Wu Yang sausage, a native product of Yancheng, is a traditional food in Dongtai. It has a history of 100 years. According to legend, there is a skilled chef in Dongtai named Yang Pai Laowu, who specializes in selling smoked and roasted meat products, especially sausages, and is known as "Wu Yang Sausage". In recent years, Dongtai Meat Products Factory has kept the traditional production method of "Wu Yang Sausage", which is made of refined fat with 8: 2 ingredients, adding various seasonings, pickling, filling, baking and cooling. It is characterized by bright color and delicious taste. This product is listed in the famous food guide of China. Dongtai fish soup noodles Dongtai traditional snacks have a history of more than 200 years. This kind of white noodle soup is famous for its extraordinary technology. It turns out that the chef takes fresh crucian carp and eel bones as the main raw materials, supplemented by cooked lard, ginger onion, shrimp and other condiments, and carefully cooks them into soup. The white noodle soup made of this soup is as thick as milk, dripping into beads, and the noodles are white and thin, fresh but not greasy. Unfortunately, people who come to Dongtai don't eat fish noodle soup. 1924 Dongtai fish noodle soup won the medal of Panama International Expo. Listed as "Chinese snacks". Qiyuan crab roe bun is a traditional name in Yancheng. The female crab of Xixiang Lake in Yancheng was selected, and its body was big, fat and yellow. And is delicious. The original "Qi Ming", "Shengxinlou", "Jinwen" and "Wen Qu" are distributed in more than 65,438+00 restaurants and teahouses, with high popularity. Jianhu lotus root starch dumpling is a traditional snack in jianhu county. Legend has it that it has a history of more than 200 years. This kind of lotus root starch is round and transparent, elastic, soft and brown. The stuffing is made of lotus root starch and five kernels (peach, apricot, jujube, melon seeds, etc.). ) The taste is sweet and refreshing. Chew fish flavor and avoid fat taboo. Rich in nutrition, it has the function of strengthening bones and benefiting blood. After the economist Fei Xiaotong tasted it, he wrote an article in the newspaper calling it a "treasure". Una drunken snail is a specialty of Una town. Pickled with mud snails on the beach. By the Ming dynasty, it was already made by the people. Every summer, choose a large, fleshy and fresh mud snail produced on the beach, soak it in clear water, mix sake and brown sugar, and eat it after stirring for seven days every day. It is characterized by soft and transparent shell, rich wine fragrance, moderate salty and sweet, delicate and delicious, and it is a good accompaniment. After the jar is sealed, there is no smell or deterioration. A year later, the jar was unsealed and still fragrant. 1982 is listed as one of the local products by the National Tourism Administration. Marketing in Shanghai, Sichuan, Wuhan and other places. Dagang shortbread is a famous flavor snack in Yancheng, which has a history of 100 years, and is as famous as Una sugar dough twists in Huaiyang. The ingredients are flour, oil, sugar and a little orange peel. The cake is square, slightly longer and tender yellow, and the cake surface is coated with sesame seeds. Delicious, sweet, crisp, crisp. Store for two months without deterioration. Easy to carry and keep. Dry and crisp, but not dry; Bubbles are easy to digest and are good for travel and gifts. Una sugar twist is a famous flavor of Una. Because the blank is shaped like a rope, it is commonly known as an oil rope. Legend has it that it has a history of more than 200 years. When Emperor Qianlong of Qing Dynasty went down to the south of the Yangtze River and passed by Huai 'an House, Yancheng County magistrate paid tribute to him and praised him greatly. Tea shops in Una town, such as Wuyunzhai, Dong Datong and Fang Yusheng, are century-old shops dealing in this kind of food. Because of exquisite materials and refined technology, it is famous for its fragrance, sweetness, crispness and crispness. In addition, it looks like a double dragon hovering, small and exquisite, bright red in color, oily but not greasy, sweet and delicious, and it is a good product for home, tourism and gifts. Nowadays, exquisite auxiliary materials have been added, which makes the color, fragrance and taste more prominent. The annual output has soared to tens of thousands of kilograms and won the provincial quality product certificate. Shen Yan Bazhen cake is a product produced by Yudechang Chinese Medicine Shop in Dongtai City. It is prepared from eight kinds of medicinal materials, including astragalus root, codonopsis pilosula, lotus seed, yam, five-grain worm, endothelium corneum gigeriae galli, coix seed, euryales seed, bird's nest, white sugar and lard. Into fine glutinous rice. It is characterized by "homology of medicine and food", which can nourish blood and replenish qi, strengthen spleen and regulate stomach, eliminate food stagnation, strengthen body and prolong life. Funing Cake is said to have been tasted by Emperor Qianlong, and it was named "Jade Belt Cake". Made of high-quality glutinous rice, pure sugar, refined oil and super candied fruit. It is white, thin, moist, soft, affordable and open. Sweet taste, rich nutrition, suitable for all ages. The production process includes frying rice, pulverizing, moistening powder, boiling sugar, and shaping, that is, soaking, recycling, covering and cutting. Because of its unique skills from material selection to production and delicious taste, people scramble to buy it every winter. During the Spring Festival, every household should visit each other, and the host takes out the first dish, which is a big cake. In order to get the meaning of "good luck and good luck, step by step promotion" in the new year. Fuyang brand Funing pie, 1988 won the quality product certificate and trophy of the Ministry of Commerce. Won the Silver Award of the First China Food Expo. 1990 won the silver prize in the 40th anniversary exposition of women's and children's products in China. Special Craft and Folk Craft Crochet Clothes Dongtai Danang Drawnwork Knitting Factory organizes the decentralized production of women in fishing villages and rural areas. Modern crochet technology was developed on the basis of women's crochet net in Tang Dynasty. All kinds of hook clothes are made of silk, cotton, rayon and gold and silver by hand. There are 100 kinds of clothes, towels and veils. Unique design, novel style, fine hook work, bright color and generous dress. The United States, Japan and other best-selling countries and regions. Grilled shrimp is a famous dish in Yancheng coastal area. Because shrimp is long, it is named striped shrimp. Because the shrimp shell is white and clear, it is also called white shrimp. In autumn and winter, young shrimps swim south to give birth, and around Tomb-Sweeping Day, young shrimps swim back to the north. At this time, the shrimp shell is soft and the meat is tender, hence the name "Spring Shrimp". The famous dish "Fried Shrimp" made from this shrimp is a seasonal delicacy in Yancheng history. In the Ming dynasty, there was a saying that "eat crabs alive", that is, drunk crabs live shrimps. There was a fresh shrimp market in Yancheng fish market in Qing Dynasty. During the Republic of China, the raw shrimps in Songtao Hotel and Qi Ming Hotel were the most famous in Yancheng market. The method is to choose the young shrimp that swam back before Tomb-Sweeping Day. After Tomb-Sweeping Day, the shell became hard and red, and the meat became old, so it could only be cooked and eaten. First, cut off the claws and whiskers of shrimp, wash them with cold boiled water and drain them, put them into a pot, mix 500g shrimp 15g koji wine with 0.5g refined salt for 5 minutes, and sterilize them to remove fishy smell. Put it into a plate, and mix in 50g white soy sauce, 30g white sugar, 15g balsamic vinegar, appropriate amount of red fermented milk, white pepper, minced garlic, Jiang Mo, etc. , drizzle with sesame oil. For the party. Braised mullet in white. Yancheng has seafood mullet. Salty and fresh water in coastal ports, estuaries and harbors was very rich in the Ming Dynasty. There is a saying in ancient poetry that "mullet tastes better than perch". People often bring fresh ones to steam, which is different from seafood. When making, they keep the original shape of fresh fish, so the color and taste are good, and the meat is tender and delicious. Today, mullet is still produced along the coast. Zhang Weidong, the chef of Huanghai Hotel, cooks more famous fish. The production process is as follows: a mullet weighing about 750g is mixed with 20g diced meat,10g cooked ham,10g sliced mushrooms,10g bamboo shoots and 5g pickled melon powder. First, clean the fish, blanch it in boiling water, then rinse it, put it in a long dish, put it into a flower shape with the above ingredients, and add a proper amount of yellow wine, refined salt, sugar, onion slices, ginger slices, etc. Put it in a cage and steam over high fire for 15 minutes until the fish turns into white garlic cloves. Remove the onion and ginger slices when serving, and pour in sesame oil. At that time, the color, smell and fragrance were all good, and the fragrance was overflowing. It is really unique, so it is named "white stewed mullet". Grilled fish cake Grilled fish is a seasonal fish along the coast of Yancheng. It has a long body, flat sides, a round belly, a slender tubular head and huge scales. The swim bladder can be used as industrial glue, such as dried "fish belly", and it is also a very valuable food. The grilled fish cake created by Yancheng chefs in the early Qing Dynasty was mainly made by removing the head and washing it. Add minced meat into the cut fish belly, cut the pickled melon, ginger sauce and chives into fine powder, mix the appropriate amount of refined salt, white sugar, white pepper and yellow wine evenly to make stuffing, put it into the fish belly, put the two sides together to make an oval grilled fish cake, and then add flour. Put the pot on the fire, rinse the lard on the surface of the pot evenly, then wrap the pink lake fish cakes one by one, fry them in the pot until both sides of the cakes are milky white, take them out, trim the edges of the cakes, add lard, and fry them on the fire until both sides are golden. Sprinkle sesame oil and balsamic vinegar on the pot, it tastes crisp outside and tender inside, and it tastes delicious. China snacks are on the market. Barbecued pheasant slices are traditional Yancheng dishes. Yancheng is adjacent to the Yellow Sea in the east and the West Lake in the west, which is rich in pheasants. Male pheasant is delicious in winter, so it is a famous dish of the season. In particular, the roasted pheasant slices are crisp and tender outside, oily and refreshing, adding the unique flavor of wild birds. The production method is to select a wild rooster (weighing about 1000g), slice the chicken, add 5g of yellow wine, 25g of white soy sauce and 5g of white sugar, then add chopped shrimp and pork fat, and appropriate amount of onion, Jiang Mo, refined salt, white pepper and wet starch, and make it into paste. Then wash and apply pig's net oil, sprinkle egg white, onion and pepper on it, then spread the roast chicken slices evenly on it, fold them into long squares about 25 cm and 20 cm wide by hand, and clamp them with barbed wire to cook them. Spread sesame oil, cut into diamonds, and serve with sweet noodle sauce, salt, green garlic and other seasonings. Four-gill perch is a specialty of Xiangshui County, which is produced in the middle and lower reaches of Guanhe River. The fish is blue-gray with black spots on both sides and dorsal fin. Because there is a deep wrinkle on the gill cover, it looks like four gills, so it is named "four gills bass" It is common that each piece weighs about 3-5 Jin, and the largest can reach dozens of Jin. It is the most fertile season for perch around the "ear seed" every year. Hundreds of miles off the river, fishing boats compete and cast nets to catch fish. At this time, Xiangshui, Shuanggang and Chengang can be seen in the market at any time. The meat of four-gill bass is white and tender. When cooked, meat is like garlic cloves. The soup is milky white, thick and sticky, and fragrant as osmanthus. Good color and smell, comparable to "Songjiang perch". Qingpu Hairy Crab The area around Qingpu, Qindong Town, Dongtai City, is rich in crabs with deep rivers and dense harbors, with strong yellow body, green shell, green eyes, white legs and strong navel. Qingpu fishermen set up fishing rafts in the river, with an annual output of more than 4,000 tons, which are exported at home and abroad. Source of this article: /ArticleShow.asp? ArticleID=9407