First, braised eels.
Boiling eel is a dish that tests the skills of Jingjiang chefs. After eating, it is the top grade without breaking the skin. Take a sip gently, the skin of the fish is slippery and the fish is delicious.
Second, the big Luo Bing
Walking far away in Jingjiang Jishi Old Street, you can smell the alley far away, emitting sesame fragrance from los ice.
In Jingjiang, the cakes in the seasonal market have a long history and can be divided into sweet and salty. Salty chopped green onion is fragrant, oily but not greasy. Sweet noodle sauce is soft, waxy and refreshing.
Composition:
Flour, soybean oil, glutinous rice, pork, sesame, lean meat, floss, adzuki bean, soft sugar, kumquat peel, peeled white sesame, salt, monosodium glutamate and other materials.
Three, belly lung soup
Pepper is warm, and it dissipates cold in the middle; Pork belly nourishes the stomach, dispelling cold and relieving cough. Have a bowl of hot belly and lung soup to help you stay away from the cold in winter.
Composition:
1 pork lung, 0.5 pork belly, 0.5 pork heart, a little pepper and white pepper, a bowl of broth (chicken bone soup), ginger and salt.
Fourthly, mussels and vegetables.
The mussel meat is fresh and sweet, and the delicacy is like brine tofu. With green vegetables, it is definitely a classic dish. With this pot, fish can be discarded, and rice should be kept with one spoon and two spoonfuls, so that even soup can be drunk cleanly.
Composition:
Half a catty of clam meat, half a catty of vegetables, three slices of ginger, a spoonful of salt, a spoonful of soy sauce, two drops of cooking wine, an appropriate amount of soy sauce, a pepper, an appropriate amount of brown sugar, two garlic and an appropriate amount of onion.
Do you drool when you see these dishes in winter? You can also try Jingjiang if you have time!