First of all, white shrimp
Shrimp in white robe is the best dish in Huaiyang cuisine. The ingredients must be Macrobrachium nipponense in Hongze Lake. The washed shrimp should be pickled with ginger juice, starched with raw flour and egg white, and then fried with oil temperature and heat. A seemingly simple shrimp, but very time-consuming, represents the cooking level of Huaiyang cuisine.
Two or three sets of ducks
Three sets of ducks refer to fresh domestic ducks, fresh wild ducks and fresh pigeons as ingredients. The ingredients are very elegant. Domestic drakes have tight meat, while wild ducks have less fat and fresh meat. Pigeons should be about four months old. Dove meat includes wild duck meat, and wild duck meat includes domestic duck, forming the structure of three sets of ducks. The meat quality is layered from tender to old, the taste is compound, the heat is emphasized, and the stew is slow.
Third, crab powder lion head
Lion's head with crab powder is a famous dish in Huaiyang. The main ingredients are minced crab meat, pork, minced meat and meatballs. There are various cooking methods, such as stewing, stewing, frying and boiling. It is big and rich in materials, so it is named crab powder lion head.
4. Sweet and Sour Mandarin Fish
People in Jiangsu, Zhejiang and Shanghai love this dish. They choose fresh mandarin fish, clean them, cut them into fine patterns with the fishbone in the middle, and remove the fishbone, which is very particular about swordsmanship. The pickled mandarin fish is fried in an oil pan with 70% oil temperature until it is solidified, and then fried again in the pan until the color is the highest.
Fried mandarin fish is unique in shape, squirrel-shaped, golden in color and poured with special marinade. Kumquat is a traditional dish in Suzhou with bright color, sweet and sour sauce, crisp fish outside and tender fish inside.
Five, pine nut corn
Pine kernel corn is a typical home-cooked dish, which is simple, sweet, bright in color and rich in nutrition. The main ingredients are pine nuts, corn kernels and carrots. Bright color, attractive aroma, mellow taste, sweet and beautiful, exquisite and attractive.
Six, Pingqiao tofu
Pingqiao Tofu is a famous dish in Huai 'an, and this simple and elegant dish is indispensable on the table of Huai 'an people during major festivals such as Spring Festival. The main ingredients are chicken, mushrooms, tender tofu, crucian carp and so on. This dish looks unpretentious, but in fact it is rich in ingredients. All the ingredients are diced, stewed slowly, soft and tender, fragrant and delicious, light and delicious.
Seven, Kaiyang spread vegetables
The raw material of Kaiyang ordinary cuisine is the rhizome of Huai 'an cattail, which has a very long history. It was first seen in an essay by Mei Cheng in the early Han Dynasty. It is best to choose cattail grass for cooking in late spring and early summer. Tender, smooth and delicious, fragrant and delicious, with sweet taste. White and tender Pugen can be cooked with chicken, shrimp and pork. Slender and delicate, it tastes like fresh bamboo shoots, crisp and refreshing.
Eight, boiled dried silk
This dish is often seen in Suzhou's New Year's Eve dinner. This is a classic dish with unique flavor. The main ingredients are dried tofu, chicken, ham, fresh shrimp and other ingredients, cut into filaments, and then cooked in chicken soup. Salty and appetizing, rich in spices, it is delicious at home. Because of its simple method and wide spread, it has become a local characteristic home-cooked dish.
Nine, crystal yaorou
The name of crystal yaorou is related to its shape. Its color is red and white, crystal clear and bright, like crystal, which greatly increases appetite. The main ingredient is pig's trotters, with a variety of spices such as star anise cinnamon and special Shao wine. When eating, cut into thin and transparent meat slices, which are crystal clear and elastic. Dipped in Zhenjiang balsamic vinegar, it is delicious and has a unique flavor.
Ten, sunflower big chop meat
Chopped meat with sunflower, also known as "Yangzhou lion's head", is a representative dish of Yangzhou. The main ingredient is pork, which is big and round in shape. As early as the Sui Dynasty, it was included in the list of Yangzhou famous dishes by the emperor's chef, with a long history. The taste is soft and tender, the meat is not greasy, the cooking technique is to burn first and then steam, the color sauce is attractive, the taste is fresh and salty, and the nutrition is rich. It's a home-cooked dish of Yangzhou people.