If we eat around the table, everyone has a favorite dish, which is undoubtedly a well-arranged banquet ... I suddenly found that I like every dish. Then I am undoubtedly a foodie.

Adjutant Ma recently announced in our foodie group that Professor Yang Da Zhou Aidong and Tea Man Li Chen are coming to Zhenjiang.

After thinking about it, he made up his mind and changed the group announcement, saying that he was going to have a dinner party to celebrate the National Day. He also brought Baohetang in Nanjing and gave him a cheerful name: He Xiaobao.

The opportunity is rare, and we will have fun with the food, and one will be more ruthless than the other: Aidong said that he would eat the big fat sea (crab) and eat the blunt knock; Listen to lotus said to eat plum eggs, pork is expensive recently, this is undoubtedly a malicious dish; He Xiaobao and I are clamoring for bald butter bibimbap ...

Jerry Lee don't talk, appear dazzling wen wan.

Every time we reported a dish name, Assistant Ma was in agony and kept screaming, "You are all dead!" In fact, the worst is him. Adjutant Ma said, we haven't eaten any delicacies. We should eat local dishes in Zhenjiang this time, and Baoyan is excellent ... This important task naturally falls on my shoulders.

There is no denying that it is a wonderful idea to go to Baoyan to eat country food.

Many retired people in Zhenjiang take the bus for two hours almost every week to go to Baoyan for shopping. Forget about all kinds of aquatic products, which are rich in variety and cheap in price. Native vegetables and so on are also plump and watery. Moreover, there is no traffic jam around Baoyan ancient town.

When it comes to eating at Baoyan, my only choice is to go to Zuixian Building.

Because I wrote about his home before, after a circle of investigation, his home is the largest and most distinctive. I called the boss Ding Aimin and asked him to prepare.

When the local dishes are served, they are still so bared. But in my eyes, it is a bit thrilling.

Because, not only conforms to the "characteristics", but also every dish is strongly related to me. Let's talk about turtles first. Baoyan is rich in soft-shelled turtles all year round, and the dishes made of soft-shelled turtles are various: braised soft-shelled turtle, steamed soft-shelled turtle, white-stewed soft-shelled turtle, rock sugar soft-shelled turtle, sea cucumber soft-shelled turtle, sixi soft-shelled turtle and so on, each with its own characteristics and special flavor.

The "Baoyan Turtle" cooked by Zuixianlou once won the first prize in the "Best Farm Food" selection of "Beautiful Rural Tour in Zhenjiang".

When a big casserole "pepper chicken" was served, I was mistaken and was teased by several foodies.

Pepper chicken is a famous traditional dish spread in Sichuan and Xinjiang. The pepper chicken I used to eat was all cold dishes, so when I saw this pot, I blurted out, "There are so many peppers in the chicken soup!" Is this an ancient law? "

It's not my fault. I can't really see the dishes handed over from Zhou Aidong and them, and I've never eaten pepper chicken in Zuixianlou, and there are so many soup ...

This is really a bit strange.

It can be found that this time last year, in Zhengzhou, Henan Province, the event of releasing "Chinese food" to the world and the large-scale exchange meeting of classic and famous dishes and banquets in provincial regions of China, this dish was famous on the list. Is it a coincidence that the "Three Kingdoms Banquet" I wrote some time ago was also rated as the "Top Ten Famous Banquets" in the same period?

On the phone, I mentioned medicinal celery to Aimin, which is a famous vegetable in Baoyan. The rich medicinal fragrance is not found in celery in other places. Moreover, the medicinal celery here is tender and residue-free, so it is also excellent for those people to taste it.

When I put down the phone, I suddenly remembered that local people usually take medicine Qin in the Spring Festival and get the good taste of "Passepartout". Will it be in the autumn? Unexpectedly, loving the people was really served.

Herb celery is fried with louvers, and there are only a handful of louvers and tofu in Baoyan around Zhenjiang. The same as above, there is also the "stewed leaves with old tofu". Generally, the same ingredient will not be repeated. Obviously, this move is also to let everyone appreciate the beauty of soy products in Baoyan.

Sure enough, adjutant Ma repeatedly said, I haven't eaten such traditional tofu for a long time! He went into battle with chopsticks and spoons and enjoyed himself. Li Chen said slowly: "This taro is really well cooked, soft and crisp."

When the vegetarian soup "returned to the oven to dry" was served, the load was not calm, and he shouted, "It was the taste of eating when I was a child!" Indeed, Zhenjiang meat soup can be found everywhere, and vegetarian soup is well done, which is rare.

Aidong likes dry-cut beef, and he thinks the pattern of elbow-tendon melon is particularly beautiful. That's natural. Zuixianlou has a whole beef banquet in winter. Isn't it a piece of cake to serve a plate of dry-cut beef? In fact, the salted goose is also made by Zuixianlou himself. Every store in Zhenjiang has salted goose, but it is rare to make it by yourself.

This is also the touchstone to measure the real kung fu of a shop.

The most touching things are oysters and braised saddle bridge. The former was cooked by Aimin himself, and I know he hasn't cooked for a long time. He went to town early in the morning to pick the wild fish. I looked through the previous articles and found that I first ate stir-fried stinky cowpea, which was also in Zuixianlou, except for some towns in Danyang.

"Eggs in Dongxiang" is also a rare dish, which is a must-eat dish for residents in Dongxiang, Zhenjiang, and is rarely seen in restaurants. Aimin also knows the meaning of this dish: "If Dongxiang people don't have this dish in the New Year, it feels like there is no New Year."

Baoyan noodles have been remembered by several foodies since they opened their seats. Yes, there are many noodle shops in Baoyan in Zhenjiang, but if you want to say it is authentic, you still have to come to Baoyan to eat it.

I said I wanted to drink the wine brewed by them in Baoyan, so Aimin changed to a big bottle of Yangmei wine brewed by self-brewed white wine. Adjutant Ma drank a small glass, Aimin and I had He Xiaobao, and it was really happy to drink such a big bottle.

He Xiaobao and others came to Baoyan for the first time. I specially taught him how to eat crystal pig hands.

I don't tell ordinary people: this dish is not accompanied by wine, but a sip of warm green tea. In this way, all the fragrance and umami of the trotters will be released to the fullest, and there is no greasy feeling. Outsiders rarely know such authentic ways to eat, which is actually why Zhenjiang people say that "meat is not a dish".

The authentic way to eat Yaorou is to eat it as morning tea with green tea. This time, Baoyuan's crystal pig hand came up, which is also a famous dish. In terms of seniority, it is still the "predecessor" of meat dishes.

In ancient times, in Zhenjiang and Yangzhou areas, meat dishes and hoof dishes were all called only one word: "Yao", and then they gradually became known as "Jingjiang Yaohoof" and "Jingjiang hoof dish".

Qiu Pang Tong, a big coffee maker in the food industry and a predecessor of Aidong's school, once said: At first glance, (Yaorou) is fat and thin, and most people are afraid to ask for it because they are too fat. In fact, this kind of worry is unnecessary. Because the skin of Jingjiang cuisine is tough and soft, the fat part is fat but not greasy, and it melts in the mouth, while the lean part is tight and crisp. A population, with diverse textures and wonderful harmony, tastes salty and fresh, and has a strong fragrance.

You see, even if you read this sentence with a mouthful of green tea, it's still a mouthful of saliva.

The practice of crystal pig's hand is similar to that of yaorou, except that there is no bone removal and pressing into pieces. In addition, there is an extra crisp outside and tough inside, flexible and elastic teeth. In fact, this practice has a long history, which is similar to the practice of "giving Fei sheep" in the Five Dynasties, "crystal cold scouring" in the Song Dynasty, "conch companion" in the Yuan Dynasty, and "Xia Yue frozen hoof cream" in the Qing Dynasty.

Come and have a look at Baoyan, where there are the freshest ingredients and ancient dishes.

Many people may not know that the ancient town of Baoyan has a long history, which has lasted for thousands of years since Taibo and Zhongyong went to Wu in the Western Zhou Dynasty, and is known as the "land of plenty". A children's song circulating here is waving to you: "There is everything in the ancient town of Baoyan, two pounds of beef and three bowls of wine. Big turtle, crayfish, a bowl of noodles is delicious. Wanshan is full of red, and strawberry grapes are sweet in the mouth. "

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