A city of monuments and half a city lake, people and spirits of the scenery is good.
Morning Bell Twilight Drum Town Huai Lou, Huai'an Prefecture Dou E wronged.
Wentong Pagoda on the Spoon Lake, the hometown of jinshi under the river.
Jianghuai First Qingyan Garden, canal sails blowing in the wind.
Qi Tian's great saint haunted the Heavenly Palace, and the Three Kingdoms performed heroic deeds.
Drumming back Jin Liang Hongyu, blood battle Tiger Gate Guan Tianpei.
China rises and reads, see the good example of Xiansiqi.
South ship north Malaysia this is home, Huaiyang cuisine A world.
Nine provinces pass on the good taste, and the standard of the state banquet refers to it.
Long fish is the first dish, and the meat balls of Chinong are played as balls.
Zhuqiao turtle is incomparably fresh, and Pingqiao tofu is praised by everyone.
The cabbage is tenderer than bamboo shoots, and the chicken cake bundles hooves hide the essence.
Drum Tower tea bun fried golden, Wen Lou soup bun top croak.
Small fish pot sticker lake flavor fresh, three white two more crayfish.
Hairy crabs are named Hongze Lake, and Jiang Ba fish rounds have raced flowers.
Want to say that pasta has a good flavor? Bar noodles are the most worrying!
Huai Shui An Lan
Cao Yun throat
Nine provinces
Canal capital
directory:
First, early
(1) Spicy soup (2) Crystal bun (3) Beef soup (4) Soup steamed dumplings
2. Noodles
(5) Bone removal surface (6) Pig trotter surface (7) Bar surface (8) Long fish noodle
3. Huaiyang cuisine
Fourth, supper
(9) Iron skewers (10) Golden Lake lobster
5. Attractions
(11) Huai'an Museum (free)
(12) Former Site of Zhou Enlai's Childhood Reading Office & Former Residence of Zhou Enlai (Free)
(13) Mile Canal Scenic Area (free, except for night cruise river cruise)
Sixth, shop and eat
Brown sugar porridge, crispy and smelly dry, osmanthus sugar root,
Qingyan Garden, Huaiyin Time
(14) Small train
Red bean soup, Wenlou soup bun, Yuejia tea bun
Huai'an Prefectural Office, Wu Cheng'en Former Residence
(15) Pulou sauce vinegar
Puyuan sugar water, Zhang Fuyuan, red bean pot, chestnut shortbread, West Garden baked dots
To eat stir-fried vegetables, it is best to go to Chuzhou (near Huailou in Hexia Town)
Eat early, remember to get up early, otherwise, you won't be able to eat
Bar noodles, roadside stalls, which queue is the most people, it is not wrong
If you stay, the city center, snacks are nearby
Attractions, remember to make reservations, but also see the time
Early
The soul of a city is not in its brilliant appearance, but in the cuisine closest to life.
Huai'an has been a famous cultural city since ancient times, as one of the ports of the Beijing-Hangzhou Grand Canal, merchants from the north and south gathered, bringing with them the eating habits of various places. The eclectic Huai'an people have integrated these food cultures into their own unique catering culture, steaming, frying, frying, and combining a variety of crafts to collide with the breakfast feast belonging to the Huai'an people!
(1) Spicy soup
The thick and salty spicy soup, sprinkled with coriander, poured some balsamic vinegar, drizzled with handmade thin peppers, in the autumn and winter mornings, comes to a bowl of hot, driving away the chills, so that the morning is instantly full of vitality.
Other options: Liu Ji spicy soup, two Huai one must, the world's granary (Chinese noodle king)
Always missed in the morning, come and go, must try the legendary spicy soup
Afternoon tea point, just out of the pot, small bowl of spicy soup, with tofu rolls
Here is the most traditional practice, without adding chicken shreds
Spicy soup is usually boiled in large wooden barrels
Auntie a large spoonful, add a little more, and finally drizzle with sesame oil, vinegar, and chili oil
Looking at it, it is like a bowl of kelp vermicelli blind leaf soup with a peppery taste
The soup is not as thick as expected, at this time, the time to add ingredients is up, on the pepper, on the vinegar
Tune into your rhythm, this is the most critical step, delicious or not, it all depends on you
Fried tofu rolls, like an enlarged version of Shengzhou tofu buns
Slightly oily, wrapped in irregular tofu. It's pretty beautiful
(2) Crystal pack
Soy milk with fritters, spicy soup must be accompanied by crystal packets. Golden color, crisp and raw taste, real beef filling, bite down, crisp skin, sticky middle dough, beef filling mixed with green onions, full of rich taste layers.
Will eat will definitely be with the boss to have a few "bad". The so-called bad is that the kang takes longer, and the soup and meat filling and dough skin inside are more flavorful.
Other options: Gu Ji beef buns
Breakfast in Huai'an is best served before 10 o'clock
Fortunately, I ate to the last pot, although I didn't see the production process, which was a bit of a pity
But the sun is shining, and eating on a tricycle paved with a table is also a pleasure
Two beef buns, with soy milk from my Hanting
Contrary to what I thought, it was not the beef fried bun eaten in Shanghai
It's smaller, fried more thoroughly, with a crunchy shell, a less thick skin, and no curry flavor inside
There is no onion or cabbage to match, meat filling, a little scattered, take a bite of soup to nourish
So it is necessary to refer to the local people's way of eating: first pour vinegar, cool it down, and also dissolve the grease
The next door wang family with a good appetite buys a soybean milk + a thousand pack fritters, and then two buns, color one by one
One hand with fritters and the other with soy milk while eating and drinking, very fragrant! A thousand rolls up, with beans in it, salty and suitable, crisp and chewy.
(3) Beef broth
Beef soup with a piece of baked cake is also a favorite match of Huai'an people, fresh and finely minced beef with the fragrance of green onions, the soup is rich and delicious, and the cake with soup is even more crisp and delicious.
Other options: Zhakou Xiaohua, Huancheng West Road Halal Beef Soup, City Garden East Pier Beef Soup
Eighty-two road Yang Ji, talking about their home
How much beef to ask, with cakes, each family also has a different cake, this is a sesame cake
Season in small bowls, add beef, scoop soup in large vats
Not enough original soup can continue; the cake is not enough can also be added, aunt said, add another dollar, the cake tube is full
The beef soup is refreshing, 20, and the amount is not bad
The sesame cake is amazing, slightly oily in the hand, it is not greasy to eat, and it is particularly fragrant
Salty and crispy, if I don't have the next meal, I will definitely have another one
The cake is a bit like the meaning of Qiang cake when I was a child, first dry eat, with meat and soup; after drinking, add soup, bubble cake
Auntie said that it was more delicious to put some chili peppers and vinegar, but I still liked the wet and dry combination
The owner chatted with me while picking coriander, which is the soul of soup
Between the words, Amway also has a lot of good food, travel, like this unexpected beauty
(4) Steamed dumplings in soup
Ordinary dumplings can no longer satisfy the stomach of "hit workers", and steamed dumplings with large palms have gradually won a place in the breakfast industry. Freshly baked steamed dumplings have a full-bodied appearance, sweet seasoning, and a thin and tough skin.
The Q-bomb has a chewy crust and a freshly flavored filling that combines texture and flavour. If you don't clip it up and put it in a small dish, you will splash the soup and eat it.
Other options: Four Dragon Steamed Dumplings, Century-old Steamed Dumplings
Huai'an's steamed dumplings are still quite interesting
Seen in the video, steamed directly to get started, so that it is not easy to break, practice auntie's iron sand palm
The way to eat seems to be special, a large spoonful of coriander, green onions, after drinking the soup, dipping and eating
However, I arrived late and could not see the process of making steamed dumplings and holding them in hand
Just tasted the steamed, well, bad for several breaths
There are a lot of soups, the skin is also good, the meat filling is still a bunch, slightly sweet, and my aunt also gave me a bowl of soup
Ben thought, find a day to come back early, as a result, did not make up time, regret
Breakfast, woke up the taste of countless Huai'an people.
Noodle steamed dumplings, small ravioli, soy milk fritter crystal packets...
Whether it is a long-established brand or a roadside stall, for people living here, they can always fill their empty stomachs in the middle of the night with tricks, and dissolve the small emotions of "migrant workers" getting up early to go to work.
Noodles
Huai'an people have a stubborn preference for pasta. Huai'an noodles are the pride of Huai'an's food culture, and if you wake up hungry in the morning, a bowl of noodles is definitely a favorite. Delicious toppings cover the noodles thickly, intertwined with the noodles of the tendon bucket, wrapped in rich juice, sucking in a mouthful, teasing the taste buds to awaken the sleeping soul.
Huai'an bar noodles everywhere are the absolute main force of Huai'an noodles;
Huai'an Yangchun noodles, urban Yangchun noodles are generally used as the staple food of the banquet;
Wonton noodles, pig's trotter noodles are the supreme luxury version of wonton noodles
Wonton noodles without toppings are different from cover noodles, garlic leaves and soy sauce are different from Yangchun noodles, and noodles themselves are thin alkali noodles that are different from bar noodles.
(5) Bone removal
Bone-breaking meat is actually lean meat, fat, tendons, cartilage and so on around the pork bone
The so-called bone edge meat is the most fragrant, which may be the reason for its popularity
It is usually fried as a dough topping and stir-fried with others
His family is different, direct cold mix, coriander, green onion, garlic paste, soy sauce
I originally wanted to try the bar noodles, but my aunt still gave me a large bowl of soup noodles
Also, his family's soup base is excellent, after all, it is specialized in breaking bone meat, and some are bone soup, fresh
The overall style is refreshing, but not dull and salty
The guy in the back, directly pour the mixed bone meat into the noodles, I will definitely be salty
That day the river came back, the takeaway called the bone removal + meat shredded fried bar noodles
Unexpectedly, the packaging is full of woks, which is really a major feature of Huai'an noodles
After frying, the bone-minced meat is more fragrant, the dried body of the fried noodles, the dry aroma of the noodles
The ingredients are different for each family, this one is lettuce, onion, fungus, broad beans, mushrooms, green peppers
One of the great charms of Huai'an noodles lies in this: different side dishes that you can eat in different seasons, the bosses will choose the freshest and most delicious vegetables according to the season, it can be said that each bowl of noodles includes the freshness of the season!
(6) Pig trotter noodles
Yangchun noodles are the most authentic in Laohuai'an District, only with lard, soy sauce, pepper, garlic to enhance the flavor, noodles mellow, affordable price. However, because the ingredients are relatively monotonous, most of the Yangchun noodles are used as an alternative staple food after the banquet. If you order for breakfast, you will generally have a double spell with wontons to increase the taste of meat
Other options: Liu Ji Wonton Noodle Restaurant
On the last day, it was raining, and before 10 o'clock, I arrived at Zhenzhen. As a result, Oolong was gone
Looking at the queue, hurry to get a number, or the last one, feel lucky, and hurry up to show off
Ah, in the background, how is it that the next door is Zhenzhen, then what is my platoon?
Well, I'm in the row of Da Qiang (a bar noodle restaurant featuring a pair of fish noodles)
Resolutely, I still went to eat pig's trotter noodles, and the circle of friends said that I should eat both bowls. ay......
His pig's trotters were still good, stewed and soft
Shaped, you eat it without any effort, chopsticks a clip, you can deboning
Dipped in self-adjusting soy sauce vinegar, Mei Zi Zi, and Chengdu's hoof flower soup, it is more pure
His family, noodles, wontons, pig's trotters, are not amazing, but they are satisfied after eating
(7) Bar surface
When it comes to the top brand of Huai'an breakfast, the bar face is not to be given. The first thing to get up every day is "Which noodles are you going to drag today?" ”
The sturdy and smooth noodles are paired with various toppings and are fragrant. Waist flowers, long fish, a variety of side dishes to mix well, a simple dozen pieces, you can buy a morning of happiness.
This is the smell of many streets and alleys, and the names that can be called are basically the old shops that have been open for several years, or even more than ten years, and they have unconsciously become the taste memory of the area.
The noodles should be tough, the toppings should be thorough, the bone broth should be refreshing, the dish aroma is rich, the color matching is elegant, and even some masters pay more attention to the collocation of colors, for these masters to gather color and aroma of noodles can be counted as complete.
This is also recommended by the owner of beef soup, saying that his family specializes in his own soy sauce
I think that his family feature is my favorite fireworks
If there is no roof over the roof, it may be a street stall, cycling by, a strong fragrance
In the small room, there was a table of toppings, the hostess side dishes, remember the toppings, above
The boss, according to the side dishes, bowl by bowl, stir-fry
This upside-down power, which is 300 or 400 bowls per day, is too scary
Here not only a lot of choices, cost-effective but also high, to the waist flowers, back pot and belly, less than 30
Learn the opposite brother,Ask for noodles, wait a little longer, and put a handful of black pepper before the table
The noodles should be the hardest of the bar noodles, and if they are fried, they are soft, and the soup noodles are even worse
The taste is heavy, and it is vividly reflected here, and it is good to accompany a bowl of bone broth for me to clear my mouth
The ingredients have nothing to say, the belly is crisp and chewy, the waist flowers are tender and fishy, and the return to the pot is more layered
This shop is more suitable for feeling, and perhaps fried noodles will be better
Auntie said, at 8 or 9 o'clock, the person yo
(8) Long fish noodles
There are three sayings about soft pockets: first, because the pot is small, when killing, they are afraid of eels escaping, so they first use soft pockets to pick up, and then put them into boiling water to burn them; second, after the dishes are served, guests use chopsticks to kill their backbones, and the two ends of the ridge are droopy, like a child's belly pocket; the third is the local custom, the long fish is delicious, but the oil juice is easy to drip into the table, not elegant enough, so it will use the right hand to pick up the long fish, and the left hand uses a spoon to carry it underneath.
The soft pocket taste pays attention to the three tender and three spices: soft and tender, fresh and tender, and tender. Fragrant with garlic, vinegar and pepper.
The store promotion, Huai'an to eat a free meal, this bowl of noodles, but also quite a sense of ceremony
Longjing tea clearing; cross the bridge, try the toppings, try the noodles
Finally, half of the noodles remain, add the toppings and feel the fusion
Huai'an noodles, only the soft pocket treatment, will not use too many side dishes
To accentuate its taste and accentuate its texture, simple onions are freshened and garlic is fishy
It is not bar noodles, it is Yangchun noodles, there is no texture, more is to absorb the taste
The waiters were very welcoming and said that it was best to eat long fish this season because of the amount of freshness and all wild
Just eating toppings, which may be a little heavy on the mouth, blends with the noodles, and the sweetness of the onion comes out
Diluted a little saltiness, not the same
The first one to eat after landing, there are also Fengyun, Nine Sisters, a fuss, and special blackfish noodles on the side
At two or three o'clock in the afternoon, it may not be that the Sun family does not rest
The first meal, the main store, seek stability, just try the taste and style of Huai'an first
I ordered 20 long fish belly noodles, compared to 50+ soft pockets, different parts
Cost-effective, is the king, free soy milk, three kinds of small dishes to eat
The original stir-fry pouring in Huai'an is like this, rich side dishes and main ingredients combined, with fresh sweetness and pyrotechnics
Bar noodles, good taste, moderate chewiness
The toppings cover the noodles, the toppings are relatively heavy, mixed, and the long fish is diluted by the soup, leaving only the texture
The best side dishes are red bell peppers, fungus, greens, onions, edamame, leeks, and mushrooms
Stir-fried over high heat, retaining the moisture and freshness it deserves
The first meal, eating the taste of huai'an people, is quite heavy
The side dishes are all salty, garlic cucumber, dried radish, and the favorite is crisp and sweet ginger slices
Huaiyang cuisine
Huai'an is bordered by lakes and rivers, with more water and less mountains, fertile fields and flat domains, and ecological diversity. Although there is no mountain treasure and sea flavor, it is rich in animals and plants and fresh water. Fresh and delicious ingredients are available everywhere, which also laid the foundation for the development of Huaiyang cuisine.
Huaiyang cuisine, which began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing dynasties. The selection of materials is rigorous, according to the material, the production is fine, the style is elegant, and the pursuit of authentic taste, fresh and peaceful. With the characteristics of "local materials, fine local vegetables, five flavors harmony, and creation by the people", it has won the reputation of "the best taste in southeast China, the most beautiful in the world".
Dawei home cooking
Huaiyang cuisine not only has the fresh, crisp and tender characteristics of southern cuisine, but also integrates the salty, color and thick characteristics of northern cuisine, forming its own sweet and salty moderate, salty and slightly sweet flavor.
The sun is shining at noon, and the painting style changes in the afternoon
Storms and hail, David, became my wisest choice
Their home is very interesting, in the alley opposite the mobile company, it is all theirs
A private room, a large hall scattered table, direct ordering, behind the kitchen
Say that you can't step on the thunder, but unfortunately you didn't eat the legendary sweet and sour gluten
Tile fish, half a blue fish look, slightly spicy and slightly sweet, pepper is more like embellishment, slightly numb
The flavor of the sauce is not heavy, so that you can eat it, and it is treated as a fresh fish
The outside is wrapped and fried, and then stewed, and the fish is kept quite tender, excellent
Fried cakes, god-like presence, good fragrance, the aroma of green onions, the fragrance of garlic, the fragrance of woks
The hostess tore the cake on the side, like spring roll skin
The entrance is a little tough, has a certain thickness, and has a burnt aroma on the side of the pot, so be sure to eat it while it is hot
Cress is also amazing, it is incomparable to the previous medicinal parsley, crisp and sweet, and it can't stop at all
Added beer, less than 100, the benefit is the reason for the fire in his house
(10) Tian Er Hotel
Huai cuisine selection of ingredients pay attention to seasonal freshness, raw materials to the proportion of river fresh is larger, "drunken crab does not look at the lamp, wind chicken but lamp, knife fish but Qingming, sturgeon but the Dragon Boat Festival." Cooking makes good use of fire, good at stewing, stewing, simmering, simmering, steaming, burning, stir-frying.
At half past five, the boss was not there, and I talked to my aunt for a while, and she was responsible for cutting and waiting for the boss to burn
It turned out that their soft pocket long fish had to be booked in advance
My aunt looked at me alone and persuaded me to order crucian carp meat balls
Feel free to fry me a waist flower, come to a blind leaf, and it's over, well, you say it's like that
Huai'an is characterized by pertinence, whether it is noodle dishes or not, it is almost a one-to-one corresponding customized personalization
The waist flower, the flower knife that came up, could see the skill, saying that their boss used to make it in a big hotel
The ingredients are abundant, comparable to large portions of dough pouring, and the side dishes are onions, shallots, bell peppers, and lettuce
Bell peppers may be a failure, with a little acidity, ruining the overall taste
The texture of the waist flower, the taste of the side dish, eat only the sauce, under the wine, under the rice, underneath
The blinds, at first thought to be hot, thought they were hooked, the kind of white soup
The result, no, was cold, choking, even, ice, suitable for summer
Before pouring the juice, it is more tempting, more like a cold mix, no soy sauce, direct salt taste
Dawei eats the blind leaf is thick, this is tenderness, bite by bite, eat out of the feeling of noodles
In other words, the boss called in Huai'an dialect, like a quarrel...
Tian Er's side is Wang San, I can go to the interval a few numbers, open a strict ten...
(11) Tianfei Palace Restaurant
The taste is fresh and peaceful, salty and sweet, moderate, suitable for both north and south, and the selection of Huaiyang dishes pays special attention to fresh and tender; the seasoning is light, emphasizing the original taste, paying attention to the soup, the flavor is fresh; the color is bright, refreshing and pleasing; the shape is beautiful, chic and novel, vivid and vivid; the color and flavor are all good.
The experience was interesting, I was alone, plus the flexibility of the hostess
On the side of the stove, the square stool is a table, and the small plastic bench is used as a chair, which has the feeling of a small surface on the street
I don't want much, eat a legendary pu cabbage, and then make a single zhuqiao turtle soup, Europe
Small bowls of turtle soup, nostalgic porcelain bowls, this is the taste of the old brand
Don't look small, the content is full, the boneless turtle meat is a little bit, and there is a skirt of about the same size
The taste of the chili and its own, sticky in the mouth, without too much seasoning, eat its original taste
A little bit earthy, asked the aunt for vinegar, came a little, well, there is a change
Pu cai meat balls, pu cai, it turned out to be like this, the entrance has a feeling of green onion
It's like asparagus with fibers, spreading out in your mouth and sweet in your mouth
But eat too much, as if there is a little numbness in the mouth, and finally take a bite of the essence of the soup, perfect
It should be the legendary Chinong meat balls
Their ordering is quite interesting, like solving a math problem on a tile
(12) Jinshun Hotel
For his family's special grass chicken came, let me wait, do not want other dishes, a chicken, enough
Here is basically a few signs, and then let the hostess to side dishes
Chicken, although late but arriving, very Huai'an characteristics, sweet and spicy, sauce flavor, chicken is good, is really good
The soup is thick, and they all drink the feeling of fish soup, fishing rice, first-class
Chicken, good quality, although not as good as Qingyuan's live killing, but not much worse
After eating one, it does not feel monotonous, it is horizontal
The aunt next to her has a big plate of chicken in both hands, and she can also take a large dish of vegetables, and she has to go down the stairs, master
(13) Fried cake people
A simple long fish, there are 108 different recipes in Huaiyang cuisine. The navel can be made into a simmering navel gate, and the back meat can be made into a soft pocket long fish, which is these small differences to make different dishes, which is enough to reflect the Huai'an people's emphasis on eating.
The last meal of the last day was recommended by the little sister who drank sugar water before
In line with my requirements for home cooking, the shop is not large, in a more remote place, the fight is the cost performance
The portions are large, a large basin of long fish soup, a large basin of roe fish bubbles
Long fish soup, pepper seasoning, simple brew, leeks to maintain the taste, long fish tenderness is still the same
It was the most tender in a few days, and it was also the coolest
Only regret, less of a soul sauce, eat long fish to eat the feeling of noodles, good or not
Fish roe fish bubbles, fish roe is old, not the tender taste in my mind
It's chewy, suitable for drinking, the more you chew the more fragrant it is
The fish bubble is unexpected, with the sauce, with its own sticky sticky, very delicious
Also special rice, sweet and spicy and salty style, is the taste of Huai'an people
Huai'an people have summed up in the practice of eating and living for thousands of years: "Suitable for life is treasure, suitable for the body is precious, suitable for the precious, timely is good, appropriate is appropriate, suitable for the fast" of the "six appropriate proverbs".
supper
Supper is the soul of a city of fireworks, no supper, no Huai'an. I have not eaten Huai'an supper, not enough to talk about life.
When people talk about eating lobster, they all know to go to Xuyi. As everyone knows, the earliest to eat lobster, the "origin" of authentic roasted lobster is Jinhu County, Jiangsu Province. The naturally grown Jinhu crayfish is clean throughout, the flesh is tender, "naturally beautiful", the bottom plate is clean, and the meat is so much that it has to burst the shell.
The garlic flavor, sauce, and umami flavor of crayfish are natural. In the golden soup, cover with a layer of garlic paste, eat a mouthful of fat jade paste, full of cheeks and fragrant!
Supper, crayfish, walk up, group buy can not be used, come all come, bought 100 garlic paste
This juice should be fished out for a portion of the bar noodles, or served with sesame cakes from the next day's beef broth
They are all about the same size, the palms are large, almost every shrimp is full of yellow, and the meat is fresh and sweet
The "nuisance" sound of skewers on the stove stirs your taste buds directly from the hearing. Take the first bite, it's hot and I can't stop.
Nine years ago, the old Huaiyin pork skewers opposite New Asia
A row of yellow military uniforms are baking, and the four yellow military uniforms of that year have been achieved: old Xu, old man...
Only rely on the taste to conquer the old shop of Huai'an people, fresh meat skewers, coated with oil, the fire instantly locked the gravy, smoked on a small fire until the caramelized, sprinkled with spices, in one go, the professional reveals the dedication to delicious, each string is full of the master's pride in his craft. Meat, half meat, half tendons, crescent bones, only three kinds can meet the needs of tens of thousands of Huai'an diners of all kinds.
The fourth sister grilled meat, the husband and wife barbecue on Dazhi Road, the small iron skewers on Jiankang Road, the barbecue shop under the small overpass attached to the East Courtyard, and the Cheng sister at the entrance of the zoo
The business is good, the small meat skewers are not grilled like before, and the taste of Huaiyin is getting more and more difficult to find, and many of them have disappeared!
Huai'an people can eat delicious, thinking of the method of eating, it seems that only in this way, can highlight the prosperity of the canal capital in the Ming and Qing Dynasties, it seems that only in this way, can we abandon the daily pursuit of livelihood, and return to the happiness and sincerity of the heart.
Attractions
The quickest way to get to know the local area is to go to those museums, because museums are the most profound vehicle for learning about a city.
Different museums also have different characteristics, and various cultures continue to blend in the long history of Huai'an, colliding with various museums with distinctive characteristics, but they are often forgotten by us.
(11) Huai'an Museum
Interesting things should be sizhou city that sank into Hongze Lake, and Wu Yao, which is related to the new crown
The deepest impression should be Xu Bopu's collection, the so-called after he donated, the relationship between children and daughters is frozen
Each one is a treasure, and even in order not to wear it out, it may not be exhibited anywhere else
After years, it is really not easy to leave these behind
There must be an explanation to let you know better, otherwise, it may really be a walk around
Pan Tianshou - Buddha's life is immeasurable
In the war-torn era, there was a saddle-shaped town between the mountains of Chongqing, AokiGuan, where Xu Bopu lived for six years. His neighbors are Pan Tianshou, Liang Shiqiu, Yu Zhongzhi and other calligraphers and painters. It seems to live in the peach blossom garden far away from the world, and unconsciously created a strong circle of friends, Qi Baishi, Zhang Daqian, Xu Beihong, Pan Tianshou, Li Kuchan, Li Keyan, Yu Youren, Liang Shiqiu, Liang Shuming, Wang Xiantang, Yang Zhongzi...
At that time, one of Xu Bopu's jobs was to arrange the lives and residences of the masters, solve their worries and solve problems, and go to the country together. His sincerity and open-mindedness were highly respected by everyone, and when he asked them to paint and write in his free time, they all agreed with great emotion. After the victory of the War of Resistance, these masters will also give him good works.
In 1984, 110 modern and contemporary masterpieces and calligraphy collected for nearly half a century were donated to the Huai'an Museum free of charge.
(12) The former site of Zhou Enlai's childhood reading office & Zhou Enlai's former residence
Jackie Chan's parents named him Da Luan, the character Xiangyu
Hopefully, I can soar the sky like a big bird
From the beginning of his father's generation, the family fell in the middle of the road, and he understood that life was difficult from an early age
He began to take charge of the family at the age of 10, and left Huai'an at the age of 12 to study at his uncle's office in the northeast
The emergence and growth of great people is often inseparable from the cultivation of childhood
Birth mother Wan Shi: The guide to people and things
The collection of books selected by his grandfather Wan Qingxuan was very rich and became a treasure trove for Zhou Enlai to acquire knowledge
Mother Chen: A teacher of cultural enlightenment
After the death of her husband, the young Zhou Enlai became her spiritual sustenance
Introduce the scenic spots and cultural landscapes of Huai'an, and give him a subtle influence
Eight aunts Yang Shi: Guardians after the death of the birth mother.'
Nursing mother Jiang Jiangshi: a guide to the feelings of the people at the bottom
(13) Scenic area of the Canal Cultural Corridor
The Li Canal is a section of the Beijing-Hangzhou Grand Canal, which is part of Downtown Huai'an and winds from the city center to the huai'an district of the old city. Li Canal Cultural Corridor Scenic Area, there is a green belt along the river, along the way there are both ancient old houses, and emerging urban high-rises, as well as exhibition halls to see, is a good sightseeing route. Take a walk along the river or take a boat ride on the canals, and you'll learn more about the city that has historically been glorious by water transport.
Built in 2003 and 23 meters high, the Cheonggang Pulou on Nakasu Island is an excellent place to climb and admire the scenery of the Li Canal.
Cruise ship terminal and Guoshi Tower. The restored Guoshi Pagoda, located in the Ciyun Zen Temple, the cultural corridor of the Li Canal, is 62 meters high, which means to commemorate the 62-year-old of Yulin Guoshi when he passed away.
Built in the thirteenth year of Yongle in the Ming Dynasty (1415), the Qingjiang Lock is the oldest surviving stone lock on the canal, the most essential part of the Huai'an section of the Beijing-Hangzhou Grand Canal, the only one of the four locks built by Chen Xuan when opening this river, and the best-preserved and oldest stone lock on the entire Beijing-Hangzhou Grand Canal, with a history of 600 years
Around Zhongzhou Island, there are five major religions of Buddhism, Ciyun Temple, Qinglong Temple, Confucian Qingjiang Confucian Temple, Taoist Dutian Temple, Christian Gospel Hall, and Islamic Ancient Mosque, forming a unique religious and cultural phenomenon, showing the openness and inclusiveness of canal culture.
During the day, Nakasu Island is not the most lively time. When night falls, the Lunbu Road is brightly lit, the food street is neon flashing, the lights and shadows of Zhongzhou Island are shaky, the exquisite painting boats swaying in the river and the Qingjiang Pulou tower standing on the shore reflect each other, the thickness between the movement and the static, telling the unique charm of the Canal, and the cultural relics and the water features of the canal shine together, revealing the different beauty of the water city of Huai'an.
Interpret Huai'an from each small fragment
Perhaps it will allow everyone who comes and goes to learn about the city more quickly
Delve deeper into the old streets of the city and you will find that this is not a ruined wall, but another world.
The old streets of the city, there is no loud shouting, no car horn complaints, here is a quiet corner, stop and stop at any time, here is a deep history, you can see the changes of thousands of generations, your eyes have been brilliant, the scenery is infinite.
Shop around and eat
Granny brown sugar porridge
When I grew up in the gate when I was a child, I must have eaten the brown sugar porridge of my grandmother's house on East Street, there was no façade, a small stall, rain or shine, this is the taste of childhood, but also the taste of home
Plain and bland, but cute and loving, grandma is at this end of East Avenue, working for decades
From more than one o'clock in the afternoon to six or seven o'clock in the evening, brown sugar porridge and red date silver ear soup are sold
Very homely taste, very warm, very comfortable, very natural sweet, very soft glutinous
The glutinous rice that bloomed and the brown sugar tasted and kept warm
Spoon by scoop, unconsciously, dry out a bowl
I thought about trying the red date silver ear again, but I still didn't get my wish
I don't know how long my aunt can work, I don't know if there will be this stall in the future
Anyway, people who know, passing by, will come to a bowl
Tang Ji stinks dry
A narrow road behind the Golden Eagle that resembles a snack street
Most of the people who come here are packed, swarming, full of people, and empty for a while
The crispy skin stinks dry and eats out the feeling of chicken cutlet because of the tight inner bar
It's crispy, it's dried tofu, but it's very different from the stinky tofu in my mind
The sauce is not particularly brilliant, but the chili oil is quite aggressive
There is a failure is sake brewing, homemade, but lost the standard, a little sandwiched, affecting the taste
The owner is very enthusiastic, joking, but unfortunately can not see the production process
Directly after the do a good styrofoam box out of the way, less tempting sense of interaction
Sun Laopa osmanthus sugar lotus
Daddy is not there, Grandma is there, ask for a short time, go back to the night supper
Grandma casually cut it into irregular pieces with a knife
Excellent is the separate packaging of osmanthus syrup, to ensure that when eaten, each fresh
His family, can let me solve it all in one breath, the sweetness is not big, and the fragrance of osmanthus flowers depends more on smell
Lotus root has tenderness, the lotus is broken, the glutinous rice is very good, soft and sticky teeth
The syrup is also not particularly thick, just right, refreshing, comfortable to eat, suitable for summer
Lotus is not big, well chosen, real materials, is the guarantee of deliciousness
Qingyan Garden
During the Ming and Qing dynasties, due to the development of Caoyun and the prosperity of official and commercial culture, the gardens of Huai'an also flourished. Among them, especially the official eunuch garden Qingyan Garden of the Governor of The River Is the most distinctive, and once had the reputation of "the first garden of Jianghuai".
Huaiyin time
A pretty big creative park, mainly cafes and original shops
More are to visit, or to take pictures, many of them are about to come to the photographer
There is a precinct that basically eats and drinks, and wants to go to the horizon and sit and pat on the garden
Small train
"Little Train", nicknamed Huai'an Tram Line 1, has a total length of 20 kilometers, started construction in 2014 and was officially opened to traffic at the end of December 2015. It is a landscape line, from the city gymnasium in the west, ending at the South Gate Station, from the water ferry square into Xiangyu Avenue, along the side of the line is a strong and upright modern urban complex, on the other side is the cultural corridor of the Li Canal, which symbolizes the charm of the cultural vein, sitting on the purple tram is like being in the moving city living room, all the way down is like watching a movie that records the historical glory and development of the city.
It is also a technology line, using intelligent traffic control system to run close to the ground, using on-board super capacitor power supply, 30 seconds when stopping can quickly complete the charging. In order to facilitate people's travel, wechat, Alipay and other fast payment methods have also been added. The most critical, the whole process, the ticket price is only 2 yuan, in addition to not being fast, occupying the road space, there is nothing wrong with it.
A bowl of red bean soup to relieve the heat
It's not like it's been boiling for a long time, but it also has the feeling of bean soup separation
Eat a mouthful of water dangling, there is a smell of osmanthus flowers, a faint sweetness, very comfortable in summer
But it's not a bowl of hearty sugar water
Wenlou soup buns
Come here, should be all tourists who come to visit
Those who come to travel, either in the Huaiyang Cuisine Museum, or come here
I came to Wenlou to eat soup buns, perhaps, it is also a head, feel the old brand
The form of packaging, favorability level -10, but just steamed out of good
Nothing matched, just hold it in your hand, and the straw was inserted and started sucking
With mental construction, know that it will suck up the granular skin
The slightly thick soup is still delicious, but it is still greasy when you eat too much
The skin is good, tough, and the soup is not bad
I can only say that I have eaten, felt, punched, and visited here
Instead, I went out and saw the process of rolling and wrapping the noodles by the master
Perhaps, after appreciating it, and then tasting it, the mood will be different
Yue family tea steamed
Once under the river, the tea dishes on the street are all freshly made and sold
I vaguely remember that this is the most famous, and there is also a non-heritage certification
The tea bun is salty, the twist flower is sweet, and it is not expensive to come in a bag each
All good, tea buns, that is, tea fried buns, finer than the ones I have eaten before
Very weak look, quite crispy, broken if you are not careful
Eating one by one is very fragrant, and when you put it in your mouth, it is even more crispy
Eat empty mouth, or bread sandwiches are delicious, and put in the soup, this has not been tried
Twist flowers are still so crisp, excellent, with a noodle fragrance, slightly sweet, very natural
Governor Cao Yun Ministry
To the south of the Caoyun Museum is the ruins of the Governor's Caoyun Ministry,
There is only one late-built gate pestle where everyone can take photos of the punch card for a visit.
Huai'an Provincial Office
The legendary yamen, but very large, very functional
Perhaps the most eye-catching thing is the various methods of torture
There are videos, and there are models of wax figures, which are mentally prepared and fine
Wu Cheng'en's former residence
There are poems in the paintings, there are paintings in the poems, and that is quite interesting
Talented, but it is a few times that the examination failed, so there will be the birth of Journey to the West
Give birth to a baby, also called Fengmao, followed by the Wu surname, huh... , or homegrown to grow well
Soy sauce, Huai'an people are most familiar with is "Pulou soy sauce". In the fifteenth year of Qing Daoguang (1835), He Shiyun founded the "Pulou Sauce Garden", and its specialty product, Baitang soy sauce, conformed to the demand for "light and refreshing" Huaiyang cuisine, and once it was listed, it was popular. At that time, the seasoning of huaiyang cuisine's long-established brand - "yuhu chun" signature dish "soft pocket long fish" was not used in non-Pulou white soup soy sauce.
Pulou white soup uses traditional technology, adheres to the ancient method of brewing, takes high-grade flour as raw materials, uses ceramic vats as fermentation containers, and adopts the traditional sun and night dew fermentation process, making the product flavor better, "color such as oil, sweet and fragrant, hanging bowl edge".
After 180 days of sun and night dew, the noodles are fermented and matured, and then after multiple processes such as oiling, precipitation, preparation, sterilization, etc., Pulou white soup soy sauce can be produced.
The white soup soy sauce brewed in the ancient way is mainly based on light-colored ingredients, and has its rich sauce, delicious taste, mellow form and clear color, so it is named white soup soy sauce. It seems that the way of making white soup soy sauce is indeed more "earthy", and the Huai'an people who have been in huai'an for generations like this "earth" flavor.
The Temple of Literature, every site carries the unique cultural feelings of Huai'an people
Step on centuries-old Bluestone Street and spend the morning
Leisurely pick a pot of flowers, a small fish or an antique
Let the old times spread on this street, in the era of high technology and efficiency, against the current. Such a day can be regarded as an old day that belongs exclusively to the Huai'an people
Puyuan sugar water
Coming to the shop in Flower Street is more in line with the tone it should have
But that's about it, good for taking pictures, good for being in a daze, good for chatting. Eat, forget it
I was fortunate to meet two enthusiastic young sisters, eat and chat, and time passed quickly
I got a lot of food and received affirmation of my own strategy
Zhang Fuyuan
Cheaper version of Zhou Black Duck, takeaway, duck neck, duck paw, chicken wing combination
Sweet and spicy style, really like, less differentiation, some disappointment
I bought the baking series, and there are other spicy series, I don't know what style it is
Fangfang private room dish
It was sold out for a few days, and at noon on the last day, it was packed back to Shanghai, more than 20, full of two large boxes
Good quality, cost-effective, solid red beans, not shanghai rich and rich like the hook is very thick
Rustling, all red beans, there are lotus, white fungus and red dates, the sweetness is just right
Lee crispy chestnut shortbread
This one wasn't in my guide, just on the last day, passing by
Double spelling, black and white sesame seeds to distinguish sweet and salty taste, excellent, key not expensive, full of a box
Although it does not taste like chestnuts, it is basically mung beans
The filling is full, the skin is crispy, there are sesame flavors, and the sweetness is also good
Salty, wonderful, pretzel feeling, not greasy to eat
It's good to make afternoon tea or dessert after dinner
West Garden baking points
The four big characters of "West Garden Baking Point" are silent, but they can show that the heritage of Huai'an's local veteran food cannot be shaken. Huai'an children after the 80s and 90s, most of the enlightenment cognition of cakes start from this chicken cake with a huge contrast in appearance and taste. There are no extra additives, eggs, wheat flour, sugar and oil as ingredients, traditional practices that have been passed down for many years, and are handmade to truly make people feel at ease.
Under the golden and sweet crust, there is a soft and tender heart, which melts in the mouth without having to chew hard. Chicken cake soaked in water is definitely a must-experience in childhood
It is like a taste positioning system, one end locks on the busy life of the present, and the other end is tied to the spiritual home in the depths of the soul
Grateful for the information on knowing
Thanksgiving to the Little Cub of Qingjiangpu at B Station
Thanksgiving public number: Huai Food
Thanks to the owner of the beef soup shop
Thanksgiving to the little brother who eats noodles together
Thanksgiving to the little sister who took me to the Temple of Literature
It was through them that I knew there were these authentic delicacies
It also made the locals look at me with amazement
The most impressive thing may be the grandmother's brown sugar porridge
I miss the home cooking that every house has its own specialty
Didn't eat the bar noodles that amazed me
Next time I'm here, I'll definitely try the steamed buns
Also go to the scene and feel the culture of small iron strings
Steamed dumplings in the morning, as well as a thousand rolls of fritters, a mid-autumn golden chicken food of the pu cabbage mooncake
All that can be seen and heard, all that is perceived,
That is, the scope of understanding of a city.
Choose to measure with your feet and perceive a city in your visual taste and hearing.