Lion's head, as we all know, is a delicacy in Changzhou. The traditional practice is to use pork with seven parts fat and three parts fat. People in Changzhou eat lion's head in four seasons, river lion's head in spring, lion's head in summer and crab powder lion's head in autumn. Eat winter bamboo shoots and lion heads in winter. Among them, the lion's head is one of the fish used in squid, and it is one of the "Three Seasons of the Yangtze River" (swordfish, shad and squid). Fish are fat and thin. After cutting into large particles, it is also made into small balls, horseshoes and fat scorpions. Half a soup plate.
Fried shrimp. The famous Huaiyang cuisine has also improved this point. The shrimp is selected from melon-shaped shrimp. Peel, rinse, drain, sprinkle with salt and powder by hand, and then put in the refrigerator for one night. Then stir fry, basically without seasoning, until the grains are full and crystal clear, with shrimps and sweets. Master Changzhou must cook this dish, ask the diners if they are ready, and then fry in oil. Put some shovels on the pot. The whole process will not exceed half a minute. Fried shrimp is a common dish. This dish is usually called hard dish. In the process of material selection, sizing and production, it cannot be mashed, so it can be fried into white jade, which is smooth and refreshing, smooth and pure. Here comes the shrimp.
In recent years, driven by people of insight in Changzhou catering industry, "old Changzhou cuisine", "old Changzhou flavor" and "old Changzhou characteristics" have been sought after by everyone.