2. Three delicacies of the Yangtze River: saury, shad and river fish. Swordfish is too famous and the price is not cheap, so let's not talk about it. The shad are extinct. Don't mention it. River fish, almost all of which are farmed in the market now, have low toxicity and acceptable meat quality. River fish are highly toxic. When eating, the chef should taste it in person before moving chopsticks. However, while eating wild, someone was poisoned. Fish poison is nerve paralysis, with quick response and high mortality. Visceral blood and ovaries are generally buried deeply. But because it tastes delicious, there is a saying that "eat puffer fish desperately". In short, the "Three Seasons of the Yangtze River" has existed in name only.
3. Crab soup packets: Madam is so famous. There is a local saying in Jingjiang: Out of Jingjiang, dumplings are all blasphemous. There used to be one next to Zhongshan Building on Zhongshan Road in Nanjing, but for some reason, it was demolished. I was lucky enough to see the practice of soup packets: the skin should be superior. Boil crab roe, crab meat and broth into agar, cool and wrap with skin, leaving no gaps, otherwise it will be exposed when steaming. There is a saying when eating soup buns: lift gently, move quickly, open the window first, and then suck the soup. Add vinegar and shredded ginger. It's delicious. I also ate it during the Spring Festival this year. By the way, the most famous soup filling bag belongs to Hongyun Hotel. Legend has it that Ganlong was scalded by boiling soup when he ate soup buns, but he still survived.
4. Indian porridge More popular than the above. Only Taizhou generation has it. Jiangyin has nothing to say. In this season, when I was young, it was very comfortable to sit on a small bench in the yard and drink porridge with greasy salted duck eggs. Ps: Indica porridge is white without alkali, but red with alkali. Too much alkali will be astringent, and it will be very red and ugly. There is a local saying in Jingjiang: "Indica porridge is irrigated and raised like a basin."
5. Old sauce chicken. Another kind of civilian food. The secret recipe of old juice is specially matched, I don't understand. Jingjiang Jishi Town is the most famous.
6. Fermented (Jingjiang dialect reads high) sesame seed cake. I like it. The washbasin is as big as a flying saucer, brown, with sesame seeds and chewing heads.
7. Wonton, the food in Nanjing is terrible. If wonton soup is cooked, the skin should be thinner. Add onion, salt, monosodium glutamate and a little soy sauce to make soup. It is best to have pork suet, which is the best. We have the famous Maqiao wonton there.
8. Braised hooves. There are local burning methods everywhere. Our family pays attention to slow fire stew, which is sweet but not greasy, and it is also a gourmet.
9. Handmade noodles. It is also a chewy food. For me who don't like noodles, this face is big enough. It is said that there is a noodle restaurant near Yupo Bridge, which has a good reputation.
10. Generally speaking, glutinous rice flour stuffing, the size of an egg, is the same as wonton, which is necessary for festivals. There are sesame stuffing, meat stuffing, bean paste and vegetables, which are more fragrant than Ningbo dumplings.
1 1. That is, crabs with hairy legs and small individuals. Generally speaking, I don't eat. Riverside and riverside can be seen everywhere. When I was a child, we fried clams in the same way as lobsters. The meat was tender and competitive with crabs. This is a rare delicacy, only available in childhood.
12. Bamboo shoots Jingjiang used to be the hometown of bamboo ware. I stole bamboo shoots from my neighbor's house when I was a child. When the bamboo shoots were tender, I kicked them down with my feet and came back to stew bacon, which attracted all the children nearby.
13. marijuana. That is, the wok is heated, the vegetable oil is smeared in the wok, the flour is mixed with water to make a paste, and then it is poured into the wok, spread with a shovel to grow a thin pot-shaped dough, and then the vegetable oil and sugar are added to the front. This is a sweet pot. If you add one or two eggs, or add some salt! ! It's a salty pot! Have a taste, it's crispy and delicious! ! !
14. lazy pot. At first, it was the same as a pot, except that there was no seasoning such as sugar and salt. Add stuffing made of Philippine vegetables, eggs and shredded pork. Only half of the stuffing is added, and the other half is folded out from the inside, which is just a semicircle! ! Head and tail, repeatedly fried, out of the pot, cut into three pieces and four pieces with a white knife, and each piece becomes a diamond! ! Delicious and crisp! ! ! In summer, it is delicious with indica rice porridge! ! ! !
15. taro. Wash the taro, cook it in a large iron pot, then put it on the table with a washbasin, then grab one and change it by hand, because it is very hot just out of the pot, then peel it, stick some seasonings made of soy sauce, sesame oil and garlic leaves and put it directly in your mouth! That feeling! One word! ! Cool! Especially taro! ! ! ! Delicious! ! ! !