Spring eat toon scrambled eggs, chrysanthemum brain soup, summer eat crayfish, fall eat Gaochun crabs, old duck soup, crab meat soup dumplings, and in winter, drink Meiling porridge.
All year round to eat duck blood fan soup, salt water duck, roast duck, duck four pieces, duck oil burrito, old lo mein, skin belly noodles, soup dumplings, drink small wontons ...... Whatever you eat, in these in the choice of the total will not be wrong, eat on the end.
I like to eat roast duck buns, radish terminal
lion's head, Yangchun noodles, duck blood fan soup.
Roasted duck buns, shredded radish terminals, ancient sugar taro seedlings
Shouldn't the Nanjing stalls be most famous for Mei Ling congee? The traditional Nanjing dish of Meiling congee is made from soy milk, glutinous rice, round-grained rice, yam, lily of the valley, wolfberries, rock sugar and other ingredients slowly simmered over a low fire, which is both light and simple, but also rich in nutrients.
It is said that there was a time when Song Meiling did not think about tea and rice, so the chef of the House of rice and soybean milk and other ingredients boiled a pot of congee, Song Meiling ate a great appetite, and then it became her favorite porridge. Later, it spread to the people, called "Meiling porridge".
The first time I drank it, especially amazing, although not expensive, but that delicate sense, lubrication, all the way from the tongue to the heart, stomach, so that I am y from a porridge in the taste of the word tender.
My favorites are the sugar taro seedlings from the stalls, the lion's head, and the cold marjoram.