Danyang Dan
yang
beauty
food
Dan yang
It is located in the Yangtze River Delta and Shanghai Economic Circle Corridor
It is an ancient cultural city with a long history
For foodies
Danyang is also a food paradise
Let's take stock with the gang today
Danyang has a handy meal
Look hungry
Just try it!
The favorite of Danyang people
Barley porridge
"Danyang people are barley porridge life", we Danyang people, rich and poor, every household, have the custom of cooking barley porridge. Especially in the summer, two bowls of cold barley porridge are many times stronger than drinking other drinks.
Danyang everyone will make barley porridge
Not only is it an intangible cultural heritage, but also a thousand-year-old history!
Regarding barley porridge, there is also a folk story: when Qianlong went down to Jiangnan, he came to Danyang City, because the local area was very poor, the county grandfather could only send someone to burn a large pot of staple food in the local people's homes: barley porridge, hoping to give the emperor a fresh picture. After Qianlong, who was accustomed to food in the palace, tasted barley porridge, Long Yan was very happy, so he made an exception and prepared to stay in this small town in Jiangnan for three more days. But the next day, Qianlong couldn't stand it, but the emperor could not rebel, so Qianlong could only drink barley porridge for three days and three nights. Before leaving, Qianlong issued a sentence with great emotion: Danyang, but it is really sad! This sentence later spread to the people, and it became: Danyang people are all barley porridge life!
Lingkou
Dried radish
Drink barley porridge, naturally it is the most suitable for the dried radish at the mouth of the lingkou!
Lingkou Town is known as the "hometown of turnips" reputation, its unique sandy soil cultivated white radish sweet and crisp, rich in nutrition, with cough and phlegm, in addition to dry and fresh, cool detoxification, ventilation of the intestines of the function, there are "radish listed, doctors are fine" said.
Lingkou has three morning habits, namely morning tea, morning noodles, and morning wine. The meat noodles are just indispensable, and the essence of the meat noodles is in the meat. Lingkou's meat is completely different from Zhenjiang's cuisine. Lingkou meat is commonly known as "rat meat" because it looks like a mouse with its tail dragged from a distance. There is no common jelly, and there is a thin bone rod of meat, don't underestimate this "mouse", it is the best lump of tendon meat on the pig, a pig, only in the front leg position, raw two pieces.
Huangtang
Zhang Wei brine goose
In poultry, the fat content of geese is very low, the nutritional composition of protein is close to that of people, it is easily absorbed by the human body, and the taste is extremely delicious. The 100 to 120 days of grass goose is selected from 100 to 120 days, washed and marinated, and then marinated in the secret recipe of more than 30 years. Tong Xiaowen also continuously analyzes and adjusts the salinity, temperature, oil degree, pickling time and other data of the brine goose, and selects the best combination to ensure the consistency of the taste of each Zhangxi brine goose.
Yanling
Duck dumplings
Duck dumplings, also known as a must in Danyang, are also the local characteristics of Danyang Yanling, and many Yanling people will cook. Under its delicate production process, the taste of duck dumplings is light and delicate, not fat and not greasy; the meat is soft and the aroma is attractive; nourishing the stomach, leaving a fragrance in the mouth. Since ancient times, Yanling duck dumplings have also had a deep historical background and legends.
Lü Cheng
Lymon scones
When it comes to Lücheng scones, Danyang can be said to be known to everyone, but it is rare to see this kind of food when you leave Lücheng, and even in the ancient town of Lücheng, there are only about 10 shops with scone making skills.
Cut the leeks, mix the filling, knead the dough repeatedly, chop the pork, knead the small dough into a palm-sized dough when making, wrap the leeks and meat into the dough, form a ball, and then sprinkle black sesame seeds on the table, put the dough on the sesame seeds evenly and directly and horizontally, press it into a diameter of about twelve centimeters, and put the scone into the pan after the pan is blanched, and the large, crisp and fragrant scones can be fried until both sides are golden brown. The scones that have just come out of the pot are large and thin, and the cake is not broken, the filling is not exposed, the aroma is fragrant, knowing that it will be hot and hot, it will still be tempting to grab and bite it immediately, even people who usually do not eat leeks are difficult to resist its temptation.
Visit the Immortals
Crab yellow roasted wheat
"Crab yellow roasted wheat" is a famous snack in Visiting Xian Town, which has a history of more than 100 years. Once only circulated in the township gentry, with the continuous improvement of people's living standards, this "aristocratic dim sum" has also spread among the people.
The secret to the popularity of the crab yellow roast is the dough and filling. Boiling the filling is a long process, steaming crabs, dismantling crabs, boiling crab oil, and then the chicken soup, lean meat, skin jelly, barrel bone, crab meat crab yellow together boiled for 12 hours, the filling is completed, the taste is mellow but not fatty, the taste is just right. The roasted wheat dough skin is hand-rolled, with a thick middle and a thin side, which is a pure handmade delicacy that can be felt with the mouth.
In addition to the crab yellow soup bun, the visiting immortal baked cake is also a must. Ghee, lard, flour, shallots, salt, sesame seeds are all the ingredients, simply wrapped and rolled, put into the most primitive charcoal oven, baked for five or six minutes, and a fragrant piece of bridgehead baked cake is baked. Break it open by hand, the crispy oil falls off, although it is the lard wrapped in green onions, but it does not feel greasy at all. If you want to eat more crispy baked bread, you can add ghee.
Boundary cards
blowfish
Danyang is located in the lower reaches of the Yangtze River, belongs to the Taihu Lake Basin, jiepai is located in the northeast corner of Danyang, east of the Yangtze River, the unique geographical location makes the puffer fish this cuisine has become a trend in the jiepai catering.
In Jiepai, puffer fish are generally cooked in two kinds: braised pork and white sauce. The white juice is more reflective of the delicious taste of the puffer fish itself, and any other ingredients added to it seem superfluous. When cooking, first fry the puffer fish's liver in oil for more than ten minutes to ensure that the liver is cleaned up after cooking at high temperatures, and at the same time use the boiling underwater pot with the puffer fish, stir the soup spoon from time to time, and after more than twenty minutes, a thick soup and delicious meat Q bomb white puffer fish will come out of the pot. Huang Yaping's grilled puffer fish is fat but not greasy, and it is fragrant when eaten.
In Jiepai, there is also a well-known farmhouse special flavor dish - Jiepai tofu, which can be tasted in restaurants large and small in Danyang. It is often used to boil bone broth, chicken soup, fish soup, etc. to make a broth and then burn it together with the brand tofu, the tofu is stewed for a long time, and the porous absorption of the broth is very flavorful.
Danbei
Dongxiang lamb
Dongxiang lamb, also known as Danyang "Buddha Jumping Wall", is a famous specialty of Danyang, but also has an ancient legend, Dongxiang lamb not only has a nutritious, nourishing warm, strong bone and aphrodisiac effect, and the meat is tender, not greasy, mellow and delicious, delicious. After a long-term illness or a woman gives birth, a few meals of "Dongxiang lamb" can recover their vitality, that is, people born in the southeast coast who are not accustomed to eating mutton, once eaten, the delicious food is also unforgettable.
Guide villa
Ristoran wine
The "Chronicle of Danyang County" and related historical materials have many records: "Wine rice out of Danyang, Lizhuang is especially the most." "Glutinous rice, sexual stickiness, suitable wine, for planting twenty there are three, only Yi southeast township near the ancient Jingcheng land, dozens of miles of glutinous rice is especially good." Its "ancient Jingcheng" refers to the Lizhuang area.
So far, Danyang Lizhuang Huangjiu Distillery still adheres to the traditional rice wine brewing process, from soaking rice - steaming rice - drying rice - falling tank fermentation - opening rake - pressing - frying wine - sealing the altar are all hands-on manual operations, the inheritor Zhao Xinhua said: "The wine brewed in this way is emotional, mellow and soft. ”
Lizhuang rice wine is scattered in the old streets and alleys of Danyang, and the rich and mellow aroma will always attract people who understand wine to taste.
See these danyang delicacies full of color and flavor
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So what is everyone's favorite Danyang cuisine?
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