Jiangsu spans the north and south, and has both the south and the north. Jiangsu cuisine is also one of the eight major cuisines in China, And Jiangsu cuisine is subdivided into Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other cuisines. Jiangsu geography is full of rivers, lakes and seas, and the ingredients are rich in materials. The different regional forms of the 13 cities have created different cuisines, and today we will take a look at the representative cuisines of the 13 cities.
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When I was a child, I ate a small snack called Nanjing Plate Duck, and I don't know if anyone has eaten it. Today, though, we're talking about the saltwater duck. Some people will say that saltwater duck can be eaten everywhere, but Nanjing is different. Nanjing's brine duck is known as low temperature cooked, and it takes an hour to cook over a low heat to make the brine duck tender and silky.
In addition, the handling of duck is also very exquisite, take the good duck, after hair removal, in the wing socket opening, the internal organs are taken out, washed with water, filled with ginger, green onion knots, large ingredients, etc., and then plug all the holes and marinate for 2-6 hours. After marinating, blow dry and set aside, then simmer over low heat, opening the blocked holes to flow out of the broth. After a certain amount of slow simmering, you can get out of the pot. Cut open and plate. At this time, the brine duck has the characteristics of fragrant, crisp and tender.
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Wuxi has the reputation of the pearl of Taihu Lake, Taihu Sanbai and Liangxi crisp eel are very famous, but the most well-known to the people of the whole country should be Wuxi ribs.
Wuxi is known for "eating sweet", and Wuxi cuisine pays attention to "thick oil and red sauce". Choose the best ribs and cut them into large pieces. In a frying pan, add ginger pieces, green onions and garlic and fry them until fragrant, then fry the ribs until golden brown. Return the fried ginger, green onion, and garlic to the pan. Add water, rock sugar, soy sauce, cooking wine and add red yeast rice. Cook over high heat and wait until the ribs are crispy and then remove and plate. Salty and slightly sweet, crispy and boneless. Delicious.
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Squirrel mandarin fish is a famous dish in Suzhou, and it is also a representative work of Su bang cuisine with both color and flavor.
Remove the mandarin fish from the internal organs, cut the fish into pieces, add seasonings to marinate, and fry the egg yolk paste in a frying pan. Remove and pour with sweet and sour marinade. Because it is shaped like a squirrel, it is named squirrel mandarin fish. At this time, the mandarin fish is crisp on the outside and tender on the inside, sweet and sour. Sprinkle with pine nuts and plate. It seems that the steps are simple, but it is a test of the chef's skills, more than one is too old, less is too tender.
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Some people say that our sheep fang Tibetan fish is very famous, but I personally feel that the most representative of Xuzhou is the ground pot chicken, because it is more close to the people.
Sauté the star anise, cinnamon, green onion, chili peppers, etc. in a pot, then add the chicken prepared in advance for steaming, and add salt, sugar, monosodium glutamate and other seasonings during the steaming process. When the chicken is eight minutes cooked, add the prepared dough and attach half of the dough to the pot and half into the broth. Cook for another 5 minutes. The reason why the ground pot chicken is called the ground pot chicken is of course to be served together with the pot. Eat the chicken first, then eat the noodles, the noodles are dipped in the soup, both the crisp part is very chewy, and the soup is very delicious.
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Changzhou Liyang Tianmu Lake area is rich in bighead carp, earlier only eat fish meat fish head thrown away a pity, slowly developed into Changzhou famous dish.
Seven or eight pounds of bighead carp are also fished out of the oil, the fish head is fried until golden brown on both sides, and simmered in a casserole dish for 3 hours. At this time, the bighead carp is extremely tender and delicious, and the friends who have eaten it are full of praise. Since then, fish heads have sold more well than meat, and fish meat has gradually flowed to the canteens of various units.
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Yangzhou is one of the most representative cities of Huaiyang cuisine and has the reputation of the world's gastronomic capital. Wensi tofu, lion's head, Yangzhou fried rice, blanched dried silk... There are countless delicacies, and no matter which one I choose here to introduce, there will definitely be people who say that yangzhou cannot be represented. However, due to the limited space, we will talk about crab powder lion head today.
There are many ways to make lion's head, steaming, braising, and frying. It is called a lion's head because it is large and round, like a lion's head.
The meat selected should not be too thin, too thin and lack of chewiness, and pork belly is the best. Cut the prepared meat into minced meat, not too fine, granular. Stir with the crab meat, squeeze into a ball, the size of which can be controlled by yourself, and then steam and simmer slowly. Lion's head has the characteristics of soft taste, fat but not greasy, etc., and is deeply loved by tourists at home and abroad.
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Huai'an is another peak of Huaiyang cuisine, soft long fish, Wensi tofu, Pingqiao tofu, stewed home wild, bundled hooves, wine stewed three yellow chicken and other dishes are very famous, today said lobster seems to have a negative Huaiyang cuisine reputation. But at least I started getting to know the lobster from the Xuyi lobster. Xuyi belonged to Anhui Province before liberation, and after liberation, Xuyi was assigned to Jiangsu in order to better manage Hongze Lake.
Xuyi is backed by Hongze Lake and is rich in aquatic products. From the beginning of lobster farming to the manufacture of delicacies, Xuyi has gradually changed. Xuyi has held the Xuyi Lobster Festival since 2001, attracting a large number of merchants and also driving the Chinese lobster economy, it can be said that Xuyi is the source of China's lobster economy. As for how to make lobster, Xuyi has a local recipe, and each lobster shop also has its own practice, which will not be repeated here.
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Lianyungang City is a coastal city with abundant seafood resources, copper crabs, oriental shrimp, steamed flower crabs, etc., and coastal cities should have them. Today we will talk about a special kind: guanyun bean dan. Dou Dan is actually a 5-year-old larvae of the bean moth, with a body length of about 6 cm and a tender green body. The edible part is the part after squeezing out the internal organs. In 2017, "Guanyun Doudan" was registered and protected by geographical indications.
The production of bean dan is very simple, first of all, the watercress, green onion, ginger, garlic, pepper fried after taking out, put the bean dan stir-fry, and then the spices back to the pot, seasoning can be.
Doudan larvae are plant-eating, in my opinion, a pest, and it is commendable that the Guanyun people can make an industry. Guanyun Doudan, I don't know if you dare to eat it?
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Yellow dog pig head meat is a famous food in Suqian, which can be traced back to the Qianlong period, and the yellow dog pig head meat originates from the founder's surname Huang. Select the pork head and deboned, cut into 3 cm squares, let go of the large pot and simmer for 8 hours, then add the star anise cinnamon and other spices to simmer for 2 hours. There are fat meat crisp, fine meat tender, red color, fat but not greasy and other characteristics, if you go to Suqian, you must try it.
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The cuisine of Yancheng is actually influenced by Huaiyang cuisine. I remember in Yancheng, the most ordered is the big boiled dried silk, the big boiled dry silk is actually one of the representatives of Huaiyang cuisine. A large bowl of more than a dozen dollars, the fastest on, other dishes have not yet been served, the big boiled dried shreds have been eaten, followed by green vegetable roast beef.
Yancheng's green roast beef is made of cooked beef, cooked and cut into slices for later. Put the oil in the pan, stir-fry the beef, then add the greens or vermicelli and cook it together. Of course, it's important not to forget to put the hot sauce. When the greens are cooked, they can basically come out of the pot.
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Pork is a famous dish in Zhenjiang, I once went to Danyang to eat this dish, I think it is very interesting, the shape is very similar to sheep paste.
Wash the pig's trotters bonelessly, poke holes in the surface with wire, sprinkle with salt water, rub them with salt, and soak them in water after the meat turns red. Cook the trotters in water. Remove and pour into the brine spice pot and cook for 3 hours on medium heat, after which the pig's trotters are removed. Place the flesh face down into the placing tray and add alum and water to "freeze". After molding, the knife is plated.
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Taizhou is bordered by the Yangtze River in the south, the river is indispensable, the mutton of the Jingjiang River is very famous, and today we are going to talk about mandarin fish and mutton. Mandarin fish and lamb are made of fresh fish and cooked lamb. Wash the mandarin fish and cut the flower knife. Cut the cooked lamb into small pieces and blanch the hearts of the vegetables in water. Sauté the fish and add the lamb when the fish is cooked. Finally, sauté the green vegetables on a plate and place the mandarin fish and lamb on top of the greens.
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Nantong City is located at the gate of the river and the sea, and the river fresh is naturally indispensable, and among them, the knife fish is the most famous. Use fresh knife fish, insert chopsticks into the mouth of the knife fish, stir the chopsticks to remove the internal organs, and then wash them with water. Finally, put the knife fish and the green onion and ginger together in the steaming box and steam for 6 minutes, then remove it and drizzle the knife fish to taste the seasoning. The meat of the knife fish is tender and oily, and the taste is delicious and pleasant. But at present, the Yangtze River has banned fish for ten years, and I can't eat it if I want to.
Well, after talking about the thirteen dishes of Jiangsu, which one is your favorite?