2. Boiled Dried Silk--Boiled Dried Silk, also known as Boiled Dried Silk with Chicken Sauce, is a refreshing and nutritious dish, the beauty of its flavor, has always been pushed to the table as a delicacy, and it is the watchdog dish in Huaiyang cuisine. The raw materials are mainly Huaiyang square dry, knife work requirements are extremely fine, a variety of condiments of fresh flavor after cooking, compounded into the dried bean curd silk, eat a refreshing appetizing, exceptionally rare and beautiful, never get tired of eating. This dish is beautiful color, dry silk tender and soft, soup fresh mellow.
3. crystal dishes hoof - crystal dishes hoof, also known as crystal dishes meat, is a famous dish in Zhenjiang, Jiangsu Province, so far there has been more than 300 years of history. Zhenjiang "feast spring restaurant" crystal dishes hoof, but also the reputation. When the crystal meat and hooves are served on the table, different names of meat can be cut out according to different meat quality, such as "glasses dishes", "jade belt hook dishes", "add lamp stick dishes", "triangular rib dishes" and so on. Crystal hooves into the dish after the meat red skin white, smooth and crystal, brine jelly transparent, like crystal, so there is a "crystal" of the name. When eaten, with lean meat crispy, fat meat is not greasy, crispy tender and fresh, etc., accompanied by ginger and Zhenjiang vinegar, it is a unique flavor. There is a poem that says: "Infinite scenery counts today, love Jingkou meat burn, not greasy, slightly crispy flavor overflow, red tender frozen crystal dishes."
4. Squirrel Mandarin Fish - "Squirrel Mandarin Fish" is a traditional dish in the Suzhou area, in the south of the Yangtze River has been listed as a feast on the top dishes. With Mandarin fish dishes have long been around, generally steamed or braised mainly, and the production of Mandarin fish dishes shaped like squirrels is the first Suzhou region. Legend has it that when Emperor Qianlong of the Qing Dynasty traveled to the south of the Yangtze River, he had to Suzhou Songhelou restaurant meal, the chef used carp out of the bone, carved patterns on the fish, plus seasoning slightly marinated, dragged on the egg yolk paste, into the hot frying pan tender fried ripe, poured with boiled hot sweet and sour marinade, the shape of a mouse, crispy outside and tender inside, sweet and sour. Emperor Qianlong was very satisfied after eating. Later, Suzhou officials rumored that Qianlong ate fish in Songhelou, the dish became famous in Suzhou. Later, the operator used Mandarin fish to make it, so it was called "Squirrel Mandarin Fish", and soon the dish spread all over the south of the Yangtze River. This dish has a history of more than two hundred years since its creation, and now it has become famous as one of the most famous dishes in China.
5. Liangxi Crispy Eel - Liangxi Crispy Eel, also known as Wuxi Crispy Eel. It is a unique traditional dish in Jiangsu eel cuisine, which is famous both at home and abroad. LiangXi crisp eel was first created in the Qing Dynasty during the reign of Emperor Tongzhi, the Department of Huishan straight street a surname Zhu oil goods stall owners invented and passed down. The eel is deep-fried twice, with the appearance of soy sauce brown, shiny, sweet taste, crunchy, even if it is preserved for a few days, it will not be soft. Crispy texture, thick flavor and sour juice. Crisp eel, also known as sweet eel, is said to have been created in the Taiping Heavenly Kingdom period, the end of the Qing Dynasty, crisp eel has been used as a feast dishes. 1920, opened in Huishan, "two springs garden" shopkeeper Zhu Bingxin on the family's crisp eel method of careful study, so that it is more crisp, delicious, quite distinctive, known near and far, because of the Zhu Bingxin accustomed to wearing large glasses to do the dishes, therefore, people also call this dish "eel", "sweet eel, sweet eel". People also call this dish "big glasses crispy eel".
6. Double skinned swordfish - double skinned swordfish is a typical Huaiyang dish, it is boneless and thornless, the meat is extremely tender, its flavor is delicious, and at the same time has the prevention of hypertension, myocardial infarction and other cardiovascular diseases, nourish the liver, blood, skin, hair, health and beauty of the efficacy. Qing Dynasty poet Lin Lanzhi in the "publication on the three hundred chants" in the cloud: "skin in the bee mango meat uniform, exquisite search and pick in the whole body". This refers to the process of processing double-skinned swordfish, so this dish is also known as "touching the knife fish". This dish swordfish to maintain the original shape, Yuan bone Yuan thorns, meat is extremely tender, its flavor is delicious. Double skin swordfish and squirrel Mandarin fish, steamed anchovies and known as the three flavors of Jiangnan.
7. Hundred flowers wine stewed meat - Hundred flowers wine for Zhenjiang famous wine, sweet flavor and aroma, mellow and thick, rich in nutrients. Used to stew pork, excellent flavor. This dish selection of pork five flowers in the rib, first baked, and then put into the casserole with Baihua wine stew. Let the wine penetrate, golden color, crispy and mellow aroma, rich in nutrients. Baihua wine is also known as "Tribute Wine". It has a history of more than 1400 years and has five characteristics: sour, sweet, sweet, spicy and mellow. The raw materials are made from glutinous rice, fine wheat flour and nearly 100 kinds of wildflowers. Its color is deep yellow, its gas is fragrant, its taste is nourishing, and it can promote blood circulation and nourish qi, warm the stomach and dispel cold, and it has become a nutritional tonic for the elderly. 1908, it was awarded the international gold medal at the Panama Exposition.
8. split braised chub head - "split braised chub head" is a traditional dish in Zhenjiang and Yangzhou. Legend has it that in the late Qing Dynasty, a rich man invited guests to buy more than ten pounds of chub, to cook the fish meat section of the dishes on the table, the fish head will be boiled for the workers to eat. The chef will fish head chopped down a split two valves into a pot of water to boil until the break out of life, remove the fish bones, plus fresh soup cooked into dishes. Civilian workers ate the fish meat is tender, soup flavor is extremely delicious, and praised the chef's skill. Later, the chef in the selection of materials and method of improvement, in the store sign supply "demolition braised chub head" this dish. Customers tasted this dish are fresh and delicious. The dish became famous in Jiangsu Province and became one of the most famous dishes in Zhenyang area. Chub head braising is made of chub head as the main material, and the cooking is based on braising, and the taste is salty and fresh. Taste: the skin is sticky and greasy and smooth, the fish meat is fat and tender, the soup is thick and thick, the taste is fresh and nutritious, and it is a winter delicacy.
9. Steamed anchovies - "steamed anchovies" is an ancient dish, according to relevant information, alluded to a moving story of the Eastern Han Dynasty. Liu Xiu established the Eastern Han Dynasty, mobilized Yan Guang into the dynasty to assist. Yan Guang counted his leisurely and self-indulgent reclusive life, and he told him the deliciousness of fresh anchovies steamed and served with wine when he was fishing. Speaking of Liu Xiu also do not feel the mouth of the Jin Jin, said yes again and again. Yan Guang finally hard to give up the delicious anchovies, politely declined to go back to work as an official.
10. wild duck rice - belonging to Jiangsu famous dishes, taste characteristics: rice was tooth yellow, supplemented by a variety of raw materials with cooking, the taste complementary, mouth oil, taste delicious, rice and vegetables. Mallard duck has a different flavor, plucking the feathers and removing impurities, washing and cutting, or steaming, or stewing, or brining, or stir-frying, all into a delicious. The "wild duck rice" is even more unique flavor, fragrant, full of wild flavor, and is not generally known. The color of green, fat and not greasy, the taste is delicious, but also can replenish the spirit of qi, calm the stomach and digestion.