Xiang you shan Hu
You Xiang eel paste is a classic of Subang cuisine, and also a classic dish in Jiangnan area. Do you feel the crackling oil in your ears when you see the name of this dish? Indeed, after the oily eel paste was served, the oil on the plate still crackled, hence the name of this dish. This is an extremely interesting dish, and it tastes extremely delicious.
The Yangtze River basin is rich in eels, so the raw material of oil eel paste is naturally fresh eels. The method of making oil eel paste is very simple. After the eel is cut into pieces, add seasoning and side dishes and stir fry. Winter bamboo shoots, ham and other side dishes enrich the taste of this dish. Seasonings such as vinegar, cooking wine, ginger, onion, sugar and salt also make this dish oily and delicious, fresh and delicious, and its color is bright and bright.
Fermented rice wine dumplings
Zi Yuan is another name for jiaozi, but unlike jiaozi or Yuanxiao, the raw material of Zi Yuan is only glutinous rice, which means that Zi Yuan is a glutinous rice product, which looks like jiaozi, but has no stuffing. You may ask, what is the taste of eating only glutinous rice? Don't worry about jiaozi's tasteless. Take dumplings as an example. Sweet dumplings and soft dumplings are cooked together, and then sugar and eggs are added. It tastes sweet and smells good. The taste of waxy hawthorn also makes local people like this dessert very much.
Steamed steamed bread
In fact, steamed buns mean steamed buns, but Wuxi locals call them steamed buns. There are many steamed buns with urban characteristics in the south, and Wuxi steamed buns are among them. There are many local steamed bun shops in Wuxi, and many restaurants and restaurants will also make and sell steamed buns in Wuxi. Steamed buns with thin skin and many fillings are the hearts of many Wuxi people.
Xiaolongbao belongs to a special category of Xiaolongbao, such as the special way to eat Xiaolongbao. Unlike other steamed buns, steamed bread can't be eaten directly because its skin is thin and there is soup in it. Instead, they should take a bite of the skin and take a sip of soup before eating steamed stuffed buns. Beef, pork, crab roe and crab powder, each stuffing has its own delicious place.
Haitang cake
Among all kinds of delicacies written by Bian Xiao, Bian Xiao thinks that this Haitang cake is the most poetic one. Haitang has always been a classic image in many poems, representing feelings such as missing, relatives and parting, so the name of this cake, Haitang cake, makes people feel beautiful and poetic. However, Begonia cake is not used to eat begonia, but is named because it looks like begonia. This cake is made of flour, bean paste, lard, peanuts, sesame seeds, sugar and so on. Sweet and greasy, people can't put it down.
Wuxi fried sparerib
As soon as you look at the name of this dish, you will know that it is a local cuisine in Wuxi and one of the most famous cuisines in Wuxi. Most people think that Wuzhong cuisine is relatively light, but this Wuxi sparerib looks like a thick sauce with a Shandong flavor, which is a bit like a sparerib sauce. However, most Shandong dishes are salty and fragrant, and Wuxi ribs still have the characteristics of southern dishes in taste, that is, salty and sweet.
Wuxi spareribs should use pork chops instead of big bones, and eat the meat on the spareribs instead of enjoying the process of gnawing bones. However, the method of making Wuxi spareribs is not very complicated. Stew the ribs with onion, ginger, cooking wine and other seasonings first. Take it out after cooking and fry it with white sugar and soy sauce. The function of this step is to color. The fried ribs will be wrapped in thick red and bright soup, which is very beautiful.