The food in Nanjing is still very rich, most of which are local farm dishes, but because they are home grown, they are very natural and healthy, so the quality is different from those on the market. There are also many gourmet restaurants here, but the most famous one here is

Four dishes and one soup, four dishes and one soup not only refer to Tulou, but also really such a dish.

However, the delicacies "four dishes and one soup" in Tulou are also very famous! That is the body-building duck, Guanyin dish, steamed light fish, iced bamboo shoots, and tiger skin chicken soup. They are all delicacies with local characteristics! Come first

Let’s talk about what the locals eat for breakfast. That’s it: pot-side paste, which is a “nostalgic” delicacy that Nanjing tourists dream of! It’s not difficult to make pot-side paste, which is to boil clams into soup and use the freshness.

Then pour the rice milk in a circle along the edge of the pot. The rice milk is boiled into a dry skin on the edge of the pot, and then scraped into the soup with a spatula. It's quite vivid, isn't it? Finally, add celery,

Add ingredients such as dried shrimps, mushrooms, etc., boil them, season them and add to the pot. It will be a delicious pot-side paste! Then there is wolfberry soup. In fact, strictly speaking, it is wolfberry leaf soup. This wolfberry leaf is actually a wild vegetable and has nothing to do with wolfberry.

, Nanjing people generally eat more in spring and summer.

Using wolfberry leaves to cook pig offal has a sweet taste and has therapeutic effects.

There are also bean curd vermicelli, braised noodles and various bamboo shoot dishes. The first two have already been mentioned by Zhou Jun in the previous answer, so I won’t go into details. Nanjing has fresh bamboo shoots all year round, so various stir-fried and stewed dishes are available.

The fish from Nanjing's stream is also very delicious whether steamed, blanched or stewed. What Yi Zhoujun ate was braised in soy sauce. Although the fish is small, it grows naturally, so the meat is tender and delicious.

It is said that Nanjing also has mustard green pot and mustard rice, which are made from frosted mustard greens. Because mustard greens have a slightly bitter taste, after frost, the bitterness is replaced by sweetness. The side dishes are first-class, but it is a pity that you can only visit Nanjing in winter.

After eating it, Yizhou Jun is not so lucky. One of the things that needs special mention is the Guanyin dish. This is a local specialty in Nanjing. It is rarely seen in other places. It is very refreshing and delicious when stir-fried with garlic.

It has health benefits.

In addition, iced bamboo shoots are also a must-have in Nanjing. Local fresh bamboo shoots are everywhere and are available all year round. People refrigerate the bamboo shoots for three hours before eating them, and the taste is even more unique.

Hakka rice wine is also a special feature. It is mellow and sweet in the mouth, which often makes first-time drinkers not take it seriously. Unexpectedly, it has strong stamina and a bit of "wine is not intoxicating, everyone will get drunk".

In addition, local chicken, Yunshuiyao casserole and creek fish are also must-try.

You can try the authentic farm food of Nanjing Tulou. It is very green and healthy, and the price is not very expensive. The folk customs here are also very simple. You can have a good taste of the food here. I hope the above sharing will be helpful to everyone.