1, such as Bullacta exarata
Rudong Bullacta exarata, a specialty of Rudong County, Nantong City, Jiangsu Province, is a kind of salty bullacta exarata, which has the inherent color of salty bullacta exarata, clear and slightly turbid soup, unique faint scent of salty bullacta exarata, no peculiar smell, complete shape, crisp meat and good elasticity. Drunk mud snail has the inherent color of drunk mud snail, and the soup color is clear, with slight turbidity allowed. It has the inherent taste and smell of drunk bullacta exarata, and the meat is fresh, tender, fragrant, crisp, salty and sweet, without peculiar smell, and has the inherent complete form of drunk bullacta exarata. Locals like pickled mud snails very much. For foreign diners, many people are really at a loss when they hear that it is pickled with raw mud snails. In fact, this kind of gourmet snack has no peculiar smell. If you eat it a few times more, you will gradually adapt to its taste.
2, Jinsong brand preserved eggs
Jinsong brand preserved eggs are traditional products of Xinghua. Its eggs are crystal clear, and pine flowers are scattered among them, giving people a beautiful enjoyment. It is characterized by protein solid, transparent texture and bright color. Because soda ash and lime water need to be added when making, many people can't get used to its taste, but the locals think it's delicious, and it's also delicious when dipped in seasoning. Diners who like preserved eggs may wish to have a try.
3. Drunken crab in Zhongzhuang
The drunken crab in Zhongzhuang has a long history. It is a traditional local dish in xinghua city, Jiangsu Province, and belongs to Jiangsu cuisine. The drunken crab in Zhongzhuang is a kind of hairy crab produced in the production base of pollution-free aquatic products in Dazong Lake. It is processed by more than 20 traditional secret techniques and modern new technologies. Its meat is tender and delicious, with good color, fragrance, sweetness, saltiness and freshness. During the 200-odd years from the early Ming Dynasty to the late Ming Dynasty, more than ten generations of drunken crabs in Zhongzhuang constantly improved the production technology and ingredients secret recipe of drunken crabs, thus making the processed drunken crabs delicious and excellent in taste, becoming an indispensable cold dish in Weiyang cuisine and a gift for dignitaries to celebrate festivals. Because it is made of raw crabs, many foreign diners dare not eat it, and can only sigh that there is no happiness.
4. Eight Meanings Set Stinky Tofu
Bayiji stinky tofu, formerly known as Liuxiangsheng Tofu, is based on the secret recipe of ancestral tofu, rooted in Bayiji's sweet water quality, high-quality soybeans and suitable climate, and successfully prepared excellent, fragrant and delicious characteristic tofu. Once it was launched, it was greatly welcomed by the villagers, and then it was widely circulated in the surrounding areas, and its reputation remained unchanged after hundreds of years. Different from the stinky tofu fried and sold in many urban alleys, the stinky tofu of August 1 set is ugly, and each piece is cut into the shape of a matchbox, with blue-gray color, soft meat and unique smell. Many people have different views on stinky tofu. They like to eat a lot and don't like to ask about its taste.
5, You Wu drunk snail
Una drunken snail is a traditional local food in Yancheng, a specialty of Una ancient town, which began in Ming Dynasty. The wine is rich in aroma, salty and sweet, crisp and refreshing, delicate and delicious, especially a mouthful of creamy oily protein full of drunken snails, which is delicious and unforgettable. Una drunk snail is a delicacy to accompany with wine, and it is also a good gift for relatives and friends. Una drunk snails were pickled with mud snails on the beach. By the Ming dynasty, it was already made by the people. It is characterized by soft and transparent shell, rich wine fragrance, moderate salty and sweet, delicate and delicious, and it is a good accompaniment. After the jar is sealed, there is no smell or deterioration. A year later, the jar was unsealed and still fragrant. Snails like the above are delicious to locals, but foreign diners still need to get used to them.
6. Stewed core
Dunkeng, a traditional famous dish in Jiangsu, belongs to Jinling cuisine. This dish has a complete tree shape, fresh leaves, soft heart, delicious and fragrant taste, thick soup leaves and endless aftertaste. Has the functions of preventing cancer, regulating anti-cancer, regulating arteriosclerosis and regulating anti-aging. The taste is salty and fresh, and the stewed core has been circulated for more than a hundred years, which is deeply appreciated by diners. Diners from other places still can't adapt to its taste for the first time, mainly because ham and chicken soup have a special taste.
7. Xuzhou steamed buns
Xuzhou steamed stuffed bun is a famous snack in Xuzhou, Jiangsu. Among the many kinds of pasta in Xuzhou, it seems very common but quite distinctive, and it is also a kind of pasta that Xuzhou people can never get tired of eating. Steamed bread tastes flexible, soft and chewy, which can restrain hunger and strengthen teeth. Eating steamed bread exercises oral muscles and has a good mouth. As a unique pasta in Xuzhou, steamed stuffed bun has a history of more than 2000 years. Because of their strength, it is difficult for children and old people to eat.
8. Stir-fry and stink
Fried stinky food is a symbolic snack in Yangzhou. In the alleys of downtown areas, some vendors usually set up a frying pan and put it in boxes of smelly dry food, which is sold with the speculation and the price is low. Dried tofu is slightly smelly, brown in color and slightly crisp in skin. It has a unique flavor with Chili sauce and rice vinegar. The delicious food in Taizhou is not only grass stove sesame seed cake, but also fried stinky dry. The smell here is different from that in Zhejiang. Zhejiang is a big piece, and the smelly dry goods here are a small piece. After frying, the middle is empty, just like stinky tofu. Love what you like, and there are thousands of reasons for not liking it.
9. preserved eggs
Preserved eggs are a traditional dish in jianhu county. The fresh duck eggs in He Lixia are selected, photographed and graded, then put into a container with soda ash, lime, tea, salt and alumina, combined with boiling water, soaked in a cooling tank for about one month, covered with mud after taking out, and covered with rice husk. No matter how preserved eggs are processed, they always taste like lime water and ammonia water, which many people are not used to.
10, Liuhezhu
Liuhe bead is a specialty of Liuhe area in Nanjing. They are half-hatched eggs, and chickens have not yet formed chick embryos. They are cooked and eaten. Through scientific methods, "live beads" are rich in swimming amino acids and various biological hormones, especially embryonic fluid, which is rich in active ecological nutrients and easy to be absorbed by the human body. Regular consumption of "live beads" can significantly improve various symptoms caused by qi and blood deficiency, enhance human immunity and resistance, nourish and beautify, and maintain health. "Live bead" is also called "natural vacuum packaging" because it is fresh and hygienic, and the embryo is not polluted in the eggshell. They are rare green creatures in modern life. However, for foreign diners, looking at the chicks hatched inside, I really dare not eat! ?