It's delicious to run oily meat. Take the initiative to love my concubine, Xiao Wan Chuang.

Tiger skin outside, amber inside, simmering oil slowly.

When it's green, it's on the top of the vegetable cover. Just move your index finger and eat it.

Dong Meat, commonly known as "running oily meat, tiger skin meat and braised pork", is said to have been created by Dong Xiaowan, one of the "Eight Colourful Flowers in Qinhuai", so it is called "Dong Meat". Making "winter meat" requires six steps, such as roasting, soaking, boiling, frying, stewing and steaming, and the process takes nearly three hours. Shi Kefa, a famous anti-Qing person, commented on "winter meat": fat but not greasy, salty and sweet, fragrant wine and tiger skin. ...

Two crab fish balls-meaning happiness forever.

Fish wrapped in crab roe rotten jiaozi, a traditional dish in Huaiyang.

Mianbai tastes long and the color is like white jade floating clear soup.

The crab paste is lightly sipped on the cheek and teeth, and the flavor is mixed and fragrant.

Crab fish balls are a famous dish with long life in Rugao, which is listed as Nantong intangible cultural heritage. The fish is round, soft and elastic, white and tender as jelly, with crab seeds inside, and the color is like white jade, floating in clear soup, which has both the freshness of crabs and the tenderness of fish, and has the beauty of "golden white jade pocket, jade bead bath and clean flow". The food is full of strange smell.

Braised Sanhuang chicken-meaning husband and wife and singing

Sanhuang chicken is braised in brown sauce, and the meat is tender and tasty.

Soybean, green rice, boiled water, delicious croak

The necessary dishes in the banquet are delicious and nutritious.

Rugao Sanhuang Chicken is a special product protected by geographical indications of national agricultural products. The ancients compared chicken to phoenix, which was an essential dish in the banquet. Braised Sanhuang chicken, selected local free-range chickens, chopped, fried and dehydrated in a pot, supplemented by braised accessories, cooked on high fire, cooked on low fire, and then collected juice on high fire, and cooked with green bean rice. The chicken is tender, the beans are beige and green, and it tastes delicious.

4 fragrant soup taro braised pork-meaning a good marriage.

Rugao specialty xiang tang taro tastes soft and delicate.

Pork with pork and taro is delicious and fragrant.

When you meet a good friend, the more you eat, the happier you are.

You can only meet if you have connections. Rugao is known as "eating taro and meeting good people". Rugao Xiangtang taro is a national geographical indication product and a national famous and excellent agricultural product. Its aroma is pleasant, its taste is delicate, and its texture is soft and smooth, crisp but not rotten. Braised pork with taro is stewed with fat and thin ribs and put into taro to absorb the oil in the meat. The color of the meat is brighter, and the taste between the lips and teeth is rich but oily but not greasy, which is the most beautiful encounter.

5 celery fried white cattail tea-meaning fragrant.

White tea is basked in a fragrant room, and everyone loves it.

Only this one can become a brand.

Puqin and garlic are put into the pot, and distant friends and close friends will naturally come.

Baipu dry tea was created by Tu Sanxiang, a native of Rugao, during the Kangxi period of Qing Dynasty. It is made of high-quality soybeans through 2 1 pass. After Emperor Qianlong went down to the south of the Yangtze River to taste the dry tea of Sanxiangzhai, he was given a gold plaque of "only this family" by the court and became famous in one fell swoop. For more than 300 years, Baipu dry tea has been a famous traditional flavor food in Rugao, and its production techniques have been listed in the intangible cultural heritage list of Jiangsu Province. Baipu tea is delicious, fragrant, tough, beautiful in color, square and fine, and has excellent flavor when fried with cattail and garlic.

Baked skim meat with bean sprouts-means golden branches and jade leaves.

Soybean sprouts, juice like milk, ecological, organic and pollution-free.

Longevity food doesn't brag about burning meat residue to remove meat oil.

Chinese cabbage meat residue is stewed in a pot, and meat and vegetables are well absorbed.

Typha sprouts, a special product protected by national geographical indications, have the characteristics of "selenium-enriched, ecological, organic and storable", with solid stone and high yellowing degree; Boiled, soup like milk, fried, tender and crisp. Rugao skimming meat, crisp but not firewood, salty and fragrant. Stewed defatted meat with soybean sprouts has both the crispness of soybean sprouts and the salty taste of defatted meat, which is a unique local delicacy in Rugao.

7 black collapsed vegetables and fried vermicelli-meaning that the foundation will last forever

Black vegetables are delicious, cheap and nutritious.

The color is green, stir-fried, green and delicious.

Use vermicelli until the soup is full of water.

Black-collared cabbage, a special product protected by national geographical indications, has large leaves and small stems and a fresh and tender taste. It is more delicious after frosting in winter. It is said that they are "more delicious than mutton in the twelfth lunar month". They can be fried, boiled, cooled and salted, and they are also side dishes for cooking all kinds of meat dishes. They are good in color, smell and taste and rich in nutrition. Braised vermicelli with black vegetables is delicious, fat and tender, just like green, with delicious color and fragrance.

8 Braised silver carp-meaning more than a year.

Luoshui is rich in products, and Gaodong people are more festive.

Braised silver carp in pancakes is cheap and good.

Fish tender cake fragrant soup is fresh and thick, especially if you eat it often.

Because of the homophonic sound, braised silver carp has always been the main course of wedding banquets and has been sublimated into a ceremonial catering culture totem. As the saying goes: "A thousand tofu rolls a thousand fish", Rugao people have their own unique method of stewing silver carp. The finished product is fat but not greasy, fresh but not fishy, and the garlic is rich.

zhissue.cn/xiaochizuofa/7425.html