Text/Willow Shade
(8) Huai'an
There are 7 in Huai'an, and the author has had the privilege of tasting 7 dishes, namely: Hongze miscellaneous fish pot stickers, JiangBa sour soup fish balls, Jinhu garlic paste lobster, Xuyi thirteen spiced lobster, Qinong meat balls, Lianshui chicken, dock soup lamb. What the author wants to say is that the two dishes of Huai'an soft pocket long fish and kaiyang pu cai were not selected, which is a pity, and these two dishes should be the soul of Huai'an cuisine.
Wharf mutton soup is a local traditional folk dish in Huai'an Wharf Town. Other local people call it mutton soup, while dock people call it soup lamb, which, as the name suggests, is lamb with soup. The soup lamb at the pier is to simmer the lamb and put it in a bowl, half soup, half meat, soup meat and beautiful. Soup, looks thin, scooped up thick, drink into the mouth sticky, swallow the belly slippery, unique fresh, beautiful, fragrant, refreshing taste; meat, crisp but not scattered, into the mouth is bone-free, endless aftertaste.
Marina soup lamb
Why should the author introduce the soft meat balls, in essence, many diners have certain misunderstandings about this dish. Qingong meat balls are traditional classic dishes in Huai'an, with a long history, and were once a famous tribute in the Qing Dynasty, so they are also known as Qingguan meat balls and Qing tribute meat balls. It has a history of thousands of years and is also one of the top ten famous dishes in Jiangsu Province, which is characterized by: smooth and tender, elastic, white soup and delicious taste. There is a local folk song that praises: "The meat of the Qingong is round and round and light when it is picked up; it falls on the ground and jumps a few times, and it is tender and fragrant in the mouth." "Many people think that soft meat balls are braised, which is a misunderstanding, and authentic soft meat balls are clear soup, pleasing to the eye."
Chinong meat balls
(9) Yancheng
There are 7 in Yancheng, and the author has the privilege of tasting 6 dishes, namely: steamed pomfret, hemp shrimp meat balls, Funing slaughtered pig vegetables, spicy snails, large longitudinal lake white shell snails, salt braised earth. In particular, it should be said that the great longitudinal lake is half Yancheng, half Xinghua, the author believes that the white shell snail only has Xinghua, and has quarreled with the yancheng people, which is actually a mistake in the author's understanding.
The white-shelled snail is the only breed in the Great Longitudinal Lake, and the shell has the warmth of mutton fat jade, which is large, thin in shell, fatty in flesh and fresh in taste. Qingming snail, race goose, white shell snail is one of the ten lakes of the Great Longitudinal Lake, and it is also a rare famous dish in Jiangsu. Before cooking, put the white shell snail in the water, sprinkle with fine salt, drip sesame oil, soak in the water for about three hours, and spit out the mud stains and mud stains. The roasted snails must be stir-fried with rapeseed oil, ginger and shallots, poured into the white shell snails for stir-frying, followed by large sauce, sugar and salt, after 10 minutes of stir-frying, add chicken essence, open the pot and plate. Take a bite of meat, suck in the soup in the shell, the meat is fresh.
White-shelled snail in the great longitudinal lake
Pig killing dish is not the patent of northeast people, Yancheng Funing also has this dish, but there is an essential difference with northeast pig killing dish, northeast pig killing dish to cabbage, white meat, blood sausage as the most; and Funing pig killing dish is stewed with pig liver, pig blood, pig intestine, pork belly, pork belly, pork belly together, stewed after adding cabbage or green vegetables to cook, called stewed pork offal is more appropriate. There is an essential difference between Funing pig slaughtered vegetables and the pig offal soup (belly lung and large intestine soup) in Huaiyang cuisine, which is a spicy dish that will make you eat well.
Funing kills pig vegetables
(10) Yangzhou
There are 9 in Yangzhou, and the author has tasted 9 dishes, namely: honey sauce pounding lotus, Baoying lotus circle, Gaoyou ma duck, Gaoyou brine goose, Hanjiang brine goose, Yizheng sauce beef, Shaobo lobster, Jiangdu spicy snail, Guangling lamb. Speaking from the heart, the selection of Yangzhou cuisine is a failure, the author's childhood, adolescence, youth are living in Yangzhou, middle age only left, Yangzhou is the birthplace of Huaiyang cuisine, the world's gastronomic capital, classic famous dishes are not selected, very regrettable. For example, none of the 10 famous dishes such as braised silver carp head, crab powder lion head, grilled whole pig head, Wensi tofu, three sets of ducks, and general crossing the bridge have not been selected, each of these 10 dishes is a landmark dish of Yangzhou, and the 9 dishes selected cannot represent the true level and taste of Yangzhou cuisine (the author will issue a separate article to analyze). In this article, the author reluctantly talks about Gaoyou Fragrant Crispy Duck.
Gaoyou Ma Duck, is one of the three famous ducks in the country, excellent breeding in Jianghuai region, and uses both eggs and meat. Gaoyou duck is good at diving, resistant to rough feeding, strong adaptability, large egg head, good egg quality. Double yellow duck eggs are not a new thing, they can produce three yellows and four yellows, or even more yellow, counting the odd ones in duck eggs. Cut the duck from the back, chop off the spine, marinate with pepper salt and wine, wash it, add ginger, green onion and wine and steam it. Spread soy sauce on the cooked duck, fry it in oil until it is crispy, change the knife to plate, and dip it with spicy soy sauce and pepper salt. On the palate it is crispy on the outside and tender on the inside, crispy and dry.
Gaoyou crispy duck
(11) Zhenjiang
There are 6 in Zhenjiang, and 6 dishes have been tasted, namely: Jurong Golden Cicada Flower Stewed Old Hen Soup, Xiashu Lion's Head, Straw Roasted River Mussels, Braised Turtle, Braised Big Fish Head, Dongxiang Lamb. Zhenjiang is also the birthplace of Huaiyang cuisine, Zhenjiang meat should be regarded as a landmark of Zhenjiang, and it is also regrettable that it was not selected. Yangzhong was selected to be a grass roasted river mussel, which is beyond reproach, but Yangzhong is the hometown of the national puffer fish, and it is a very, very, very regrettable thing that the grass roast puffer fish was not selected.
Straw grass, Shanghai people called grass head, Changzhou people called golden cauliflower, Taixing people (indigenous people) called yellow flower grass, its delicious taste, should be regarded as a fine product of vegetables. River mussels, southerners call clams, Jiangbei people call crooked, especially the cauliflower yellow season is the fattest, fresh eyebrows. Mussel meat golden cauliflower, seasonal fresh vegetables, take vegetables and mussel meat itself as a factor, only need to be seasoned with salt, taste is the taste of the ingredients themselves. Mussel meat broccoli is expensive in the treatment of mussel meat, especially the treatment of mussel tongue is the most critical, must be beaten into a thin paper with a knife end, boiled in the pot for a few seconds to get out of the pot, the meat is smooth and tender, cooked for a long time The meat is old, chewing like a tree root.
Grilled mussel meat