Tangbao pays special attention to soup juice. When making, the broth should be concentrated into transparent solid gum, chopped and mixed inside. As soon as the hot air is steamed, it turns into soup. A good soup bag is as thin as paper and won't break when lifted. Carefully take it out, put it in a vinegar bowl, aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, or it will burn, and then slowly enjoy the contents. Therefore, Nanjing people have a ballad when eating soup packets, "Move gently and lift slowly, open the window first, then drink soup".

Liuhe beef brisket

Formerly known as "canned beef", it is made from the fat front leg meat of cattle as the main material, soy sauce, salt and rock sugar as the auxiliary materials, and is refined by a unique traditional process. Its color is delicious and beautiful, and its aroma is rich. After eating, it is fresh, fragrant, crisp, thorough and refreshing, salty and sweet, fresh and fragrant, crisp but not greasy, with endless aftertaste. It is a must in beef cuisine.

Dunkeng

It is a famous historical dish in Nanjing, Jiangsu. In the famous Wanzhu Park in Nanjing, there is a green vegetable called "Aihuang" (named after its short leaves, white stems and yellow heart). There are many delicious dishes made with "short leg yellow", the most famous of which is "stewed core". In 1930s, the column "Happy Forest", the supplement of Shanghai News, was titled "Handsome Mussel Core" and was praised as "fresh and elegant, with endless flavor". This traditional dish has been preserved in Nanjing for more than one hundred years.

Fried preserved meat with fruit juice

Pat the pork slices loosely, then marinate them, add the egg liquid and mix well, then add the dried starch. Burn peanut oil to 50% heat, add shrimp slices, fry them and take them out. Put pork in oil, fry until golden brown, and then take it out. Boil the wine and breast meat with high fire, add fruit juice, sesame oil and peanut oil, stir well and eat with shrimp slices.

Baiyun pork knuckle

Cut the pig's hand into two pieces, chop it into large pieces, boil it in hot water for 5 minutes, and take it out. Add onion and ginger to another half pot of water, add pig's hand, cook for 30 minutes on medium fire, then take it out, immediately cool it with ice water, take it out after cooling, and add monosodium glutamate, cooking wine, broth and refined salt for pickling for 6 hours.

Fish with vinegar pepper

When the fish is slightly scalded by boiling water, immediately put it in cold water, cut the back of the fish into ten knives and soak it in boiling water. Heat lard to 50% heat, stir-fry onion, ginger and white pepper until fragrant, add clear soup, cooking wine and refined salt, cook for 5 minutes, take out seasoning, add mandarin fish, simmer soup 15 minutes with low fire, add monosodium glutamate and pepper, put it in a fish dish, and sprinkle with coriander, shredded onion, vinegar and vinegar.