When traveling to Suqian, you can taste various flavors such as "Thirteen Green Lobster" and "Luma Lobster".
You can also buy! Buy! Buy! All kinds of specialties, and maybe you can even eat the same food made by Emperor Qianlong. Come and see what delicious specialties Suqian has! Suqian Specialty 1: Yellow Dog Pig Head Meat made by famous folk masters
Huang De (nicknamed Huang Dog) was the founder of the pork head meat dish known as "Yellow Dog", which has a history of more than 200 years.
Created by Huang De in the twelfth year of Qianlong's reign (1747) in the Qing Dynasty, the meat is ruddy in color, rich in aroma, the fat meat is crispy, the meat is fresh and fragrant, and the taste is pure and authentic.
Emperor Qianlong tasted this meat when he went to the south of the Yangtze River and greatly appreciated it.
It is also known as "Qianlong Old Soup".
Yellow dog pig head meat is as famous as Yangzhou braised whole pig head meat, and both are representatives of the northern pork head meat cooking method.
The difference is that the pig head in Yangzhou is served in a shape, while the pork head in Suqian is cut into pieces and roasted, and the appearance is the same as braised pork.
The traditional craftsmanship of yellow dog pig head meat has been selected into the first batch of intangible cultural heritage catalogs in Suqian City, and this dish has been included in "Jiangsu Famous Recipes".
Suqian specialty two: Dingzhuang cuisine Dingzhuang cuisine is a specialty of Dingzui Town, Suyu District, Suqian City, Jiangsu Province.
Dingzhuang's main dish, also known as day lily, has a long history and is well-known in domestic and foreign markets for its long strips, thick meat, good color and fresh taste. Suqian Specialty Three: New Yuan Mutton Legend has it that when Emperor Qianlong went to the south of the Yangtze River, he passed through the Beijing-Hangzhou Grand Canal Si
At the mouth of the Sancha River in Xinyuan Town, Yang County, at noon, he impromptuly disembarked from the boat and looked around. He saw a picture of "cattle and sheep in the wind-blown meadow". He felt relaxed and happy and decided to "have a meal" here.
Local officials ordered a famous chef to prepare a delicious dish of local goat meat.
Emperor Qianlong was overjoyed after tasting it and blurted out: "This is a human delicacy, Renhe mutton is the best in the world." Suqian Specialty Four: Qianji Braised Goose Qianji Braised Goose is a special delicacy in Qianji Town, Shuyang County, Suqian City, Jiangsu Province. Shuyang Qianji
"Fan Er Lao Goose" meat is delicious, clean and hygienic, and has a unique flavor. It has applied to register the "Fan Er Lao Goose" trademark. Suqian Specialties Five: Wheel Cake Wheel Cake is one of the special traditional snacks in Suqian, Jiangsu Province. The main raw material is flour.
, white sugar, green and red silk, pig suet, rock sugar, etc., are abundant in Yanghe Town, Siyang County (formerly Taoyuan County).
Wheel cake is a fried food that needs to be eaten hot. It is golden in color and has a delicate taste.
Although wheel cakes are a delicacy, they contain a lot of sugar and fat and are not recommended as a staple food.
Suqian Specialty Six: Wangji Xiaotuan Cake Wangji Xiaotuan Cake is a specialty of Wangji New Town, Siyang County, Suqian City, Jiangsu Province.
Wangji Xiaotuan Cake, also known as "Moon Cake", is made from wheat flour and is famous for its color, aroma and taste.
Suqian Specialty Seven: Qianlong Gongsu Qianlong Gongsu is another name for Yejia Shaobing. It got its name in 1757, when Qianlong visited the south of the Yangtze River for the second time. In fact, Yejia Shaobing was very famous as early as the Tang Dynasty. At that time, Yejia's furnace skills
It has reached the top level and can produce more than 60 varieties of famous snacks, such as "Yizhi Cake", "Shui Mo Jing", etc., which were famous for a while. The descendant of Yejia Shaobing was once selected into the imperial dining room of the Tang Dynasty. Later, due to wars, the dynasty
After the change, Yejia Shaobing did not return to the people, but many unique skills in the oven have been lost one after another. Only "Qianlong Tribute Cake" has been passed down to this day.
Suqian Specialty Eight: Siyang Fat Chicken. Fat chicken is one of the famous specialties of Siyang. During weddings and funerals in farm families, fat chicken is often served as the "top scene" on the table. When guests comment on the chef's skills, they always use the preparation of fat chicken as a symbol.
standard.
The preparation of fat chicken is very particular. It uses lean pork paste, egg yolks, steamed bread crumbs, starch, and seasonings such as salt, onions, ginger, pepper, and MSG.
Stir the fat pork paste with peeled yam paste, egg white, scallions, starch, etc. evenly and spread it on top, about half an inch thick.
After it is done, put it into the steamer. After steaming, the upper layer will be as white as jade and the lower layer will be as red as agate.
Generally, it is cut into slices with a knife and served with spinach, ginger, green onion and other condiments. The three colors of green, red and white complement each other and are very beautiful.
When the fat chicken is served, the meat is fragrant. When you eat it, it is neither fat nor greasy, tender and refreshing.