker, it will be annealed and spread out on a large plate, and placed in a ventilated place to cool.
Dishes special
The meat is crispy, the bone is rich, the juice is rich and fresh, and the salt is sweet.
The taste is sweet, if you don't like the dish is too sweet, then the rock sugar can be directly juiced without adding.
Ingredients for production
One pound of ribs, one piece of brown sugar, one star anise, one grass fruit, one piece of orange peel, one piece of cinnamon, one piece of fragrant leaves
Seasonings and ingredients: green onion, ginger, salt, soy sauce, monosodium glutamate, dried chili, cooking wine, sweet noodles
1. Wash the ribs, a small bowl of sweet noodle sauce, and various ingredients are ready
2. Pour in an appropriate amount of cooking oil, after heating, throw in the sliced ginger and dried chili peppers
3. Sauté over low heat to create the aroma
4. Then pour the ribs in
5. Turn the heat to high and stir-fry the ribs until the meat begins to turn white
6. Cook cooking wine
7. Put all the ingredients in it
8. Add a spoonful of salt
9. Pour in an appropriate amount of dark soy sauce and color
10. Stir-fry well
11. Pour boiling water
12. The amount of water is subject to the ability to cover the ribs
13. Wash the dried mushroom shreds from the root sediment, soak in advance for 10-20 minutes, and pour into the ribs
14. Heat on high, bring to a boil, turn to medium-low heat, cover the pot and simmer for 20 minutes
15. Put the sweet noodle sauce in
16. Continue to reduce the heat, cover and simmer for more than 10 minutes until the soup is reduced. You can also open the lid and cook for a few more minutes, drain the broth and let the ribs go soft. (My family likes to leave some soup bibimbap to eat, and also likes the ribs to eat more chewy, so I deliberately left some gravy)
17. A little MSG, stir-fry well, you can out of the pot
Product features: mellow taste, bone crisp meat rotten, oil but not greasy, sweet and salty moderate, delicious and delicious.
<h1 class="pgc-h-decimal" data-index="07" > a casserole fish head in Tianmu Lake, Changzhou</h1>
Tianmu Lake casserole fish head is a traditional dish in the Tianmu Lake area of Jiangsu Province. Tianmu Lake is a place name located in Liyang City, Changzhou, Jiangsu Province. The soup is so juicy that those who have tasted it have admired its beauty, but few people know about its origin. The casserole stewed fish head of Tianmu Lake is also called shahe simmered fish head. Tianmu Lake was formerly known as Shahe Reservoir, and the bighead carp in the reservoir grew large and strong, the flesh was delicate, and the dishes made were delicious and nutritious.
In the past, reservoir workers caught bighead carp and made appetizers for guests. The fish is too big to eat, and the owner often cuts off the head of the fish with little meat and throws it away. Xu Yugen, the old secretary of the reservoir, felt pity, so he picked up the fish head and put it in a pot to cook soup and drink. After two or three years of repeated exploration, the simmered fish head tastes more and more delicious, the soup is as thick as milk, and the aroma is fragrant. Since then, there has been the dish of Shahe simmered fish head. In April 1975, Zhu Shuncai, who had been transferred from the army to work as a cook in the reservoir canteen, further explored and summarized, and finally made a delicious dish that was famous at home and abroad- casserole simmered fish head, which attracted praise from visitors from all over the world.
The beauty of the casserole simmered fish head is that the material selected is seven or eight pounds of live bighead carp grown in the pure and clear water of Tianmu Lake without any pollution, scales and removes the gills, removes the internal organs, washes and chops the fish head, frys the fish head under the pot and fishes it out, puts it into the casserole, injects it into the water of Tianmu Lake, supplemented by shallot knots, ginger, cooking wine, balsamic vinegar, coriander, pepper, etc., skims the oil, simmers it on the fire for more than 3 hours, a dish of white and red, tender, delicious casserole simmered fish head can be served, this is also the authentic casserole fish head practice.
When you come to Tianmu Lake, you can't help but taste the famous casserole fish head, just like you can't go to Singapore without tasting the curry fish head. This casserole fish head is made of four to five kilograms of live and fresh fat head fish, scaled and gilled, removed from the internal organs, chopped off the head three centimeters behind the head, fried yellow and fished out into the sand pot, put into the sweet and clear water of Tianmu Lake, skimmed off the oil slick, supplemented by eight condiments, simmered for several hours with a simmer. When served, the soup is as white as milk, the fish is white and red, tender like bean blossoms, there is no earthy smell, fat but not greasy, wonderful.
<h1 class="pgc-h-decimal" data-index="08" > Zhenjiang crystal hoof</h1>
Crystal dish meat, also known as crystal dish hoof, Zhenjiang dish meat, is a traditional dish in Zhenjiang City, Jiangsu Province, belonging to the Su cuisine. After the dish is made, the meat is red and white, smooth and crystalline, and the brine is transparent, just like crystal, so it is called "crystal". When eaten, it has the characteristics of lean meat crisp, fat meat is not greasy, crisp and tender, etc., accompanied by ginger shredded and Zhenjiang balsamic vinegar, it is a unique flavor. Later, due to the similar pronunciation of nitrate and dish, it was renamed "crystal meat". Because the flesh of the dish is bright red and the skin is crystal, it is also called crystal hoof.
Pig front hoof 750 g, peppercorns 7 g, star anise 5 g, onion and ginger 12 g each, salt 15 g, monosodium glutamate 12 g, balsamic vinegar 15 ml, rice wine, nitrate water to taste, alum 0.5 g, brine to taste.
1. Remove the bones of the pig's trotters, poke some small holes in the meat surface with iron, sprinkle each hoof evenly with salt water, and then rub it with salt, and then take it out and soak it in water after the meat turns red, rinse off the astringency, scrape off the dirt on the skin, and wash it with warm water;
2. Pour water into the pot on the heat, put the pig's trotters into the boil, and then fish out and wash;
3. Take another pot and pour in the brine, add a little water, put the peppercorns, star anise, green onion and ginger into a small cloth bag and tie the mouth of the bag tightly, put it into the pot and then add salt and wine, boil it with a high heat, then press the hoof meat with a plate, move to a low heat and cook for about 3 hours, so that the hoof meat is crispy out of the pot;
4. Put the cooked hoof skin down into the square plate, spread it flat and press tightly, boil the old brine in the pot, skim off the oil slick, put in the alum, add a little water, and then skim off the oil slick, scoop the soup brine into the hoof basin, flood the meat noodles, put it in the shade to cool the "freezing", that is, become a crystal hoof.
<h1 class="pgc-h-decimal" data-index="09" > white-robed shrimp</h1>
This dish, together with the soft-topped long fish, is called "Huai Fried Two Peaks" and is a gem in Huaiyang cuisine. At that time, it was selected as the first hot dish of the first feast of the founding of the country, but due to the restrictions of the conditions at that time, the raw material for making this delicacy, the large green shrimp of Hongze Lake, was already dying when it arrived in Beijing, so it withdrew from the state banquet and lost touch with the "first dish of the founding of the country." The white robe shrimp is white in color, very tender in taste, fragrant in teeth and cheeks, and endless aftertaste.
White robe shrimp is one of the "two peaks of Huai fry", famous all over the world, do a good job of white robe shrimp, it should be noted that this dish is mainly to eat shrimp tender, smooth, to choose live shrimp, first frozen in time, frozen after the peeling of shrimp, shrimp without the process of freezing hand is not peeled out, shrimp in the first step is to wash, washing is for the crispness of shrimp, add salt to beat, make its flesh more compact, and then rinse the salt to wash off. The second step is to sizing the shrimp, the shrimp must be filtered with water, the taste must be full of flavor, the shrimp salt plus less shrimp will come out of the water, so we spit the shrimp water clean, and then carry out the pulp, the pulp is mainly made of egg whites and corn starch, the use should be appropriate, if the egg whites are put early, the egg whites will be sent, causing foaming and pulping, and the shrimp prepared with the pulp will be refrigerated for one to two hours in the use of shrimp will be more smooth. When cooking, first of all, heat the pan cold oil to prevent sticking to the pan, and the oil temperature should not be too high when the shrimp is slippery.
<h1 class="pgc-h-decimal" data-index="10" > changshu called flower chicken</h1>
Called flower chicken, also known as Changshu called hua chicken, simmered chicken, is a traditional dish in Changshu, Jiangsu. It is a processed chicken wrapped in dirt and lotus leaves. Ingredients include fresh lotus leaves, yellow clay, live chicken and so on. The method of making the chicken is similar to that of the "cannon dolphin", one of the "Eight Treasures" of the Zhou Dynasty, which is a dish made by wrapping a suckling pig in clay, grilling it, and then further processing it. Its color is bright red and fragrant, the plate is crispy and tender, the entrance is crisp and fat, and the flavor is unique
Origin Allusion One
Called flower chicken, is a famous food in Jiangnan, has a long history, is a processed chicken wrapped in clay and lotus leaves, baked method to make a special dish. As long as students who have read Jin Yong's novel "The Legend of the Archery Hero" must know this dish.
Wrap the chicken in mud and set fire to the mud, and when the chicken is hot, it will be cooked. It is also known as the rich chicken, which was originally created by beggars, so it is called the flower (chemical) chicken. Legend has it that when Zhu Yuanzhang led his troops to fight in Jiangshan, once Zhu Yuanzhang lost the battle and ran for three days and three nights, the enemy chased after him, Zhu Yuanzhang was exhausted and hungry, just at this moment he saw a pile of fire on the ground in front of him, there was a pile of mud in the middle of the fire, and there was an old man named Hua (Hua) crouching next to him, Zhu Yuanzhang asked curiously: "What are you doing here?" When the old man hua (hua) saw that it was Zhu Yuanzhang, he said busily: "I am roasting chicken for the king." Zhu Yuanzhang was very surprised to hear it, and the old man called Hua (Hua) to take the chicken out of the fire, open the mud, and the fragrance was fragrant. Zhu Yuanzhang was full of praise while eating, "very tasty." From then on, Zhu Yuanzhang fought smoothly and became emperor. Later, Zhu Yuanzhang named this chicken "rich and noble chicken".
Allusion two
There is also a legend that when the Qianlong Emperor weifu visited Jiangnan, he accidentally wandered into the wilderness.
One of them, Hanako, saw that he was pitiful, and gave him the "chicken that he thought was a delicacy" to eat. Qianlong was sleepy and hungry, and naturally felt that this chicken was extremely delicious. After eating, he asked for his name, and Hanako was embarrassed to say that this chicken was called "Called Flower Chicken", so he blew this chicken as "Rich And Noble Chicken". Qianlong was full of praise for this chicken. Hanako learned afterwards that this tramp was the current emperor. This "flower chicken" also became a "rich chicken" because the emperor's golden mouth opened. It has been passed down to this day and has become a famous dish that has ascended to the Hall of Elegance.
Allusion three
According to legend, during the Qing Dynasty, at the foot of The Yu Mountain in Changshu, a man who had been hungry for several days caught a chicken in the grass to fill his hunger. But there is no pot stove and no seasoning, and even the boiling water that has faded hair cannot be found, and in desperation,
After the chicken is slaughtered, the internal organs are removed, wrapped in a few lotus leaves, wrapped in mud, and some dead branches and leaves are piled up and roasted. When the roasted mud turns yellow and dry, it is thrown to the ground, and the chicken feathers fall off, and the fragrant aroma spreads out. The servant of the nearby Zhang Dahu happened to pass by, and the aroma attracted, and asked Hanako for the method of simmering the chicken, and went back to inform the master. The host concocted the same method, invited relatives and friends to taste, and everyone ate and praised, asked the host for the name of the dish, and the host returned it with "called Hanako Chicken". Changshu century-old restaurant Mountain View Garden Restaurant famous chef Zhu Aer improved according to this legend, in the chicken belly filled with a variety of ingredients, wrapped in lard oil, lotus leaves, wrapped in yellow mud paste, and then grilled, the taste is more delicious, and the name of the "yellow mud simmered chicken".
Preparation method
The method of making the chicken is similar to that of the "cannon dolphin", one of the "Eight Treasures" of the Zhou Dynasty, which is a dish made by wrapping a suckling pig in clay, grilling it, and then further processing it.
Su dish preparation
Ingredients: Three yellow chicken [7], lotus leaf, lard oil, diced meat, shrimp, shiitake mushrooms, bamboo shoot slices, flour, cooking wine, soy sauce, sugar, oyster sauce, salt, green onion, ginger, clove powder, star anise powder
method:
1. The main raw material for making flower chicken.
2: Add the flour to the cooking wine and form the dough.
3: Knead the dough to replace the mud.
4: Wash the three yellow chickens, add salt, sugar, cooking wine, soy sauce, oyster sauce, green onion and ginger, cloves and star anise powder and marinate for 1 hour.
5: Sauté the shrimp, diced meat, shiitake mushrooms and bamboo shoot slices into a filling and stuff them into the belly of the chicken.
6: Wrap the chicken body with mesh oil.
7: Wrap up the lotus leaves with boiling water.
8: Finally, roll out the dough, wrap the chicken in lotus leaves, put it in the oven at 200 ° C and bake for 1.5-2 hours.
Tips
1, the filling in the chicken belly can be changed, and it is also very good to put some pork belly, bamboo shoots and shrimp;
2, thin batter and soft dough can be directly kneaded into a dough wrapped in lotus leaves, you can not mix dilute batter;
3, tin foil can not be wrapped;
4, the dough and lotus leaves are very easy to separate, do not worry too much, but when opened, pay attention to the hot hand, the inside is indeed very hot;
5, the dough with rice wine will have a little wine aroma, just as the wine altar mud is used;
6: Finally stuff the onion, ginger and garlic in the seasoning of the chicken into the chicken belly.
Call the flower chicken recipe
Royalties
Ingredients: a tender hen (1000 grams), with a small head, fat and tender three yellow (yellow mouth, yellow feet, yellow hair) hen is better.
Accessories: 50 grams of diced chicken, 100 grams of lean pork, 50 grams of shrimp, 30 grams of cooked ham, 400 grams of lard, 20 grams of diced shiitake mushrooms, 4 pieces of fresh lotus leaves, 3000 grams of wine pulp.
Seasoning: 50 grams of rice wine, 5 grams of salt, 100 grams of oil, 20 grams of sugar, 25 grams of green onion, 10 grams of minced ginger, 2 cloves of 4 star anise, 0.5 grams of minced jade fruit, 50 grams of white onion, 50 grams of sweet noodle sauce, 50 grams of sesame oil, 50 grams of cooked lard.
Here's how:
1. Remove the chicken, remove the internal organs and wash it. Add soy sauce, rice wine, salt, marinate for 1 hour, take out, crush the cloves and star anise into fine minced, add the minced jade fruit and evenly, rub on the chicken body;
2: Put the pot on high heat, add lard to cook for five years, add green onion and ginger to fry until fragrant, and then fry the chicken, lean pork, shrimp, cooked ham and diced shiitake mushrooms in the auxiliary ingredients into the pot and fry them. Let cool and set aside;
3, the two armpits of the chicken on all sides of a clove clamp, and then with lard oil tightly wrapped the chicken body, with a layer of lotus leaves, and then wrapped with cellophane wrapped a layer, the outside of another layer of lotus leaves, and then tied with a fine wool rope;
4, the wine altar mud into powder, add water to mix, spread flat on the damp cloth (about 1.5 cm thick), and then put the bundled chicken in the middle of the mud, the four corners of the wet cloth to lift the chicken tightly wrapped, so that the mud is tightly glued, and then remove the wet cloth, wrapped in wrapping paper;
5, put the wrapped chicken into the oven, bake on high heat for 40 minutes, if the mud appears dry and cracked, you can use mud to plug the cracks, and then bake with high heat for 30 minutes, then switch to low heat for 90 minutes, and finally switch to low heat for 90 minutes;
6: Take out the chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaves, cellophane, and drizzle with sesame oil.
Process critical
1. To make a flower chicken, it is necessary to use Yushan specialty, small head, large head, fat and tender three yellow hens, namely yellow mouth, yellow feet, yellow hair. 1 is about 1500 grams is preferred.
2. When using the back of the knife to break the wings, leg bones, and tibia, the chicken skin should not be damaged, and the skin of the whole chicken should be intact.
3. Wrap the lotus leaves on the outside of the net oil to prevent the chicken from burning and increase the aroma of the lotus leaves.
4. When wrapping and bundling the chicken with wine altar mud, spread the mud flat on a wet cloth, about 1.7 cm thick, and then put the chicken in the middle of the mud, pick up the four corners of the wet cloth and tighten the bag, so that the mud sticks tightly and firmly, and then removes the wet cloth, and wraps it in wrapping paper.
5. When simmering, some use the oven, and some use charcoal to simmer, generally put the chicken on the rack, close to the charcoal simmer, every half hour to turn 1 time, it takes about 4 hours to simmer through.
Tips:
You can also prepare sesame oil, shallot white and sweet noodle sauce for dipping. This chicken skin is golden yellow and orange bright, the meat is tender and soft, the aroma is rich, the original taste is original, the nutrition is rich, and the flavor is unique.
1. The method of making flower chicken and one of the "Eight Treasures" of the Zhou Dynasty, the "cannon dolphin", is a dish made by wrapping a suckling pig in clay, grilling it, and then further processing it.
2. When eating this dish, open the mud shell, the whole house is fragrant, the entrance is crisp and tender, and the flavor is unique. If eaten with green onions, sweet noodle sauce is better.