1. Jingjiang preserved meat.

Well deserved, first place.

It's so famous that I don't want to say more.

There are several brands, and the most delicious and expensive one is "Pisces". It is the reserved item of Jingjiang people and the first brand. It is available in single box and gift box.

Legend has it that people in Suzhou and Shanghai only recognize "Pisces".

Due to technology leaks, there are many types of dried meat on the market.

When eating white porridge, add minced meat to accompany the meal, which is really relaxing.

2. Three delicacies of the Yangtze River: saury, anchovy, and river fish.

Swordfish is also so famous, and the price is quite high, so don’t mention it.

The shad are extinct and not mentioned.

River fish, almost all of which are farmed on the market now, have low toxicity and good meat quality.

River fish are highly poisonous. When eating, the chef has to taste them in person before using chopsticks. However, when eating wild fish, some people were still poisoned. The fish poison is nerve paralysis, has a rapid effect and has a high mortality rate.

Visceral blood and ovaries are generally buried deeply.

But because of its delicious taste, there is a saying that people "eat puffer fish to the death".

In short, the "three delicacies of the Yangtze River" exist in name only.

3. Crab soup dumplings: Taitai Taitai is famous.

To use a local saying in Jingjiang: outside of Jingjiang, all soup dumplings are a blasphemy to soup dumplings.

On Zhongshan Road in Nanjing, there used to be a restaurant next to the Zhongshan Building, but for unknown reasons, it was demolished.

I once had the pleasure of seeing how to make soup dumplings: the skin should be of high quality.

Boil crab roe, crab meat + broth into agar-like shape, wrap it in skin after cooling, and leave no gaps, otherwise the filling will be exposed during steaming.

There is an oral rule for eating soup dumplings: lift gently, move quickly, open the window first, and then suck the soup.

Adding vinegar and shredded ginger, it is delicious and delicious. I even ate it during the Chinese New Year this year. By the way, the most famous one is the soup dumplings of Hongyun Restaurant.

Legend has it that Qianlong ate soup dumplings as steamed buns when he was eating. As a result, the dragon's mouth was scalded by the boiling soup, but he still lingered over it.

4. Indica porridge.

More popular than the above.

Only the Taizhou generation has it.

Jiangyin didn't say anything.

In this season, when I was a child, it was extremely comfortable to sit on a small bench in the yard and drink porridge in the cool air with a greasy salted duck egg.

ps: Indica porridge without alkali is white, only with alkali added will it be red.

If there is too much alkali, it will be astringent and very red, which is unsightly.

There is a local saying in Jingjiang: "If you fill the rice with rice porridge, it will grow like a pot."

5. Old juice chicken.

Another civilian food.

The secret recipe of the old juice is specially prepared, I don’t understand.

Jingjiang Ji Town is the most famous.

6. Yeast (pronounced gao in Jingjiang dialect) sesame cake.

I like it very much.

It's as big as a washbasin, saucer-shaped, brown, sesame-stained, and chewy.

7. Wontons.

The ones in Nanjing are terrible. If you make wonton soup with boiling water, the skin should be thin, add green onions, salt, MSG, and a little soy sauce to make the soup. It's best to have pork suet. It's the best.

We have a famous Maqiao Wonton restaurant.

8. Braised pork leg.

Every place has its own way of cooking.

Our family pays attention to simmering it, it is sweet but not greasy, and it is the best.

9. Roll the dough with your hands.

Another chewy food.

For someone who doesn't like noodles, this noodle is quite decent.

It is said that there is a noodle shop near Yupo Bridge with a good reputation.

10. Group.

In layman's terms, it is stuffed with glutinous rice flour, the size of an egg, and cooked in the same way as wontons. It is a must-have during New Years and holidays.

There are sesame fillings, meat fillings, bean paste, and vegetable fillings. Compared with Ningbo glutinous rice balls, they are fragrant in one word.

11.蛛讙.

That is, crabs with hairy legs and small individuals.

Generally speaking, people who don’t eat.

You can find them all along the riverside. When we were kids, we used to fry the claws of crickets. The cooking method is the same as that of lobsters. The meat is as tender as crabs. It is a rare delicacy that can only be found in childhood.

12. Bamboo shoots.

Jingjiang used to be the hometown of bamboo utensils. When I was a child, I would steal bamboo shoots from my neighbor's house. When the bamboo shoots were tender, I would kick them over with my foot. When I came back, I would stew bacon and attract all the children from the neighborhood.

13. Guota.

Just heat the iron pot, rub vegetable oil in the pot, add flour and water to make a paste, pour it into the pot, use a spatula to spread it into a long pot-shaped thin dough, then add vegetable oil on the front, and add

White sugar, this is sweet potato.

If you add one or two eggs, or add some salt!

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It’s Xian Guota!

The taste is fragrant, crisp and delicious!

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14. Lazy pot Ta.

The initial method is the same as Guotai, except that no condiments such as sugar or salt are added.

Just add the stuffing made with Filipino vegetables, eggs, shredded pork, etc. Add only half of the stuffing, and fold the other half in the middle to make it exactly semi-circular!

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Fry the front and back repeatedly, remove from the pan, use a white knife to cut into three or four pieces, each piece will be shaped into a rhombus!

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Crispy and fragrant!

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In summer, it tastes great when paired with indica porridge!

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15. Taro.