Is there anything delicious about Yizheng? Let me share with you what is delicious in Yizheng. I hope it will help you!

Zhou Baxiang

"Wear in Hangzhou and eat in Yangzhou". Yizheng cuisine not only inherits the essence of Huaiyang cuisine, but also has elegant style and rich taste. At the same time, Yizheng has created a number of delicious foods with local characteristics, such as the whole beef feast, the whole fish feast, the whole goose feast, the wild vegetables on the river beach, and so on. Besides, there are "Harbor Lobster" and "Xincheng Pig Head Meat".

"eight kinds of continents"

Yizheng is a riverside city with unique soil, rich products and rich wild vegetables, which is called "eight kinds of continents". Common are Artemisia selengensis, asparagus, Malantou, African celery, silver carp moss, wild water bamboo, firewood fungus, ground lotus root and so on.

Grill the pig's head

Split the cleaned pig's head in the middle of the back of the head, remove the pig's brain and bone, float it in clear water for 2 hours, cook it in a boiling water pot for 2 minutes, take out the eyeball, cut off the pig's ears, cut off the meat on both cheeks, cut off the tip of the pig's mouth, remove lymph, scrape off the tongue membrane, add clear water and cook it with high fire for about 2 minutes each time.

tie the spices into spice bags. Put bamboo grates at the bottom of the pot, spread ginger slices and onion knots, put pig's head meat, add crystal sugar, soy sauce, cooking wine, balsamic vinegar, spice bags and water, cover the pot and simmer; Simmer over low heat for about 2 hours until the soup is thick and rotten.

when taking out the pot and putting it on the plate, arrange the tongue, head meat, cheek meat, pig's ears and eyeballs in sequence, shape them into pig's head, pour the original juice on them, and garnish them with Chinese cabbage.

it is characterized by bright red color and rich aroma.

shierwei spiced dried tea

shierwei spiced dried tea is a specialty of Yizheng city, Yangzhou city, Jiangsu province. Shierwei spiced tea is delicious, with moderate salty, fragrant and sweet taste. It is delicious when chewed, full of fragrance, and has a lasting aftertaste after eating. It has the miraculous effect of appetizing and appetite-increasing, and it can be eaten for a long time.

Shierwei, an ancient town on the riverside that produces spiced dried tea, belongs to Yizheng. It is an important town where Huai salt was collected and transported in the Qing Dynasty, and is known as the "Salt Capital". Shierwei spiced dried tea was originally produced by the local "Dou Tianchang" dried tea sauce garden shop, which flourished in Guangxu period and has a history of more than 1 years. The spiced dried tea in Shierwei and the dried tea in Gaoyou Jieshou and Dangtu Quarry are also called the "three fragrant dried teas" in the lower reaches of the Yangtze River. Later, Shierwei dried tea kept improving in the competition, and its quality was constantly improved, and its sales were as far away as Shanghai, Wuhan, Xuzhou, Bengbu and other places. On the trains of Shanghai-Nanjing and Pukou lines, and on the passenger ships of all sizes along the Yangtze River, there are twelve stalls of dried tea for sale. Businessmen on the salt boats distributed in the 12th Fair often carry dried tea, which is not only a local product for gifts to relatives and friends, but also a leisure food on the way.

in the production of shierwei spiced dried tea, we adhere to the traditional technology, with excellent materials selection and rigorous production, and have gone through six processes. Spiced tea is dry, oily and moist, with a tangy aroma and delicate taste. It tastes "chewy" and has an endless aftertaste. It can not only be elegant, but also be served at the table of ordinary people.

There is nothing special about the production process of Shierwei dried tea. First, the purchased soybeans should be soaked for one day, and then the soybean milk is squeezed out. After the soybean milk is cooked, it is still marinated with traditional gypsum, and then the marinated soybean milk is poured into the mold. The words "Shierwei" are often found on the dried tea, which shows the noble origin of this dried tea. Shierwei dried tea can stand out and win in the spice ratio of dried tea, which is the so-called secret recipe. At present, the dried tea at the twelfth fair has formed an industrialized production line and sold to a wider market. Sometimes, when sitting on the train, you will hear a salesperson shouting "Dried tea, dried tea at the twelfth fair". Now it's hard to find the kind of old workshops that produced dried tea. Basically, some of them cooked and ate by themselves, and most of them were old people. There lived an old man named Qian in a west lane of Shierwei. He should be in his eighties this year. He was lucky enough to eat his dried tea, which was delicious. Someone asked him why his dried tea was so delicious. The old man hunched and put up five fingers and said, "My dried tea needs five spices, none of which can be less. Compared with those outside, I never cut corners."

Take a bite of the dried tea at Shierxu, which is salty and fragrant, with a delicate taste. You can also cut the hot dried tea into shreds or slices, mix it with sesame oil, cut some parsley, or mix it with wild vegetables along the river, pile up peanuts, and simmer a little wine at sunset. What is emotional appeal? Here it is. When I was a child, I often saw someone carrying a pole. The two ends of the pole were bamboo baskets covered with blue floral cloth, and there were neatly packed twelve yards of dried tea. The seller of dried tea shook the bell on the pole all the way and peddled, "Twelve yards of dried tea, twelve yards of dried tea", but now it is rare to see it. This is the fireworks ```````

Twelve yards of spiced tea smoked by years.

2. soak. The soaking time of beans must be well controlled, and it is better to gently pinch the bean skin with your fingers.

3. elutriation. Wash the soaked beans in water, and stir with a wooden rake until the skin of the beans is completely bleached. Otherwise, although there are many pulps, it will affect the taste quality.

4. refining. In the past, manual operation used fine-toothed large stone mill, which was pulled by animals. The rhythm was even and the water flowed long, which could fully grind the beans, make the soybean milk overflow and improve the slurry concentration. Now, it is semi-mechanized, with simple operation, high efficiency and quality as before.

5. Boil the pulp. When the slurry is put into the pot, the fire is stable but not fierce, but large and not fierce, and the fire can be adjusted at any time. Don't burn the bottom when boiling the pulp, otherwise the taste will become worse, and don't make tofu skin, otherwise the quality of dried tea will be affected.

6. order the pulp. After the soybean milk is boiled, stir it constantly with a spoon. Pouring gypsum water or bittern to make protein denature and solidify into bean curd.

7. press on. The four corners of the bandage are square, the weight is accurate, the trademark mark of tin block is placed in the middle, the board is neat, and it is layered on the shelf for squeezing. Single-wood tap lever is pressed down in sequence and plugged in sections. Don't be afraid of taking time and trouble, and don't rush for success, in order to reach the point where rolling is not broken or cracked.

8, simmer. Put the pressed dried green body into the pot again, boil it with a soup made of sweet, light brown, soy sauce, rock sugar, spiced, dried bamboo shoots, tea leaves, etc. When the tea is dry, stop soaking for about two hours, then take it out of the pot, let it dry slightly, sprinkle with sesame oil, and mix well.