Is there anything delicious near Wan Yu Scenic Area? The delicacies near Wan Yu Scenic Area include: Huaguoshan Goose, Si Wen Tofu, Banpu Sausage, Vinegar Mandarin Fish, Crab Yellow Fish Belly and so on. Lianyungang Wan Yu Natural Scenic Area used to be a fishing village pier. Later, the sea receded eastward, and the mountains gradually became fertile fields. Here, the mountains are high and the clouds are light, the people are sparsely populated, the natural environment is rarely destroyed, the folk customs are simple, and there is a strong pastoral flavor.

Guo Hua shanfeng goose

Huaguoshan Goose adopts the green goose source of yi river Creek, the largest green natural pollution-free pasture in Jiangsu Province. Under the specific natural environment and feeding conditions of yi river Creek, Huaguoshan Goose grows slowly, has excellent meat quality and unique flavor. It is an ideal source of unsaturated fatty acids and protein, and its taste and flavor have distinct regional characteristics in Guanyun County. Huaguoshan goose sauce is yellow, thin, dense, chewy and tender.

Siwen tofu

Siwen tofu originated in Yangzhou City, Jiangsu Province, and is a famous traditional dish in Jiangsu Province. It belongs to Jiangsu cuisine-Huaiyang cuisine. This dish has a long history. The material selection is very strict, the knife work is exquisite, the entrance is soft and mellow, and it has the functions of regulating malnutrition, tonifying deficiency and strengthening the body. It is also a good menu for the elderly and children. Yu Yue in Qing Dynasty wrote in Notes on Tea Fragrant Room: "The word' Si Wen Xi Fu' is poetic and good at making bean curd soup and sweet porridge. Those who have done it until now are called Sven Tofu. " Diaodingji is also called "Assorted Tofu Soup".

Banpu sausage

Banpu sausage has a history of nearly 200 years from Qing Dynasty to Daoguang period. The production process is very complicated. The raw materials are carefully brewed by adding a secret recipe according to a certain proportion. The finished sausage is full of fragrance. After cooking 15 minutes, it is more fragrant, delicious and has a long aftertaste. Mr. Huang Youpei (Huang Sima) is the fourth generation descendant of Huang's innovative sausage. The sausage produced by Huangjia has a history of 180 years. Mr. Huang has constantly improved and innovated the ancestral craft, and the craft is getting better and better. The products are delicious, mellow, refreshing and not greasy, and bright in color.

Vinegar mandarin fish

Vinegar mandarin fish is a famous local dish, belonging to Huaiyang cuisine. This dish is made of mandarin fish and leek, crispy outside and tender inside. It was poured with boiling marinade and made a "squeaky" sound. Vinegar smells good and tastes sweet and sour.

Fish maw with crab roe

Fish belly with crab roe is a dish, the main ingredients are fish belly with water and crab roe, the ingredients are Chinese cabbage, and the seasonings are cooking wine, cooked lard and edible salt. It is made by frying and frying. Soak the greasy fish belly in warm water, add edible alkali to wash off the oil contained in the fish belly, then wash it with clear water and cut it into cubes with an oblique knife. Wash crab roe. Chinese cabbage is divided into two parts and fed with broth, salt and monosodium glutamate. Bring broth to the fish belly twice, add less salt and monosodium glutamate at the same time, and then squeeze the fish belly clean. Scoop with lard, add onion and ginger, remove onion and ginger from Huang, add crab roe and fish belly, stir fry, and then add starch.

Among the 36 scenic spots in Yuntai Mountain, Wan Yu is called "three pools to catch waves". When you enter the valley, the first thing you see is Sanlongtan. The water in the pool is clear and there are countless fish. The boulder standing next to it is like a shed, which is in jeopardy and makes people afraid to get close. During the rainy season, the stream flows into the pool like a wide screen. Upstream along the rocky path, I saw countless strange stones, all of which were washed round and abnormal by water, but they all had their own shapes and arranged well. To Erlongtan, the pool area is large, and Shui Han is biting. Continue to go up, the cliffs on both sides of the strait stand upright, and people take narrow lanes. After several twists and turns, you can see the old Longtan Waterfall, which falls straight down. The pool is dark blue and bottomless, with foam splashing like smoke. There are cliffs on three sides except the route, which is a dead end with no feasible road, so the past written records stop here.