Zhenjiang is famous for its fragrant vinegar, which has been used for more than 1 years. The raw material is high-quality glutinous rice, which has been processed through three major processes and more than 4 processes. It tastes sweet and sour and is deeply loved by the general public. Besides balsamic vinegar, there are also meat dishes and noodle soup, which are worth tasting. There are three monsters in Zhenjiang

Zhenjiang is located in southern Jiangsu, a famous land of plenty in the south of the Yangtze River, with 5A scenic spots such as Jinshan and Maoshan, and many places of interest such as Nanshan and Xijindu. In terms of beauty, Zhenjiang has three mountains, namely Jinshan, Jiao Shan and Beigushan. In terms of food, Zhenjiang is also known as the "three eccentrics": "The vinegar is not bad, the meat is not cooked properly, and the lid is cooked in the noodle pot". As a person born and raised in Zhenjiang, let me count these three Zhenjiang flavors for you. The first monster-balsamic vinegar is not bad

The first of the three monsters is balsamic vinegar.

Hengshun Soy Sauce Vinegar Factory may be a lingering memory of the old Zhenjiang people. When you are far away from it, you can smell the sweet and sour in the air. Every time the Spring Festival is approaching, Zhenjiang people's habit of "playing soy sauce and vinegar with bottles and barrels", which has lasted for decades, has not changed, and has gradually evolved into a "soy sauce and vinegar culture festival". After moving the site a few years ago, Hengshun established a museum of balsamic vinegar. Zhenjiang balsamic vinegar was founded in 184 and won many awards at home and abroad. In 199, it began to be exported in small quantities. Nowadays, in the supermarket shelves of the United States, Japan and other countries, Hengshun vinegar, as an imported product with good quality and low price, is constantly appearing, and it is also highly praised by local people.

the traditional process of producing fragrant vinegar for more than 1 years is "solid layered fermentation" in a vat. The main raw material of Zhenjiang aromatic vinegar is high-quality glutinous rice, which is made of excellent acetic acid strains. It is refined through three processes, including wine making, fermented grains and vinegar pouring, and lasts for more than 6 days, and then it is stored for at least 18 days before leaving the factory. The second monster-improper dishes with meat

"The scenery is infinitely golden, and I love the meat in Jingkou more. It's not greasy, it's slightly crisp and fragrant, and it's reddish and tender. "

This is a beautiful poem that Zhenjiang poets praised their hometown dishes and meat more than 3 years ago. Zhenjiang Yaorou is also called Crystal Yaorou and Crystal Yaohoof. Legend has it that in ancient times, Xiao Er of Jiuhai Street Hotel in Zhenjiang mistakenly used nitrate as salt to marinate pig's trotters. After cooking, the meat was red and white, smooth and crystal-clear, like crystal, with rich flavor and mellow taste. Later, people thought that "Nitrate Meat" was indecent, and it was changed to "Crystal Yaorou", which has become a traditional famous product in Zhenjiang, but the "old aborigines" in Zhenjiang still habitually read it as "xiāo Meat".

The fat of Yaorou is fat-free, edible but not greasy, with a layer of jelly, transparent and bright, and flexible. Although the meat is cured, it is not as thick as smoked meat, but crisp and tender, which melts in the mouth. The morning tea is served with balsamic vinegar and shredded ginger, which makes the tea fragrant and delicious. After a long period of sweet and fat, it makes the tongue feel refreshed and has a wonderful experience. Founding ceremony has four flavors of cold dishes, and Premier Zhou Enlai personally ordered Zhenjiang Yaorou, which shows the delicacy and reputation of Yaorou. The third monster-cooking the lid in the noodle pot

It is said that when Emperor Qianlong went to Jiangnan in plain clothes and went to Sister Zhang's noodle shop in Zhenjiang, Sister Zhang made a mistake in her busy work, and mistakenly put the small lid on the soup pot into the noodle pot, but the cooked noodles were repeatedly praised by Qianlong: "It's delicious, delicious, neither rotten nor hard, fragrant and refreshing!"

It's not a gimmick to put a Xiao Mu lid in a churning cauldron. The small pot cover for cooking noodles is generally made of Chinese fir, which has been fragrant for several years in close contact with noodle soup every day; When cooking at high temperature, it also adds a refreshing touch to the noodle soup.

The finished pot cover noodles have the characteristics of proper hardness and good flexibility, and are a snack for young and old people in Xian Yi. The noodles used for pot cover noodles are "jumping noodles". The so-called "jumping noodles" means that the kneaded noodles are placed on the chopping board, and the operator sits at one end of the bamboo pole and the other end is fixed on the chopping board. It jumps up and down, like dancing and acrobatics, and is repeatedly squeezed into thin dough and cut into noodles with a knife. The noodles are crisp and refreshing, the soup base is bright, and the toppings are super-sufficient.