Braised Tubular Intestine Tubular Intestine (also known as sleeve intestine) is the oily intestine cut from pork offal, also called small intestine.

Use the cut intestines of a big fat pig, soak them in hot water, take them out and add a little salt and alum.

Repeatedly rub and rinse the mucus on both sides of the intestine, use bamboo chopsticks to push one end of the intestine into a double or triple layer, that is, the intestine is "tube intestine".

Cut the wrapped intestine into one-inch pieces, add chopped green onion, soy sauce, red rice flour (wrap with gauze), white sugar, water chestnut powder, lard, salt, etc., add water and immerse in it and cook for one and a half hours.

The cooked tube sausage is in the shape of a cylinder, red in color, richly braised and fragrant, fat and rotten, not greasy, sweet and salty.

The Qiaofuji Hotel in Jiejing, Nanmen, Wuxi was founded in 1833.

In 1930, this dish was modified by Li Xifu Restaurant and Juxingyuan Restaurant with added ingredients, and it has been inherited to this day.

For fermented bean curd meat, choose five-flavored three-layer thin-skinned rib cubes. Cut each piece of raw cube meat into four cubes weighing one or two halves. Blanch them in a pot of boiling water, take them out, wash them in clean water, and put a pot holder in the pot.

Put small square pieces of meat into the pot, add water until it is even with the meat surface, add red rice, cooking wine, green onions, ginger, oil, sugar, salt and cook for one and a half hours. You can also cook it with the duck.

Its characteristics: the meat oil does not spill out, is not broken and not greasy, the sugar is absorbed into the paste, fragrant and rotten, the taste is moderately sweet and salty, and the color is like red fermented bean curd, hence the name fermented fermented bean curd.

It was founded by master chef Wang Rongchu of Jufengyuan Restaurant in 1906.

For this dish, famous merchants such as Rong Desheng went to Jufengyuan, Yingbinlou, Juxingyuan and other restaurants to host banquets. The main dish (main dish) must eat fermented bean curd meat, and it is served with lotus leaf clips (flour products) to hold the fermented bean curd meat.

Substitute staple food.

Its taste is unique.

Fried Crab Butter Lu Chun from the Tang Dynasty said: "Huang Bo is probably the best in terms of flavor from all over the world."

Han Huang Bo means crab.

There is a proverb for selecting crabs in the Jiangnan water towns: "The navel is round in September and pointed in October." Crabs grow big and fleshy.

In the ninth month of the lunar calendar, the crab roe (ovaries) of female crabs (with round navel) are strong and plump; in the tenth month of the lunar calendar, male crabs (with pointed navel) have full belly of crab fat (testes).

Crab contains vitamins, protein, fat, sugar, calcium, phosphorus, iron, etc. It also contains advanced nutrients such as niacin, cholesterol and more than ten kinds of free amino acids.

Hongze Lake crabs, Taihu clear water crabs, and Yangcheng Lake hairy crabs are the specialties of Jiangsu.

Taihu Lake and Yuqi Crab are the best places in Wuxi.

Fresh large crabs are washed and cooked in a pot until the crab bucket (crab back shell) is red and the upper and lower parts are split at the rear.

After cooling, peel off the crab bucket, remove the crab heart, crab belly, crab eyebrows (lungs), peel off the crab roe, crab fat, and remove the crab meat.

Place the wok over high heat and cook until cooked. Add lard until it is cooked. Add in minced green onion and fry until fragrant. Add female crab roe and male crab fat (without crab meat). Stir gently with an iron spoon and add Shaoxing wine.

, sugar, refined salt and pork soup are brought to a boil, cover the pot, simmer on low heat for about two minutes, then turn on high heat, dilute with water chestnut powder to thicken, add cooked lard and stir-fry evenly, remove from the pot and put it on a plate

, bring a small dish each of balsamic vinegar and shredded ginger when serving.

Features: The crab roe is crispy and fragrant, the crab fat is fat and sticky, and the plate is overflowing with butter. It is dipped in balsamic vinegar and topped with shredded ginger. It tastes great.

This dish is made very well in Chinese restaurants, Yingbinlou and Jufengyuan restaurants.

Taihu Lake in Wuxi is rich in fresh fish, live shrimps, and clear water crabs, collectively called "lake freshness".

River shrimps are divided into white shells, green shells and black shells. Among river (lake) shrimps, green shell shrimps are the best, with tough and tender meat.

To make live soup, you need to take fresh live river shrimps and rinse them repeatedly with cold boiled water to wash away the dirt on the shrimps, but do not wash the shrimps. Then filter out the water and cut off the long beards. Do not cut the tails of the shrimps. In order to prevent

For jumping, you can put it into a bowl, take minced ginger, minced garlic, pepper, sugar, soy sauce, ground sesame oil, sour vinegar, rice wine and other seasonings, put it into the shrimp, mix and sterilize, cover it with a small rice bowl or a small basin at an angle, exposing the bowl

Place a corner of the plate so that the shrimp can be grasped with chopsticks.

After being cooked and brought to the table, the shrimps will still be alive and kicking. If you are not careful, the cooked shrimps will jump out of the bowl, jump off the chopsticks, and even bounce in the mouth. This is the characteristic of aliveness.

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Mirror box tofu: Take three packets (pieces) of tofu from a small box, cut each packet into four pieces, put it into a colander to filter out the water, gently slide it into a hot oil pan, cook until golden on all sides, take it out, and then remove the tofu

Hollow out the center, place the mixed minced meat filling in the middle of the hollow of the tofu, then embed the shrimp on top of the meat filling, put it into a pan and fry it, take it out and put it in the pot, add mushrooms, bamboo shoot slices and seasonings.

Bring to a simmer.

When putting the pot in the pot, put some corn starch and sesame oil, arrange them neatly on the plate, and then sprinkle some green beans, red and green, black and white, beautiful in style and fragrant in fragrance.

Each piece of tofu is shaped like a rectangular mirror box, with soft wrinkled golden skin on the outside, golden white shrimp on top, and tender white inside.

Created in Yingbinlou Restaurant in 1943, this dish is now the best prepared in Chinese restaurants.

Liangxi crispy eel and yellow eel (long fish) are produced in lakes, rivers and paddy fields.

There is a saying in Wuxi that "eels are better than ginseng in Xiaoshu".

Eel meat is sweet and moist in nature, rich in protein, phosphorus and calcium, and vitamin A. It has the functions of replenishing deficiency, dispelling rheumatism, and strengthening muscles and bones.

Liangxi River connects Taihu Lake and runs through the Beijing-Hangzhou Grand Canal from north to south of Wuxi. Liangxi is the elegant name of Wuxi.

During the Taiping Heavenly Kingdom, at No. 7, Huishan Zhi Street, Wuxi, an oil stall owner made a popular crispy eel based on ancestral cooking techniques.

His son Zhu Bingxin (nicknamed Big Glasses) inherited the ancestral business and it has been passed down to this day.

To make crispy eels, you should choose fresh eels of about three ounces each, cook them in a pot of boiling water containing 3% salt until the eel's mouth opens, then scoop them into clean water to cool and rinse.

Cut the eels into pieces one by one.

Remove the eel bones, intestines and blood clots, wash and filter out the water.