If you have the chance to go to Nanjing, you must try the local food.

There are still many types of local food.

First of all, you need to know your hobbies, but friends who like to eat can try anything.

After all, you must taste local food when traveling.

In terms of cooking habits, Nanjing cuisine is closer to Huaiyang cuisine, but it is not unique.

As the capital of the Republic of China, "Jingsu Cuisine" was established, but official banquets failed to flourish.

Rather, immigrants from the south to the north brought different seasonings and cooking methods, and Nanjing people collected them in order.

The saltiness of salted duck is unique to Nanjing in the country.

September is the most delicious season for Nanjing duck, so it is known as "Osmanthus duck".

Due to the long history of duck raising and the accumulation of rich experience, the meat of Osmanthus duck is tender and has less fat, making the salted duck very delicious.

Nanjing people have a trick for making salted duck: the water temperature should be controlled at around 70 degrees Celsius and cooked slowly to dilute the salt taste and keep the duck meat fresh and tender.

Roast duck In addition to the famous salted osmanthus duck, you should also try the Nanjing roast duck in autumn.

They are dipped in marinade made from tangerine peel, star anise, cinnamon and other spices, and some are paired with osmanthus sauce, which brings freshness to the heavy taste of the duck.

Destroy the golden autumn duck, fat crab and itchy feet.

In order to eat crabs in autumn, Jiangsu people drive hundreds of kilometers to rural lakes to buy freshly caught crabs and take them home to steam.

The steamed stuffed bun shops in Sunan will also take apart the crab paste to make seasonal crab roe soup dumplings.

You can taste the deliciousness of crab for only a dozen yuan, and you can eat well even when you are full.

Steamed crabs or crab roe glutinous rice balls can be tasted by wealthy people.

Pi Nian Jiangsu people love eating noodles more than you think.

The toppings and soups in Nanjing are rich in ingredients, and the portions are not necessarily smaller than those in the north.

Chinese Noodle House is a new branch of the long-established Confucius Temple restaurant.

Its signature dish is fat sausage noodles.

You can also try the pork liver skin and tripe noodles.

Pork liver is very tender.

The wontons are not to be missed.

An unknown Chaihuo Wonton House, it is difficult for non-locals to find a small wonton house in this alley.

In fact, there is a signboard of "Anqing Chaihuo Wonton" in the store, but it is difficult to recognize due to the firelight, so diners call this store "Unknown Wonton".

The environment in the store is really hard to praise, but when you taste the special aroma of the thin-skin wontons, you will still want to come after eating, just like those regular customers sitting under the tree.

Honey lotus root Honey lotus root is a specialty dessert in Nanjing.

The lotus root slices are soft in the mouth, a little crispy, and have the aroma of glutinous rice.

The last spoonful of thick pure honey juice will bring endless aftertaste.

Candied lotus root, candied taro sprouts, osmanthus cake, and red bean dumplings are all Jiangnan-style desserts that can be eaten at major brand food stalls in Nanjing.

Han Baxian and Han Baxian are unique to Nanjing and usually refer to eight kinds of wild vegetables: purslane, alfalfa head, malan head, pea leaves, chrysanthemum brain, wolfberry head, shepherd's purse, and artemisia.

It is the freshest in spring, and both stir-fried and boiled soups have their own flavors.

"If you don't eat green food for three days, your eyes will see sparks." A folk proverb vividly describes the eating custom of Nanjing people who love to eat wild vegetables.

Green pea leaves are called "An Dou Tou" by Nanjing people. They are often fried on a green plate during the Chinese New Year, and they are served with the words "Ping An An An".

Put a chrysanthemum brain and a duck egg on top, which is the chrysanthemum brain and egg soup that Nanjing people like to drink in summer.

It is considered the best way to cool down.

There are also stir-fried mugwort and shepherd's purse dumplings, which are also on the menus of many restaurants.

April to September is the best time to taste wild vegetables.

Don’t miss it if you meet these “Eight Immortals” in the restaurant.

Transportation Locals will proudly call Nanjing the "big blue whale."

Nanjing is really big, with a total area of ??6622.45 square kilometers.

After several rounds of administrative division adjustments, Nanjing no longer has county jurisdiction, but only 11 municipal districts.

There are only four central districts in the main city that are truly convenient for travelers.