The long fish is eel, the production process is: choose 1-2 two weight of wild eel, with boiling water to wear cooked, then hot long fish into the cold water, and then use a bamboo knife to cut the long fish shredded meat. Choose the right amount of long fish spine meat, make a chopstick wide long fish wire, with soy sauce, red currant, sugar, starch blended into a sticky condiment, plus pepper, ginger, green onion, garlic as a supplementary ingredients. The soybean oil in the pot to boil, the long fish meat into the pot slightly fry a few shovels, immediately put the ingredients, pocket fried for a few moments, the fried long fish meat into the plate, with fried cold sesame oil pouring, and then sprinkle some pepper, can be eaten.

This dish is crispy and not greasy, fragrant and mellow, salty and sweet, taste and calm, in the production of special attention to the auxiliary materials with the use of fire, to maintain the main dish of the original sweat and original flavor, while reflecting the penetration of the spices.

History shows that in the 10th year of Guangxu in Qing Dynasty, Zuo Zongtang, the governor of the two rivers, inspected the flooding of the Huaihe River at Yunti Pass and stayed in Huai'an Province, and the governor of Huai'an specially asked the chef from Funing to cook a soft pocket of long fish for the left adults to taste. Under the recommendation of Mr. Zuo Zongtang, the Soft Dory fish was promoted to Beijing as one of the tributes to Cixi's 70th birthday.

Introduction of soft pocket long fish:

Also known as "soft pocket eel", is the most famous dish in Huaiyang cuisine, Huai'an people treat Chinese and foreign guests favorite on this "tender and tasty unique" dishes, let guests taste fresh, praise The dish is very popular among Huai'an people in treating foreign guests.

According to the Shanhaijing (Classic of Mountains and Seas), "The water of the lake is filled with eels," and the Jianghuai region is rich in eels. Jianghuai region is rich in eel, tender meat, flavorful, nutritious, Huai'an famous chef Tian Shumin father and son to eel as raw materials, can make 108 kinds of dishes, that is, the famous "whole 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 is put in a cloth bib, and then through the finishing process.

Raw materials: 1,000 grams of penny eel, chives yellow a little. Seasonings: 25 grams of soy sauce, 10 grams of cooking wine, a little pepper, 10 grams of soybean meal, 150 grams of vinegar, 5 grams of garlic, 5 grams of salt, 55 grams of salt, green onions and ginger.

Production process: 1, the pot of water boiling, put people salt, vinegar, onion, ginger, eel pouring people, Yu to open mouth, slightly simmer for a moment, so that it is soft and tender. Then fish out and put people in cold water, with a bamboo knife cut open. 2, will row good eel from the center of the appropriate break, wash. And then put people in boiling water through, fish out and drain off water. 3, will frying pan hot, put lard 2 two, to seven, eighty percent hot, put people garlic, slightly fried, and then the eel pouring people, upside down stir fry, add soy sauce, sugar (a little), cooking wine, wet starch uniform yellow. Put people leek yellow upside down to pan, withdraw the pepper that is into.

Characteristics: color and texture bright, mellow texture, smooth and beautiful. The famous poet Ding Mang, after tasting the soft eel and Pingqiao tofu in Huai'an Hotel, excitedly wrote a poem in praise of the dish, saying: "Pingqiao tofu is good in a thousand ways, and the soft eel is fresh through the bones.