Text/Willow Shade
(4) Changzhou
There are 8 in Changzhou, and I have the honor to taste 8 courses. The author has lived in Changzhou for more than 20 years, and has been operating catering for more than 10 years, and I know Changzhou cuisine very well. The 8 dishes are: Tianmu Lake casserole fish head, stir-fried white parsley, Liyang za liver, Jiaoxi fragrant pork, Rulin sheep cake, Zhaiqiao old goose, hibiscus snail, Hengshan bridge red soup shutters.
The production process of Rulin sheep cake is more complicated, and the popular name is white cut sheep cake. The cooked lamb is rolled up, wrapped in straw into a cylindrical shape, drizzled with boiled soup, and cooled to become a Rulin sheep cake. Cut the sheep cake into thick slices and plate it with sweet noodle sauce or chili sauce. Fresh sheep cakes are seductive in color, fragrant and mouth-watering. Soft and delicate on the palate, it is salty and fragrant.
Rurin sheep cake
Liyang za liver is a must-eat dish for Liyang people in the New Year, authentic Liyang farmhouse dish. Take a large piece of pork belly, pork liver, oil tofu and dried bamboo shoots with a small piece of pig intestines. Add shallots, ginger, cooking wine, sugar, vinegar, soy sauce, monosodium glutamate, spices, bring to a boil over high heat, burn for another hour on medium heat, dry the marinade, and become Liyang Za Liver, which is the masterpiece of the mother-in-law and mother-in-law. Pan Zhenghai, the inheritor of Liyang Za Liver, passed on this dish to his son Pan Qingchang, who in turn passed it on to his nephew Wang Xinhua, and this dish became the main dish in Wang Xinhua's hometown cuisine.
Liyang za liver
Hibiscus snail is a well-known delicacy in Changzhou, and legend has it that hibiscus snail was grown up feeding soy milk. Furong Village is located in Hengshanqiao Town, a typical Jiangnan water town, with many fish in the river. Fishermen raise fry with fresh soy milk, and the snails that grow naturally in the fish pond are stained with the light of the fry, and also feed on soy milk, and over time they grow thin shells, thick flesh and fat, so hibiscus snails are famous in the township. Hibiscus snails are commonly stir-fried, or pick out the snails and stir-fry them with spring leeks, but the author likes to cook them with chicken soup, and the fatness of the snails sucks up the deliciousness of the chicken soup.
Chicken soup hibiscus snail
(5) Suzhou
There are 8 in Suzhou, and the author has had the privilege of tasting 6 courses, namely: Changshu lamb soup, Tibetan braised lamb, crab tofu, straw meat, Wansan Hoof, Yangcheng Lake hairy crab. I believe that most readers have tasted these dishes, this article focuses on crab tofu, this dish is difficult to taste without Zhangjiagang.
Crab tofu should be regarded as a farmhouse dish in Zhangjiagang area, this tofu is not a tofu, not a hairy crab stew tofu, the process is still a bit complicated. The crab is similar to a crab, but it is smaller than the crab, which is as big as the watch cover, less meat, grows in the Yangtze River and the Yangtze River tributaries, and tastes its umami taste. The crab is washed, the cheeks are removed from the feet, as long as the middle piece of meat is mashed, the shell is filtered out with gauze, leaving juice, add a little egg white to the juice, stir well, put it in the pot and cook, the crab meat will condense into a flocculent, similar to tofu soup, sprinkle with a little green onion, it will become a crab tofu. The crab tofu is unusually delicious, sipping on the intestines and leaving a fragrance on the teeth and lips.
Crab tofu
(6) Nantong
Nantong has 10, and the author has had the privilege of tasting 7 courses. They are: egg stew with shrimp, salted meat stew with garlic, bamboo clam soup, stewed wolf pheasant, braised goat meat from Haimen, drunken snail, and fish soaked in oil. The author's hometown is across the road from Nantong, many relatives and friends are in Nantong, it is easy to taste Nantong cuisine, and many dishes are in the same vein as my hometown cuisine, such as shrimp stewed eggs.
Wolf mountain chicken is produced in Rudong and is divided into three types according to the coat color: pure black, yellow and white. The black one is called "Wolf Mountain Black", and the white one is called "Wolf Mountain White". There is a fluffy hair behind the crown of the chicken, also known as the "Wolf Mountain Phoenix", as the Easterners call it "Fluffy Chicken". The stewed wolf mountain chicken skin is tender, the skin is white and light, the umami is rich, slightly fragrant, and the soup is fresh and crowned.
Stewed wolf pheasant
Hemp shrimp, taixing people call it rice shrimp, rugao people call it hemp shrimp, a kind of freshwater shrimp. The taste is delicious and unique, and it is named because it never grows up, as small as sesame seeds. The body is blue-gray, transparent throughout, the tendons are fully present, grasp it in the palm of the hand, and move and move, which is cute. After the shrimp and egg liquid are stirred and steamed, it is made into a shrimp stew. The dish is fragrant, the shrimp is rosy, the egg paste is oily, and the taste is tender, fragrant, smooth and refreshing.
Egg stew with shrimp
(7) Lianyungang
There are 6 in Lianyungang, and the author has tasted 3 dishes, namely: Guanyun Bean Dan, Small Fish Pancake, steamed Pike Crab. The author specially drove to Lianyungang to taste the yundou dan, and brought back some at home after cooking to share with family and friends, foodies are always on the road, no matter how far away can not resist the temptation of food.
It is a larvae of the bean moth, cylindrical in body, similar to the larvae of silkworms, with a body length of about 6 cm, a tender green body, and dense small particles on the surface of the body. The edible part is the extruded tissue part, the color is white with green; after cooking, the tissue is compact, pale yellow, with a bean flavor, the taste is delicate, and the umami taste is long. The landmark dish selected this time is braised bean dan, the author still likes green vegetable roast bean dan, loofah roast bean dan, white roast, soup color milky white, original taste, fresh flavor.
Douyun braised bean dan