One side nurtures the other. One side's diet must be the taste of nostalgia that has been cherished by generations of people in a city.
Today Xiaobian summarized several major delicacies for everyone, each one is amazing, have the villagers in Jiangsu eaten this?
Xuzhou, Jiangsu: Xuzhou rice noodles
Rice noodles, although not the traditional snacks of Xuzhou, but in Xuzhou is very popular, and very local characteristics, Xuzhou rice noodles synthesize the characteristics of local flavor snacks, the condiments pay attention to fresh, thick, and Xuzhou Feng County, Pei County around the cold noodles have similarities, but not the same.
Unlike the southern rice noodles, which are mostly made of rice noodles, Xuzhou rice noodles also have starch components in addition to rice noodles. The color is slightly yellowish or grayish white, and the cold noodles in Feng County are mostly yellow.
Suzhou, Jiangsu: Zhengyi Qingtuanzi
Zhengyi Qingtuanzi is a famous Han chinese food in Zhengyi Town, Kunshan, Jiangsu Province, and a festival food custom. Qingtuanzi used to be a sacrifice for tomb sweeping during the Qingming Festival in Jiangnan, with a mixture of skin and japonica sticks, and a rough filling, which was generally eaten by farmers.
Zhengyi Qing tuanzi put another effort into the filling. A small piece of crystalline lard is embedded in the dumplings made of these two fillings, so that it tastes sweet but not greasy, fat but not plump, tongue-pressed and fragrant, and its taste is mellow.
Yangzhou, Jiangsu: Five-ding bun
Wuding buns, a famous snack in Yangzhou, is an innovation based on three buns, which is made of ginseng, chicken, meat, bamboo shoots, and shrimp as fillings.
Legend has it that when Qianlong once cruised to Yangzhou, when it came to the preparation of the imperial meal breakfast, he should do the following five sentences: that is, "nourishing but not replenishing, delicious but not fresh, oily but not greasy, crisp but not hard, tender and not too soft."
Lianyungang, Jiangsu: Egg beautiful duck
Egg mei chicken is a famous dish of Han ethnicity in Jiangsu and belongs to the Huaiyang cuisine family. The combination of dishes, the chicken soup is mellow, the chicken is crispy, and the roast is delicious. Crispy and boneless, but not losing its shape, full of form, lustrous and moist, soup mellow and rich, tempting appetite.
The egg chicken is cut into a plum blossom shape with a boiled egg and surrounded by chicken, and the wine is steamed to the extreme, without losing its umami taste. Now it is sold with egg roast, and it has taken it a step further in terms of taste and shape. It has the effect of regulating nutrition, double supplementation of qi and blood, and regulating menstrual irregularities. There are also egg beautiful ducks, egg beautiful pigeons, and the flavor is still the same.
Suzhou, Jiangsu: Called flower chicken
Called flower chicken, is a famous Han cuisine in Jiangnan, native to Changshu, Jiangsu Province, with a long history. The method of making the chicken is similar to that of the "cannon dolphin", one of the "Eight Treasures" of the Zhou Dynasty, which is a dish made by wrapping a suckling pig in clay, grilling it, and then further processing it.
Flower chicken is a special dish made by wrapping the processed chicken in clay and lotus leaves and baking it. Its color is bright red, fragrant, and the plate is crispy and tender.
Yangzhou, Jiangsu: Shrimp seed dumpling noodles
Shrimp seed dumpling noodles, is a traditional snack in Yangzhou, as the name suggests, dumpling noodles are dumplings with noodles, but the so-called "dumplings" are actually wontons. The ravioli skin is as thin as paper, the meat filling is delicious and full, and the noodles are smooth. The soup is boiled with shrimp seeds and then sprinkled with minced garlic, which is fragrant.
Don't look at a bowl of sauce-colored soup inconspicuous, delicious taste is all in it, if you eat dumplings and don't drink soup, you will lose a lot.
Wuxi, Jiangsu: Liangxi crisp eel
Liangxi crisp eel, also known as Wuxi brittle eel. It is a unique traditional Han chinese dish in Jiangsu eel dishes, and belongs to the Wuxi cuisine of the Su cuisine. This dish is well-known at home and abroad, and it is said that it was founded more than 100 years ago during the Taiping Heavenly Kingdom period, and was invented by an oil stall owner surnamed Zhu in Huishan Zhijie.
Liangxi crisp eel is made of eel silk fried twice, the appearance of the sauce is brown, dark shiny, the taste is sweet, crisp and delicious, even if it is stored for a few days, it will not be soft.
Lianyungang, Jiangsu: Guanyun cake
Guanyun cake, also known as "jade belt cake", is commonly known as "gui slice cake".
Guanyun Da Cake in Lianyungang, Jiangsu Province, is a famous spot of Han cakes in Guanyun area with a long history.
Yancheng, Jiangsu: Halal oil hemp cake
Halal oil and hemp cake was originally created for the "Ha Lu Ming" halal restaurant opened by Ha Yunshu, a Muslim in Yancheng in the late Qing Dynasty, and still maintains this feature in the halal hotel today.
The production process is exquisite, and the outside is crisp, medium-sticky and sweet after being made. Taste layer by layer when eating, refreshing and delicious, with a fragrant tooth and tongue.
Xuzhou, Jiangsu: Honey bee cake
Honey bee cake, is one of Xuzhou's famous pastries, can be eaten directly, but also boiled water to drink, is a cough and lungs tonic, especially the elderly love.
Honey bee cake has a crispy texture, crisp and delicious, sweet but not greasy, and has a unique flavor. The elderly and the weak use boiled water once a day in the morning and evening to flush food, can relieve cough and moisturize the lungs, nourish the body, and have a good auxiliary effect on the treatment of asthma, bronchitis and other senile diseases.
Wuxi, Jiangsu: Radish silk cake
Changsha seasonal dim sum. Originally, it was made in a tea house. Crispy on the outside and soft on the inside, with clear layers and a unique fragrance of radish.
At the beginning of the 20th century, the two tea houses of Tai Wah Sai and Fu Zhi Chun were of the best quality, and later they were also supplied by food vendors. After the 1950s, it was most famous by the old dim sum chef Chen Kaichuan, and in the 1980s, it was recommended by his disciple and special dim sum chef Xie Gongchen as the first.
Yancheng, Jiangsu: Dagang shortbread
Dagang shortbread, a famous spot of Yancheng flavor, has a history of more than 100 years, and is equally famous with Wuyou sugar twist flowers in Huai and Yang. Ingredients are flour, oil, sugar and a small amount of orange peel. The cake is slightly rectangular and slightly yellow, with sesame seeds on the surface.
Fragrant, sweet, crispy and crispy. Store for two months without deterioration. Easy to carry and keep. Dry and crispy, not dry; blisters are easy to digest, which is a good product for tourism and gifts.
Yangzhou, Jiangsu: Osmanthus sugar lotus porridge
Osmanthus sugar lotus porridge, is a famous food in Jiangsu, the glutinous rice is washed in clean water and set aside. Wash the lotus root and remove the knots, cut into sections with a knife, planed into a pulp, remove the slag and leave the juice.
Pour the lotus juice and glutinous rice into the pot and add water as appropriate, add sugar and osmanthus sauce after cooking, and then boil to serve.
Wuxi, Jiangsu: Sugar taro
Sugar taro, is the traditional famous point in Wuxi, it is selected to produce the best taro seeds, peeled, washed, put alkali, burned until the taro seeds are purple red and then turned into a fire, put in brown sugar and sweet osmanthus flowers, boiled.
It has the characteristics of crispy taro, bright red color, fresh and clean sweet soup, overflowing flavor, etc., and is a timely snack suitable for all ages.
Wuxi, Jiangsu Province: Qingshui oil gluten
Qingshui oil gluten is a traditional Han dish in Wuxi, Jiangsu Province, which belongs to one of the three specialties of Wuxi, founded in the Qing Xianfeng period, has a history of nearly 200 years, and enjoys a reputation at home and abroad.
The product is made of wheat protein powder (coriander powder) as raw material, fried in vegetarian oil, the finished product is uniform in size, golden and round, shiny in oil, and thin and crunchy in skin.
Yancheng, Jiangsu: Funing big cake
Funing big cake, also known as jade belt cake, is produced in Funing, Jiangsu Province. White color, thin sheet, moisturizing and soft, rollable, open, burning and other characteristics. However, it should not be hidden for a long time, the taste is sweet, nutritious, and suitable for both young and old.
During the Qianlong period of the Qing Dynasty, Qianlong toured the south of the jiangnan, stayed in Huai'an Province, Funing County ordered a cake to pay tribute to the emperor, Qianlong ate it, praised it, and gave the name "Jade Belt Cake".
Yangzhou, Jiangsu: Yangzhou cake
Burnt cakes, fritters, soy milk, Yangchun noodles are known as the "four big Kongs" of the early morning, of which the first one is the roast cake, Yangzhou baked cake like other traditional foods, forming its own flavor and characteristics.
In the past, the streets and alleys of the urban area were full of bakeries, and it was very convenient for the public to buy. According to the varieties, there are various varieties such as pretzel, sugar, shallot oil, and radish shreds; there is also a difference between charcoal oven cake and grass stove cake by fuel.
Suzhou, Jiangsu: Watermelon chicken
Watermelon chicken, also known as an egg hatching double phoenix, is a famous dish of Han people, belongs to the Lu cuisine Of Kongfu cuisine, pioneered by the famous chef of Confucius, and the use of watermelon to make dishes began in the Qing Palace.
Confucius this dish is made of watermelon and chicks plus dried scallops, mushrooms and other ingredients, its taste is fresh, nutritious, quite distinctive, and later he renamed this dish as an egg hatching double phoenix, that is, watermelon as an egg, two chickens as a phoenix, since then the dish has become the top of The Confucius cuisine.
Wuxi, Jiangsu: Wuxi small cage steamed buns
Wuxi Xiaolongbao, also known as Xiaolong Steamed Bun by locals, is famous for its thin skin and more brine in Shanghai, Ningbo and Hangzhou, and is a traditional famous spot of the Han nationality in Wuxi, Jiangsu Province, with a history of 100 years.
It is made of fine flour, finely selected ingredients, steamed in small cages, and has a southern taste. It has the characteristics of clamping up without breaking the skin, turning over without leaking the bottom, sucking full of brine, and the taste is fresh and not greasy.
Yancheng, Jiangsu: Rub shortbread
Fucheng rub shortbread, has a long history, delicious and difficult to do, difficult to rub in the crisp, difficult to master the heat. The main ingredients are fine wheat noodles, cooked lard, accompanied by green onion, ginger, salt, monosodium glutamate, etc.
It is characterized by crispness, crispness, softness, and flavor, and is crispy in the mouth, but not sticky to the mouth. If the buyer feels that the cake is soft again in time, as long as it is baked with oil, it is still restored as new.
Life is alive, only food and beauty can not be disappointed. Let's go, let's go and try it!