Nanjing, referred to as "Ning", ancient name Jinling, is China's four ancient capitals, the first batch of national historical and cultural cities, is an important birthplace of Chinese civilization, has been blessed several times in history of The Chinese Zhengshuo, is the only ancient capital of the four ancient capitals that has not been the capital of a foreign regime, and has long been the political, economic and cultural center of southern China. Nanjing as early as 100-120 million years ago there were ancient human activities, 35-600,000 years ago there were Nanjing ape people living in Tangshan, with more than 7,000 years of civilization history, nearly 2600 years of city history and nearly 500 years of capital history, with "six dynasties ancient capital", "ten dynasties metropolis" known as.
1. Xingdian roast duck
Since the middle of the Qing Dynasty, the Cooked Food made by the Muslims of Xingdian has been very famous, among which, especially the Halal Roast Duck, has become one of the halal specialties that have been handed down to this day.
2. Hong Blue Jade Belt Cake
During the Qing Dynasty, Qianlong went down to Jiangnan. Coming to the prestigious tourist resort, Wuxiang Temple in Honglan Town, Lishui County, the monks in the temple were very happy, and immediately brewed fragrant tea and offered the local specialty white cloud cake for hospitality. The next day Qianlong set off, and the monks in the temple sent off this cake again, Qianlong happily accepted it, tied it to his waist in a cloth bag, and smiled: "This cake and the imperial belt of Yuanzhi are also!".
3. Nanjing saltwater duck
Nanjing brine duck can be made all year round, the pickling and brine period is short, sell now, buy and eat now, not suitable for long-term hiding. This duck skin white meat is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrant, crisp and tender.
4. Osmanthus sugar taro seedlings
Fresh taro seedlings are steamed and peeled, and special osmanthus syrup is added and slowly simmered in a large pot. When cooking, put a little bit of alkali, so that the taro seedlings will cook a red, attractive color. When the taro seedlings are about to rot, add lotus flour, and the addition of lotus powder will make the sugar taro seedlings look thick and delicious, taste smooth and refreshing, and leave a fragrant lip and teeth after eating.
5. Nanjing pot stickers
Legend has it that Cixi was very fond of eating dumplings, but once it was cold, she refused to eat them, so the imperial kitchen had to keep cooking hot dumplings and throwing away the cold dumplings. One day the empress dowager went to the back garden to admire the flowers and smelled a fragrance coming from outside the palace wall, so she walked out of the palace curiously and saw someone cooking dumpling-like food with golden skin, and after tasting it, she felt that the skin was crisp and juicy, quite delicious.
6. Nanjing skin belly noodles
7. Duck shortbread
This kind of shortbread made of duck oil and making, its selection, production, fire, quality are very exquisite, the baked cake is clearly layered, the entrance is fragrant and crisp, and the aftertaste is long-lasting.
8. Dragon robe crab yellow bag
When Qianlong went down to Jiangnan on the sixth day, when he went through the dragon robe and tasted the bun specially made by the villagers with crab yellow crab meat and other stuffing, Long Yan was overjoyed and praised "delicious and delicious", and the villagers were also flattered, so they called this kind of bun "Qianlong soup bun".
9. Steamed cake
Steamed cake is a traditional food of Nanjing people, the cake seller has a pair of picks, one end of rice noodles, one is a small stove, now processed, steamed, steaming.
10. Lake cooked duck
Legend has been said to have been more than 300 years old, in the Qing Dynasty as a tribute to the imperial palace, called "tribute duck"; officials often use the plate duck as a gift to each other, known as "official ceremony plate duck".
11. Stew kernel
Ma Niangniang of the Ming Dynasty, once on the Phoenix Terrace, saw a phoenix from "Laifeng Street" through the "Fengyou Temple" landed in the nearby Wanzhu Garden, so that the Wanzhu Garden became a treasure of feng shui, so the green vegetables of the Wanzhu Garden were also famous, and the "short-legged yellow" was famous.
12. Nanjing Liuhe beef breast
Liuhe beef breast, known as "pot beef breast" in ancient times, is a tribute of the Qing court and is a local traditional specialty. It has been made for more than 500 years, it is made of fat beef front leg meat as the main ingredient, soy sauce, salt, rock sugar as the auxiliary material, using a unique traditional process refined. Its color is beautiful, the taste is delicious, the aroma is strong, fresh, fragrant, crisp, transparent, refreshing, salty and sweet, sweet and fresh, fresh in the fragrant, crisp and not greasy, the aftertaste is endless.
13. Duck blood vermicelli soup
14. Nanjing Duck Gizzard
It has a history of more than 200 years. Nanjing duck gizzard is flat and round in shape, and the meat is tight and easy to carry. The meat is tight and chewy, the taste is long, and there is no greasy feeling, which is a favorite delicacy of all ages.
If you do not write about the food, please write it in the message area so that everyone can understand.