Zhou Zuoren, a famous prose writer, once wrote: "Food is very important, depending on the life characteristics of a place. Not only daily rice porridge, but also snacks and even snack foods are also meaningful. " Seriously! When I mention Huai 'an, I immediately think of Huaiyang cuisine. Sweet-and-sour mandarin fish is a traditional dish in Suzhou, and it is a top-grade delicacy at banquets all over the south of the Yangtze River. It is very famous at home and abroad. The spicy gravy of sweet and sour mandarin fish will make a creaking sound, which is very fun. Sweet and sour mandarin fish tastes great, a little sour and sweet, and tastes excellent.
Let's talk about a flower-stuffed crab claw, which inherits the tradition of Huaiyang cuisine, that is, in the history of Huaiyang cuisine, seafood cooking has always been regarded as a principle. As early as the Spring and Autumn Period, Huaiyang cuisine was dominated by seafood. Its representative varieties are boiled dried silk, three sets of ducks, fried mandarin fish with vinegar, crossing the bridge with generals, crystal vegetable hoof, crab powder lion head, beggar chicken, farewell my concubine, Yangfang Tibetan fish, steamed shad, double-skinned swordfish, stewed Langshan chicken and diced steamed buns.
Dried silk is also called dried silk in chicken sauce. As the name implies, it is chicken soup boiled with dried silk, with mushrooms, ham, winter bamboo shoots, shredded chicken and pea seedlings. Delicious and fresh, it is an original food.