General crossing the bridge: Huaiyang's famous dish "General crossing the bridge" means eating snakehead. Because snakehead is fierce, it is called "general" because it is the capital of fish. "Crossing the bridge" means: in Yangzhou in the Qing Dynasty, it was called "crossing the bridge" to pick noodles out of the pot and put them into a bowl filled with fresh soup. This dish uses fresh snakehead, weighing about 0.75 Jin. Fish is made into fried fish fillets, and fish bones and sausages are made into soup. Eating two fish, with vegetables and soup, the fish fillets are fresh and delicious, the fish soup is as white as milk, and the fish intestines in the soup are like bergamot, which is a traditional dish in Yangzhou. Lion Head: Lion Head is one of the famous dishes in Yangzhou. In Yangzhou, the lion's head means big meat (next to the knife in our house, the sound sword, three sounds), and in the north, the lion's head means big meatballs. Chop the fat and thin ribs into pomegranate grains and make them into balls. After simmering, the fat on the surface of meatballs generally melts, but not all, while the lean meat is relatively convex, giving people a rough feeling. Because the meatballs are big and the surface is rough, they are called lion heads. This dish has a long history. The Song Dynasty poet said, "The only cup with two crabs is Yangzhou Crane." . Comparing eating a catty of crab and chopping meat to a happy fairy riding a crane down Yangzhou shows how delicious and attractive this dish is. In Yangzhou in the Qing Dynasty, there was a dish called "Da (near the vertical knife of our house, the sound sword, three tones) meatballs", and its preparation method was as follows: "Take rib meat, peel it, cut it into slender strips, make it thick (near the vertical knife of our house, the sound sword, three tones), add bean powder and a little seasoning, and don't knead it by hand. Or stir-fried or steamed (lined with tender green) "shows that the lion head dish was recognized by the society in the Qing Dynasty. The cooking of lion head dish is very heavy. Stew it for about 40 minutes on low fire, so it will be fat but not greasy and melt in the mouth. There are three cooking methods of lion's head in Yangzhou: stewing, steaming and stewing, but there are many varieties, such as stewed lion's head with crab powder, roasted lion's head with mussels, roasted lion's head with diced chicken, roasted lion's head with green vegetables, roasted lion's head with bamboo shoots, steamed lion's head with crab powder, etc., with different flavors.
Boiled dried silk: Boiled dried silk is also called dried chicken juice and dried chicken with fire. It is mainly made of dried bean curd. As early as the Qing Dynasty, Yangzhou chefs created "adding dried silk", and Xing 'an, a monk in the Qing Dynasty, wrote the word "Looking at the south of the Yangtze River": "Yangzhou is good, you can invite teahouse guests. Add dried silk to pile thin strands, cook copper tobacco bags to raise seedlings, and cook crystal vegetables. " Today's boiled dried silk is evolved from the old dried silk. Boiling dried silk is a dish with both knife work and heat. The knife maker asked to cut the special dried bean curd with a thickness of about three minutes into 23 even slices, and then cut it into matchstick-like filaments. When cooking, use a slow fire after the fire, which is delicious. This dish of dried bean curd is white, delicious, soft and tough, and it is a traditional famous dish in Yangzhou. Roasted pig's head: Roasted pig's head is a dish that is said to be made by monks and specially made for others. Excerpt of Yangzhou Local Dialect in Qing Dynasty contains the article "Looking at the South of the Yangtze River" written by a layman in Xing 'an, Baisha, one of which reads: "Yangzhou is good, but fahai temple is wandering. On the other side of the virtual hall on the lake, the Yongbian Tuanta reflects the middle stream, leaving guests and stinking pigs. " Another legend is that for a long time in the Qing Dynasty, the pig's head cooked by a lotus monk in fahai temple, the Slender West Lake in Yangzhou was delicious, and tourists liked to taste it. At that time, there was a related ballad: "Qingyang City, Fahai hated it, didn't eat meat, cooked pig's head, specialized in it, and the price was silver, which was worth two statues." There is a reputation on the Slender West Lake, and the secret is never said. " There was a chef who had a close relationship with the Lotus monk, so he got his true story, so the whole pig's head, which was salty and sweet, fat but not greasy, spread and became a famous dish in Yangzhou. Zhenjiang Yaozhuan: One of the world-famous delicacies. It is said that when a couple's shop in Zhenjiang pickled pig's trotters 300 years ago, they mistakenly used saltpeter as refined salt, but the pickled pig's trotters were bright red in color and rich in flavor when cooking, which made Zhang, one of them, come to taste them. Since then, it has gained a great reputation, and customers have been vying for it.
Salted duck: It was recorded in Chen's Annals of Jinling in Qing Dynasty that "Jinling does not produce ducks". The rate is between Taibai and Gaoyou. Thousands of young people, crossing the river to the south, the pond is full of livestock. It can be eaten in about 10 days. Kill its hair and live in various cities, which is called' crystal duck'; If the fork is roasted with fire and the skin is red and not burnt, it is called' roast duck'; Spread the sauce on the skin and cook it thoroughly, which is called' sauce duck'; Not as good as' salted duck', light and purposeful, fat but not thick; Pickled in winter, long called salted duck. People far away like to buy it as a gift. All ducks in the market, except' Crystal Duck', have their wings and feet cut off, their bellies explored and their livers retailed, so they are named' Four Pieces'. It can be seen that as early as the Qing Dynasty, salted duck was famous for its "no top grade" of "light and purport, fat but not thick" and was the best of Nanjing roast duck. However, Nanjing salted duck has lost some flavor after a long period of pickling. No foreigner has ever tasted it, but it is still delicious, but it is easy to carry and can be bought as a gift for foreigners. Salted ducks are found all year round, but osmanthus flowers in autumn are the most plentiful. At this time, the new duck is on the market, with white skin and fine meat, fresh and tender, and good quality, commonly known as osmanthus duck. Salted duck pays attention to the selection of materials and strict procedures, and it has to go through the processes of pickling, re-bittern, blank hanging and soup pot. There is a formula: "rub with hot salt, clear with brine, blow dry and stir thoroughly, so that the skin is white and the meat is tender and fragrant." In addition to the above, Nanjing duck-making has developed into a variety of ducks. For example, salted duck gizzards are delicious and elastic, and the more you chew them, the more fragrant they are; Fried duck tenderloin abnormal condition; Stewed duck's paw tastes special, and duck heart and blood can be eaten. "Delicious liver" made from duck pancreas is a famous Muslim dish, also known as "Ren Mei liver". Duck pancreas is soft and tender, and winter bamboo shoots and mushrooms are delicious and refreshing. This dish is one of the four famous dishes in Ma Xiangxing Restaurant, a century-old Muslim restaurant in Nanjing (delicious liver, squirrel fish, steamed dumplings with eggs, anchovies). The production of this dish has carried forward the fine tradition of making the best use of cooking in China.
Sweet and Sour Mandarin Fish: This dish is a typical representative of Gusu cuisine and enjoys a high reputation at home and abroad. There is a record of "squirrel fish" in the large-scale cookbook "Tiaodingji" in the Qing Dynasty: "Take fresh fish, remove the abdominal bones, drag the yolk, fry it yellow, and make it squirrel fish style. Oil and soy sauce are burnt. " Fish is also called (fish season) flower fish, which is mandarin fish. It can be seen that the squirrel fish was formed in the early Qing Dynasty. Today's squirrel fish is boneless whole fish, dried starch, fried and marinated. Taste sweet and sour, vivid image. The fish fried with a flower knife looks like squirrel's hair, and the upturned fish tail looks like squirrel's tail. After pouring the juice, the vegetables creaked, which was incomparable to the ancient squirrel fish. Set color, fragrance and taste in one. Tang Fei: It's actually a semi-dry soup. There is a "Shi Jia Hotel" in Mudu Town, Wuxian County, at the foot of Lingyan Mountain on the shore of Taihu Lake. One of the famous dishes in this restaurant is Tang Fei, which is made of grouper liver and fish, ham, mushrooms, bamboo shoots and other chicken soup, and then seasoned with pepper. This dish is a seasonal dish in summer and autumn, with fish fillets slightly rolled inward, white and slightly blue in color, mottled liver light yellow as chicken oil, fresh soup and tender meat. Summary: We have heard or eaten many famous dishes of Su cuisine, which shows that Su cuisine is really popular and has captured many fans.