1. Tianmu Lake casserole fish head Recommended ingredients: Tianmu Lake silver carp head
Tianmu Lake casserole fish head, also known as Shahe stewed fish head, is a traditional dish of Han nationality in Jiangsu Province. Its soup is rich in fresh juice, and those who have tasted it all admire its beauty, but few people know its origin. Tianmu Lake is a place name, located in liyang city, Changzhou, Jiangsu. Tianmu Lake, formerly known as Shahe Reservoir, is filled with bighead carp, which is big and strong with delicate meat. The dishes made are delicious and nutritious.
Fresh but not fishy, fat but not greasy, the soup is milky white and original. The fish head in Tianmu Lake casserole, which is made from the wild silver carp in Tianmu Lake and supplemented by the exclusive cooking method of more than 30 processes, is not only ranked first among the "Top Ten Changzhou Delicacies", but also the first choice for countless domestic and foreign tourists.
1985, from Deng Xiaoping to Nanjing, Tianmu Lake Hotel specially sent a chef to cook with fish and water from Tianmu Lake. After tasting it, Deng Xiaoping praised: "This fish head is the best dish tonight"; After eating it, an educator never forgot its taste for three years, and wrote a poem praising: "The head of silver carp is delicious and fragrant after three years."
2. Stir-fried white celery in Liyang. In Changzhou, especially in Liyang, it is a home-cooked vegetable that every household will cook, from snacks to big ones from generation to generation. A plate as white as jade, with a strong local flavor, is a wonderful combination of fireworks and freshness.
3. Liyang Zhagan Zhagan is a traditional famous dish in Liyang, and it is also called Liyang Sanbao with meatballs and peeled seeds. Tied liver is a dish made of pig small intestine, which is made by sequentially bundling and braising long strips of oily tofu, pork with skin, dried bamboo shoots and pig liver. The most authentic ones are Shezhu Town and Pingqiao in Liyang.
4. The essence of Tianning Jiaoxi fragrant braised pork is the raw materials, and the distiller's grains should be fresh. Pork with "Erhualian" pork belly is the best. With some time and patience, you can harvest a bowl of fragrant braised pork with ruddy color, rich bad flavor, salty sweetness and instant taste, which is simply an artifact.
5. Jintan Rulin sheep cake Rulin sheep cake is crisp but not scattered, and its meat color is ruddy. It is not only beautiful in appearance like a cake, but also convenient for storage and eating. Cut the sheep cake into thin pieces, put it in a dish, and choose the best taste combination according to their respective tastes, according to the basic condiments of salty, sour, spicy and fragrant, and mix it into juice, and eat it with the cake pieces dipped in the juice.
6. Wujin Zhaiqiao Old Goose Zhaiqiao Old Goose is the specialty of the local farmhouse restaurant. It is braised, boiled and dried. Although the practices are similar, each has its own flavor. Select high-quality old geese that have been growing for 2 to 3 years, cut into pieces, stir-fry in an oil pan, add a little water, add secret seasoning, stew until the goose meat is crisp and rotten, and then take the juice out of the pan with strong meat and tender aroma.
7. Wujin Furong snail Furong snail is famous for its thin shell, thick meat and tender. Stir-frying, thirteen spices and pickled peppers are common practices. People in Changzhou are all masters of eating snails. Pick up your fingers and send them to your mouth. With a gentle touch between your lips and teeth, the snail meat will answer the entrance. Snail meat sucked into the mouth with soup tastes tender and crisp, and delicious.
8. Wujin Hengshan Bridge Red Soup Louver Hengshan Bridge Louver was famous as early as the Ming and Qing Dynasties. Because of its unique production method, it looks excellent and tastes good, and it is the best of the blinds. Changzhou people always order a red soup louver when they entertain guests. It is thick, tender, slippery in taste, soft in texture and delicious in soup.