"If it is crispy and mellow, Jinling is only good at stewing and knocking", and there are many literati who are good at food in past dynasties. Many people write poems based on food classics, which have a wider influence and higher value. The above poems were written by Mr. Wu, a famous scholar, after knocking at the door. Reading between the lines, we can see his admiration for this dish. Braised raw knock is one of the famous traditional dishes in Nanjing, which has a history of more than 300 years. Taste before and after Tomb-Sweeping Day, especially in the season. Mr. Hu Changling, vice president of China Cuisine Association, Nanjing culinary giant and the first batch of culinary masters, is good at cooking this dish and is known as one of the four famous dishes that Mr. Hu specializes in. People who cure eels should be killed alive so as not to lose their original taste. Stewing and knocking method: after the eel is killed alive and boned, it is knocked on its back in turn with a wooden stick to make its spine fall off and its meat is loose, and then it is made by frying and stewing, hence the name. Huaiyang cuisine pays special attention to stewing and simmering, and is good at it. Famous chefs in Beijing and Jiangsu pay special attention to stew when making raw knocks, and innovate on the old basis. When stewing this dish, if the fire is not enough, the soup will be clear as water and the taste will be thin. When the fire is enough, the soup will be mellow, crisp and delicious, and the food will have a unique taste. Besides, when making this dish, you should choose fresh, tender, thick and fat eels. When the eel pieces are fried in a hot oil pan, they are fried until they are silver charcoal and "sesame flowers", and then taken out. Firepower is moderate, but not enough. When you stew eel, you must stew it in broth first, and then add other seasonings. Famous chefs get their essence, and their food is unusual. The stewed raw food knocks on the table, which is golden in color and full of toughness, and can be picked up by throwing chopsticks. The two ends are constantly drooping, the food is crisp and rotten, and the entrance melts. Its taste is mellow and tender, so it is deeply loved by guests and is regarded as one of the masterpieces of traditional Beijing-Suzhou cuisine.