1, stir-fried clams with spicy sauce
Qingdao seafood can be said to be a national civilization, and seafood is also a representative of Qingdao cuisine, especially clams. Qingdao JIAOZHOU bay is rich in clams. Stir-frying clams with spicy sauce is one of the most common methods of clams, and it is almost a must-have sign for every table.
2. Braised pork
Everyone has a "mother's specialty" in his heart. I believe many people have feelings for braised pork. When I was a child, my family conditions were not very good. You can only eat one bite of braised pork during the Chinese New Year. Now it's a real hard dish. It tastes very delicious. Braised pork tastes fat, mellow and delicious.
3. Braised fish
Nowadays, braised fish in many places are very perfunctory, and the taste is far less delicious than that cooked by mom. Braised fish at home is a dish that many travelers miss most. How many children go home to eat braised fish cooked by their mother, which is also a hard dish at the Mid-Autumn Festival family banquet.
4. Lotus root box
Eating lotus root in Mid-Autumn Festival is also a sign of reunion, especially eating "lotus root box". Most people in Jiangsu and Zhejiang slice the lotus root, connect the lower ends of each two pieces together, put stuffing made of meat and clams in the middle, and fry the noodles until golden. This is also called lotus root cake, which has the same effect as moon cakes.
5, osmanthus duck
The folk customs of Jiangnan in Mid-Autumn Festival are also varied. Nanjing people love to eat moon cakes on Mid-Autumn Festival, so they must eat osmanthus duck, a famous Jinling dish. "Sweet-scented osmanthus duck" should be listed in Gui Xiang. It is fat but not greasy and delicious. After drinking, you must eat a small piece of sugar taro and pour cinnamon pulp on it. Beauty speaks for itself. "Guijiang" was named after Qu Yuan's "Helping the North to close its doors and drink Guijiang" in Chu Ci Shao Si Ming.