51. Luxiang white jade square cake
This southwest corner of Suzhou, an ancient village called LuXiang, under a Ming Dynasty archway carved with the word "Xie Yuan", an old shop of centennial cake dumplings, a piece of cake called White Jade Square Cake, its exquisite workmanship and delicious taste are enough to make you stand in front of this shop under the dappled gray old high wall shocked and salivating.
This piece of square cake that has just come out of the pot, held in the hand, is as white as jade, with four corners and a fragrant fragrance. The texture of glutinous rice flour is clearly recognizable, the texture of the mold is auspicious pattern, because the skin is thin, vaguely visible inside the cinnabar color bean paste stuffing, a bite of light bite, the delicate bean paste brew instantly flows out, the tip of the tongue tastes a rustling bean paste flavor, can be discerned that this is pure hand-ground bean paste, mixed with a trace of sticky rice fragrance. If you want to say how the taste is, then give it 4 words: fluffy, soft, sticky, fragrant!
A piece of square cake, can be made so exquisitely, only Suzhou people. Put the selected rice noodles into the sieve to refine again, the snow white rice noodles are evenly sprinkled in the pastry mold, in order to keep the taste of the square cake fluffy and soft, the cake maker does not use tools or hands to squeeze, just use a brush to gently brush the rice flour to fill it flat, and then add your own boiled bean paste to the rice flour, and then gently press the characteristic pattern with a wooden embossed mold.
After the square cake is made in the mold, it is steamed. After about 15 minutes, a piece of white, fragrant, soft and sticky little square cake is steamed out of the steam, which is the century-old traditional pastry "White Jade Square Cake" in Suzhou Dongshan LuXiang.
52, yellow on both sides
Double-sided yellow is a traditional noodle dish in Jiangsu and Shanghai, once known as the "emperor of noodles", and the price is not cheap. Two-sided yellow is actually a whole piece of noodle cake, fried in oil into two sides of the golden brown, the taste is crisp, hard, the noodles inside are still soft, poured with steaming toppings, fried crisp noodle cakes absorb the umami taste of hot toppings, eat up the taste crisp, delicious taste.
"Two-sided yellow" eating method is also very exquisite, remember to "turn over" before eating, so as to eat the best state of "crispy outside and tender inside", a bowl of noodles with a bowl of egg soup, a dish of oil, after coming up, drink the soup, and then fish for noodles, will definitely make you taste endlessly.
53. Single/double gear
"Single-stall" and "double-stall" are one of the most famous traditional snacks in Shanghai, namely gluten and leaf soup. "Single-stall" and "double-stall" were founded in the early 1920s, first operated by Shanghai Su-style dim sum shops, and have become the special snacks of Shanghai City God Temple, WuweiZhai and other dim sum shops for decades.
In the past, shanghainese guests came to their homes and would invite guests to eat snacks to express the host's hospitality, and "single-grade" and "double-grade" soups were good choices. "Single stall" means single hanging in Shanghai gossip, a gluten or a blind leaf bag plus a bowl of fans.
Gluten and blind bag, it is called "double gear". But I don't know when the "single gear" became a gluten plus a blind bag and a bowl of fans, while the "double gear" is two gluten plus two blinds and a bowl of fans.
"Single-grade" and "double-grade" as traditional famous points have always been known for their exquisite materials, cooking skills, and delicious taste. The meat, gluten and silk powder used are specially made, thousands of sheets are thin and tough, wrapped tightly; gluten is smooth and flexible, fragrant and fresh; silk powder is white and coarse, cooked for a long time, soft and flavorful.
54. Three-wire knocked fish soup
Sansi knocking fish soup is a Wenzhou folk snack, with a long history, is a relatively old food of Wenzhou locals. Knocking fish is to crush the fish meat with a kitchen utensil, and then knock it into a thin skin like a swallow skin, handmade into fillets by the chef, and then put into the soup.
The fish is transparent, smooth and milky, and the taste is delicious and unique. Many hotels in Wenzhou have this special snack, come to Wenzhou must try it.
55, Zhenjiang pot cover noodles
Zhenjiang has three monsters: "balsamic vinegar is not bad, the meat is not cooked, and the lid of the pot is boiled inside the noodle pot." Pot lid noodles, also known as Zhenjiang small knife noodles, is one of the top ten famous noodles in China, known as "the first side of Jiangnan", named because the pot lid is added to the pot lid in the following noodle pot and named, with a strong civilian style, known in Zhenjiang.
The noodles used for the pot lid noodles are "jumping noodles". The so-called "jumping noodles" is to put and knead the noodles on the board, by the operator sitting on one end of the bamboo bar, the other end is fixed on the board, both up and down, and like dance, like acrobatics, repeatedly squeezed into a thin skin, and then cut with a knife, so that the "jumped" noodles are particularly flexible.
The secret method of boiling soy sauce is another "secret weapon" that emits a seductive aroma on the lid of the pot. Select soybean soy sauce, add more than ten kinds of condiments, such as dragon, cinnamon, vanilla, star anise, wild mushrooms in the depths of the South Mountain, chicken bones, etc., first boiled, then adjusted to a warm heat for several hours, cooled and cooled, two days later before eating.
56, Wenzhou fried powder dry
Wenzhou fried powder dried powder is the most distinctive traditional snack in Wenzhou, Zhejiang, whether it is street food, stalls, restaurants or hotels can see the figure of Wenzhou fried powder.
Wenzhou fried powder dried, divided into four grades and four grades, with Tengjiao powder dried as the first class, Pingyang powder dried as the second grade and second grade, the road block is the third class and the third grade, and the taste eaten in the regular store is not as good as the road vendors, so it is the fourth grade and the fourth grade.
Wenzhou people will be fried powder simply called fried powder, but see a short street each stall is made of fried powder, with local pork boiled out of the oil, with a good soup, dried powder does not need to be diluted with water, that is, fried in the pot, until the soup and powder are integrated, condiments have lean meat, cauliflower, green onions and so on.
It is very simple to say, do well but it is not easy, all kinds of toppings need to be ordered by the diners themselves, mainly the toppings are various varieties, first put the base shrimp and dried powder in boiling water, fish up and immerse in cold water and then drip dry water, and then prepare some cabbage, shiitake mushrooms, eggs, squid shreds or something, stay until the powder is fried six or seven mature, put these things in, smell the incense when the pot, is super delicious dried powder.
Before the powder is cooked, it looks no different from the fans. However, the dry powder is darker in color, and the taste of the noodles after frying is the taste of the vermicelli. This way of eating is eaten by every family and liked by households in Wenzhou.
Most Wenzhou people do not eat at home, fried powder dried with milk, seaweed soup, soy milk, fish ball soup, etc. are often the choice of many Wenzhou people, so that the combination is not only suitable for men and women of all ages, but also after eating, it is not dry and not greasy.
Wenzhou people take fried powder as a staple food, but also as a snack, as long as you like, whether it is morning, middle and night or supper, you can enjoy. It can be said that Wenzhou fried powder subverts people's concept of fried pho and dried powder.
57. Xuyi crayfish
In Huai'an, Jiangsu Province, there is a very famous classic snack, that is, Xuyi crayfish. Unless Xuyi is there, you will not know the status of lobsters in Xuyi. The Xuyi International Lobster Festival, a traditional festival, is held here on June 12 every year.
Every year, lobster lovers gather here. Tens of thousands of people eat lobsters in Lobster Square and watch cabaret performances. It took 18 years for the Xuyi people to make lobsters into a red city label.
Xuyi crayfish cooked with unique spices is rich in aroma and delicious, and it is worth a try. Hemp, spicy, fresh, beautiful, fragrant, sweet, tender, crisp, fat, bright, addictive, aftertaste after eating, around the hand for three days, so that people will never forget.
58. Oil pier
Oil mounds are a popular specialty snack, but unfortunately they are becoming less and less common on the streets. The outer layer of the oil pier is fried golden and crispy, and the inner filling of the radish shreds is crisp and juicy, salty and fresh, with a bit of pepper spicy taste.
When I was a child, just standing at the edge of the stall and watching the oil piers in the oil pot bubble up, I couldn't help but drool.
59. Rice balls
As one of the four king kongs of breakfast, the status of rice balls in the hearts of the people of Shanghai is unshakable. Before the 1990s, rice balls were mostly sweets. A handful of freshly steamed glutinous rice, wrapped in a fritter, scooped a spoonful of white sugar into it, put it together, pressed tightly, the heat inside just to remove the sugar, eat to the end, the best place.
In recent years, salt has become the mainstream. Fritters were squeezed with chopped vegetables, pork floss was added, and later blood glutinous rice was used. After that, there are more things to put in the rice balls, such as eggs with sauce, salted eggs, sausages, and even braised pork. In Shanghai, there is a shop that can be described as the myth of the Shanghai rice ball world - "Nanyang Road Rice Ball" (now renamed "Heritage Rice Ball")!
The bottom of the blood glutinous rice is covered with a layer of crispy fritters, poured with a layer of self-boiled meat sauce, added pork floss, stuffed with tiger skin eggs on top, and finally ended with meat sauce. The ingredients are solid and delicious, and the round rice balls in the hand have a heavy super sense of weight, and the soft glutinous rice, fresh and salty eggs, crispy fritters and rich minced meat all enter the mouth.
60. Pork chops
When it comes to Shanghai's pork chops, the eyes are glowing, and it is the norm to spit water and drip. This piece of meat, up the halls, down the streets, how much shanghai Ning tip of the tongue.
The crispy crust, like a fortress, firmly protects the tender, juicy, plump and firm pork. Then drizzled with the spicy soy sauce in the yellow bottle that Shanghainese love deep into the bone marrow, the meat aroma is surging and the juice is dripping, and the hot air of the cluster is unconsciously opened, and it is in the hot and spicy fireworks, with the illusion of fluttering.
61. Spicy meat noodles
Although Shanghainese are not spicy, they are inseparable from "spicy", and the few spicy flavors in this gang noodles are spicy meat noodles. Spicy meat noodles are a special feature of Shanghai, and Shanghainese people's love for spicy meat noodles is simply deeply rooted, and everyone's memory has a bowl of spicy meat noodles that make themselves worry about their stomachs.
A large bowl of red hot, spicy meat toppings do not need to be fried freshly, so the speed on top is super fast. The red and shiny chili oil on the surface is definitely an appetite, and it can also be accompanied by Shanghainese favorite vegetarian chicken, which is full of juice and not greasy. Stir slightly, the taste is slightly sweet and slightly spicy, the spicy meat is tender and tender, with a mellow aroma that comes out of time.
A hot bowl of noodles, the entrance tendons are slippery, diced or minced spicy meat, snoring away, that is called a pleasure!
62: Mix the noodles with shallot oil
Noodles with shallot oil, the most difficult taste for Shanghainese to give up. Although it seems simple, but to make a delicious is not easy, a bowl of delicious shallot oil noodles, must do the following three points: onion oil boiled well, seasoning to be moderate, noodles to be strong, three points to have, is a perfect bowl of shallot oil noodles.
Onions, oil, noodles, seemingly monotonous, but the essence is in this fragrant onion oil, a small handful of noodles, a pinch of green onions, boiled onion oil poured on, a sound, the aroma is overflowing, pay attention to a little old diners will also be equipped with a little open ocean. Stir well before eating, trying to make each noodle dipped in the luster of the sauce.
63, Taizhou cooking circle
Cooking yuan is a major special snack in Taizhou, also called salty yuan, the dough is made of glutinous rice flour, it is tough to eat, and the Q bullet is not sticky. The key to whether the cooking balls are delicious or not is the filling, the best pork, shrimp skin, russet, dried beans, shredded radish... Every chef has his or her own golden ratio.
Take a bite, the soft glutinous rice with a rich filling, full of meat aroma, full of satisfaction.
64. Wheat cake
Wheat cake is one of the traditional famous spots in Zhejiang Province, wheat cake has sweet and salty, sweet with sugar and sesame seeds as the filling, salty shrimp skin, green onion, diced meat, dried incense, or mixed with eggs as the filling, rolled into the size of a fan, burned to make.
At present, it is most famous for the wheat cakes in Jinhua Pujiang, Ningbo, Taizhou and Wenzhou in Zhejiang.
65、 Small wontons in spicy oil
The people of Nanjing are famous for their love of ravioli. If you want to evaluate one of the most popular local breakfasts, small wontons with chili oil are at the top of the list without suspense, and many Nanjing people have to get up almost every morning to have a bowl, which is naturally like a routine and will never be bored.
On high heat, boiling ravioli. As soon as the soup was flushed and the chili oil was scooped, passers-by followed the incense and lined up in front of the stalls. The dressed girl and the uncle in the undershirt huddled together at the same table to drink ravioli.
Authentic Nanjing wontons must be stuffed with a thin square wonton skin, the filling is only seasoned with pork and ginger shallots, chopsticks or bamboo grates are scraped a little, pink meat filling in the center of the skin to open a thin layer the size of a coin, fingers lightly, just like the pipa half-covered mouth.
In such a volume, it floats twice in boiling water, the wontons are raised, the translucent skin is pink filling, and the gauze skirt floats in the pot, when it can even be fished into the soup. As for the soup, each family pays attention to itself, but it is not far from its origin, no matter what kind of soup is used, it will not be less than a spoonful of squeezed vegetables, a spoonful of dried shrimp, a spoonful of lard, and a handful of garlic flowers, so as to hang out the umami.
The skin is thin and transparent, the soup is fresh and hot, and the wontons are boiled so slippery that they are swallowed directly in the mouth, so it is called drinking wontons. Nanjing people even made a local song sung in Nanjing dialect in order to drink wontons. Maybe the lyrics are not clear, but the sentence "Ah to spicy oil?" "But it has become a classic dialogue that even foreign tourists will say."
66, the southern big bag
Hangzhou people love to eat meat buns, so there are many kinds of meat buns, according to the size of the difference, the smallest is called small dumplings, medium is called onion fried buns, the largest is called the southern bun. The first impression of the southern bun in my memory is that when I was in elementary school, the bun shop at the entrance of the school, fifty cents a southern bun, the meat filling with rich and delicious gravy, the bun skin was soaked into a transparent color.
67. Fenghua Mille-feuille cake
Fenghua mille-feuille cake, peach and taro head are also called "Fenghua Three Treasures". Mille-feuille cake was founded in the Qianlong period of the Qing Dynasty, with a history of more than 200 years, is a famous spot in Zhejiang, and is also a symbol of Xikou, famous at home and abroad. Mille-feuille cakes are made from flour, added sugar, sesame seeds, peanut rice and a suitable amount of moss flour, and carefully baked through 12 processes.
It is about two centimeters thick, each piece has more than 27 layers of thin slices overlapping, the entrance is crunchy and non-stick teeth, sweet and salty, salty and sweet, after eating the mouth has a residual fragrance.
68, Langxia soy milk
To talk about the best in soy milk, Ningbo Yuyao Langxia soy milk can definitely be ranked. Yuyao people often say a sentence on their lips: "If you don't drink soy milk in Langxia, it means that you haven't been to Yuyao." ”
For snacks, this is a very high rating. This kind of soybean milk is preferred for locally produced soybeans, with a long growth cycle, high pulp yield, and good taste of soy milk. The second is soaking and refining, and the soybeans should be soaked in water for 24 hours before refining.
The last is boiling, which must master the heat, use warm fire to slowly burn, so that the soy milk that is burned out has the characteristics of fragrant taste, tender quality, white color and so on. In the hot air, soy milk is like a practice, poured down from the spoon, swirled in the porcelain bowl, stirred up a layer of foam, instantly solidified into an egg soup, mellow bean flavor came to the nose.
When drinking soy milk, you don't need to spice soup, just suck along the edge of the bowl, and the soy milk in the middle will still not fall down. What's more, flip this bowl of soy milk, it can stand at the bottom of the bowl without falling, and the viewers are amazed. The aroma of Langxia soy milk can be seen.
69. Ningbo yellow fish noodles
Yellow croaker is native to the East China Sea, and Ningbo is better at using yellow croaker into the noodles. The delicious yellow croaker is hoisted from the locally abundant salted (snow vegetable) and then blended into the noodles.
The salty bun itself is crispy, sour and shiny, with some salty flavor from the pickles, while the taste of yellow croaker seeps into the soup, making a bowl of noodles instantly become "alive and fragrant". The moment the tip of the tongue is wrapped in the soup, the umami taste will enter the soul for a second! Coupled with snow vegetables and bamboo shoots, it is fresh and fresh, making people addicted.
70, Wenzhou pig dirty powder
If you want to ask Wenzhou people what is nostalgia? Probably this bowl of pork dirty powder! Good pork dirty powder needs two points: First, the powder should be fresh enough, this powder is shaped like Guilin rice noodles, the whole body is white, and there is enough toughness and tendon taste.
In addition, the broth is essential, the rice noodles themselves have no taste, and it is all up to the broth to hang out the fresh taste. Wenzhou people for pig dirty powder is as Changsha people treat stinky tofu as much as the mouth, at present, Wenzhou streets and alleys almost have pig dirty powder figures, crisp and soft sticky pig intestines, tender and delicious duck blood, tender and creamy rice noodles, with delicious broth, can be described as the first choice for breakfast and supper.
71, Shaoxing cream small climb
Cream Xiaopan, originally an imported product, later evolved into a unique dessert snack of old Shaoxing. Legend has it that in the last years of Guangxu, a European missionary in Shaoxing Fukang Hospital developed this Chinese-style pastry with Shaoxing dim sum chefs using materials such as shangwu, eggs, miscellaneous grains, and fruit pulp because he missed his hometown cuisine.
The word "XiaoPan" is derived from the transliteration, similar to the pastry puffs, on which a layer of egg white bubbles like snow mountain cover feathers, egg yolks are stuffed, egg tarts lace puff pastry small plate bottom, crispy and sweet and delicious.
The best time to enjoy Xiao Pan is two hours. That is to say, after baking, it is best to "eliminate" it within two hours, after which the taste will lose a lot of color. Because no chemical agents are added to the production process, the cream made of egg whites cannot be preserved for too long, not to mention stored for a day or two, that is, after a few hours to eat, but also to flow a hand of viscous soup.
72, Huzhou thousand buns
In the fourth year of Qing Guangxu (1878), Ding Lianfang, a vegetable vendor in Huzhou, used fresh pork and thousands of buns as raw materials, wrapped in long pillow-shaped thousand buns, with filament powder, known as a thousand buns silk powder, shoulder pick and sell. Over the past hundred years, Ding Lianfang Qianzhang Bun Shop has continuously innovated and improved, becoming one of the four famous spots in Huzhou.
Thousand buns are filled with pure lean meat, kaiyang, dried scallops, etc., the meat is tender and not greasy, aromatic, soft and delicious, delicious, delicious, accompanied by some spicy oil, hot sauce, white pepper, rice vinegar, shallots and other spices, making the thousand buns more fragrant.
73. Huzhou Songmao soup bun
In the memory of Huzhou people, from childhood to adulthood, there is such a soup bun, round and rolling, which looks different from the thick and juicy soup bun with thin skin, and accompanied by a bowl of bone soup is a great taste.
Yes, this is the songmao soup bun unique to Huzhou. The so-called pine wool soup bun is a meat bun steamed with pine needles as a drawer with bone broth, and the three complement each other and are indispensable.
Spend three minutes waiting for the bun to come out of the basket, across the early morning window of water vapor, with onion leaf bone soup, pour a dish of vinegar and spicy, use chopsticks to hold the soup bag into the soup for a quick dip, and then dip the seasoning into the mouth, immediately the fragrance of pine leaves and the delicious mouth of bone broth melt - the fluffy dough skin sucks up the freshness of the soup, the fragrance of the pine hair dissolves the gravy.
74, Jiaxing hair dog line powder
Pinghu "intangible heritage", the founder of the noodle shop is Sun Mao Dog, so it is called Mao Dog Thread Powder. Hair dog thread powder is produced by designated manufacturers with high-quality sweet potato flour, washed and soaked in a large vat for several days before being cooked. Soup is the key to determining the flavor of the noodles.
Boiling soup is particularly exquisite, there is a doorway, the basic ingredients used are raw chicken and dismantled chicken, pig bones, seemingly plain, but the most powerful, first with a large fire (wuhuo) boiling, and then with a small fire (wenhuo) boiling, and then there are wenwu fire alternate, wenwu way, one piece of relaxation.
The carefully boiled soup is called a paste soup, which is fresh and mellow, without MSG, which is better than MSG. The main ingredients of the noodle powder, such as diced chicken and belly and lungs, are all fired by using the method of exploration of the hairy dog for many years, and the combination with the noodles is particularly delicious. It is also accompanied by garlic leaves, Rose Rice Vinegar, a specialty of Pinghu, or a spicy sauce to highlight the unique flavor.
75. Lanxi beef noodles
Lanxi beef noodles, one bowl after another, the seasonings are stir-fried by a fierce fire, and the umami flavor of the broth is fused in the boiling, and the noodles absorb the essence of the soup just right. This noodle is made with the local traditional method of Lanxi, with tomatoes, beef in sauce, bamboo shoots, snow red, hand-rolled noodles, and grilled with broth, which is sour and delicious. Beef sauce is made in a special way, mixed with sweet potato flour, which is slippery and powerful, while the broth is made from pork bones for 36 hours.
What are the characteristics of Lanxi beef noodles? The first is noodles. Lanxi beef noodles, the noodles themselves are exquisite, chewy, smooth in taste, and the section is slightly prismatic. Such noodles are made from flour and dough with more than medium gluten, and eggs and salt are added during this period, but no alkali is added. After that, it is cut into noodles that are slightly thinner than the chopsticks, and the texture is strong and flexible.
The second is the toppings. The toppings of Lanxi beef noodles are made on the spot, the yellow beef is cut into thin slices or thin strips, and then marinated with soy sauce, cooking wine, corn starch for a little time, and then stir-fried under the pot, you can add a little tomato, shiitake mushrooms, you can also add a little bamboo shoots, a thousand pieces. Of course, snow vegetables can not be less, and the fresh integration of snow vegetables into the toppings is the flavor that Lanxi people are familiar with.
The third is practice. Lanxi beef noodles are boiled out one by one, unlike ramen noodles, which are boiled in water and fished out, and a spoonful of soup is poured into it, and the umami taste is discounted. This is also the "roast noodle" method of Lanxi people, which is a point that makes Lanxi beef noodles different. After the beef toppings are stir-fried and half-cooked, the slices of meat become tender and crispy because the corn starch has been marinated, at this time, pour in the broth under the noodles, so that the noodles and the broth and the toppings blend perfectly.
Among them, the broth is fresh, and some noodle restaurants use steak, bone or beef tendon as raw materials, without adding seasonings such as monosodium glutamate. In this way, the noodles are "grilled noodles" and the noodles are mixed with gravy and broth in the cooking, becoming rich and fragrant.
From the old city to Xixi to the south of the city, Lanxi, there are more than 300 noodle shops hidden, a bowl of beef noodles, is no matter how far you go, you can't forget the nostalgia!
76, Dragon swim shallot steamed buns
In the eyes of many people, the steamed bun is just a steamed bun with a filling, which is not unusual, but the cuisine in the world seems to have such a law: the simpler the combination, the more difficult it is to do well.
Longyou sandwiched onion steamed bun is made of wine stuffed steamed steamed steamed steamed Especially at the moment when it first comes out of the oven, I take a bite when it is still hot, and there is a hint of sweet smell of wheat, which is the most chewy.
The shallot steamed bun is also not sloppy in terms of filling, lean meat and fat meat are strictly separated, removing the tendons and membranes on the meat, there is no tendon in the meat, and the most tender meat on the pork. Dried bamboo shoots should be dried with Longyou Xikou bamboo shoots, plus radish cut into small cubes, and the water should be squeezed dry, so that when stir-frying, it can better absorb the aroma of dried bamboo shoots and meat.
The flavors of the ingredients are absorbed from each other, accompanied by simple condiments, and finally sprinkled with a handful of fresh green onions, and the whole filling is fragrant and not explosive. Take a freshly clipped steamed bun and take a bite, first with a winey aroma in the bun, followed by a full filling, which contains minced meat, bamboo shoots, small diced radish, and a pungent aroma of green onions.
77, Jinyun knocked on the meat soup
Knocking meat soup is a special food in Jinyun County, Lishui City, Zhejiang Province, jinyun is inseparable from this dish whether it is an urban and rural wedding banquet, or a New Year's festival, family and friends hospitality. The ancient books say that "the soup, the five flavors are harmonized", and this "knocking meat soup" is like a hidden cloud, full of ancient style.
It can be eaten as a meal or as a snack. Knock on the best pork sandwich or lean meat on the hind legs of the meat soup, cut into thin slices and beat until the meat slices are pancake-shaped. After adding seasonal vegetables and stir-frying, add water and meatloaf to the mixture, roll on high heat for a while, sprinkle with chives, coriander, etc.
78, Wuxi sugar taro
Sugar taro is a traditional famous spot in Wuxi. Its production process is complicated and meticulous, it selects the taro seeds that produce the best taro, peels and washes, puts it into the pot, uses edible alkali to promote the redness of the white slippery taro, do not have to care about the excess alkali water, let it continue to churn and overflow, and then sprinkle into the osmanthus to boil, let the aroma slowly penetrate into the white and red taro, and finally use brown sugar and white sugar to lock this sweet fragrance carefully... The porcelain bowl on the table at the end is filled with carnelian translucent taro, the juice is thick, dotted with osmanthus flowers, and the mist is thick and sweet.
79. Wuxi magnolia cake
Magnolia cake was created in the twelfth year of Qing Daoguang (1850 AD) by Wuxi Sun Ji Cake Dumpling Shop, and got its name because it was the time when magnolia flowers were in bloom. The alluring essence of magnolia cake lies in two places – the crispness of the glutinous rice flour shell and the elastic teeth of the sweet pork filling. Among them, the ratio of sugar and vegetable lard is the key, the sweetness of Wuxi cuisine is brought out with sweetness, mixed with the fragrance of lard, more than one point is greasy, less than one point is rough taste.
Fry until crispy crusted, bite open is sticky sticky rice flour, the taste is similar to a thinner dumplings. The gaps in the shell and filling are filled with overflowing soup. Inside is the sweet and fragrant meatball filling with lard. After eating it in one bite, the taste has always been sweet to the heart.
80, Xuzhou Bayi set mutton soup
The original Bayiji lamb soup is brewed out: a large pot surrounded by a half-meter-high circle of iron, put the whole sheep rack and haggis into it, use a large fire (wood fire is better), top the blood foam, and then put the condiments (white root, cinnamon, grass fruit, tangerine peel, almonds, etc.) under the pot, while adding green onions and ginger to an appropriate amount, slowly simmering over low heat, so that the taste of the bones is completely melted into the soup.
Once the soup is cooked, use a large sea bowl, add spicy mutton oil, cut a few thin slices of lamb, pour the piping hot soup into the bowl, add a little salt (coriander) and seasoning, and a bowl of fragrant, spicy lamb soup is formed.
You should never add ingredients such as greens and vermicelli, which will hurt the taste of the soup, and the special thing about The lamb soup of Bayiji is its soup. People in LaoJie know such a sentence, "Eight (righteous) set sheep (meat) soup is constantly on fire", the authentic Bayi set mutton soup a stove can only produce less than one pot of soup per day.
The soup is white like cereal, very thick, with chopsticks dipped in the soup can pull the soup into a line, grow to half a foot will not break, the taste is really amazing, drink a mouthful of the whole body comfortable.
81. Xuzhou spicy soup
Xuzhou spicy soup is a unique Han snack in Xuzhou, Jiangsu Province, which can be seen everywhere in small shops on the streets of Xuzhou. There is absolutely no other place, formerly known as pheasant soup, was created by Peng Zu, the first famous professional chef in China, and has a history of more than 4,000 years.
To make Xuzhou spicy soup, one is to choose fresh ingredients; the other is to boil for a long time; the third is to be heavy in the next ingredient. Generally speaking, the selection of ingredients should be old hens or eels and other umami raw materials, with elbows or backbones, after 10 hours of simmering, until the meat is crispy, the soup is thick, discard the bone residue, tear the meat into fine wires, supplemented with spices such as five-spice powder, plus a large amount of spicy ginger and homemade pepper and self-washed gluten (shaken into willow leaves),
Use the noodle water to wash the gluten, keep the small heat slightly open, beat the egg bowl when eating, pour the hot soup, the egg flowers overflow, and then drop a few drops of sesame oil and vinegar, spicy but not dry, strong but not strong, sour and spicy, soup is strong and fresh, the aroma is overflowing.
82, Xuzhou eight strands of fritters
Eight strands of fritters, a famous local snack in Xuzhou, Jiangsu Province, are made of water surface balls, eight strips are closed and fried. There are two kinds of wheel shape and oval shape, because the finished product is golden in color, crispy and fragrant, and uniformly distributed, so it is called eight strands of fritters.
In 2000, it was rated as "Chinese Famous Snack".
83. Xuzhou steamed buns
Among the many noodle dishes in Xuzhou, this is a seemingly ordinary but quite unique snack, and it is also a special snack that Xuzhou people can't get tired of. "It looks simple, but it's not easy to do." This steamed bun is made, and the noodles cannot be too soft or too hard, the cake should be thin, the fire should be strong, the picking should be fast, and the whole process must be completed by at least two people.
Steamed bun is the standard of Xuzhou cuisine, a small golden silk butterfly bun rolled into a thin steamed bun, full of crisp and flexible mouth, quite similar to the bold and tough character of Xuzhou people.
However, it is not only steamed buns that can be rolled, such as chili lumps, stinky salt beans, tofu mixed with tofu, lamb skewers, chili sauce and so on. Even if there are no dishes, fried crispy steamed buns, and even white sugar can be rolled into the steamed buns and become delicious, just like Xuzhou, which is through the five provinces, has an open and inclusive mind.
84. Changzhou net oil coil
This most characteristic dessert is said to be a delicacy left by su Dongpo. Legend has it that when Mr. Dongpo was eating rice balls one day, he suddenly thought: "If the inside is covered with bean paste, and the outside is wrapped in a 'snow coat', such as the concoction of cake balls, and the method of cooking is changed to the method of frying, is it not a delicacy?"
The foodie cooks it himself, wrapped in egg whites and fried in oil until the finished product, which is the prototype of the mesh roll. After repeated speculation by generations of Changzhou chefs, it slowly evolved into today's Changzhou famous spot "net oil roll".
The main ingredients for frying mesh rolls are pork mesh oil, red bean paste, corn starch and egg white liquid. Choose a clean and undamaged lard oil cut into rectangular cubes of a certain size, bean paste for filling, hang egg whites and add dry starch to make egg paste, put it in the oil pan and fry, sprinkle sugar when it comes out... The net oil roll bites down the fat fragrant, soft and palatable, sweet and not greasy, which is also the taste of many old Changzhou memories, many Changzhou nationals or celebrities with a relationship with Changzhou are obsessed with this taste of Changzhou.
85. Changzhou shrimp cake
In Changzhou, there will be small shops of fried shrimp cakes in the streets and alleys, and the business of these small shops is usually very hot, loved by diners, and has become a famous local special food snack.
Shrimp cake has a history of nearly 200 years, qing dynasty literary scholar Yuan Ming in the "Suiyuan Food List" has written: "Shrimp cake, raw shrimp meat, green onion, salt, peppercorns, sweet wine feet a little, add water and noodles, sesame oil burned through." The color is golden, the outside is crisp and soft on the inside, and the flavor is fresh and delicious.
86, Changzhou silver wire noodles
Changzhou silver silk noodles are one of the top ten famous spots in Changzhou, which was created in 1912 by the century-old Changzhou Weixiangzhai Noodle Restaurant, which has a history of 100 years.
In 1985, the 93rd page of the book "Chinese Snacks (Jiangsu Flavor Rolls)" edited and published by Jiangsu Catering Service Company stated: "Changzhou silver silk noodles are created by Weixiangzhai Noodle Restaurant, and egg whites are directly added to the flour, and then rolled into noodles with a fine tooth noodle knife.
Because the noodles are as white as silver and as thin as silk, they got their name. "Changzhou silver wire noodle ingredients pay attention to, strict operation process, with the noodles as fine as silk, white as silver, soft and smooth, full of toughness, under the pot is not paste, soup delicious and other characteristics."
87. Huai'an chicken shredded spicy soup
Outsiders may not be interested in this semi-sticky food when they first see chicken shredded spicy soup, but when you actually taste chicken shredded spicy soup, you will find yourself completely in love with this snack.
In the light white translucent soup, plus kelp shreds, tofu skin, chicken shredded, this is the Huai'an people love to drink chicken shredded spicy soup, breakfast or dinner to drink a bowl of two bowls, not to mention how comfortable the heart is.
Chicken shredded spicy soup is generally paired with small soup buns, steamed meat dumplings, etc., as breakfast or dinner time, eat into the mouth refreshing lubrication, chicken soup unique umami will make your mouth have a lingering aroma, endless aftertaste.
88. Dongtai fish noodle soup
Dongtai fish noodle soup, with a long history and unique flavor, is a "Jiangsu famous snack". The drip-rich fish soup, paired with strong and smooth noodles, makes people feel good.
To make a bowl of authentic fish noodle soup, the most important thing is to choose the ingredients. The washed crucian carp is fried in a frying pan, and then the pork bones and eel bones are blanched in water and simmered over low heat. Crucian carp, eel bones, and pig bones, rolled in oil, wrapped in a shiny golden brown, fished out of the pan and placed in a tray for later.
Don't look at a bowl of noodles on the table is simple, but it takes three times to put into the pot when making, and the process cannot be saved. After the water in the pot is boiled, the crucian carp crisp and eel bones, pig bones, etc. prepared before are put into the water, boiled over high heat, and then used the spoon to clear the fish residue after the soup turns white, and the first fish soup is poured out.
After that, pour all the boiled fish bones into an iron pot, dry them over low heat, then put oil into the pot and simmer the fish bones over low heat. At this time, add boiling water, boil again, clear the fish residue, and become the second fish soup.
Then, in the same way, the soup is boiled again, sieved once, and then the fish soup is put into the pot, and the stir-fried pork bones, shrimp, rice wine, green onions and ginger are boiled thoroughly. At the end of the process, the fish soup that is finally served is obtained.
The soup is ready, and the noodles have to be made, which used to be kneaded into dough with flour and water, then cut into thin noodles, cooked in a pot of boiling water, and placed in a bowl.
Then add white soy sauce and a little garlic flower, scoop in the boiling fish soup, and a bowl of authentic Dongtai fish soup noodles can be served. The noodles are smooth, the soup is as white as milk, each noodle fully absorbs the deliciousness of the soup, and the old people say that "eating noodles without drinking soup, the bones are injured."
89. Nanjing live beads
Live beads are a famous specialty of Nanjing, is when the egg is about to hatch into a life but not fully formed, the egg has already had the traces of head, wings, feet, this kind of chicken and egg egg hatchery is called "live beads", because its developing blastocysts in a clairvoystic state like active pearls, so called "live beads".
As early as the Xianfeng period of the Qing Dynasty, "living beads" were eaten in the Nanjing area and became a food formula for treating vertigo, which is a traditional folk food supplement.
Li Shizhen's "Compendium of Materia Medica" also records: "Chicken embryos and eggs have the function of treating headaches, migraines, head fever and limb madness." ”
If the weak can eat it regularly, it has the effect of strengthening the spleen and stomach, and thus plays the role of strengthening the body. However, the hormone content is high, and girls, children and tumor patients should eat it with caution.
Eating live beads, generally from the 11th day of hatching, to fourteen or fifteen days, the chicken embryos are large and begin to have hair. Eleven or twelve days of living beads are the best.
In order to prevent the egg from breaking and the delicious juice loss, after boiling the live beads with cold water and slowly boiling, it is almost the same as the normal boiling time of the egg, and the shell must not be broken. Knock on the eggshell when eating, tear open the egg film and make a small opening, you can suck the juice inside!
The juice is fragrant but not greasy, it is simply a small cup of cooked tender chicken soup, delicious and unusual. And the real essence is the tender chicken embryo inside, the yolk even has blood, although it takes courage to eat it, but people who have eaten it call it super delicious on the tip of the tongue!
"A big monster in Nanjing, the big girl squatted on the side of the road to peel eggs." In Nanjing, you can often see many fashionably dressed young beauties, sitting in groups of three or five in front of a small coal stove stall, everyone skillfully peeling eggs and sucking the juice in the eggshell. It seems that it is not elegant enough, but the Nanjing girl does not care how you look at it, and the incense she eats is the serious thing.
90, Nanjing Ruyi back to halogen dry
Nanjing has a long history, and Nanjing people are willing to put all kinds of snacks and history on the side. Take this ordinary back halogen dry, but also with the Ming Taizu Zhu Yuanzhang related.
Legend has it that after Zhu Yuanzhang ascended the throne in Jinling, he was tired of eating the mountain treasures and seafood in the palace, and one day he went out of the palace and saw a snack bar fried fried tofu fruit on the street, full of flavor, golden color, and could not help but increase appetite.
He took out a piece of silver and asked the shopkeeper to process a bowl of tofu fruit for him to enjoy. The shopkeeper saw that he was a rich gentleman, and immediately put the tofu fruit into the chicken soup soup pot, with a small amount of soybean sprouts and spices boiled together, cooked until the tofu fruit was soft and flavorful, Zhu Yuanzhang praised it after eating it.
Since then, oil tofu has been popular and has been passed down to this day. Because the Nanjing people often add bean sprouts in firing, and its shape is very similar to the jade ruyi in ancient jade, it is called Ruyi hui halogen.
91: Stir-fried meat dumplings
Fried meat stuffed dumplings are perhaps the most traditional dumplings in Suzhou, with the reputation of "the queen of dumplings". It is made by steaming glutinous rice and japonica rice flour dough wrapped in a stir-fried meat filling and poured with marinade.
Its focus is on the "meat filling", a finger-high dumpling is full of 3 meat, 4 vegetarian 7 kinds of filling: minced pork, kaiyang, shrimp, golden needle vegetables, bamboo shoots, black fungus and flat tip, all the same.
After the minced meat, Kaiyang and four vegetarian dishes are fried, they are wrapped together in the ball. The shrimp need to be served separately in the oil and placed in another bowl. When the plate of fragrant dumplings is all ready, the chef gently spreads a few with his fingertips, and points them in the center of the top of the dumplings, crystal clear, like "a girl standing tall, and then apply a little powder".
After the "decoration" was completed, many diners could not wait. But the old Suzhou people know that there is still one step to go - pouring brine. When the filling is fried, the excess marinade is additionally copied and poured into the pot, and the customer buys the dumplings while the service staff pours the marinade on it.
The white and tender skin is drizzled with a "golden bath", for a while, the fragrance of bamboo shoots, the mellow aroma of meat, and the salty fragrance of the open ocean come to the face, and then look at the color, white with green, green in the powder, the fire is cute. The finished product is as white as jade, soft and sticky, filling with large brine, fresh and delicious.
The biggest feature of fried meat dumplings is that they are eaten freshly, and after storage, they lose the hot energy of fresh baking. After the summer, every morning, some of the old snack bars will always be in the market, and the long queue at the door to buy fried meat dumplings is a unique scenery of the city in this season.
92, Suzhou chicken head rice soup
Every year after the autumn festival, the greedy people in Suzhou begin to stir, rushing to a bowl of sweet and sticky chicken head rice. The charm of chicken head rice lies in its soft and inner tough taste, which comes from being sweet, ranking among the most golden and noble names in Suzhou's "Eight Immortals of Water", and people who covet a spoonful of chicken head rice are greedy for its freshness and water spirit.
Once the Mid-Autumn Festival is over, even those who have a heart will not get such fresh food. Chicken head rice to make soup, the heat is very critical, a little time, you will miss its clear sticky tooth taste.
Bring to a boil in boiling water, add a few rock sugars, add fresh chicken head rice, and cook for another minute to get out of the pot. Chicken head rice soup pays attention to the appropriate water, six points of water, four points of rice, a bowl of pearl jade, crystal clear, eat two soups, the warmth and agility of early autumn are down.
93、 Tofu skin buns
Tofu skin bun is not very famous, but it is strongly recommended by the local natives of Yangzhou: "In addition to the tofu skin, the filling of this bun is also wrapped with finely minced meat and shiitake mushrooms, the bean skin has a meat flavor, and the fat of the meat is completely not greasy after being sucked away by the bean skin." The first time you go to Yangzhou, you must try the tofu skin buns! ”
94, Baoying long fish noodles
Long fish noodles are Baoying's signature noodles. Yangzhou's eel should be the best treasure, here is rich in aquatic resources, good ecological environment, the unique geographical environment for the growth of eels provides unique natural conditions. Baoying's eel meat is thick and tender, elastic and very delicious.
The noodle soup of Baoying long fish noodles is very exquisite and nutritious. Remove the bones of the yellow eels and fry them in a frying pan until golden brown, then remove the oil.
The ingredients and long fish bones are pressed together on the bottom of the pot, simmered on a high heat (with the blower) for more than six hours, at this time the long fish bones have become powdered, the gum and nutrients in the bones are all simmered in the soup, the milky white soup is thick, thick, excellent taste, the freshness and aroma of the long fish are vividly expressed in the soup, which is by no means comparable to other soups.
Noodles are also exquisite, noodles are good and then put into the fish soup, there are green leeks on the noodles to match, sprinkled with a little pepper, this bowl of noodles is pleasing to the eye, when you stir the noodles, the umami taste of the long fish soup accompanied by the aroma of leek pepper comes together, really making people appetite.
The way to eat long fish noodles is a bit special, and the fish meat and noodles are not served together. Fish meat is packed in small bowls, noodles are served in large bowls, served separately, generally the noodles are eaten for a while, and then put into a full bowl of long fish meat mixed and evenly eaten.
A large bowl of noodles, the soup is fresh white, the noodles are strong white, it looks comfortable, and it is eaten, it is a kind of essence of pure freshness without any impurities, and the umami taste of the fish completely.
After eating some simple fresh noodles, the whole bowl is poured into the long fish meat in the small bowl, so that it is completely integrated into the noodles, just take a sip, its umami taste is enough to penetrate into every cell of your body, making you feel a thousand emotions, endless aftertaste.
95, Yangzhou old goose
Yangzhou people are good at eating brine goose, a day without eating on the panic, in Yangzhou brine goose is almost the same as the slender West Lake, a goose a few parts of brine, even if it is a street snack, the production can not be sloppy.
In Yangzhou, the saltwater goose is affectionately called the old goose, in addition to the long history of cultural inheritance factors, there is no lack of kindness.
The old goose has another meaning, one is to say that it is large, in the breeding of poultry, the size of the goose is the largest; the second is that the brine goose to make a delicious taste, the brine soup must be an old soup with inheritance, and the brine goose is enough to taste.
Moreover, the old goose barked cheerfully and kindly, and over time, the brine goose became an old goose in Yangzhou.
The old goose that is well done, the appearance is clear and buttery, not collapsed, strong and full; the taste is salty and moderate, there is a taste; the taste of the empty mouth is not unpleasant, and the rice with wine is not light; the meat is crisp and moist, and the aroma is pleasant. The so-called thick but not greasy, light but not thin, delicious taste, after eating the teeth and cheeks left fragrant.
Saltwater goose in Yangzhou is not only a home snack, but also the first famous dish at the banquet, which can be described as a lovely thing that gets a crazy big bed in the kitchen under the hall.
96, Lili spicy chicken feet
Lili spicy chicken feet, this snack named after the place, of course, has absolute strength, and the foodies that have been "captured" by it can be said to be countless. To make an authentic Lili spicy chicken foot, you need more than a dozen condiments.
Sugar, vinegar, shallots, ginger, garlic, chili peppers, salt, cooking wine, etc. Each condiment and the amount of chicken feet should be placed determines the taste of spicy chicken feet. Sour with sweet, sweet with spicy, and crisp and delicious to eat, that is the unique feature of Lili spicy chicken feet.
97. Changzhou cannabis cake
When it comes to Changzhou's cuisine, the first thing that comes to mind is "Changzhou cannabis cake". Changzhou cannabis cake is an oval large baked cake with unique taste and flavor, and it is also the most popular home-cooked traditional food of Changzhou people.
Changzhou cannabis cake is made of high-grade pork plate oil, white flour and shelled sesame seeds, sugar, refined salt and other raw materials by skilled hands, and then baked with a traditional barrel oven, quite traditional flavor, sweet, salty, pepper salt three flavors, round, oval and other shapes, golden color, thin and crispy skin, oil but not greasy, crisp and soft, layered.
The sweet filling is fresh and refreshing, the salty filling is delicious, and it is loved by people because it is suitable for all ages, and it has become a famous gift for friends and family.
98. Mille-feuille cake
Mille-feuille oil cake is a representative variety of Yangzhou morning tea, with a fat and slow growth fermentation method, with the reputation of "its white as snow, unveiling the thousand layers", soft and sweet, clear layers.
Diamond-shaped block, hibiscus color, translucent, cake is divided into 64 layers, layers of sugar and oil, cake noodle cloth with red and green silk, fresh and pleasant to the eye, soft and sweet food.
99, Wuxi chicken flatbread
Many famous snacks in Wuxi are not unique to Wuxi, but only chicken cakes seem to be Wuxi's "patents". The "big" character for "chicken pie", pronounced in the Wuxi dialect, is similar to "dou" (兜).
Wuxi's chicken flatbread stalls are basically freshly fried, the dough that has been sent in advance is coated with oil, wrapped in the lard that has been flavored in advance and dipped in green onions, patted into a thin round cake, and then a hole is cut in the middle of the cake, in order to make the cake heat evenly during the frying process, and then quickly put it into the hot pan and fry it.
After both sides are fried until the shape is yellowed, knock an egg dipped in a little salt and break the cake and pour it quickly, the cold egg and the piping hot cake are glued together under the baptism of oil temperature, and after both sides are fried until golden brown, use an iron braze to drain the oil, and after cooling slightly, it is more crisp.
A small piece of earthy yellow oil paper with a hot chicken pie, afraid to fall, eat quickly, a mouthful of oil, full of flavor is the correct way to open the chicken pie.
100, Zhenjiang cuisine
In the past, the meat was made of salt, so it was also called salt meat. "The scenery is infinitely golden, and I love Jingkou meat even more." Not greasy slightly crispy aroma overflowing, Yan red tender frozen crystal dish. ”
This is a beautiful poem by a Zhenjiang poet more than 300 years ago praising the meat of his hometown. Although the meat is a cold dish, it is not the same as ordinary smoked pork.
Its fine flesh is crimson, although cool but tender and easy to melt, the food does not plug the teeth; the fat meat is fattened, the food is not greasy; the glue is transparent and shiny, flexible and not difficult to mouth, not fat and not greasy. This dish is refreshing and appetizing, elegant and tasteful, quite invigorating.
If paired with shredded ginger, slightly add balsamic vinegar for a more flavorful taste. If you drink morning tea with Zhenjiang cuisine, the tea is fragrant and the meat is beautiful, after a long time of sweet and fat, you get this Ruzhi, the tongue is vibrating, and another good situation is experienced, which makes people feel that the mouth is not shallow.