Zhenjiang has many delicacies, the most famous of which is the Zhenjiang Three Monsters, Balsamic vinegar and meat pot cover noodles.
Zhenjiang balsamic vinegar is a traditional famous product in Zhenjiang, Jiangsu, and the Chinese Medical Dictionary says: "Vinegar, with Zhenjiang, Jiangsu as the best". It has the five characteristics of color, aroma, acid, alcohol, and thickness, taste a bite, sour and fresh, fragrant and slightly sweet, not astringent, the longer stored, the more mellow the taste, and will not deteriorate. The reason why Zhenjiang balsamic vinegar is so fragrant, there is also a reason is the glutinous rice in the vinegar raw materials, the high starch content is also one of the reasons for the formation of aroma, mainly because we really love glutinous rice! Zhenjiang balsamic vinegar enjoys a high reputation at home and abroad. The secret of making a good hand of ribs is zhenjiang balsamic vinegar in addition to boiling sugar. So the question is, which one will you choose, Zhenjiang balsamic vinegar or Shanxi Chen vinegar?
Zhenjiang meat red skin white, smooth crystal, brine transparent, like crystal, so there is also a "crystal meat" reputation, is well-known at home and abroad Zhenjiang famous dish. The story of the birth of the dish meat began in the Ming Dynasty, legend has it that a chef in Zhenjiang mistakenly rubbed nitrate (sodium nitrite) as salt on the meat when marinating pig's trotters, and when he opened the marinade the next day, he found that the pig's trotter meat not only did not deteriorate, but became tighter and more rosy in color. Moreover, after these pig's trotters were simmered with five spices for an hour, the pot actually emitted an extraordinary aroma, at that time, this dish was named "salt meat", and later because people felt that the name of "salt meat" was indecent, it was changed to dish meat, which has been passed down to this day. The fat of the meat dissolves on the tip of the tongue, the salty aroma with the sweetness of balsamic vinegar, and a little bit of ginger shredded spicy, the appetite has just been hung up the moment, the mouth has been filled with complete beauty, eat meat, drink wine, wine and rice is not beautiful!
Zhenjiang pot cover noodles is one of the top ten famous noodles in China, known as "the first noodle in the world in Jiangnan", is a local specialty of Zhenjiang City, Jiangsu Province, traditional cuisine, is a snack suitable for all ages. The noodles used for the pot lid noodles are "jumping noodles". The so-called "jumping noodles" is to put and knead the noodles on the board, where the operator sits on one end of the bamboo bar, and the other end is fixed on the board, which is both up and down, like dance, like acrobatics, repeatedly squeezed into a thin dough, and cut into noodles with a knife. Pot lid noodles must be eaten correctly, with salt meat and rice vinegar, no matter which pot lid noodle restaurant, the table must be accompanied by Zhenjiang balsamic vinegar.
Of course, in addition to the three monsters, Zhenjiang has many delicious delicacies, such as duck blood vermicelli, Yangzhong knife fish, Yangzhong river shrimp, sesame oil steamed buns, straw buns, Yanling duck dumplings, Ding Gui fish, etc., what other Zhenjiang cuisines have you eaten? Discuss and share together. Anyway, whether it's delicious or not, you can taste it yourself, welcome to our Zhenjiang play, a small invitation from Anzhidun!
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