A "China on the Tip of the Tongue" has spread all over the country;
A "Jiangsu on the tip of the tongue" has blown a gourmet whirlwind in Jiangsu!
And Xuzhou cuisine, everywhere;
Xuzhou's dishes adhere to the ancient style of Dapeng, exquisite production, unique flavor, self-contained system, each dish is unforgettable;
Today, Dazhi will take you to explore the delicacies on the tip of Xuzhou's tongue.
Noodle caviar
(noodle roe)
Flour-made "noodle fish" is a kind of soup with family flavor, the most in the morning and evening, almost all of which are salty and fresh;
"Noodle fish" is the dialect of Xuzhou, because of its image of small fish, so called "noodle fish;
It is both thick and thin, always with some soup, cold to eat, the taste is not as sweet as the general cold drink, but sour, salty, and spicy.
(Salmon)
Frog fish is a Xuzhou dish made with potato starch and squeezed vegetables as the main ingredients;
The production of Xuzhou "frog fish" is to dilute the starch with water and stir it, pour it into boiling boiling water, the starch is heated and expanded, gelatinized into a starch paste, and then poured into the basin with holes in the hot, and the basin is supported on a large basin filled with cold boiling water, so that the starch paste flows out of the hole, falls in cold boiling water, and after cooling, it looks like a tadpole, so it is called "frogfish";
When eating, add chili sauce, garlic paste, and then add Xuzhou specialty rosettes, sour, salty, fragrant, spicy and delicious, cold water ice in summer, hot water in winter.
Baby shortening
Children's crisp candy, also known as children's crisp, children's crisp, children's crisp, is a local traditional point in Xuzhou, crisp and delicious, fragrant and endless aftertaste;
Although "children's shortening" does not have the bitter sweetness of foreign chocolate candy, it is similar to the crispness of traditional Chinese candy, which not only contains traditional Chinese practices, but also contains modern craftsmanship, so it has a different flavor and is favored by people;
Peel off the sugar paper, you will reveal milky white candy, a little cream candy feeling, or mints, but when you taste it, it is not like, the whole candy looks like a white and fat child, it is really worthy of the name;
Bite open the candy, it will reveal the inside of the pale yellow sugar kernel, this sugar kernel is made of sesame, peanuts, white sugar and other raw materials mixed, often eat can supplement the human body sugar, protein, vitamins and other trace elements, suitable for all ages.
Stinky salt beans
"Smell the stink, eat the incense, and panic of not eating the food." This is the local people's praise for stinky salt beans;
Stinky salt beans, also known as salt beans, are the famous products of Xuzhou's homemade flavor;
Smelly in the incense, endless aftertaste is its flavor characteristics, due to the fine production process, its finished product color black and red, crisp and tender texture, salty and spicy taste, is accompanied by the appetizer of the wine appetizer;
In Xuzhou, every household makes stinky salt beans, and chooses the eve of the Qingming Festival when the sun is shining and the weather is still cool, that is, when the willows are flying in the sky, only this production of stinky salt beans will reduce the erosion of harmful substances.
Hooves
hooves, commonly known as elbows;
Although the two types of hoof dishes are popular dishes, in Xinyi City, Xuzhou, it is a high-end feast, where the chefs are very particular about the selection, processing and cooking;
First of all, try to choose black pork with thin skin and tender meat, and use the front hoof, the front hoof is fat and lean, the hoof bone is small, the meat is more, and the taste is good;
When making colored dishes (such as red steaked hooves), the skin of the hooves should be preserved, and when making white dishes (such as white juice hooves), the skin should be removed. In addition, the cooking technique is deeply loved by the masses, and the local popular phrase "no hoof, no mat".
Lamb slippery spine
Mutton ridge is a famous specialty of Xuzhou, Jiangsu Province, which belongs to the Su cuisine family;
The milky white lamb broth floats with a crystalline slippery ridge, gently blows the emerald coriander on the soup noodles with your mouth, and the red chili oil, a small bite of piping hot lamb bone broth, fresh and fragrant, fragrant overflowing mouth, with a soup spoon to pick up a slippery ridge, put it in the mouth, smooth and tender, beautiful.
There are three main points for doing a good job of sliding the spine:
1, to choose the rural self-grinding white potato starch
2, spice noodles, to be configured by themselves, that is, the rural saying of 'eight flavors' thirteen spices can also be replaced;
3. Pure small grinding sesame oil is selected;
This is how sophisticated it is to make a delicious lamb ridge.
Eight strands of fritters
Eight strands of fritters, a famous local snack in Xuzhou, Jiangsu Province, made of water surface balls, eight pieces are closed and fried;
Eight strands of fritters are crispy and delicious, and the shape is unique;
Because there are eight billets, it is called eight strands, which have a history of more than 100 years in Xuzhou, and there are two kinds of wheel shapes and oval shapes;
The finished product is golden in color, crispy and fragrant, and evenly distributed.
Ground pot chicken
Xuzhou di pot chicken is a famous Dish of Han Chinese in Xuzhou, Jiangsu Province;
Surrounded by noodle pot stickers, topped with a large amount of chili peppers and peppercorns, inside are grass rooster nuggets and other vegetable condiments;
When it is cold, drinking and eating around, it is wonderful;
The origin of the ground pot is that in the past, Xuzhou people used stone stoves in their own courtyards, put large iron pots, put vegetables on the shelf, pasted pot stickers, sat around the stove, and ate on the ground, so it was called ground pot;
The taste of chicken in the pot is fresh and mellow, the cake is borrowed from the vegetable flavor, and the dish is fragrant with the cake, which has the characteristics of soft and smooth and dry aroma;
When eating, the soup is crispy, bright in color, sour, sweet, bitter and spicy, and has all five flavors.
Honey-made bee cake
Honey bee cake, is one of the famous cakes in Xuzhou;
Can be eaten directly, but also boiled water to drink, is a cough and lungs tonic good, especially the elderly love;
Honey bee cake is washed into gluten with fine flour, rolled into small pieces and then fried into a honeycomb with clean vegetarian oil, plus an appropriate amount of honey, walnut kernels, nangui, orange cake and other condiments, and finally mixed with sesame oil, covered with cotton sugar, that is, the finished product;
It is rectangular, the surface is white, the bottom is golden yellow, the tissue is honeycomb-like, the texture is crisp, crispy and delicious, sweet but not greasy, and has a unique flavor.
Xuzhou steamed buns
Among the many noodle dishes in Xuzhou, this is a seemingly ordinary but quite unique pasta, and it is also a noodle dish that Xuzhou people can't get tired of eating;
Huangfeng is a unique noodle in Xuzhou and has a long history;
There is a folk song in Xuzhou:
"Round cakes are long in diameter, and the roots are yellow and crispy. Soft on the outside and shortbread rolls, sent to taste with the anti-gold hero. ”
The steamed bun is eaten into the mouth, flexible, soft, and chewy, which is both hungry and has the effect of strengthening teeth.
Dongpo gives back meat
According to the "Records of the Cooking of Da Peng" in the early years of the Republic of China, the return of meat was given in a poem:
"The wild waves and lascivious rain invaded Peng Lou, working hard day and night to know the state, offering the meaning of the three animals, and the east slope cooked back and forth to give meat."
This is the source of the account of this dish;
This dish is made of pork rib meat, cut into large pieces, scraped and washed by blanching water and placed in a casserole, with a variety of seasonings and fresh soup, first boiled over high heat, then turned to low heat until crispy, the original juice is fresh and mellow, and the aftertaste is endless.