Zhenjiang meat, originally known as "nitro meat". Legend has it that, in ancient times, Zhenjiang wine sea street hotel two, mistakenly salt nitrate when pickled pig's trotters, boiled, red meat, white skin, smooth crystal, brine jelly transparent, like crystal, rich flavor, mellow taste. Later, people think "nitrate meat" an indecent, changed to "crystal meat", passed down to this day, become the traditional products of Zhenjiang.

For more than three hundred years, Zhenjiang crystal meat has been famous, well-known north and south, and there are new developments. Such as according to the different parts of the hoof, can be cut into a variety of dishes hoof block: part of the old claw meat on the front hoof, cut into slices shaped like glasses, the tendons are soft, delicious and fragrant, called "glasses dishes"; front hoof next to the meat, curved like a jade belt shape, called "jade belt hook dishes"; the old claw meat, both fat and thin, and the old claw meat, both fat and thin. The old claw meat, both fat and thin, fragrant and tender, called "triangular prong dishes"; back hoof on a piece of lean meat with a thin bone net, called "Tim lamp stick dishes", its meat tender and crispy, the most favorite meat eaters.

Delicacies of meat is cold dishes, but not the same as the general smoked wax and so on. It is scarlet meat, although cool but tender and easy to melt, eat not stuffed teeth; fat to fat, eat not greasy; jelly transparent crystal bright, flexible not tongue, not fat and not greasy. This dish is refreshing appetizing, color elegant taste good, quite invigorating appetite. If with ginger, slightly added vinegar, more flavor. Drinking morning tea with Zhenjiang meat, tea and meat beauty, in a long time after the sweet fat, get this Ru, tongue for a sense of invigoration, another experience of a good place, more people feel blessed not shallow.

Zhenjiang meat curing method: first fresh pig's hooves broken open, dehairing and bone removal, scrubbing clean, poking loose with an iron rod. Then the skin and meat surface rubbed once on the fine salt, put into the tank curing, each hoof about 150 to 200 grams of salt, sprinkle nitrate water about 50 grams. Spring and fall to pickle 3 days, summer pickle 1 day, winter to pickle 7 days. Pickled after the jar, first with cold water to wash soak, and then add a little alum water scrubbing clean, so that the meat is white and tender, this time you can cook in the pot. Burner, to 10 raw hooves for a pot, into the precipitation of clear original brine 3 kilograms, salt 1.5 kilograms, 6 kilograms of water. After boiling to remove the foam, and then add 200 grams of pepper, 200 grams of fennel, ginger, onion 25 grams each (*** into a cloth bag), 250 grams of wine, 200 grams of sugar and other seasonings, with a strong fire to boil, turn over once, and change the fire to continue to boil, so that the water in the pot of water brine to maintain at about 95 ℃, about 2 to 3 hours can be simmered. Remove into the box, and then skim the oil layer in the pot, the sauce poured on the hoof, 2 a pair of stacked up, pressed for 20 minutes; turn over and change the position, and then pressed for about 1 hour, after cooling that is into the crystal delicacies.