Tianmu Lake Casserole Fish Head: Founded in Tianmu Lake Hotel, Jiangsu Province, it has been carefully cooked by Zhu Shuncai, senior chef, Jiangsu Province for nearly 30 years. It is regarded as the best traditional dish in Jiangsu Province and has become a wonderful flower in China cuisine. Cooking the fish head of Tianmu Lake casserole uses the silver carp head naturally raised in Tianmu Lake, and the pure natural Tianmu Lake is the soup base, which is a unique cooking technology. Because the beautiful Tianmu Lake not only filters the lake water by the green vegetation around the mountain, but also the bottom of the lake is sand instead of mud, this unique natural environment makes Tianmu Lake clear, sweet and spotless, so the fish growing in it have no earthy smell. Therefore, the fish head of Tianmu Lake casserole is highly praised by the vast number of food lovers for its excellent quality of "fresh but not fishy, fat but not greasy".

Neosalanx taihuensis

During the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and it was also called the three treasures of Taihu Lake with plums and white shrimp. Whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. Japanese people call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Scrambled eggs with whitebait, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine.

Shrimp strips are a specialty of Yancheng coastal areas. The method is unique: add salt to raw shrimp, sterilize raw shrimp with distiller's yeast, and then add fermented milk, white soy sauce, sugar and other accessories to eat. This dish is best eaten before Tomb-Sweeping Day.

Braised mullet is a famous seafood in Yancheng, with delicious meat, including diced lard, sliced ham, sliced mushrooms and bamboo shoots. Put it in a cage and steam it over high fire. The stewed mullet is garlic cloves, and the soup is clear, bright and delicious.

Braised fish skin is said to be the first of Doulv Temple in Yancheng in the early Qing Dynasty. Put the sweet potato powder in a boiling water pot and solidify it into powder skin. Cut it into cubes, which looks like fish skin. With chicken soup, ham and chicken breast, delicious, refreshing and delicious.

clam

Taihu white fish

Erythroculter ilishaeformis, also known as Taihu Lake Red, is a high-quality economic fish in Taihu Lake area. Its meat is white and tender and delicious. Fishing can be done all year round, and the quality is better in transplanting season. In ancient times, it was known as "white in China" and "the color is as bright as silver, and the crown is delicious". Stewed or fried.

White shrimp in Taihu Lake

Also known as Taihu Lake's beautiful long-legged shrimp, Taihu Lake's famous aquatic products. Its shell is thin, the whole body is transparent, the meat is tender and delicious, and it is rich in protein, calcium, iron, vitamin A and other nutrients. Fresh shrimp can be made into shrimp, and Taihu shrimp won the title of excellent product at the first national aquatic product appraisal meeting; Dried and peeled into shrimp, commonly known as "lake rice"; Bread crumbs and shrimp seeds are the raw materials of delicious shrimp seed soy sauce.

A lot.