Nanjing Liuhe District is located in the northern part of the city. It has a very high-end food area. Vendors from all over the country gather here to provide people here with a variety of exquisite food. Let me share with you what delicious food there is in Nanjing Liuhe District.

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People depend on food. Usually whenever they travel to a place, eating is often people’s first and common choice. Some people will fall in love with a city because of food, and others will miss a city because of food.

There are food stalls in Nanjing city, but in Liuhe, they also have a different flavor from Nanjing.

Now let’s recommend some delicious food in Liuhe that is on the tip of your tongue.

The Liuheshi vegetable fungus is praised by nutritionists as "the meat of vegetables" and "the king of vegetables". Because fungus grows in a moist and cool environment, it has the functions of nourishing qi and activating blood, cooling blood and nourishing, and can eliminate blood

The heat poison in it.

The plant gum in black fungus has strong adsorption force, which can excrete impurities remaining in the human digestive system and play a role in clearing the stomach and intestines.

This mustard fungus dish is used as an appetizer or cold dish. It has a crisp texture, sweet and sour taste, fresh and smooth. In this hot weather, it is most conducive to eliminating toxins in the body and making bowel movements smooth.

Liuhe pig head meat Liuhe pig head meat is a traditional famous dish in Liuhe and enjoyed a high reputation as early as the late Qing Dynasty.

In April 2012, Nanjing’s “Liuhe Pork Head Meat” applied for “National Intangible Cultural Heritage”.

"The smell is appetizing, and it melts in the mouth. As soon as you take a sip, the fat meat is crispy, the meat is delicious, the taste is pure and tender, and the waxy aroma is smooth. Especially the piece of "walnut meat" on the cheek, which is the essence of pig head meat.

, crispy and smooth, with a rich aroma, and after long-term simmering, the fat content in the pig head meat has been reduced to a very low level, and there is no risk of getting fat when eaten. Liuhe Salted Goose is made from young and grown goose, and the meat is fresh and tender.

It is fat but not greasy, and has a fragrant taste. I heard that during the cooking process, the water must not be boiled and kept at about 85°C, otherwise the fat in the meat will melt and overflow, and the meat will become old and aged after repeated use.

The older it is, the better. The soup made from pork slices will make a crackling sound when the soup is poured on the crispy rice that has just been fried, so it is named after the soup.

After absorbing the soup, you take a bite, and the flavors of the soup and crispy rice are blended together, filling your mouth with the aroma of the vegetarian fried waterside three treasures lotus root, lotus rice and water chestnut.

The bowl-shaped shape is made of eggs and is edible. The fried three-packs are all ingredients that can clear away heat and relieve fire. In this hot weather, they are made of sizzling pumpkin and pumpkin.

The pieces are in small pieces, just like pizza, placed in a casserole with bamboo underneath, and the meat is underneath. Take a bite of the pumpkin, it's hard on the top, but soft and chewy on the inside.

The soft pumpkin meat, followed by a bite of meat from the bamboo ground, is even more delicious. The vegetarian chicken stewed beef brisket is rich in high-quality protein, minerals and vitamin B complex. It has a low fat content and can be combined with a variety of vegetables.

Mixed and stewed, the beef has a rich flavor and is soft and tasty. It is a good match for rice. The steamed Jinniu Lake white fish is backed by Jinniu Lake. It is in a good location. The white fish is taken from Jinniu Lake. It is very big and the bone spurs in the middle have been removed.

, but there are still some small bones in the meat. The fish is delicious, and it is wonderful to dip it in the soup on the side. Our country’s food culture is profound, and the most famous one in the history of Chinese roast duck is Quanjude. The history of roast duck goes back to this day.

It has been a culture for more than 600 years. In Liuhe, roast duck is not roast duck, but roasted duck head. The marinated duck head is wrapped in aluminum foil and sprinkled with seasonings. Pumpkin cake is more delicious.

A traditional dish, it is mainly a cake made from pumpkin. The beneficial ingredients in pumpkin include: polysaccharides, amino acids, active proteins, carotenoids and various trace elements. Pumpkin cake is soft, sweet and glutinous.

It has a mellow aroma, moistens the lungs and strengthens the spleen, relieves coughs and resolves phlegm. Liuhe live beads are a specialty of Nanjing Liuhe area. They are half-hatched eggs. The chicks are not yet formed and are chicken embryos.

. Specifically, it is a live embryo of a chicken that is formed after 11-20 days of incubation. After all, the meat of the chick that has not yet hatched from the egg shell is unmatched by other chickens.

The tenderness is comparable to that of puffer fish.