Jiangsu cuisine, one of the eight traditional cuisines in China, is called Jiangsu cuisine for short. Because it is similar to Zhejiang cuisine, Jiangsu cuisine and Zhejiang cuisine are collectively referred to as Jiangsu and Zhejiang cuisines. Mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou-Wuxi cuisine, Xuhai cuisine and other local dishes, Jinling cuisine is mellow and exquisite, Yangzhou cuisine is light and palatable, and Huaiyang cuisine is very particular about swordsmanship, especially melon carving. Next year, we will take a look at the top 1 favorite foods of Jiangsu people. Alternative Su cuisine? Out-of-town diners can only flinch and enjoy themselves without happiness.

1. Stewed raw knocks

Stewed raw knocks are one of the famous local traditional dishes in Nanjing, Jiangsu Province, and belong to Jiangsu cuisine. With a history of more than 3 years, it is now one of the four famous dishes in Nanjing Jiangsu Restaurant. The traditional method of making it is to kill the eel alive and bone it, and beat the eel with a wooden stick to make the meat loose, hence the name "raw knocking". Professor Wu Baitao, a famous scholar, praised it. Zeng Yongshi said, if it is crispy and mellow, Jinling is good at stewing and knocking raw. For northern diners, many people have never eaten eel, but few have seen it.

2. Lotus iron finch

Flower iron finch is a famous snack in the coastal area of Lianyungang City, Jiangsu Province, which belongs to Jiangsu cuisine. Its preparation method is to brush the iron finch, fry it until it is crispy outside and tender inside, and pour it with sweet and sour juice. It is characterized by its unique flavor, crisp and refreshing when eaten, golden color, crisp bones and fragrant meat. There are three subspecies of iron finch, which are mostly active on the ground and have special hind toes and claws; The male bird's head, throat and chest are black, and it lives in grassland, swamp, plain fields and sparse forests in hills. The food is mainly weed seeds and other wild plant seeds, which are mainly distributed in the Yangtze River valley in China. As soon as I heard that this dish was wild birds, many people avoided it.

3. Dog meat with giant salamander sauce

Dog meat with giant salamander sauce, commonly known as Pei County Dog Meat, is the most famous local traditional dish in Pei County, Jiangsu Province. Dog meat with giant salamander sauce has a history of more than 2,1 years. According to Records of Historical Records, Fan Kuai, a famous soldier under Liu Bang, made a living by killing dogs when he was young. Liu bang made a deep acquaintance with him, often eating meat without paying a penny, which made Fan unhappy for a long time. In order to avoid Liu Bang, Fan moved the meat stall to xia yang (now Xiazhen, Weishan County, Shandong Province). When Liu Bang heard the news, he rushed there. When the river was blocked, he was suffering from lack of money to take a boat. Suddenly, a giant salamander came from the middle of the river and carried Liu Bang across the river. When Liu Bang found Fan Kuai, Fan Zheng was worried that dog meat was neglected. Liu Bang grabbed the dog meat and ate it. After Liu Bang ate it, people rushed to buy food. Nowadays, many people don't eat dog meat, so they can only flinch and enjoy it without happiness.

4. Farewell my concubine

Farewell my concubine is a traditional dish in Xuzhou, Jiangsu. This dish was created by Xuzhou people to commemorate Xiang Yu, the leader of the rebel army at the end of the Qin Dynasty, the hero of the Qin Dynasty, and Yu Ji, a peerless beauty who was concerned about the country's luck and was righteous and upright. It has been handed down from generation to generation and has been passed down to this day. It is said that on the eve of the Anti-Japanese War, Mei Lanfang, a Beijing opera master, went to Xuzhou to perform Farewell My Concubine, which caused a sensation in the whole city. After the performance, the host gave a farewell dinner, and there was a dish on the table. Farewell my concubine? . As soon as this dish was served, I saw turtles and chickens in a large porcelain basin. The soup was rich and mellow, and the chickens and turtles were tender and crisp. After tasting it, Mr. Mei praised it, even eating two turtles, and all the other guests in the seat were amazed. For soft-shelled turtles, many people think they are released, not to mention eating them.

5. Xichu tribute

Xichu tribute, also known as dried moss, is a rare specialty in Xuzhou. Its cultivation history is seen in Qin Dynasty, and it has been more than 2,2 years. Xichu tribute dishes are made of dried moss, a specialty of Pizhou with a history of thousands of years, and refined by advanced equipment and the first low-salt technology in China. According to legend, at the end of the Qin Dynasty, Zhang Liang stabbed the king of Qin before he became a monk, hid in Pi (present-day xuzhou east), ate wild vegetables and read Sushu. Among them, dried moss dishes are crisp and delicious, refreshing and satisfying to the stomach. They were planted in the ground, stored in winter in summer sowing and eaten all the year round. Liu Bang, dispatch troops, and Zhang Liang took a sip from Liu Bang, that is, they served Liu Bang with dried moss. Eating this delicious food for the first time, many people still can't accept its taste, and they will get used to it after eating it several times.

6. Golden toad playing with pearls

Golden toad playing with pearls belongs to Xuhai cuisine, which is a famous dish with allusions in China. During the Northern Song Dynasty, Xuzhou, where Biansi communicated, was rich in fish and shrimp. When Su Shi was the magistrate, he preferred the game "frog", because its meat tastes like chicken, so it was called frog and water chicken. There are many kinds of frogs, such as frogs and golden frogs. According to legend, Su Shi used frogs to make dishes. This dish not only has a novel name, but also has a unique production. Because the frog looks like the mythical "golden toad" and is made into beads with frog meat, it is named. Many people still dare not eat it, so there is no luck to enjoy this delicious food.

7. Liangxi Crispy Eel

Liangxi Crispy Eel, also known as Wuxi Crispy Eel. It is a unique traditional dish of Han nationality in Jiangsu eel dish, belonging to Jiangsu cuisine Wuxi cuisine. This dish enjoys a good reputation at home and abroad. According to legend, it was founded more than 1 years ago during the Taiping Heavenly Kingdom, and was invented by an oil vendor named Zhu in Huishan Zhijie. Liangxi, an important river flowing through Wuxi, originates from Huishan, Wuxi, which is connected to the canal in the north and flows into Taihu Lake in the south. The crispy eel in Liangxi is made of shredded eel and fried twice. Its appearance is brown and shiny, and its taste is sweet, crisp and palatable. Even if it is preserved for a few days, it will not become soft. The taste is crisp and sour. Northerners rarely see eel, let alone eat it. Bold diners can try its delicacy.

8. Wuxi oil gluten

Wuxi oil gluten is a traditional local famous dish in Wuxi, Jiangsu Province, which belongs to vegetarian dishes and began in the Qing Dynasty (mid-18th century). Made of flour, meat stuffing and other ingredients, the original method was to step the screened bran with salt water into raw bran (also known as gluten), then knead the raw bran into blocks and fry it in a boiling oil pan to become spherical hollow oil gluten. The name of clear water oil gluten appeared in the late Qing Dynasty (mid-19th century), but the first diners still could not adapt to its taste and needed to eat more times.

9, steamed buns

steamed buns (lu? m? ), also known as single cake and pancake, is a kind of characteristic traditional pasta, which has a history of more than 2, years. Similar to pancakes, it is different from pancakes. Pancakes are made of unfermented flour and made into soft dough. Pancakes are the pronunciation of Xuzhou dialect, which is called single cake or pancake in other areas. As a unique pasta in Xuzhou, it is said that it originated from the struggle between Chu and Han. When Zhao Li, a hero of Xuzhou's anti-gold, gathered people to resist gold in the Northern Song Dynasty, local people made special pancakes. Local people regard it as delicious food, but foreign diners are not used to how much they eat for the first time.

1. Oil-scented eel paste

Oil-scented eel paste is a famous traditional dish in the south of the Yangtze River, which belongs to Subang cuisine. Named after the oil in the dish is still ringing after the eel paste is served on the table, fresh eel is used as raw material, and the eel slaughtered that day is cut into pieces, then added with seasoning and stir-fried. Deep red in color, oily but not greasy, fresh and delicious. ?