Jiangnan, a place full of outstanding people, has been a poetic region from ancient times to the present. Many literati and poets have visited here to express their emotions and express their feelings.

A poetic region, the food produced is also poetic.

Wuxi is a classic representative of cities in the south of the Yangtze River. It has a humid climate, a land of plenty, and is very elegant and elegant. Therefore, Wuxi’s food also has the unique quiet temperament of the south of the Yangtze River. Let’s take a look at these poetic delicacies!

Xiangyou eel paste Xiangyou eel paste is a classic Subang dish and a classic specialty dish in the Jiangnan region.

When you saw the name of this dish, did you feel the crackling sound of oil ringing in your ears?

Indeed, the oil on the plate is still crackling even after the fried eel paste is served, hence the name of the dish.

This is a very interesting dish that is also incredibly delicious.

The Yangtze River basin is rich in eels, so the raw material of eel paste is naturally fresh eels.

The preparation method of Xiangyou eel paste is very simple. Cut the eel into sections, add condiments and garnishes, and stir-fry. Winter bamboo shoots, ham and other garnishes enrich the taste of this dish. Vinegar, cooking wine, ginger, green onions, sugar, and salt

These seasonings also make this dish oily and delicious, tender and delicious, and the color is bright and beautiful.

Yuanzi with fermented glutinous rice is another name for glutinous rice balls, but unlike glutinous rice balls or yuanxiao, the raw material of dumplings is only glutinous rice, which means that yuanzi is a glutinous rice product that looks like glutinous rice balls but has no fillings.

You may ask, what does eating only glutinous rice taste like?

Don’t worry about the tasteless dumplings. Take the glutinous rice dumplings as an example. The sweet fermented glutinous rice is boiled with the soft and glutinous dumplings, and then sugar and eggs are added. The taste is sweet, the aroma of wine is fragrant, and the glutinous texture also makes this dish very popular among locals.

Dessert.

Xiao Long Bao actually means Xiao Long Bao, but local people in Wuxi call Xiao Long Bao Xiao Long Bao.

There are many specialty xiaolongbao in cities in the south, and Wuxi’s xiaolongbao is the best among them.

There are many local Xiao Long Bao restaurants in Wuxi, and many restaurants and restaurants also make and sell Wuxi Xiao Long Bao. The thin skin, rich fillings, and rich soup are the favorites of many Wuxi people.

Xiao Long Bao belongs to a relatively special category among steamed buns, such as the special way to eat Xiao Long Bao.

Unlike other steamed buns that are eaten directly by biting, Xiao Long Bao cannot be eaten directly because the skin of the steamed bun is very thin and contains soup. Instead, you should take a small bite on the skin first, suck the soup, and then eat the steamed bun.

Beef, pork, crab roe, crab powder, each filling has its own deliciousness.

Among the various delicacies from various places that I have written about, I think the most poetic one is this crabapple cake.

Begonia has always been a classic image in many poems, representing thoughts, bitter love, separation and other emotions. Therefore, the name of cakes such as Begonia cake makes people feel very beautiful and poetic.

However, Haitang Cake is not about eating crabapples. It is just named because it looks like a crabapple. This kind of cake is made of flour, bean paste, lard, peanuts, sesame seeds, sugar, etc. It is sweet and greasy, which makes people love it.

Wuxi Spare Ribs As soon as you look at the name of this dish, you will know that it is a local delicacy in Wuxi and one of the most famous Wuxi delicacies.

Most Wuzhong dishes in ordinary people's minds are light, but this Wuxi pork ribs looks rich in oily red sauce, very Shandong cuisine style, and a bit like sauced pork ribs.

It's just that most Shandong cuisine is salty, but Wuxi pork ribs still have the characteristics of southern cuisine in taste, that is, salty and sweet.

Wuxi pork ribs use meat steaks instead of big stick bones. You eat the meat on the ribs instead of enjoying the process of chewing the bones.

However, the method of making Wuxi spareribs is not very complicated. The spareribs are stewed in a pot with onion, ginger, cooking wine and other seasonings to remove the fishy smell. After they are cooked, take them out and stir-fry with sugar and light soy sauce. The purpose of this step is to color the ribs.

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After frying, the ribs will be coated in thick red soup, which is very beautiful.