Xiangshui County delicacies include boiled dried shreds, Xiangshui burdock, four-gill bass, striped shrimp, braised pushlang fish, etc.
1. Boiled dried shredded silk: The production method is very sophisticated and requires extremely fine knife skills. It uses tofu skin and chicken breast shreds as the main raw materials. The dried shredded noodles produced are extremely delicious.
2. Wild duck soup dumplings: diced duck meat, supplemented by chicken broth, diced lean pork, shrimp roe, and wet starch are used as fillings to make soup dumplings and steamed.
1. Boiled dried silk: Boiled dried silk is a traditional famous food in Xiangshui, Yancheng, Jiangsu. It has a very long history. Its production method is very precise and requires extremely fine knife skills. It uses tofu skin and chicken breast shreds as the main raw materials.
The dried silk is exceptionally delicious.
2. Wild duck soup dumplings: diced duck meat, supplemented by chicken broth, diced lean pork, shrimp roe, and wet starch are used as fillings to make soup dumplings and steamed.
3. Four-gill bass: It is one of the famous specialties of Jiangsu Province. It is mainly produced in the middle and lower reaches of Guanhe River. The fish meat is white and tender. After cooking, the meat is like garlic cloves. The soup is milky white, thick and sticky, fragrant and delicious.
4. Striped shrimp: Striped shrimp, also known as white shrimp, is one of the coastal specialties in Xiangshui County.
Its shell is thin and soft, its color is transparent, its meat is tender and delicious, and it is rich in nutrients.
The traditional braised shrimp is famous far and wide, attracting countless diners from near and far.
5. Stewed push wave fish: There is a specialty red bream fish in the river port where salt and fresh water intersects on the Yancheng coast. It likes to swim against the current, so it is also called push wave fish. The method of making braised push wave fish is to remove the spines of the fish and serve it with ham.
, pickled cucumber, lard, etc., stewed with fish soup.
The shape is complete, tender but not broken, and the soup is thick and flavourful.