Egg cake Jiaojiang egg cake is a must in Jiaojiang snacks, which carries many memories of the old Haimen people. In many places, egg rolls are wrapped in eggs, and it always feels that eggs and cakes cannot be completely integrated. In some places, there are eggs in the omelet, but the taste of eggs is slightly worse. Only Jiaojiang omelet is so delicious and chewy. Make omelets with good ingredients, such as lard, soft onions and refined flour. The most difficult thing to make an omelet is to control the softness of flour and the heat of pancakes. Flour is too soft or too thin to make cakes, and fried cakes are too hard to taste. Cut one or two pieces of dough with moderate hardness, put a layer of chopped green onion, pour in melted lard and prepared meat stuffing, and wrap it into dough. This meat stuffing must be chopped by hand, and the meat mixer will taste worse. Then roll it into pancakes with a rolling pin. Fry in the pan, fry directly first, and when it is fried to a certain extent, coat it with lard evenly. Gradually, due to the high temperature, the cake bulged. At this time, add seasonings such as cooking wine and refined salt to the eggs, and then turn over and fry until the eggs are cooked. Zhan Ji omelet used to be a famous omelet shop in front of the old city, but now it has moved to Jiangcheng Road. Master Zhan, the owner, has been making egg rolls since 192 and has been doing it for 15 years. Ginger and walnut mixed with eggs is a big snack in Jiaojiang. Every winter, especially in winter nights, when the weather is cold, citizens will eat bowls and try them to keep warm. Ginger walnut is a delicious flavor snack and a nutritious product. It has many functions such as dispelling cold, stopping vomiting, resolving phlegm and invigorating spleen. In Jiaojiang and even Taizhou, women have the habit of eating walnut eggs with ginger juice when they are pregnant. Although its methods are different, they are similar: first, break the walnut kernel and chop it into small particles, but don't make it into powder, which is not delicious; Take a few eggs, break them up with chopsticks, add two or two raw ginger juice, mellow yellow wine, good brown sugar and a proper amount of water, mix them together and stir them evenly, then put them in a pot, boil them with high fire, and stew them for a few minutes with low fire until the fragrance comes out and the eggs are cooked. In Jiaojiang, the most famous store for mixing walnut eggs with ginger juice is "Ranxiang Ginger Juice" located in Jiangcheng South Road. When cooking, unlike cooking in a microwave oven or pressure cooker at home, put a bowl filled with walnuts and ginger juice in an empty pot, put a few small tiles between the pot and the bowl, and there is no water in the pot for dry steaming. Therefore, walnuts boiled in ginger juice are particularly famous for their silky taste, infusible fragrance and "slaughtered" taste! Ginger soup noodle Ginger soup noodle is a representative pasta in Jiaojiang, and its beauty lies not only in its rich toppings (dried shrimp, shredded pork, shredded bamboo shoots, mushrooms, day lilies, poached eggs, bean curd skin, vegetables, clams, etc. ), but also in its slightly spicy and rich soup-with the unique flavor of ginger juice. Ginger soup noodles are not fragrant without ginger juice. Ginger soup noodles and ginger juice in these places are particularly strong. They are said to be elegant. Before making ginger soup, slice ginger in the sun, put dried ginger in a pot, add appropriate amount of water, stew for two hours before warm fire, and then get the mellow taste of ginger. Boiled dumplings are also made of glutinous rice flour. There are two ways to do this. One is to wrap onion and ginger in it, and the other is to add water bamboo, shrimp skin, dried bean curd, shredded radish and so on in different seasons and tastes. Bite down the cooked round meat stuffing, and the soft glutinous rice is mixed with rich gravy. Don't worry, you'll burn your mouth! Boiled dumplings with vegetarian stuffing have a variety of flavors, and also pay attention to the collocation of nutritional value. Shredded radish and shrimp skin are delicious, and dried bean curd is fresh and tender. Egg white and sheep tail are authentic coastal dishes in China's cookbooks, with a history of 1400 years. Egg white takes its raw material and sheep tail takes its shape. You can do it yourself, as long as you are not afraid of trouble. Take the egg white and beat it vigorously until it is snowflake-like. It is a hard job to "stand chopsticks without falling down". Before this, make the bean paste into balls slightly smaller than table tennis, put the bean paste balls wrapped with clean oil into the beaten egg white, stick egg white rolls on the balls as much as possible, and then immediately fry the balls in boiling vegetable oil. At this time, the pill is like a magical seed. As soon as it falls into the oil pan, it will bloom pale yellow flowers and instantly turn into chubby oily yellow. Be careful not to fry for too long. When it turns pale yellow in three minutes, adding a little sugar after serving will be delicious and intolerably delicate. Baitaqiao Hotel also recommends fermented jiaozi, which is sweet, such as red bean paste and white sugar, and shortcakes with salty skins, such as pork and ham. Pickled shrimp "Pickled shrimp" is a dialect name of Taizhou people. For a while, I really couldn't find a written language to describe it. The most direct way is to transliterate it into loanwords. The result is just like "chocolate" transliterated into "chocolate" and "Coca Cola" transliterated into "Coca Cola". So the literal translation of "soaked shrimp" is "soaked shrimp"! Just as a scarecrow is not a "human", pickled shrimp is not a "shrimp", and its raw material is wheat flour. Stir wheat flour and water into a thick paste, take appropriate amount with utensils, add seasoned minced meat as stuffing, still wrap it with utensils, throw it into boiling oil, fry the dough until golden brown, and scoop it up with a colander. The shrimp stall on the cemetery road has become a representative food snack in the memory of many Jiaojiang people.

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