2. salted duck, salted duck can best reflect the original taste of duck, and the way to do it is to return to the original, filter greasy food, drive away foul smell, keep it delicious, stay fat and tender, and often eat salted duck can also resist inflammation, reduce swelling and resist aging, which is especially suitable for patients with cardiovascular disease. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender.
3. Dried shredded pork, one of the famous dishes in Huai Yang, became famous all over the world during the Qianlong period of Qing Dynasty, and has become popular again in recent years. The main raw materials are a piece of Jiangsu specialty Fanggan, ham, mushroom slices, black fungus, shrimp, bean tips, winter bamboo shoots, salt, chicken essence and broth. Nanjing dried silk is a unique manufacturing method different from other cities. Those tender but not old, dry but not broken dried silk are specially made in tofu shop. Cut the tofu into thin filaments, cook it with various soups, mix with sesame oil and excellent soy sauce, and the entrance is refreshing and has a long aftertaste.
4. Peach-embedded sesame cake. Nantong Peach-embedded sesame cake is a traditional cake food in Nantong, Jiangsu Province. It is said that it has a history of more than 1 years. It is made of sesame powder, sugar, fried rice flour and walnut kernel. It can be described as full of color, fragrance and taste, and rich in nutrition.
Jiangsu cuisine is unique in China cooking and has its own unique style. According to its own flavor system, it can be divided into Huaiyang flavor, Jinling flavor, Suzhou-Wuxi flavor and Xu Hai flavor. The general characteristics are strict selection of materials, exquisite production, attention to color matching, attention to modeling, and different dishes in four seasons; Cooking methods are good at stewing, stewing, steaming and frying; Pay attention to the soup, keep the original juice, the flavor is fresh, crisp and boneless without losing its shape, smooth and tender without losing its taste. ?
Farewell My Concubine
"Farewell My Concubine" is a traditional dish in Xuzhou, Jiangsu Province, belonging to the Su cuisine. In order to commemorate Xiang Yu, a hero who made great contributions in overthrowing the rule of the Qin Dynasty, and to miss Yu Ji, a peerless beauty who is concerned about national luck and righteous, the people of Xuzhou created the famous dish Farewell My Concubine, which has been passed down to this day. This famous dish was improved by the late famous chef Pei Jihong, and with the image of chicken and turtle as the contrast, the historical theme of Farewell My Concubine was euphemistic in meaning and wonderful in artistic conception. Chicken and soft-shelled turtle are fresh and tender, and the soup is rich and mellow.