1. Jingjiang preserved meat. Well deserved, first place. It's so famous that I don't want to say more. There are several brands, and the most delicious and expensive one is "Pisces", which is a reserved item of Jingjiang people. It is the first brand, and there are two kinds: single box and gift box. Legend has it that people in Suzhou and Shanghai only recognize "Pisces". Due to technology leakage, there are many kinds of preserved meat on the market now. When eating rice congee, it's really easy to eat with minced meat.

2. Three delicacies of the Yangtze River: saury, shad and river fish. Swordfish is too famous, and the price is not cheap, so don't say it. The shad is extinct, so don't mention it. River fish, almost all of which are farmed on the market now, have low toxicity and acceptable meat quality. River fish is highly toxic. When eating it, the chef should taste it face to face before moving chopsticks. However, when eating wild, some people were poisoned. The fish poison is nerve paralysis, with quick effect and high mortality. Visceral blood and ovaries are generally buried deep. But because of its delicious taste, there is a saying of "desperate eating puffer fish". In short, the "Three Seasons of the Yangtze River" has existed in name only.

3. Crab-yellow baozi stuffed with juicy pork: Madam is so famous. In Jingjiang's local saying: Out of Jingjiang, all soup dumplings are blasphemous. There used to be one next to Zhongshan Building on Zhongshan Road in Nanjing, but for some reason, it was demolished. I once had the honor to see the practice of soup packets: the skin should be superior. Boil crab roe, crab meat and broth into agar, and wrap them in skin after cooling, without leaving gaps, otherwise they will be exposed when steaming. There is a saying in eating soup packets: gently lift, quickly move, open the window first, and then suck the soup. Add vinegar and shredded ginger, it's delicious. I also ate it during the Spring Festival this year. By the way, the most famous soup dumpling is Hongyun Hotel. Legend has it that when Qianlong ate the soup bag as a steamed stuffed bun, he was scalded by the boiling soup, but he still lingered.

4. Indica porridge. More popular than the above. Only Taizhou generation has it. Jiangyin has nothing to say. In this season, when I was young, sitting on a small bench in the yard to enjoy the cool and drink porridge and add an oily salted duck egg was extremely comfortable. Ps: Indica porridge is white without alkali, and only with alkali will it be red. Too much alkali will be astringent, and it will be very red and ugly. There is a local saying in Jingjiang: "Indica porridge is irrigated and raised like pots."

5. Chicken with old sauce. Another civilian food. The secret recipe of old juice is specially matched, which I don't understand. Jingjiang Jishi Town is the most famous.

6. Fermented (pronounced gao in Jingjiang dialect) sesame seed cake. I love it. As big as a washbasin, flying saucer-shaped, brown, with sesame seeds and chewing heads.

7. wonton. Nanjing's food is too bad. If the wonton soup is boiled, the skin should be thin. Add onion, salt, monosodium glutamate and a little soy sauce to make soup. It is best to have pork suet, which is the best. We have a famous Maqiao wonton there.

8. Braised hooves. There are local burning methods everywhere. Our family pays attention to slow fire stew, which is sweet but not greasy, and it is another best.

9. Handmade noodles. It's another chewy food. For me who doesn't like noodles, this face is big enough. It is said that there is a noodle shop near Yupo Bridge with a good reputation.

1. group. Generally speaking, it is glutinous rice flour stuffing, the size of an egg, and the cooking method is the same as wonton, which is necessary for holidays. There are sesame stuffing,

meat stuffing, bean paste, and vegetables, which are more fragrant than Ningbo Tangyuan.

11. That is, crabs with hairy legs and small individuals. Generally speaking, I don't eat. Riverside and riverside can be found everywhere. When we were young, we

used the claws of the clams to fry them. The cooking method is the same as lobster and tender meat competing with crabs. It is a rare delicacy, and it is only available in childhood.

12. Bamboo shoots. Jingjiang used to be the hometown of bamboo wares. When I was a child, I stole bamboo shoots from my neighbor's house. When the bamboo shoots were tender, I kicked them down and went back to < P > to stew bacon, which attracted all the children nearby.

13. pot. That is, the wok is heated, the vegetable oil is rubbed in the wok, the flour is mixed with water to make a paste, poured into the wok, and spread into a long pot-shaped thin dough with a shovel. Then, on the front, the vegetable oil and sugar are added, which is a sweet pot.

if you add one or two eggs, or add some salt! ! It's a salty pot!

taste, fragrant, crisp and delicious! ! !

14: 14. At first, it was the same as the pot, except that no spices such as sugar or salt were added. Just add stuffing made of Philippine vegetables, eggs, shredded pork, etc., add only half of the stuffing, and the other half will be folded from it, which is just a semicircle! !

heads and tails, repeatedly pan-fry, take out the pan, cut into three pieces and four pieces with a white knife, and each piece becomes a diamond! !

delicious and crisp! ! !

in summer, it's delicious with indica porridge! ! ! !

15: 15. Taro. Wash the hairy taro, put it in a large iron pot and cook it, then put it on the table with a washbasin, then grab one and change it with your hands, because it's hot just out of the pot, then peel it, stick some seasoning made of soy sauce, sesame oil and garlic leaves and put it directly in your mouth! !

that feeling! ! ! !

one word! ! Cool! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

especially sweet taro! ! ! !

it's delicious! ! ! !

16 There is also a lotus leaf sweet-scented osmanthus cake in the seasonal market. The raw material is mixed with sweet-scented osmanthus, and the cake is steamed with fresh lotus leaves. It has been shown on CCTV screens, and it is especially popular with the older generation. It is a good gift for the Double Ninth Festival.

luobing is also good, with two kinds of stuffed bean paste and minced pork, which are delicious and much better than steamed buns.

The local area is near the river, with a lot of aquatic products and squid.

I don't eat jiaozi. I haven't seen rice noodles or fish with Chinese sauerkraut.

for breakfast, porridge, soybean milk, bean curd, fried dough sticks (crispy), steamed rice, pancakes, steamed buns (Jingjiang calls steamed buns steamed buns

), sesame cakes (Huangqiao sesame cakes are the most beautiful) and solid steamed buns (that is, steamed buns without stuffing)

The staple food of Chinese food is generally rice.

there are many kinds of dinners, so I won't go into details.

light, full of color and flavor, not sweet or greasy.

spring rolls and bean jelly