1, Sweet and Sour Mandarin Fish
Sweet and Sour Mandarin Fish is a classic dish in Huaiyang cuisine. Sweet and Sour Mandarin Fish frying is to marinate mandarin fish with a knife until it tastes delicious, then paste it, fry it in hot oil until it looks golden and crisp, and finally pour the sauce on the fried fish.
2, stew raw knock
Stewed meat was one of the four famous dishes in Nanjing during the Republic of China. To catch fresh eels alive, first pat the back with a wooden stick in turn, then fry and stew them. The word "raw knock" in the name of the dish is named after the action of knocking. The beauty of this dish is the combination of pork belly and fish. Two unrelated ingredients combine and collide to produce a very wonderful taste.
3. Dongpo elbow
Stewed and steamed for a long time, Dongpo meat is fat but not greasy, and thin but not firewood. After the cooked elbow is slightly dried, remove the bones, dry the surface water vapor, pour a little oil into the pot, and put down the skin of the elbow. You don't need to put too much oil when burning the skin, just burn the skin until it is golden yellow.
4. Dongshan old goose
This dish is called "Old Goose" but it is not old at all. Choose geese about 6 months old. Chop the goose into a pot, spread the potato pieces, then pour the secret sauce and steam it stiffly. Finally, mix the sauce with chopped green onion and pour it on the goose just out of the pot. Goose meat is neither old nor tender, and it is very delicate. After careful cooking, it became a dish with gravy and sauce. The meat was crisp and rotten, which captured the hearts of many foodies.
5, crab powder lion head
Mix the crab meat into the dish, and the whole dish tastes like crab. Can make a mellow crab flavor, first, because the crab in Zhenjiang is used, and second, the cooking method is not frying or stewing, and the soup head is added after steaming, so there is this mellow crab powder lion head. A really good lion's head is soft and round, and it won't break when shaken.
6. Babao rice
The so-called "eight treasures" are not fixed, but determined by chefs according to local customs. The main raw materials of eight-treasure rice are glutinous rice, sugar and cooked lard. Steamed glutinous rice, mixed with lard and sugar while it is hot, then added with babao, and steamed for the second time. Take a bite, full of glutinous rice, dense red bean paste, sweet and sour dried fruit, crisp nuts, sweet and soft, rich in layers and long aftertaste.
7. Jujube cubes
Jujube square meat is fat and rotten, sweet and salty, jujube paste is sweet and oily, edible but not greasy, and has a unique flavor. Scrape the ribs clean, cook them until they are half cooked, take them out and wash them, and scrape off the pigskin with a knife; Wash and cook the jujube, peel and remove the core, spread jujube paste on the meat surface, seal it with cellophane, and steam it in a cage for about 1 hour.
8, salted duck
There are many special dishes related to ducks in Nanjing, among which the most representative duck dish is salted duck. The production process of salted duck includes: fattening duck, feeding rice, opening buttons, washing and draining, frying and pickling, washing with brine, drying and soaking thoroughly. The boiled salted duck is crystal clear, full of flavor, thin skin and tender meat. This is a classic Nanjing salted duck.