"Fried stinky tofu" is the characteristic flavor of Jurong with a long history. Once tasted, it often makes people want to stop. The pressed tofu is soaked in amaranth stalk salt water and becomes stinky tofu. After frying, it is the color of Huang Liang, crisp outside and soft inside, and has a special flavor. Pick it up and put it on the plate. Take spicy powder and dip it in vinegar when eating. Stinky tofu is not worthy of the name, ugly on the outside and beautiful on the inside, plain and peculiar, and charming in flavor. It is made by selecting materials, blending brine, soaking, fermenting, air drying and frying. Its characteristics are: Huang Liang color, crisp Marie Laure Gigon outside and rich aroma.
Lion head meatballs
Lion's head, commonly known as chop meat, is also called "meatball". Choose pork belly, neither fat nor thin. Batch first and then cut with a blade, and cut the meat into rice grains. Then add onion ginger juice, Jurong yellow wine, shrimp, eggs, cold chicken soup, a small amount of starch and a proper amount of refined salt into the cut rice, and stir in one direction to make raw lion head. Blanched pork ribs are lined in a big casserole, with green vegetable hearts as the bottom. Put the prepared raw meatballs into the casserole one by one, put the cold chicken soup on it, cover it with a lotus leaf, cover the casserole tightly, boil it over high fire and simmer for about two hours. When serving, bring the casserole to the table. Open the lid at once and take the lotus leaf away. At this time, the soup is fragrant and delicious, and it has an endless aftertaste after tasting.
Stewed feet with rock sugar
Pig's trotters with skin are steamed with slow fire and made of rock sugar and other seasonings. The color is like braised pork, but it tastes as crisp as tofu without going out of shape. It is characterized by bright red color, crisp bones, oily but not greasy, salty and sweet. Suitable for eating in winter and spring.
Radish meat pie
Radish cake is a snack with jurong flavor. Wash and shred radish, marinate with a little salt, squeeze out water, add chopped green onion and mix well. In addition, flour and cold water are mixed into paste, and then an oval mold spoon made of white lead skin is used. Spread batter on the bottom layer, add shredded radish, spread batter, fry in oil until golden brown, and demould. It tastes delicious.
Barley gruel
Jurong is an ancient city with a long history in Zhenjiang, Jiangsu. Anyone who has been here knows that the stone carvings and yellow wine in the Southern Dynasties are its two famous features. However, only familiar people know that there is also an ordinary but unusual food here: barley porridge. As long as you have tasted it, you will never forget the endless aftertaste brought by Huang Chengcheng rice porridge.
Speaking of unusual barley porridge, there is another story in history. Jurong is a small town in the south of the Yangtze River, and the famous Beijing-Hangzhou Grand Canal passes through the city, so the water transportation here was quite developed in the early years. When Gan Long went down to the south of the Yangtze River, he took the concubines of civil and military officials in the harem, and made a mighty southern tour along the Beijing-Hangzhou Grand Canal in a dragon boat. All the way through the counties, officials at all levels in Futai County took out the most luxurious local delicacies to meet them, for fear of being slightly neglected. After the patrol finished, the fleet came to Jurong territory. This can be anxious for the county grandfather here. Because of the local poverty, the county grandfather thought hard and couldn't think of anything delicious to entertain the emperor and his party. There is really no way. He had a brainwave and sent someone to cook a large pot of highland barley porridge, the staple food of local people's homes. I hope to give the emperor a fresh picture. Unexpectedly, once tasted, porridge is really pleasing to the eye. This porridge is not only rich in wheat flavor, but also very delicious, so I ordered Guan Bai to make an exception and stayed in this small town in the south of the Yangtze River for three more days.
Eating too much fish and meat, and occasionally tasting such delicious and refreshing barley porridge is of course a surprise. But if you eat it for three days, Qianlong can't stand it. By the next day, a bunch of people were hungry. It's just that the emperor promised to stay here for three days and can't go back on his word, so the ministers and concubines of Qianlong can only drink highland barley porridge for three days and three nights. Before he left, Gan Long said with great emotion: What a sad sentence! This sentence later spread to the people, passed around, and actually became: Jurong people are all barley porridge!
Whether the legend is true or not, barley porridge is indeed a major local feature, and it is indispensable to almost every family's breakfast table. The cooking of this kind of barley porridge is quite particular. Barley flour is ground with barley or wheat. When cooking porridge, take a bowl of clear water, add two teaspoons of barley flour and mix well. After the rice porridge is boiled, stir it with a spoon and slowly pour it in. Then cut a little edible alkali with a knife and sprinkle it in the porridge to enhance the flavor. Porridge can be eaten when it turns yellow slightly. After the pot is boiled, it is called a fragrance, which really increases the appetite. It's really beautiful if it's served with local sweet and crisp dried radish! It's just that people have more and more choices for breakfast now, and no one wants to spend so much effort on porridge. Barley porridge has gradually become history.
Tang Yan fried vermicelli
Tang Yan fish is commonly known as "stupid tiger and idiot" in Jurong. Every February and March, he swims in the stream and beside the lake pond ditch in the hilly and mountainous areas. When you are caught, you often look stupid and don't know how to escape, hence the name. When cooking, take two pieces of meat from fish gills and stir-fry with mung bean vermicelli produced in Jurong Douzhuang. It is characterized by hot but not hot, delicious taste and strong local flavor.
High load fine stew
Also known as "family portrait". It is made of scallop, sea cucumber, diced chicken, shrimp, kidney flower, crab meat, ginkgo, winter bamboo shoots, chestnut, pond water chestnut and other raw materials, and cooked by famous chefs. It is characterized by the combination of meat and vegetables, rich nutrition, suitable for all ages, delicious taste and full of praise from tasters.