The skin of the crab-yellow soup dumpling is as thin as paper, and it can be broken by blowing. It is famous for its exquisite materials, unique formula, excellent production and difficult imitation. There are as many as 33 production processes. For a long time, the descendants of the dragon robe and crab roe soup bag strictly abide by the ancestral motto of "no rumor", which adds a bit of mystery to it. Every year, when the chrysanthemum crab is fat, it attracts hundreds of thousands of diners from all over the country to have a good meal. Pot cover noodle The pot cover noodle, also known as noodles with partners and Zhenjiang knife noodles, is known as "the best noodle in the south of the Yangtze River" and is a local traditional food in Zhenjiang City, Jiangsu Province. The noodles used for pot cover noodles are "jumping noodles". The so-called "jumping noodles" means that the kneaded noodles are placed on the chopping board, and the operator sits at one end of the bamboo pole and the other end is fixed on the chopping board. It jumps up and down, like dancing and acrobatics, and is repeatedly squeezed into thin dough and cut into noodles with a knife.

Pot cover noodles: When it comes to delicious food in Zhenjiang, we should first recommend pot cover noodles, commonly known as "big pot and small pot cover", one of the three eccentrics in Zhenjiang (the noodle pot is big and the pot cover is small). Choose Zhenjiang special soy sauce, plus more than a dozen condiments, cinnamon, vanilla, star anise, etc., which tastes delicious! Braised silver carp head: one of Zhenjiang's special dishes, silver carp is delicious, and the head is the most expensive. It is cooked by a famous teacher with crab meat, ham, mushrooms, chicken, liver and fresh bamboo shoots, and stewed in chicken soup. The method of stewing is to remove the bone spurs, but its shape does not come loose, the meat does not come loose, it is rich and fat, and it tastes fresh and palatable.

stewed lion's head with crab meat: a famous dish in Zhenjiang, also known as chopped meat. The main ingredients are crab meat and pork, which are chopped into meatballs. Because it is not colored with sauce and wine during cooking, it is called stewed meat. Because of its large and round shape, it has the name of "lion head" Braised meat with Baihua wine: Baihua wine is a famous Zhenjiang wine with sweet and fragrant taste. Braised pork with it has excellent flavor. The finished product is golden in color, crisp, mellow and delicious.

it's actually a pig's trotter. When making yaorou, it is generally necessary to choose pig's front hoof, mainly because the pig's front hoof is fat and thin, and then marinated in a special way, and the marinated yaorou looks ruddy. I suggest you eat it with Zhenjiang vinegar and shredded ginger.