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Jiangsu North Jiangsu★★Hongze Lake★Huaian★Yangzhou

Note: Yangzhou is under the jurisdiction, and Huai'an is under the jurisdiction of Xuyi, Hongze County, and Jinhu County. Sihong and Shuyang belong to Suqian City. Gaoyou City, Baoying County, Yizheng City, and Jiangdu City are under the jurisdiction of Yangzhou.

The first thing the introduction talks about is Hongze Lake, because it is the end point of the mother river Huaihe River. I have an inexplicable yearning for it to find out its true appearance. I originally took my son there during the winter vacation of 2020-2021, but unfortunately Because of the impact of the epidemic, you have to report when you go out of the province. Even when you get there, many cultural institutions are probably not open because of the epidemic. But I will definitely go there in the future. I also want to go to Yangzhou and take my son to see the Grand Canal. I still have homework. You have to do it well, otherwise it will be boring to say nothing.

There are a few points that I have recently understood.

↓ This Bianhe River is so familiar.

Introduction The north and south of Hongze Lake are Suqian City and Huai'an. Suqian It is the hometown of Xiang Yu. There are no historical sites worth visiting. Either Luoma Lake is to the north of Hongze Lake. It is the back garden of Suqian. It has little cultural heritage. It is known as a green city. To put it bluntly, it is not a heavy industry or mining city. It is a light textile city. Not really, it can only brag that it is a garden city.

This place is crossed by the Huaihe River and is destined to become one of the land and water hubs for transportation between the south and the north.

Qingjiang refers to the main urban area of ??Huai'an today. Shi Wharf is the ancient water transport wharf in Qingjiangpu District, Huai'an City today. It was a famous water transport center in the Qing Dynasty and is also the hub of the main urban area of ??Huai'an City today. To this day, it is still the transportation hub of the city of Huai: it is connected to Huai'an District to the east, Huaiyin District to the west and north, and Hongze District to the south.

Qingjiangpu District is located where the old Yellow River, the Li Canal, the Grand Canal, and the Huaihe River enter the sea pass through. In addition, roads and railways appeared later, such as the Beijing-Shanghai, Ninghuai, and Ninglian Expressways. Xinchang Railway, etc., today Huai'an has become an important regional transportation hub in northern Jiangsu.

Huai'an, called Huaiyin in ancient times, is adjacent to the Five Rivers, Hongze Lake, and Xuyi, Jiangsu Province. In ancient times, it was located at the intersection of the Huaihe River and the Grand Canal. It is known as the thoroughfare of the five provinces and the capital of the canal.

The scenic spot is Hexia Ancient Town, which is also where Zhou Enlai and Wu Chengen (Journey to the West) lived. In ancient times, the governor's office of rivers, Cao, salt, and even ancient rivers and water transportation was located here. Xiahe Ancient Town is lined with streets along the Grand Canal. Forming a huge economic belt with densely populated markets and criss-crossing streets, Huai'an is also the hometown of Premier Zhou Enlai.

Because of the mixed families and various artists who came here from north to south to make a living by performing on the docks, these stories of ghosts and gods left a deep imprint on Wu Cheng'en's heart when he was a child, and he dreamed of being a writer as an adult. , and it is the fantasy work "Journey to the West" as his masterpiece.

Liu Bang’s brother Liu Zhongzhi and Liu Bi were entrusted to this place in northern Jiangsu as a territory. Who is Liu Zhong? His wife is famous. Liu Bang was like a rogue in the village. He didn't do any farm work and would go back to his brother and sister-in-law's house for dinner (his father lived with the eldest brother). His sister-in-law disliked that this brother-in-law was too lazy to eat, so she often came to eat with Liu Bang. He purposely poured a basin of water at the door and humiliated Liu Bang with dirty insinuations. The article fully depicts the true image of rural women, which is admirable. Later, when Liu Bangrong returned to his hometown, his sister-in-law, Liu Cumba, knelt down at the door to greet Liu Bang.

What Liu Bi will be remembered by the people of Huai'an is that he created the local technology of boiling the sea into salt, which has made Northern Jiangsu prosperous since the Han Dynasty. You must know that salt and iron were commodities controlled by the state in the past, so salt in ancient times was Liu Bi's money was in vain. In the later period, Liu Bi minted his own money and circulated it in society. He was as rich as the country and the most powerful among the kings. In the end, he swollen and committed suicide and was destroyed by his nephew, the emperor.

Compilation of information: ---------- "Southern Ship and Northern Horse to Huai'an"

The transportation of salt to the Governor's Mansion by water is what people talk about in the past. The fat-headed magistrate of Caoyun leads a luxurious life. During the Qing Dynasty, the Water Transport Governor's Office received 10 million taels of silver from the Ministry of Household Affairs every year, accounting for 1/6 of the national tax revenue. The purpose was to renovate rivers and dredge canals and water transport. However, the early part of the flood season and the end of the year were busy every year, and there was nothing much in the second half of the year. , the white money in your hand can be used to commit crimes. What are you doing? Wearing gold and silver, building houses on a grand scale is too ostentatious, and giving people a hand, the only thing they can do is to eat. It is unprecedented and unprecedented to be able to make flowers out of eating. There are stories to tell here.

In order to eat pork tenderloin, the only thing I thought of was pork. It must be iberico pigs, pure inorganic feed, not swill + April fat pigs, but 80 iberico pigs rushed into the house. Use special bamboo sticks to tighten the pig's backbone to tighten the muscles. Each pig is first slaughtered to extract its essence and made into tenderloin, and the rest is thrown away.

Every time there is a running table, more than 80 stoves means more than 80 chefs. Each chef will cook a few dishes in his life, and they are all good at it. They can't do anything else and specialize in it. Who can cook that dish better than him?

These governors are not all Han, most of them are Manchus. They used to only eat barbecue, but when they arrived in Huai'an, these cooks tried their best to coax him, he hum...! The nose is crooked, it’s delicious! It’s so delicious. I’ll fall in love with Han people’s cooking skills in the future, but sometimes I get tired of it and really want to cook skewers, so these chefs have all kinds of prairie delicacies and prepare a table with more than a hundred kinds. Multiple plates, each chopstick takes a bite, and this is where the so-called Manchu-Han banquet comes from.

According to statistics, in the one hundred years from 1750 to 1850, a total of 300 million taels of silver were eaten, which averaged out to 10,000 taels of silver every day. , and this is just to eat 1/3 of it, and throw away the rest. What a waste.

Until 1901, the Nian Army caused chaos in the Jianghuai area, until they attacked Qingyangpu in Huai'an, and then invaded Huai'an, burning the governor's office of water transportation, and then shipping and railways had replaced it. Water transportation was abolished that year. From then on, Huai'an and Yangzhou began to decline.

"Qingyan Garden" is the private residence of the Governor of Water Transport. It contains a southern garden made of pavilions, lake stones, and rockeries...

In the past, due to traffic control, the imperial court stipulated that people should disembark in Dengzhou, Huai'an, and rest for a day or two before customs clearance was approved. During these days, they ate, drank and had sex locally, which promoted Huai'an's catering industry; entertainment With the development of the industry and the pornographic industry, the tastes from the south and the north collided here, and the cooking skills from all over the world competed, giving birth to the local Huaiyang cuisine (i.e. Huai'an, Yangzhou, Zhenjiang),

The most famous one is Changyu ( eel) feast, especially the so-called soft bag, which is to put the eel in the bag and cook it, then curl the bones and separate the flesh. Because when it is clamped on the chopsticks, it hangs down, which means it is just right (soft and waxy). It's called a soft pocket.

The locals in Huai'an like to use cattail for cooking. The pretentious people specially specify the cattail growing in the ditch near Xiangfei Temple. This thing is as long as a pole melon. After peeling off the skin, it is very thin. Long, green, soft and tender. It can be made into soup or stir-fried. But the price is quite high, 40-50/catties in summer and 1,000/kg in winter. This important person went into the chest-deep swamp to pick reeds from the reed swamp. The man boasted in front of the screen that his ancestors had grown this plant and it had special characteristics. What do you mean by technical barriers? There are cattails in other places but they are sour.

In short, in a word, the local cooks in Huai'an are not like the Sichuan cooks who go out to make a career. They are always content with the status quo, so that Sichuan hot pot is the sign of Sichuan hot pot all over the world, but people in Huaiyang are at ease and happy with it. So, the so-called meat wrapped in skin in the morning (morning tea), and meat wrapped in water (bath) in the evening, do you have a golden signature of Huaiyang cuisine so close to us?

◆Abstract: ----------"Food in Huai'an among the Folks" China National Geographic Authentic Scenery "Food in Huai'an, Jiangsu"

Huai'an, connected by rivers, Once known as the "Throughway of Nine Provinces"

The Huaihe River divides southern and northern China, passing through the city of Huai'an. People traveling from south to north communicate with each other, and ingredients from all over the world collide with each other. In this city that is "neither south nor north", the collision has created a group of people who are the best eaters in China, and gave birth to Huaiyang, one of the eight major cuisines. vegetable.

In the Qing Dynasty, the annual tax revenue generated by Huai'an and surrounding Huai Salt once accounted for 1/4 of the national fiscal revenue.

The big salt merchants who became rich were particularly good at eating, and they tried their best to collect famous chefs and rare and exotic products from all over the world. This also gave birth to a special product: Huai'an cook. Numerous court officials have requested Huai'an cooks by name, and local officials often take away one or two Huai'an cooks when they leave office. Huai'an cooks are even given as gifts to friends or superiors.

As the saying goes in Huai'an: "It is easy to be a scholar, but difficult to be a cook." It can be seen that the people of Huai'an have strict requirements for food! To this day, Huai'an is still an important inheritance place for Huaiyang cuisine, and the China Huaiyang Cuisine Culture Museum is located here.

Which fresh and fragrant Huai’an delicacies have you tried? In order, they are: soft-double long fish, Qingong meatballs, pan-fried fish cakes, Gulou tea dumplings, Wenlou crab roe soup dumplings, and Xuyi crayfish.

Baibao shrimps, together with soft-double long fish, are called "Huai-fried Shuangfeng". The so-called soft-double is eel. When picked up with chopsticks, it looks like a child's soft-double and is chewy. and elasticity.

There are countless folk dishes in Huai'an, such as Qingong meatballs, Pingqiao tofu, and Zhuqiao soft-shelled turtle. They are all named after the towns where they are located.

Abstract: ---------- "The Food of Huai'an"

During the Spring and Autumn Period, the King of Wu was not happy to settle in a corner. He always wanted to dominate the Central Plains and go mountain climbing. On the big historical stage, defeating the King of Chu was not a big deal. He wanted to pick a soft persimmon, the Qi State, to challenge him. However, he suffered from the crisscrossing rivers in northern Jiangsu, which was not conducive to the march of the army. For the sake of the Qi Lu State in the direction of Henan and Shandong, he He ordered the digging of the Grand Canal from Yangzhou to Huai'an, that is, the Hangou.

The digging of the Hangou greatly shortened Wu's military supply route, made the march north safer and more convenient, and improved the Wu army's strength in the north. Combat strength. In 484 BC, Fu Chai heard that ministers were vying for power after the death of Qi Jinggong, and that the new king was young and powerless, so he prepared to attack Qi. Wu Zixu advised Fu Chai to get rid of Gou Jian first to avoid future troubles. Fu Chai refused to listen. Instead, he believed Bo Pei's slander and gave him a sword to kill himself. Before Wu Zixu committed suicide, he said to his retainers: "Please dig out my eyes and place them on the east gate. I want to see with my own eyes the destruction of the State of Wu by the State of Yue."

In May of that year, Fu Chai united with the State of Lu He Yue led an army of 100,000 to attack Qi, and Qi also sent an army of 100,000 to attack. The two armies fought in Ailing (now in Laiwu District, Jinan City, Shandong Province). Defeated the Qi army. Because Fu Chai's main purpose is to become the overlord, not to destroy Qi. After the battle of Ailing, Fu Chai achieved a big step towards his stated goal of domination, and Qi was no longer an obstacle to Wu's hegemony. After the war, the Wei, Song and other countries in the Central Plains also quickly expressed their submission to Wu.

After defeating Qi, Fu Chai’s last goal was Jin, the most powerful country at the time. In 482 BC, King Wu Fu Chai almost poured all the troops in the country and went north along the waterway to compete with Jin for hegemony. Jin Dinggong Agreeing to form an alliance with King Wu Fuchai in Huangchi (now south of Fengqiu County, Xinxiang City, Henan Province). At the alliance meeting, "ten thousand people of the Wu army were in a square formation, all wearing white clothes, white flags, plain armor, and white feathers. They looked like they were in full bloom. The same was true for the left army, who were all wearing red clothes and red clothes. "Danjia, Zhu Yuzhi, looking like fire", the powerful military strength greatly frightened the alliance countries, and Fu Chai finally became the leader of the alliance.

Let readers enter the dreamy water town of Gaoyou. The waterways of northern Jiangsu and the criss-crossing rural scenery

Gaoyou now belongs to Yangzhou, located 120 kilometers south of Huai'an. In 223 BC, when Qin conquered Chu, they built a high platform and a postal pavilion here, so it was called Gaoyou, also known as Qinyou. We went by car. Along the Beijing-Shanghai Expressway on the east bank of the Beijing-Hangzhou Grand Canal, heading south, the road bridge of the Huaiyang Town High-Speed ??Railway has been accompanying it 30 meters to the west of the road. Canals, highways, and high-speed rail are the three modes of transportation that can represent history, modernity, and the future. What I visited on this trip was Wang Zengqi’s Gaoyou during the canal era.

Gaoyou is really a water city. To the west is the Beijing-Hangzhou Grand Canal, and to the west of the canal is Gaoyou Lake, which Gaoyou people call "West Lake"; Chengzi River and Yan River pass through the city. Wang Zengqi said that in his hometown, "all that he could see and hear was nothing but water."

There were many famous people in Gao, including the hometown of Qin Shaoyou, a student of Su Dongpo who had an unfortunate fate and died on the way to exile.

People in Gaoyou have deep feelings for Qin Shaoyou. Young people love his charm, and his sentence "If love lasts for a long time, how can we live day and night" has captured the hearts of many crazy men and women; young people sympathize with his difficult fate and want to put their trust in him. Something of my own.

I bought a copy of "Family Sitting Leisurely, Lovely Lights" as a souvenir

In front of the book there is a map of the old city of Gaoyou based on Mr. Wang's childhood journey. Read Mr. Wang's works. It can be used as a reference when traveling and as a guide map.

◆Abstract: Southern Weekend---------------"Wang Zengqi's Gaoyou"

Some experts pointed out that the hairy crab market really comes from the Yangcheng Lake area The annual sales are only about 300 million yuan, but in 2019, crabs sold through all channels under the Yangcheng Lake hairy crab brand were as high as 30 billion yuan. This means that the probability of buying real Yangcheng Lake hairy crabs is only 1%.

In other words, the number of pure Yangcheng Lake hairy crabs is less than 1% of those on the market

This can also be reflected in the breeding area: currently, the national hairy crab breeding area reaches 10 million acres , of which the Yangtze River Delta region has a breeding area of ??5 million acres, while the Yangcheng Lake water area is only 180,000 acres, accounting for about 1.8%.

Under the sun, there are no more crabs.

But in fact, it is only the Yangtze River Delta region. In addition to Yangcheng Lake, there are also high-quality products such as Taihu Lake, Gucheng Lake, Hongze Lake, Changdang Lake, Gaoyou Lake, Dazong Lake, and Nanyi Lake. district. Dongting Lake and Honghu Lake in the middle reaches of the Yangtze River are also important producing areas for hairy crabs.

During the Three Kingdoms period, Ding Feng, the general of the Eastern Wu Dynasty, surrounded the lake and cultivated fields, thus creating the ancient Danyang Daze. Ancient Danyang Daze includes Danyang Lake, Shijiu Lake, Gucheng Lake, Qianqian Lake, Nanyi Lake and a large area of ??low-lying wetlands in the surrounding areas, totaling 3.5 million acres. In other words, today's Yangcheng Lake is nothing but the ancient Danyang Lake. A very small part of Daze.

Ancient Danyang Daze has been the main hairy crab production area since ancient times. The hairy crabs produced are called Huajin crabs, which are known as one of the three hairy crab brands in ancient China.

On September 16, under the joint guidance of the Yangtze River Delta Regional Cooperation Office and the agricultural authorities of Shanghai, Jiangsu, Zhejiang, and Anhui Provinces, the first Yangtze River Delta Hairy Crab Cloud Spelling Festival opened in Shanghai. At the opening ceremony, Taihu Lake, Gucheng Lake, Hongze Lake, Changdang Lake, Gaoyou Lake, Dazong Lake, Nanyi Lake, Wuhu, Xinghua and other high-quality hairy crab producing areas in the Yangtze River Delta jointly launched Duoduo and jointly established the "Yangtze River Delta Hairy Crabs Online Competition for Excellent Products Alliance" will bring more good sources of crabs to new e-commerce stores in the future.

Take the live broadcast of Zuo Peng, deputy mayor of Hongze District, Huai'an, as an example. He brought more than 60,000 Hongze Lake hairy crabs in a single session, and the average price of a single small-sized hairy crab was only a dozen yuan. .

The reason why I excerpted this article is that when I am lucky enough to travel in Northern Jiangsu, if the season is right, I can also taste delicious river crabs, especially in the Hongze Lake area, crab paste is not available in winter. I was so lucky when I was in Huangfei, and it makes me laugh just thinking about it

But since then, salt merchants have climbed onto the historical stage and made Yangzhou their base camp. Later, Hui merchants monopolized the salt industry, and many stories were told. This is something to talk about later.

According to historical data, during the Qianlong period, the revenue from the salt industry turned over to the Ministry of Household Affairs of the imperial court was 70-80 million taels, equivalent to 1/8 of the national economic aggregate (GDP). During the same period (1772) These salt merchants made a profit of 15 million taels, which shows how much the country relies on salt tax revenue. Of course, monopoly must also give rise to corruption.

Du Mu said, "I have dreamed of Yangzhou for ten years, and won the reputation of a brothel." Xu Ning praised, "The world is divided into three parts of the moonlit night, and two parts of the rogue Yangzhou." It is so romantic that people are leisurely and fascinated, especially Li Bai's poem: "My old friend bid farewell to the Yellow Crane Tower in the west, and fireworks descended from Yangzhou in March." When the fireworks come in March, Yangzhou becomes Guangling. Once, I set foot on this ten-mile Yangzhou Road in the spring breeze, which is famous all over the world, looking for the Yangzhou of singing and dancing, gluttonous feasts, poems and paintings...

In the Qing Dynasty, there was a saying that "Hangzhou is famous for its lakes and mountains, Suzhou is famous for its cities and restaurants, and Yangzhou is famous for its gardens and pavilions. The three of them stand side by side without distinction."

The article also strongly recommended and boasted about Yangzhou's gardens, but For me, I am really not interested in it, and I lack the feeling for the culture of doing a dojo in a screw shell.

Yangzhou’s famous morning tea restaurants include Fuchun, Yechun, *** and Chun Sanchun. Old Yangzhou highly recommended me to go to the Yechun Tea House by the Royal Wharf, which is a popular place for locals to have morning tea. . Yechun Garden is antique and is said to be the residence of a wealthy family in ancient times. In Yangzhou, having morning tea is also quite ritualistic. Let's order a cup of "Kui Longzhu" first. This tea is made from the clearness of Kuizhen in Anhui, the flavor of Longjing in Zhejiang, and the fragrance of Yangzhou Zhulan. It is known as "cooking three provinces in one pot".

Steamed buns are also the highlight of morning tea in Yangzhou. As the saying goes: Yangzhou steamed buns are popular in the world. There are many kinds of steamed buns in Yangzhou, including three-inch buns, five-inch buns, bean paste buns, dried vegetable buns, siu mai buns, crab roe soup buns...

"In the morning, the skin is filled with water, and in the evening, the skin is filled with water" is the most vivid way of life in Yangzhou Descriptively, "Shuibaopi" refers to taking a bath, soaking in the steaming bath, and feeling refreshed; "Shuibaopi" means having morning tea, sitting in the teahouse in the early morning with a cup of green tea, a plate of dried silk, and several colored snacks. Eat slowly until the steamer stacks form a hill.

The tea is usually Green Yangchun or Kuilongzhu. The name of the former is taken from the poem "Green Yang City is Yangzhou" and the century-old Yechun Tea House; the latter is created by another old shop, Fuchun Tea House. However, most old Yangzhou people bring their own tea. Firstly, the quality of tea in restaurants may not be outstanding, and secondly, individuals have personal preferences. Plus (in my own stingy opinion), you can save some money on tea.

Blanching the dried shredded beans is a test of knife skills. Cut a piece of dried white beans into 24 pieces, cut them into distinct pieces, quickly blanch them in boiling water, take them out and pour the sauce on them.

Among the dim sum, crab roe soup dumplings are the most expensive. They have thin skin and are juicy. When eating, you have to use a straw to carefully suck in the juicy mixture of crab roe and pork. This step is very easy to burn your mouth, so the store also sells crab roe buns without soup

Sanding buns are the representative of Yangzhou morning tea, and I rarely see them elsewhere. Three dices are diced chicken, diced meat and diced bamboo shoots, a combination of meat and vegetables. The bamboo shoots not only add a refreshing and umami flavor, but also bring a crisp texture. The upgraded version of Wudingbao contains shrimp and sea cucumber, two expensive ingredients, so the name on the menu is often called "Salt Merchant's Wudingbao", implying that this was originally something only the wealthy Yangzhou salt merchants could eat. Appear high-end.

There are green vegetable leaves in the filling of Jade Shaomai, showing a touch of tender green through the thin skin, but I prefer to eat pine nut Shaomai. The pine nuts are plump and add a fragrance to the lips and teeth when chewed.

Another snack I like very much is the thousand-layer oil cake. The cake is divided into 64 layers, with layers of sugar and oil. It is not sticky or greasy, has a soft texture, and is not overly sweet. , I imagined that taking a bite of clouds would be like this.

Now when talking about Yangzhou morning tea, we must mention the "three springs": Fuchun, Yechun, *** and spring. These three are the most famous representatives of time-honored tea houses in Yangzhou, so they inevitably suffer from the common problems of time-honored tea houses: many branches and tourists, and it is difficult to guarantee quality.

The locals who have been eating morning tea for decades voted with their feet. Few people go to "Sanchun" anymore. When asked, the disappointment is palpable - the buns may be refrigerated in advance for later use, or the old shops It is made uniformly and then sent to each branch in a cold chain. It is not freshly packaged and steamed after all. Foreigners may not be able to tell the taste difference, but the taste buds of local regular diners will know it is not fresh enough when they taste it. How can they tolerate it?

Nowadays, if I want to eat freshly made dim sum, the local people recommend me Yiyuan Restaurant. You have to reserve a table before 7:30 in the morning. The price is twice as expensive as ordinary morning tea shops. You have to wait at least ten or twenty minutes to place your order - it must be cooked and steamed according to your order. It's steaming hot when it's served to the table, the dough is soft and tender, and the filling is just right.

There is also a garden tea house outside the ancient city. They also serve freshly made dim sum. The taste is beyond "Sanchun" and it is worth going out to eat.

The Quyuan Tea House on the bank of Slender West Lake has also been popular in recent years. Quyuan is a garden that was once visited by Emperor Qianlong. The restaurant is on a high-end route (but the high-end ones in Yangzhou are really not expensive). Having morning tea here is like experiencing the luxurious life of a salt merchant. The environment is elegant and grand, the snacks are exquisitely made, and the ingredients are carefully selected. Sea cucumbers and shrimps are included in the five-inch buns.

Salt merchants are well-educated. They do not blindly pursue rare and rare ingredients, but also pay attention to seasonality and freshness, and the cooking methods must be precise.

For example, in spring, you should eat saury before Qingming Festival, otherwise the meat will not be tender enough after Qingming Festival. Another type of fresh river anchovy is to be enjoyed in late spring. It is said that shad will die out of water, so it is extremely difficult to eat them alive. Legend has it that the Lianghuai Salt Administration of the Qing Dynasty sent a small boat to cast a net in the Yangtze River. After catching the anchovies, they cooked them on the boat immediately.

The "three delicacies of the Yangtze River" are still expensive, but they are easier to eat than in the past. High-end restaurants such as Quyuan Tea House and Yangzhou Banquet have spring seasonal menus featuring Jiangxian.

Perhaps the most famous dish in Huaiyang cuisine is crab meat and lion head. They look like ordinary big meatballs, but you can feel the surprise when you eat them: they are fat but not greasy, and they melt in your mouth. The most famous restaurant for making lion heads is Yangzhou Lion House. The signature lion heads made with "sunflower chopped meat" are much larger than a fist.

Tofu is a common ingredient in Huaiyang cuisine, which particularly reflects the exquisite knife skills. The boiled dried shredded tofu is a famous Huaiyang dish that has been included in state banquets. The dried tofu shreds are cut evenly and finely, and the seasonings are delicious. The dried tofu is filled with the flavor of the soup and tastes smooth and refreshing. Wensi Tofu requires higher knife skills. The soft tofu is cut into thousands of pieces and floats in the soup.

Huaiyang cuisine also includes braised silver carp head, three sets of duck, eel and other dishes, all of which are prepared with common ingredients with great care and effort.

Yangzhou is located in the north of the Yangtze River. It is the connection and blend of northern culture and Jiangnan culture. It is obvious in the ingredients. It makes good use of local products, such as eels and tofu, but it is not limited to local customs, such as The sea cucumber in the Wudingbao is not produced in Yangzhou.

I think the food in the old streets and alleys is no less exciting than high-end banquets. Even among my preference for ordinary flavors, the market taste is more in touch with the soul of Yangzhou.

For example, a bowl of Yangchun noodles or dumpling noodles.

Dumpling noodles are similar to Cantonese wonton noodles. They are a combination of dumplings and noodles. It is convenient and practical to eat two things in one bowl. "Dumpling" does not refer to dumplings in the north, but wontons, which are mostly stuffed with bamboo shoots and meat. They taste more delicious when paired with soup made with shrimp roe and soy sauce. Jiangjiaqiao Dumpling Noodles is famous for its dumpling noodles. A bowl of shrimp roe dumpling noodles is only 7 yuan, which is good quality and low price. Dumplings and noodles are not only available for breakfast, but are also sold for lunch and dinner, so the store is always crowded.

Walking around the old city, you can see the "Yangzhou Lao Goose" signboard everywhere, sometimes it is a small shop, sometimes it is just a small cart. "Lao goose" does not mean that the goose is old, but it means Lao Lu's salt water goose. Each store's brine formula is different, so the taste is different. It’s pretty cool to buy a quarter and take it back to the hotel for a late night snack.

Jiangsu seems to generally love eating vermicelli. The streets of Nanjing and Zhenjiang are filled with old duck vermicelli soup and duck blood vermicelli soup. Yangzhou people love to eat vermicelli, which is cooked steaming hot in a clay pot, with rich side dishes and delicious soup.

Official standards have been set for the world-famous Yangzhou fried rice: the main ingredients are indica rice and fresh eggs, and the ingredients are sea cucumbers, chicken legs, ham, scallops, shrimps, mushrooms, bamboo shoots, and green peas. . You can check it while eating.

In addition, Sanhe Simei’s pickles and Daqilin Pavilion’s tea and snacks may be said to be time-honored and famous stores, but they only sell ordinary food at affordable prices. Mr. Wang Zengqi made a comparison and found that Yangzhou pickles are sweeter and sweeter than northern pickles.

As for tea snacks, all pastries in the south are much more exquisite and more varied than those in the north, let alone Yangzhou. The most interesting thing is the diamond navel, known as the "six-pointed clank", which is often sold at street stalls.

My favorite restaurant in Yangzhou is Huyuan Cuisine. It is located in Dongquanmen, an old street very close to the bustling Dongguan Street, but it is often missed by tourists. The store itself is inconspicuous, with a narrow facade and small space inside. ... When the dish was served, it was amazing. The roast goose was delicious, and the fried pork liver was cooked just right. For offal lovers like me, I was pleasantly surprised by the spicy and delicious stinky tofu.

"How delicious is Yangzhou, the "World's Food Capital"? 》

After having enough tea and food, go for a stroll on Dongguan Street, where there are a dazzling array of time-honored shops. Yangzhou has been a land of fireworks since ancient times. The Qinlou Chu Pavilion also gave birth to the century-old store Xie Fuxiang. Women who love beauty must buy a few boxes of rouge and gouache when they go to Dongguan Street. The business of the lantern-lit bathhouses is surprisingly good. Yangzhou people love to take baths. "Water foreskin at night" refers to going to the bathhouse after a meal, taking a bath, rubbing your back, and picking your feet. The dust of the day Tiredness seems to have been washed away

The alleys near Dongguan Street are full of interest

"Go to Beijing to wander the alleys, come to Yangzhou to see the alleys", if the ancient city is compared to the human body , then, the alleys are the criss-crossing blood vessels in the body. The alleys in Yangzhou are somewhat similar to those in Beijing. The famous writer Xiao Qian described the alleys in Beijing as "a moving symphony, with bursts of cries in the early morning..." If alleys are a symphony, then alleys are undoubtedly the same. A pipe of hole flute, deep and deep moans of resentment. On both sides of the alley are ordinary houses with blue bricks and black tiles. On a misty and rainy day, holding an oil-paper umbrella, wandering alone in this "long and lonely rain alley", you may not be sure that you will bump into a "lilac-like, sad-brown alley". "Resentful" girl.

Yangzhou’s Ancient Canal is the oldest section of the Beijing-Hangzhou Grand Canal. Wandering along the ancient canal, historical sites are dotted here and there, almost covering the development history of the ancient city of Yangzhou. The Grand Canal nurtured the city of Yangzhou and became the "root" of Yangzhou.

The Thousand Miles of Qionghua Road of the Canal, this Grand Canal built with the flesh and blood of the working people, has made Emperor Yang of the Sui Dynasty burdened with eternal infamy and became the image spokesperson of the tyrant and coward. However, it is also the Grand Canal that made Yangzhou became the chokepoint for water transportation across the country. There is a proverb: "The salt of the two Huaihe Rivers makes the world salty." The Lianghuai River near Yangzhou is the largest sea salt production field in the country. By the Qing Dynasty, one billion kilograms of sea salt was transported to all parts of the country through Yangzhou every year. The Yangzhou salt merchants' pockets were bulging. They created a prosperous city along the ancient canal and a series of magnificent salt merchants. Former residence.

Yangzhou Gaomin Temple is located at the mouth of the Sancha River at the intersection of the ancient canal and Yiyang River in the southern suburbs.

----------- "The spring breeze is green and the willow banks are green, the city of Yangzhou ★★ salt merchants"

----------- "Waiting Go to Yangzhou again when the fireworks are in March" Southern Weekend Geography

Taizhou is adjacent to Yangzhou and is under the jurisdiction of Yangzhou. On the east side of Yangzhou, the Zhenhu Wetland Park is here

You can go to Dao River for water transportation There is the Ancient Well Museum on the old street. The old street is very long and basically runs along the canal. Let’s talk about Taizhou. It has a history of two thousand years. The reason why it is close to the sea is that in ancient times, the sea was boiled to make salt. The salt industry in ancient times was equivalent to Modern oil is controlled by the government, which leads to financial culture and prosperity.

---------- youtub >A poor couple... roaming around the four famous cities in northern Jiangsu

----------youtub > p>

--------------How was the "Jiangsu Thirteen Taibao" formed? "

Documentation:

1. "How was the "Jiangsu Thirteen Taibao" formed? 》