2, fish soup noodles: fish soup noodles seem simple but its production process is cumbersome. The soup base is made of wild crucian carp, fish bones and pig bones. Simmer with a small fire. Stewed fish soup is thick and sticky, white as milk, fresh but not fishy. Fish noodle soup is generally made of fine noodles, which are soft and moist when put into the soup. It is comfortable to drink a few mouthfuls of soup when eating noodles.
3. Braised miscellaneous fish: Braised miscellaneous fish use crucian carp and stickleback from the Yangtze River, and some restaurants will add other kinds of fresh ginger to cook together. After cleaning the fish, stew it with soy sauce, cooking wine, sugar, salt and other condiments, and then serve it on a plate. The fish is tender and tasty, the sauce is full of flavor, and there is no fishy smell at all, which is extremely delicious.
4. Stewed crab roe lion's head: select the finest ribs, finely chop them into pomegranate grains, and add ingredients such as onion, ginger, crab meat and shrimp and mix well. Take a wok, drain the cabbage, then pour the soup, boil it over medium heat, make the mixed meat into smooth balls, and stew them one by one with crab roe. When out of the pot, the lion's head is fat and tender, the crab powder is fresh and fragrant, and the dishes are crisp and rotten.
5, boiled dried silk: boiled dried silk, also known as chicken juice boiled dried silk, is a traditional local dish. Specially selected Huai Yang Fang shredded, after cooking, the umami flavor of seasoning is blended into the dried bean curd, which is delicious and appetizing.