1, soft pockets of long fish

Soft pockets of long fish, also known as "soft pockets of eel", is a traditional dish in Jiangsu, belonging to the Huaiyang cuisine in the most prestigious dish, Huai'an people treat Chinese and foreign guests favorite on the "tender and delicious and unique" dish, let the guests taste fresh and delicious. Huai'an people like to serve this "tender, delicious and unique" dish to their guests, so that they can taste it and praise it. Recipe effect: tonifying and nourishing the body conditioning, qi and blood double tonic conditioning, malnutrition conditioning, postpartum recovery conditioning. According to "The Classic of Mountains and Seas", "The water of the lake irrigation, in which there are many eels." Jianghuai region is rich in eel, tender meat, flavor, nutrition, Huaian famous chef Tian Shumin father and son eel as raw materials, can make 108 kinds of dishes, that is, the famous "eel seat". The soft pocket eel is the best eel in the eel mat. The word "bib" refers to the former surplus eel when the eel in a cloth bib, and then through the finishing process.

2, crabmeat lion's head

Crabmeat lion's head is a special traditional dish in Yangzhou, Jiangsu Province, belonging to the Huaiyang cuisine. The texture is fluffy, fat but not greasy, rich in nutrients. Braised, steamed, popular. The main ingredients are crab meat and meatballs made of finely chopped pork (commonly known as "chopped meat" in Yangzhou). Chopped meat of many practices, there are stewed, there is blanching, there is first fried and then braised, there is first fried and then braised with other foods, there is glutinous rice steamed. The so-called lion's head is the shape of the dish - large and round, exaggerated comparison for the lion's head.

3, big boiled dry silk

Big boiled dry silk, also known as chicken juice boiled dry silk, a traditional dish, belongs to the Huaiyang cuisine. Big boiled dried silk is a refreshing and nutritious dish, the beauty of its flavor, has always been pushed to the table as a beautiful food, Huaiyang cuisine in the family dish. The raw materials are mainly dried Huaiyang square, knife work requirements are extremely fine, a variety of condiments of fresh flavor after cooking, compounded into the dried bean curd silk, eat up refreshing appetizing, exceptionally rare and beautiful, never get tired of eating.

4, white robe shrimp

This delicacy and soft pockets of long fish and known as the "Huai fried two peaks", is the best of Huaiyang cuisine. When it had been selected as the first hot dish of the first state banquet, but due to the limitations of the conditions at the time, the production of this cuisine raw materials Hongze Lake prawns shipped to Beijing has been dying, so out of the state banquet, and the "first dish of the founding of the country" fell apart. White robe shrimp color white Ying, taste very tender, teeth and cheeks, aftertaste.

5, Pingqiao tofu

Pingqiao tofu belongs to the Huaiyang cuisine, is a famous dish in Huai'an, Jiangsu Province, as a masterpiece of Huaiyang cuisine, has its own merits. Tofu is cut into consistent diamond-shaped cubes and served with diced chicken, mushrooms, and cilantro, and is flavored with carp brains, which must be used carefully and slowly because it appears not to be hot, but is in fact very hot, due to a layer of oil drizzled over it in the starting pan. Pingqiao tofu is affordable, delicious, food and not greasy, clear vegetarian into the lungs.

6, Kaiyang cattail

Kaiyang cattail is a traditional dish made of fragrant cattail stems, a specialty of Huai'an City, Jiangsu Province, the main raw material for the cattail rhizome. This dish is sweet, crisp and delicious, like the taste of young bamboo shoots, fresh and refreshing flavor, rich in nutrients. The history of Kailan cattail can be traced back to the early Han Dynasty, and in the book "Seven Hair", it is said that "the fat of the young cow is served with bamboo shoots and cattails". Since the Ming and Qing dynasties, it has been frequently sung in the poems of literati. Ming Gu Da in Shaanxi as an official, once wrote "sick in the countryside" cloud "a chopsticks crispy thought cattail tender".

7, Wenshi tofu

Wenshi tofu is a traditional dish with a long history in Jiangsu, originating in Yangzhou and Huai'an, belonging to the Huaiyang Cuisine, Su Cuisine. It is extremely strict selection of materials, knife work fine, soft and mellow, melt in the mouth, at the same time has the effect of regulating malnutrition, tonic deficiency, etc., is the elderly, children choose a good recipe. Qing Yuyue "tea incense room notes": "Wenshi word Xifu, poetry, but also good for tofu soup sweet syrup porridge. To date, those who follow its method, known as Wenshi tofu." "Tune Dingji" also called "assorted tofu soup.

8, demolition braised chub head

Demolition braised chub head is a traditional dish in Jiangsu region, belongs to the Jiangsu cuisine, demolition braised chub head to chub head as the main material, cooking to braised vegetables based on the taste of salty and fresh flavor. Taste: the skin is sticky and greasy and smooth, the fish meat is fat and tender, the soup is thick and thick, the taste is fresh and nutritious. Fish head meat is tender and nutritious, in addition to protein, fat, calcium, phosphorus, iron, vitamin B1, it also contains lecithin, which is lacking in fish, can enhance memory, thinking and analyzing ability, and make people smart.

9, crystal meat

Crystal meat, also known as crystal meat hooves, Zhenjiang meat, Zhenjiang City, Jiangsu Province, a traditional dish, belonging to the Su cuisine. After the dish meat red skin white, smooth crystal, brine jelly transparent, like crystal, so there is a "crystal" of the name. When eaten, with lean meat crispy, fat meat is not greasy, crispy tender and fresh, etc., accompanied by ginger and Zhenjiang vinegar, it is a unique flavor. Later, because of the similarity of the pronunciation of nitrate and cuisine, it was renamed as "crystal cuisine meat". And because of the dish meat color bright red, skin color crystal, so also known as crystal dishes hoof.

10, three sets of duck

Three sets of duck is Jiangsu Province, Yangzhou and Gaoyou area of a special traditional dishes. In ancient times, Yangzhou and Gaoyou area produced Gaoyou duck (in ancient times, Yangzhou and Gaoyou area produced duck, now Yangzhou and Gaoyou area specializing in farming, due to the widest range of farming in Gaoyou, the most advanced technology, so it is also known as the Gaoyou duck, one of the three famous ducks in the country, Gaoyou in ancient times under Yangzhou, is now Yangzhou, the county-level city), the duck is very fat, is the production of the "Nanjing plate duck", "salted duck" and "salted duck". ", "salt water duck" and other duck dishes of high quality raw materials.