Come to Nanjing for a few days on New Year's Day and record the delicious food you eat. When I first came to Nanjing, I saw many duck blood fans' shops, but I don't eat duck blood because I don't like it very much. We must not miss it again this time, so we went to the "food stall" in Xinjiekou in the city center and tasted a lot of Nanjing cuisine at one time.
Duck blood vermicelli soup: ducks have always been loved by Nanjing people, and even their internal organs are not spared. Duck blood, duck gizzard, duck intestines, duck liver, bean curd, delicious duck soup, crystal vermicelli with suitable hardness and softness, and a few parsley are added to make a snack with Nanjing flavor, which is delicious and refreshing. Don't miss coming to Nanjing! Duck blood vermicelli soup was once praised by Jiang Zhixiang, the first editor-in-chief of Shenbao in the late Qing Dynasty, as "Zhenjiang Weng Mei is good to eat and drink, and purple sand cooks silver silk". A scholar in cloth is gluttonous, living for food is not poetry. If you want to praise the immortal hand, it is rare to warm duck meat in Chunjiang. "Origin: A poor man used a small bowl to hold his own blood when he killed a duck. Unexpectedly, the fan fell in and got dirty. Helpless, he had to cook vermicelli with duck blood. Unexpectedly, the first bowl of duck blood vermicelli soup was actually cooked, and the soup was fragrant, which led countless passers-by to guess how this delicious soup was cooked. As soon as the rich man listens, he lets the poor man be a professional chef and makes duck blood vermicelli soup for the rich man and his menstruation friends. Later generations got this delicious food!
Salted duck and salted duck are the same kind. But the salted duck is dry. Duck meat is really delicate and elastic, but this special taste makes me a little uncomfortable.
Hemp ball: Sweet stuffing with glutinous rice bread, fried with white sesame until brown. It is characterized by crispy outside and soft waxy inside, hollow and sweet taste. This canteen is full of bean paste and black sesame seeds. It's so big.
Lion's Head: It was once named sunflower minced meat by Emperor Yang Di. It is a traditional famous dish in Yifeng, Jiangxi. It has been passed on 100 years. Comprises pork belly, water chestnut, egg, starch, onion and ginger. The color is white, the meat is tender and mellow, and it tastes a little greasy, but it doesn't matter, plus vegetables. Keep your lips and teeth fragrant!
Sweet and sour pork ribs are representative and popular traditional dishes in sweet and sour dishes. It uses fresh pork chops as seasoning, with fresh and tender meat, bright red and oily color, sweet and sour taste, and is deeply loved by Jiangnan diners. "Sweet and sour" is the common taste of major cuisines in China. It originated in Zhenjiang, Jiangsu Province, and is widely spread in Jiangsu, Zhejiang, Shanghai and Sichuan cuisine, and is often used for cooking. If you like sweet and sour series, you might as well try it. This dish is everywhere. If the taste is not good, it is purely because the chef is not skilled, and it has nothing to do with the dishes, because I don't want to say it here, I just want to eat!
Crab-yellow glutinous rice balls: Jiangsu traditional cuisine, which has enjoyed a high reputation in the Ming and Qing Dynasties. This time, I really realized what "the skin is as thin as paper, and it will break when you blow it." The steamed stuffed bun at home is not as thin as the stuffing. Make "unique", "beautiful" and "strange". To open a mouth, first suck the original crab roe chicken soup, and then savor the crab roe and the skin as thin as cicada wings. Absolutely wonderful. Legend has it that the "Crab Yellow Tangyuan" in Zhenjiang was handed down during the Three Kingdoms period. Liu Bei died after abdicating in Baidi City. Sun Shangxiang, his wife in Soochow, was very sad. Mrs. Sun, who is loyal to love, looks at the rolling river and climbs up Beigu Mountain with indignation. After worshipping God and her dead husband, she jumped into the Yangtze River. In order to remember Mrs. Sun's loyalty and virtue, later generations wrapped steamed bread made of minced pork and crab meat with flour to propose a toast to Mrs. Sun. This kind of meat steamed bread is delicious, which has attracted the attention of many gourmets, and soon became a hot dish on the restaurant table, which has been handed down from generation to generation since the Three Kingdoms period. "Crab Yellow Tangyuan" reached its peak in Ming and Qing Dynasties, and its reputation spread far and wide. In Zhenjiang, people usually go to the old banquet in the morning, eat a bowl of white flour soup with a plate of meat, and then serve a cage of sweet and sour Zhenjiang balsamic vinegar soup packets. This is a pleasant morning.
The "roast duck bag" that conforms to the taste of Nanjing people is the original taste of Nanjing big-name stalls. Beijing roast duck is famous at home and abroad, but who would have thought that Beijing roast duck was also handed down from Nanjing in the Ming Dynasty. And wrapping Nanjing roast duck in steamed stuffed bun becomes a unique roast duck bag. This is the only one without branches!
I can't eat too many dishes for a while, and I don't introduce others one by one. There are golden fried dumplings (which have changed the delicacy of southern jiaozi and become golden and attractive), braised pig tails (thick skin and thin flesh, inseparable from flesh and blood, instant in the mouth, peanut crisp), stinky tofu ... and homemade Yuanxiao (fermented Yuanxiao is one of Changzhou's special snacks, and people have the custom of eating jiaozi during the Spring Festival). /kloc-More than 0/00 years ago, Pei added distiller's grains to traditional glutinous rice balls and created distiller's grains. Its characteristics are: the skin is like jade grains, the wine is fragrant, the flavor is unique, sweet and refreshing), pumpkin soup, and king eggs (starting from the big head, you can drink the halogen seeds in the shell first, peel off the shell and see that the embryo under the membrane has formed slightly, and then add some salt to eat. The first bite was a little bitter, probably because of the internal organs, but I really didn't know what I would eat next, so I put it in one bite, and I didn't know what seven meats and eight vegetables spit out hair and bones after walking between my tongue and teeth for a few times, so it was a bit like watching a ghost movie! Although the food was a little swallowed, there was a more stylish guide next to me to take a closer look. This is really "concrete and small" with clear structure. Uncover the film and pluck the hair, and an egg yolk sits under a complete chicken. A kind of "live beads" that Nanjing people often eat hatched earlier, so I couldn't try it this time. )