"There is heaven above, and there are Suzhou and Hangzhou below." Jiangsu, as a tourist destination, not only has beautiful scenery and beautiful people, but also unique delicious food. The daily diet of Jiangsu people can be said to be very enjoyable.

Duck blood vermicelli soup, also known as duck blood vermicelli, is a traditional delicacy in Nanjing and one of the most prestigious delicacies featuring duck.

Duck blood vermicelli soup is made from duck blood, duck intestines, duck liver, etc., added to duck soup and vermicelli.

It is popular all over the country for its mild taste, fresh fragrance and smooth taste, as well as its taste characteristics that are suitable for both north and south.

Changzhou tofu soup, refreshing and moist, often served as breakfast for locals with a few fried dough sticks or pieces of cannabis cake.

The way to identify Changzhou tofu soup at a glance is to see whether there are tofu cakes in the soup.

Douzhai cake is about the size of a coin and can be fried until golden brown as a snack.

This simple tofu soup is said to have been eaten by Emperor Wu of Liang who was born in Changzhou, and it has a history of more than 1,500 years.

Boiled dried shredded chicken, also known as boiled dried shredded chicken in chicken sauce, is a traditional famous dish and belongs to Huaiyang cuisine.

It is a refreshing and nutritious dish.

The beauty of its flavor has always been promoted as a delicacy on the banquet and a special dish in Huaiyang cuisine.

The main raw material is Huaiyang dried tofu, which requires extremely fine knife skills. After cooking, the fresh aroma of various seasonings is combined into the shredded dried tofu. It tastes refreshing and appetizing. It is extremely delicious and you will never get tired of eating it.

Braised meat is a special dish in Zhenjiang with a history of more than 300 years.

The meat is carefully selected and the production process is complicated.

The prepared meat is bright and translucent in color, mellow in taste, firm and delicate in texture, and has a unique taste and flavor.

When eaten together with shredded ginger and balsamic vinegar, the taste will be even better, leaving a fragrant aroma on your lips and teeth, and you will be immersed in the enjoyment of your taste buds.

Wuxi Sauce Pork Ribs belongs to Jiangsu cuisine. It is a local traditional dish in Jiangsu Province and the most famous traditional food in Wuxi.

In 2018, Sauce Pork Ribs was selected into the Jiangsu list of the "World Release of 'Chinese Cuisine' Event and National Provincial Regional Classic Dishes" sponsored by the China Cuisine Association, and was rated as one of the top ten classic dishes in Jiangsu.

The sauce-red pork ribs are red in color, crispy in texture, rich in bone aroma, juicy and fresh, salty and sweet, which represents the characteristics of Wuxi’s food culture.

Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic snack in Yangzhou, Jiangsu.

The main ingredients are rice, ham, eggs, shrimp, etc.

Yangzhou fried rice is made with strict ingredients selection, fine production, and processing, and pays attention to color matching.

After the frying is completed, the grains will be clear, loose, soft and hard, harmonious in color, full of luster, diverse in ingredients, fresh and smooth, fragrant and glutinous and delicious.

Tied hoof is a specialty of Lianshui County, with a history of more than 100 years.

It is said that during the Daoguang period of the Qing Dynasty, the market here was active and merchants had frequent exchanges. Brothers Zheng Yunfu, the smoker masters of Gaogou Town, refined the bundled hoof in order to add an extra dish to their guests.

At that time, there were only four companies in the town that could produce and supply it.

The main ingredient of Tied Hoof is the lean meat from the fat pig's trotters. The ingredients are exquisite and the preparation is fine.

From the beginning to the end, it takes more than 10 processes to bind the hoof and the finished product is red in color, tender and delicious, salty, spicy and sweet. You can chew it slowly and have endless aftertaste.

It can be called a delicious meal for three meals and a delicacy for all four seasons.

In the morning in Dongtai, I was awakened by a steaming bowl of noodles.

On the streets and in alleys, any shop selling Chinese breakfast has hot fish soup simmering in the pot.

"Boss, let's have a bowl of fish soup noodles." Dongtai people's taste and attitude towards life gradually spread from this bowl of delicious noodles.