Jiangsu cuisine, one of the eight traditional Chinese cuisines, is referred to as Jiangsu cuisine. Since Jiangsu cuisine and Zhejiang cuisine are similar, they are collectively called Jiangsu and Zhejiang cuisine. Jiangsu cuisine originated more than 2,000 years ago, among which Jinling cuisine originated in the pre-Qin period, when Wu people were good at cooking.

Preparation of grilled fish, steamed fish and fish fillets, duck has been a Nanjing delicacy more than a thousand years ago.

During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were both the two pillars of southern cuisine. Jiangsu cuisine was good at stewing, stewing, steaming, and stir-frying. It paid attention to soup preparation and maintained the original juice of the dishes. The flavor was fresh, thick but not greasy, and light but not light.

Thin, loose and loose without losing its shape, tender and crispy without losing its taste.

Let’s take a look at the top 10 “alternative delicacies” that Jiangsu people love to eat. Out-of-town diners can only sigh with admiration and have no idea what to eat.

1. Peixian Dog Meat Fan's Dog Meat, commonly known as Peixian Dog Meat, is the most famous local traditional specialty dish in Peixian County, Jiangsu Province. The dog meat that is cooked and put on the market is brown-red, bright in color, fragrant, delicious, and tough in the mouth.

Tender, rotten but not greasy, Peixian County has become a famous "hometown of dog meat" in ancient and modern times.

Peixian dog meat is mainly eaten cold. When eaten, the meat is torn by hand without cutting with a knife.

For out-of-town diners, some people don’t like to eat dog meat, so they won’t be able to tolerate it.

2. Fengzhen Big Noodles Fengzhen Big Noodles, a famous Han Chinese snack in Fengzhen, Jiangsu Province, is known as one of the most difficult, delicate and delicious delicacies in Suzhou. Its noodle soup uses meat bones, eel bones, shrimp brains,

Snail meat and other fresh meat are cooked with delicious taste, and the stewed meat is tender and melts in the mouth. Because soy sauce is not used when seasoning and the soup is clear, it is called white soup noodles. According to legend, during the Qianlong period, one year, Qianlong went to Jiangnan

In the summer, after visiting Hanshan Temple, I passed by Fengqiao and followed the smell to eat noodles. After eating, I praised them repeatedly and named them "Fengzhen White Soup Big Pork Noodles". Over the next 300 years, Fengzhen Noodles became famous far and wide.

Well known to the world.

Out-of-town diners are a little bit unaccustomed to it for the first time, but they will definitely like this delicacy after eating it a few more times.

3. Nanjing Dried Duck Gizzard Nanjing Dried Duck Gizzard is a traditional famous food. It belongs to Jiangsu cuisine. It is black and shiny in color, delicious and nutritious. It can be used with wine and delicacies. Duck gizzard refers to duck stomach, duck gizzards, duck gizzard, and shape.

It is oblate, with dense meat, firm and chewy, long-lasting taste, and no greasy feeling. It is a delicacy that is loved by young and old. Some people can accept the good thing about duck intestines, but if they want to eat duck, duck stomach and duck gizzards, they still won’t dare to eat it for a while.

In fact, the prepared duck stomach and gizzards have no peculiar smell.

4. Watermelon Chicken Watermelon Chicken, also known as one egg hatching two phoenixes, is a traditional dish that belongs to Shandong cuisine and Confucius cuisine. In the late Qing Dynasty, this dish was introduced to all parts of Jiangsu and became a favorite summer food. Watermelon is used in making

The dish originated in the Qing palace. This dish is made with watermelon and chicks, scallops, mushrooms and other ingredients. It is said that the Confucius family used this dish to entertain the Qing emperor and pay tribute to the Empress Dowager Cixi. It has a fresh taste, rich nutrition and is quite distinctive. It is popular in other places.

When diners saw this delicacy for the first time, they really didn’t know how to eat it. What would it taste like if the chicken was placed inside the watermelon?

5. Pidu Noodles Pidu Noodles are a specialty snack in Nanjing. They belong to Jinling cuisine and Jinling snacks. They are rich in soup and have a variety of ingredients. They are delicious and refreshing. Pidu, also known as dried pork skin, is made by drying fresh pork skin and using pork.

Made from hind leg skin and back skin, the skin is firm and thick, and has good swelling properties. After swelling, the dried meat skin can be cut into shreds, slices, etc., and is suitable for cooking methods such as mixing, roasting, grilling, and making soup.

Some friends who eat it for the first time may not be used to its taste, but you will definitely like it after eating it a few times.

6. Raw Braised Shrimp Raw Braised Shrimp is a famous traditional dish of the Han nationality in coastal counties and towns in Yancheng, Jiangsu.

Because the shrimp is elongated, it is named strip shrimp.

Because the shell of the shrimp is white and the inside is clear, it is also called white shrimp. The raw shrimp dish made from this shrimp is a seasonal delicacy in Yancheng. In the Qing Dynasty, there was a fresh shrimp market at the fish market entrance in Yancheng City.

During the Republic of China, Yancheng's street markets were most famous for their raw shrimps from "Songtao Restaurant" and "Qiming Restaurant". Eating raw shrimps can only be daunting to some people, but for locals, it is a rare delicacy.

Due to the season, there will be no such delicious shrimps out of season, because shrimps are eaten in winter and are a species from the sea. In spring, the shells become hard and the tender meat taste is no longer available.

7. Wuxi Braised Tube Intestine Wuxi Braised Tube Intestine is a famous dish in Wuxi, Jiangsu Province. It is made with fat as the main ingredient. It was made as early as the early Qing Dynasty. In 1833, the restaurant named Mo outside Wuxi Nanmen took advantage of the unsalable food at the time.

The small intestine was made into a tube intestine, which was praised by eaters. At that time, it was known as "Nanmen tube intestine" among the citizens.

In 1926, the chef of Nanmen Juxinyuan Restaurant cooked the Tongchang according to the taste of Xibang, which was even more delicious. Some were packed in boxes and sent to Shanghai and other places as gifts to relatives and friends, so they became famous for a while.

In 1930, Li Xifu Restaurant at Zhongdong Street Kou in the city carefully prepared the tube sausage and used small pots to supply it to the market. It became famous far and wide. As time has passed, the traditional method continues to this day. People who like to eat fat sausage like the taste. For those who don't like it,

When people smell it, they lose their appetite.