1, glutinous rice balls

Glutinous rice balls are usually mixed with fat and thin pork, dipped with a knife, then stirred evenly, and then simmered in a pot for seven or eight hours. The meat sauce has been seasoned, and the next step is to stir it clockwise. Try to finish the next step, and you will fry with the meatballs. Just listen to the sizzling of the oil pan, fry the dumplings until golden brown, and then pour in the prepared soup. Tangyuan is soft and glutinous in the middle, and its surface is brittle and hard, which is very delicious.

2. Braised fish skin

Braised fish skin is said to have been initiated by the chef of Doulv Temple in Yancheng in the early Qing Dynasty. Put the sweet potato powder in a boiling water pot and solidify it into powder skin. Cut it into cubes, which looks like fish skin. With chicken soup, ham and chicken breast, delicious, refreshing and delicious.

3. Drunken crab in Dazong Lake

The drunken crab in Dazong Lake is a traditional dish in Yancheng. It is made by soaking crabs in Dazong Lake with high-quality Qu liquor, rice wine, Huai salt, Zanthoxylum bungeanum and aniseed. It looks like a live crab with fresh meat and unique flavor. The wine is full of drunkenness and fragrant, and it is a good table wine.

4. Fried shrimps with oil

Fried shrimp is a traditional dish of Han nationality in coastal counties and towns of Yancheng, Jiangsu Province. Because shrimp is long, it is named striped shrimp. Because the shrimp shell is white and clear, it is also called white shrimp. The fried shrimp dish made of this kind of shrimp is a seasonal food in Yancheng.

5. Ganggang Salted Goose

Dagang salted goose is one of the famous stews in Yancheng. At the same time, salted goose is also one of the outstanding representative dishes of Huaiyang cuisine, which has a high audience in the Yangtze River basin and the north of the Yangtze River in Jiangsu. Ganggang salted goose is refined by all-natural scientific formula and advanced technology.

6, shrimp lion head

You need to add salad oil to cook the sauce. Shrimp is a marine animal, which is rich in protein. Add salad oil to prevent prawns from contacting with air, so that the protein inside will not be easily destroyed.

7. White Fish Ball Clear Soup

Cut off the skin and bones of the fish, blanch in boiling water, simmer 15 minutes, filter out the fish residue and season with a little salt. Cut the fish into pieces and marinate it with marinade. Four hours. After the fish soup is boiled, add the marinated fish to continue cooking, cook it again, remove the foam floating on the surface and put it in a bowl.

8. Wu Yang sausage

Dongtai City, Jiangsu Province, is a traditional famous Chinese food with a history of 100 years. According to legend, there is a skilled chef in Dongtai named Yang Pai Laowu, who specializes in selling smoked and roasted meat products, especially sausages, and is known as "Wu Yang Sausage". In recent years, Dongtai Meat Products Factory has kept the traditional production method of "Wu Yang Sausage", which is made of refined fat with 8: 2 ingredients, adding various seasonings, pickling, filling, baking and cooling. It is characterized by bright color and delicious taste.

9. Yancheng fried dumpling

There is a very famous fried dumpling called Jia's fried dumpling in Longgang Town, Yancheng. The bottom of this fried dumpling is dark yellow, crisp, soft and tough, and the stuffing is delicious. If served with balsamic vinegar and Chili sauce, it is really delicious and enjoyable.

10, You Wu drunk snail

Una drunk snails were pickled with mud snails on the beach. It was made by people in the Ming Dynasty. It is characterized by soft and transparent shell, rich wine fragrance, moderate salty and sweet, delicate and delicious, and it is a good accompaniment. 1982 is listed as one of the local products by the National Tourism Administration. 1985 and 1990 all won the title of high-quality food in Jiangsu province, and 1988 won the silver prize in the first food Expo in China, which can be described as a wonderful flower of China food culture and the pride of Yancheng people.