Many people mistakenly think it is Yangzhou cuisine, but it is not. Strictly speaking, it's Zhenjiang cuisine. However, it spread to Yangzhou, was promoted by Yangzhou salt merchants, and quickly became popular, so it has long been mistaken for Yangzhou cuisine. Maybe many people don't understand what Yaorou is. Actually, it's pig's trotters. Cook the meat usually uses pig's front hoof, mainly because the pig's front hoof is fat and uniform, and then it is pickled in a special way. Pickled Yao meat looks rosy. I suggest you eat some Zhenjiang vinegar and ginger.

Second, white sauce fish

Because it is close to the Yangtze River, fish belly is also an important part of Zhenjiang cuisine. Fresh fish just caught, stewed soup or steamed are delicious. The latest swordfish in the Yangtze River has been fried to sky-high prices. It's a little late to eat a good fish belly now. It is best to eat in February and March. When Jiangyu first came into the market, fish was the most tender. And the white sauce fish I want to introduce needs a lot of bamboo shoots when making it. When cooked, the sauce is white and thick. Take a bite of fresh fish and bamboo shoots, that taste.

Third, fry the butterfly slices.

Don't panic when you see this dish. We don't eat cute butterflies. This dish is actually fried eel back meat. This dish is a typical Huaiyang dish, which tests the chef's skill. At the same time, the requirements for heat are extremely high. Stir-fry over high fire, so as to ensure the crisp and tender taste of eel meat.

Four, crab roe soup packets

When you come to Zhenjiang, you can have tea in Zhenjiang. Among all kinds of refreshments, Zhenjiang crab yellow soup bag is the first, which is a bit expensive. Like this, it's only about five yuan, but it's a crab soup bag and the price is understandable. Take a gentle bite, your mouth is full of crab oil. It's really fresh.