If we eat around the table, everyone has a favorite dish, which is undoubtedly a well-arranged banquet ... I suddenly find that I like every dish. Then I am undoubtedly a foodie.

Adjutant Ma recently announced among our gourmets that Zhou, Professor and Chen Cha would come to Zhenjiang.

After thinking about it, he made up his mind and changed the group announcement, saying that he would hold a dinner party to celebrate the National Day. He also brought Baohetang to Nanjing and gave him a cheerful name: He Bao Xiao.

The opportunity is rare, and we will have fun with delicious food, one by one: Ai Dong said that he would eat big fat sea (crab) and eat blunt knock; Listen to the lotus saying that eating plum eggs, pork is expensive recently, which is undoubtedly a malicious dish; He Bao Xiao and I clamored for bald butter bibimbap. ...

Jerry Lee don't talk, Wan Wen appear dazzling.

Every time we reported a dish name, Assistant Ma was in great pain and kept screaming: "You are all dead!" " In fact, the worst thing is him. Adjutant Ma said, we haven't eaten any delicacies yet. I should eat Zhenjiang's local food this time. Baoyan is great ... This important task naturally falls on my shoulders.

There is no denying that it is a wonderful idea to go to Baoyan to eat country food.

Many retired people in Zhenjiang go shopping in Baoyan by bus for two hours almost every week. Not to mention all kinds of aquatic products, which are rich in variety and cheap in price. Local dishes and the like are also full of water. And there is no traffic jam around Baoyan ancient town.

Speaking of eating at Baoyan, my only choice is to go to Zuixian Building.

Because I wrote about his home before, after a circle of investigation, his home is the largest and most distinctive. I called my boss, Ding Aimin, and asked him to get ready.

The local food was still so bare when it was served. But in my eyes, it's a bit thrilling.

Because, not only conforms to the "characteristics", but also every dish has a strong connection with me. Let's talk about turtles first. Baoyan is rich in soft-shelled turtles all year round, and the dishes made by soft-shelled turtles are various: braised soft-shelled turtle, steamed soft-shelled turtle, stewed soft-shelled turtle, rock sugar soft-shelled turtle, sea cucumber soft-shelled turtle, Sixi soft-shelled turtle and so on, each with its own characteristics and unique flavor.

The "Baoyan Turtle" cooked by Zuixianlou won the first prize in the "beautiful countryside Tour in Zhenjiang".

When a big casserole "pepper chicken" was served, I made a mistake and was teased by several foodies.

Pepper chicken is a traditional famous dish spread in Sichuan and Xinjiang. All the pepper chickens I used to eat were cold dishes, so when I saw this pot, I blurted out, "There are so many peppers in chicken soup!" " Is this an ancient law? "

It's not my fault. I really can't see the dishes they handed me, and I haven't eaten the pepper chicken in Zuixianlou, and there are so many soups. ...

This is really a bit strange.

It can be found that this time last year, in Zhengzhou, Henan Province, this dish was on the list at the event of releasing "Chinese Cuisine" to the world and the large-scale exchange meeting of provincial-level regional classic dishes. Is it a coincidence that the Banquet of the Three Kingdoms, which I wrote some time ago, was also rated as the "Top Ten Famous Banquets" in the same period?

On the phone, I mentioned medicinal celery to Aimin, which is a famous vegetable in Baoyan. The strong medicinal fragrance is not found in celery in other places. Moreover, the medicinal celery here is tender and residue-free, and it tastes excellent for those people.

When I put down the phone, it suddenly occurred to me that local people usually take Qin medicine during the Spring Festival and get a good taste of "Passepartout". Will it be in autumn? Unexpectedly, loving the people was really convinced.

Stir-fried blinds with herbs and celery, and there are only a handful of blinds and tofu in Baoyan around Zhenjiang. Same as above, and "Old Tofu Stewed Leaves". Generally, the same ingredients will not be repeated. Obviously, this move is also to let everyone appreciate the beauty of Baoyan bean products.

Sure enough, adjutant Ma repeatedly said that he had never eaten such traditional tofu for a long time! He went into battle with chopsticks and a spoon and had a good time. Li Chen said slowly, "This taro is really well made, soft and crisp."

When the vegetarian soup was "dried in the oven", the load was not calm, and he shouted, "This is the taste of eating when I was a child!" Indeed, Zhenjiang broth can be seen everywhere, and vegetarian soup is very good and rare.

Ai Dong likes to dry-cut beef. He thinks the pattern of elbow-tendon melons is particularly beautiful. That's natural. Zuixianlou has a beef feast in winter. Isn't the last dish of dry-cut beef a piece of cake? In fact, the salted goose was also made by Zuixianlou himself. All the shops in Zhenjiang have salted geese, but they do very little by themselves.

This is also the touchstone to measure the real kung fu of a shop.

The most touching things are oysters and braised saddle bridge. The former is made by Aimin himself. I know he hasn't cooked for a long time. He went to town early in the morning to catch wild fish. Looking through the previous articles, I found that the first time I ate fried stinky cowpea was in Zuixianlou, except some towns in Danyang.

"Dongxiang egg" is also a rare dish, which is a must-eat dish for Dongxiang residents in Zhenjiang, and is rarely seen in restaurants. Aimin also knows the meaning of this dish: "If Dongxiang people don't have this dish in the New Year, it feels like there is no New Year."

Bao Mian was remembered by several foodies from the beginning of the banquet. Yes, there are many noodle restaurants in Baoyan, Zhenjiang, but if you want to be authentic, you still have to come to Baoyan to eat.

I said I wanted to drink the wine they brewed in Baoyan, so Aimin changed a large bottle of bayberry wine brewed with white wine. Adjutant Ma drank a small glass, and Aimin and I drank him. It was really happy to drink such a big bottle.

What a person came to Baoyan for the first time. I specially taught him to eat crystal pig hands.

I don't tell ordinary people: this dish doesn't deserve wine, but a mouthful of warm green tea. In this way, all the fragrance and umami of pig's trotters will be released incisively and vividly, without greasy feeling. Outsiders rarely know such an authentic way to eat, which is actually the reason why Zhenjiang people say that "meat is not a dish".

The authentic way to eat Yao meat is to have morning tea with green tea. This time Baoyuan's crystal pig came, which is also a famous dish. On seniority, or the "predecessors" of meat dishes.

In ancient times, in Zhenjiang and Yangzhou, meat dishes and hoofed cauliflower were all called only one word: "Yao", and later they gradually became known as "Jingjiang Yaozhuan" and "Jingjiang hoofed cauliflower".

Qiu Pang Tong, a big coffee maker in the food industry and a predecessor of Ai Dong School, once said: At first glance, (Yaorou) is fat and thin, and most people dare not want it because it is too fat. In fact, this kind of worry is unnecessary. Because the skin of Jingjiang cuisine is tough and soft, the fat part is fat but not greasy, and it melts in the mouth, while the lean part is tight and crisp. A population, diverse in texture, harmonious and wonderful, salty and fresh in taste and rich in fragrance.

You see, even if you read this sentence with a mouthful of green tea, you still have a mouthful of saliva.

The practice of crystal pig's hand is similar to that of Yao meat, except that it is not boned and pressed into pieces. In addition, there is a tooth that is brittle outside and tough inside, flexible and elastic. In fact, this practice has a long history, similar to "giving fat sheep" in the Five Dynasties, "crystal cold scouring" in the Song Dynasty, "conch companion" in the Yuan Dynasty and "Xia Yue frozen hoof cream" in the Qing Dynasty.

Come and have a look at Baoyan, where there are the freshest ingredients and ancient dishes.

Many people may not know that the ancient town of Baoyan has a long history, stretching for thousands of years from Taibo and Guiwu in the Western Zhou Dynasty, and is known as the "land of plenty". A children's song circulating here is waving to you: "Baoyan ancient town has everything, two pounds of beef and three bowls of wine. Chinemys reevesii, crayfish, a bowl of noodles is delicious. Wanshan is full of red eyes and strawberry grapes are sweet. "

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