Jiangsu cuisine is one of the eight traditional cuisines in my country, referred to as Jiangsu cuisine. Jiangsu cuisine was popular throughout the country in the Qing Dynasty, equivalent to the status of Shandong cuisine, Sichuan cuisine, and Cantonese cuisine. Jiangsu cuisine is good at stewing, stewing, steaming, and stir-frying. It pays attention to soup preparation and maintains its original flavor. The juice has a fresh flavor, thick but not greasy, light but not thin, boneless but not losing its shape, smooth and crispy but not losing its taste.

It uses a wide range of ingredients, mainly fresh seafood from rivers, lakes and seas. It has fine knife skills and various cooking methods. It is good at stewing, simmering and stewing. It pursues the original taste, fresh and gentle, has strong adaptability, and the dishes are elegant in style and beautiful in shape and texture.

There are many delicacies and snacks that everyone likes in Jiangsu, but today I would like to share the top 10 "exotic delicacies" in Jiangsu, which are considered delicious by locals but hard for outsiders to try!

1. Rudong mud snail Rudong mud snail, a specialty of Rudong County, Nantong City, Jiangsu Province, salty mud snail, has the inherent color of salty Rudong mud snail, the soup is clear, slightly turbid is allowed, and has the unique flavor of salty Rudong mud snail

Fresh flavor, no peculiar smell, complete shape, crispy meat and good elasticity.

Zui Ni snail has the inherent color of Zui Ru Dong Ni snail, the soup is clear, slightly turbid is allowed, and has the inherent taste and smell of Zui Ru Dong Ni snail. The meat is fresh, tender, fragrant and crispy, with moderate salty and sweet taste, no peculiar smell, and has

Drunk like the complete form inherent in the eastern mud snail.

Locals like to eat pickled mud snails very much. For out-of-town diners, many people are hard-pressed to eat when they hear that raw mud snails are pickled. In fact, this delicacy has no peculiar smell, and you can enjoy it after eating it a few times.

You will slowly get used to its taste.

2. Jinsong brand preserved eggs Jinsong brand preserved eggs are Xinghua’s traditional specialty products.

Its eggs are crystal clear, with pine flowers scattered among them, giving people a beautiful enjoyment. It is characterized by solid protein, transparent texture, and bright color. Because soda ash and lime water are added during production, many people are not used to its taste. The country is very fond of local people.

To humans, it is regarded as a delicacy, and it is extremely delicious when dipped in condiments. Diners who like preserved eggs may wish to give it a try.

3. Zhongzhuang Drunken Crab Zhongzhuang Drunken Crab has a long history. It is a local traditional dish in Xinghua City, Jiangsu Province and belongs to Jiangsu cuisine.

Zhongzhuang drunken crabs are made from hairy crabs produced in the Dazong Lake pollution-free aquatic products production base, using traditional processing secret recipes and modern new techniques, and after more than 20 processes. The meat is fresh and tender, delicious in taste, color, aroma and

Sweet, salty and fresh.

For more than 200 years from the early Ming Dynasty to the late Ming Dynasty, more than ten generations of descendants of Zhongzhuang Drunken Crab have continuously perfected the secret recipe of drunk crab production and ingredients, so that the processed drunk crab is delicious and has an excellent texture. It has become an indispensable cold dish in Weiyang cuisine.

Dishes and gifts for dignitaries on festive occasions.

Because it is made with raw crab, many out-of-town diners dare not eat it and can only lament that they are not happy to enjoy it.

4. Bayiji stinky tofu. Bayiji stinky tofu, formerly known as Liu Xiangsheng bean curd, relies on the ancestral secret recipe of bean curd and is rooted in the sweet water quality, high-quality soybeans and suitable climate of Bayiji.

Once launched, fermented bean curd was greatly welcomed by the villagers and spread widely in the surrounding areas. Its reputation has not diminished for hundreds of years.

Different from the stinky tofu that is fried and sold in many urban alleys, the Bayiji stinky tofu is inconspicuous in appearance. Each piece is cut into a matchbox shape, with a blue-grey color, soft texture and a unique smell.

Many people have mixed opinions about stinky tofu. Those who like it can't eat less of it, but those who don't like it will avoid it if they ask about the taste.

5. Wuyou Zuiluo Wuyou Zuiluo is a traditional local food in Yancheng City. It is a specialty of Wuyou Ancient Town and began in the Ming Dynasty.

The wine is rich in aroma, salty and sweet, crisp and refreshing, tender and delicious, especially the milky white oily protein contained in the drunken snail is extremely delicious and unforgettable.

Wuyou drunken snail is a delicacy that goes well with food and wine, and is a gift given by guests and friends.

Wuyou drunken snails are pickled from mud snails found on the beach.

Folks have already made it in the Ming Dynasty.

Its characteristics are soft and transparent shell, rich wine aroma, moderate salty and sweet, tender and delicious, and it is a delicious food to accompany wine.

After the jar is sealed, it will not smell or deteriorate. When the jar is unsealed a year later, the aroma will still be fragrant.

Like the Rudong mud snail above, it is considered a delicacy by locals, but foreign diners still need to slowly adapt.

6. Stewed vegetable core Stewed vegetable core is a traditional famous dish in Jiangsu Province and belongs to Jinling cuisine. This dish has a complete shape, fresh leaves, soft heart, delicious flavor, mellow soup and thick leaves, and endless flavor.

It has the effects of preventing cancer, regulating arteriosclerosis, and delaying aging.

The taste is salty and fresh, and the stew core has been handed down for more than a hundred years and is highly appreciated by diners.

Out-of-town diners are still not used to the taste when they try it for the first time. The main reason is that the fusion of ham and chicken soup gives it a special taste.

7. Xuzhou baked buns Xuzhou baked buns are a famous snack in Xuzhou, Jiangsu Province. Among the many pastas in Xuzhou, this one seems very common but is quite unique. It is also a pasta that Xuzhou people never tire of eating.

The baked buns taste flexible, soft and chewy, which not only relieves hunger but also strengthens teeth.

Eating steamed buns exercises your oral muscles and improves your teeth.

As a unique pasta in Xuzhou, baked buns have a history of more than 2,000 years. Due to their strong texture, children and the elderly find it difficult to eat them.

8. Fried stinky jerky Fried stinky jerky is an iconic specialty snack in Yangzhou. In the urban alleys, it is common for some vendors to set up an oil pan and put out boxes of stinky jerky. They fry and sell them at any price.

low.

Dried tofu is slightly smelly, brownish-yellow in color, and has a slightly crispy skin. It has a unique flavor when eaten with chili sauce and rice vinegar.

The delicacies in Taizhou include not only Caolu Shaobing, but also deep-fried stinky pancakes.