What are the famous dishes in Jiangsu? How many dishes have you eaten?

Jiangsu traditional dish

Nanjing-salted duck

Nanjing salted duck, a specialty of Nanjing, Jiangsu Province, is a geographical indication product of China. Because of the nickname "Jinling", it is also called "Jinling salted duck". Nanjing salted duck has a long history and accumulated rich production experience. The salted duck skin produced is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and it is called osmanthus duck.

Suzhou-Sweet and Sour Mandarin Fish

Sweet and Sour Mandarin Fish is a traditional dish in Suzhou, which has been listed as the top delicacies at banquets all over the south of the Yangtze River. It is said that it was tasted as early as when Emperor Qianlong went down to the south of the Yangtze River. About 9 grams of mandarin fish were selected, and the bones were removed. The fish was operated on and the meat was constantly under the skin of the fish. The fish was fried in the oil pan for the second time and put on a plate. The head was wide open, the meat seemed to turn over, and the tail was tilted up, shaped like a squirrel. This dish is red in color and sauce, crisp outside and tender inside, sweet and sour, which is a representative work of Su Bang cuisine with both color and flavor.

Wuxi-sauce sparerib

Wuxi sauce sparerib, Wuxi Qingshui oil gluten and Huishan mud Afu are well-known at home and abroad as the three famous products in Wuxi, which flourished from 1872 to 199 (Guangxu period of Qing Dynasty). With the rapid development of industry and commerce in Wuxi, many butchers have hired famous teachers, struggled to create famous brands and competed for business, and there have been "old three treasures" and "Lu manuscripts recommended" one after another. Due to mutual competition, the quality of meat and bones is constantly improving. It is a famous Jiangsu dish suitable for all ages. Its color is red sauce, its meat is crisp and rotten, its bone fragrance is rich, its juice is thick and delicious, and its salty taste is sweet, which fully embodies the basic flavor of Wuxi cuisine.

Xuzhou-Diguo Chicken

Diguo cuisine originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake often took a small mud stove, sat an iron pot on the stove, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side of the pot as usual, so this cooking method of combining food with food came into being. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious, and the dish is fragrant by the cake, which has the characteristics of softness and dryness.

Changzhou-Tianmu Lake casserole fish head

Tianmu Lake casserole fish head-the fish head is thick and oily, and the soup is thick. The casserole stewed fish head in Tianmu Lake is also called Shahe stewed fish head. The original name of Tianmu Lake is Shahe Reservoir, where bighead carp (commonly known as chub head) is filled. Shahe bighead carp is big and strong, with delicate meat, and the dishes made are delicious and nutritious. Founded in Tianmuhu Hotel, Jiangsu Province, and carefully cooked by Zhu Shuncai, a famous chef in Jiangsu Province for nearly 3 years, it has been hailed as the best traditional dish in Jiangsu and has become a wonderful flower in China's gourmet world.

Nantong-Langshan Chicken

Speaking of "Langshan Chicken", there is also an interesting story. As far back as 1872, a British merchant ship was moored in the Yangtze River near Nantong, and the cooks went ashore to buy a batch of black chickens to cook. Because the chicken was tender and delicious, the captain was very surprised. If he got the treasure, he took the rest back to England. Later, this black chicken was actually exhibited at the British poultry exhibition, which was favored by poultry experts from Europe and America and won a gold medal. As a result, many countries in Europe, America and Asia imported this chicken from China. Because these chickens are exported from Langshan, Nantong, they are named "Langshan Chicken".

Lianyungang-Baowuhua

Baowuhua is a famous local dish in Lianyungang. According to the principle of heat balance, the best technological scheme of making Baowuhua was obtained by measuring and analyzing the depth and angle of the black slice gouging knife, the blanching time, water temperature and water quantity of the black peanut blank, and the application of seasoning method and cooking time during Baowuhua.

Huai' an-soft-pocked long fish

Soft-pocked long fish, also known as "soft-pocked eel", is the most famous dish in Huaiyang cuisine. Huai' an people treat Chinese and foreign guests well and like this "fresh, tender, delicious and unique" dish best, which makes guests taste it early and praise it endlessly. Efficacy of the recipe: tonify deficiency, nourish health, tonify qi and blood, tonify malnutrition, and recover postpartum. According to Shan Hai Jing, "There are many eels in the water irrigated by lakes." The Jianghuai region is rich in eel, which is tender, delicious and nutritious. The famous Huai 'an chef Tian Shumin and his son can make 18 kinds of delicacies from eel, which is the famous "whole eel mat".

Yancheng-Routuozi

local snacks in Yancheng, made of pork and glutinous rice, has a chewy mouth, and all kinds of aromas fill the mouth, but it doesn't feel greasy. Pork should be cooked with meat in front of the pig, seven points thin and three points fat, and glutinous rice should be cooked with full and elastic grains, and then fried in pig oil after being made into a ball, so as to keep the fragrance.

Yangzhou-lion's head with crab powder

Lion's head with crab powder is a famous traditional dish in Yangzhou. It is said that Emperor Yangdi Yang Guang came to Yangzhou, and after enjoying the famous scenery in Yangzhou, such as Wansongshan, Qiandun and Sunflower Hill, he asked the royal chef to make several dishes with the famous scenery in Yangzhou as the topic. Yang Guang was very happy after tasting it, so he gave a banquet to his ministers. For a time, Huaiyang cuisine was dumped in the ruling and opposition. Since then, the lion's head in Yangzhou has spread to Zhenjiang and Yangzhou, becoming a famous dish in Huai. There are many cooking methods for lion's head, which can be braised or steamed. Because the stew is tender and fat, it is more famous than braising in soy sauce, such as "lion's head with crab powder". After cooking, the crab powder is fresh and fragrant, and it is popular among people.

Zhenjiang-Yaorou

Zhenjiang Yaorou was originally called "Nitrate Meat". Legend has it that in ancient times, Xiao Er of Jiuhai Street Hotel in Zhenjiang mistakenly used nitrate as salt to marinate pig's trotters. After cooking, the meat was red and white, smooth and crystal-clear, like crystal, with rich fragrance and mellow taste. Later, people thought that "Nitrate Meat" was indecent and changed it to "Crystal Yaorou", which has been passed down to this day and has become a traditional famous product in Zhenjiang.

Taizhou-babao swordfish

babao swordfish is a traditional dish in Taizhou. The belly of swordfish is thin, and the sternum is extremely thin. The Taizhou special chef Ji can skillfully take out the spine and sternum completely, while keeping the fish intact. Its exquisite skill, profound skill and skillful technique can be called "cooking the whole fish out of the bone".

Suqian-Pork Head Meat

Suqian Pork Head Meat is one of the most distinctive cuisines in China cuisine, with pig's head as the main material, braised pork feet as the cooking skill, and its taste belongs to five flavors. Taste: This dish is ruddy in color, rich in fragrance, crisp in fat, fresh and fragrant in lean meat, and pure and tender in taste.

Jingjiang-crab-yellow soup dumpling

The steamed soup dumpling is white and crystal clear, and its skin is as thin as paper, almost transparent. When you move a little, you can see the soup in it shaking gently, which makes people feel a kind of softness that can be broken by blowing a bomb. People who don't know how to make it think that the soup is injected with a syringe. The raw materials for making stuffed dumplings are very particular. It is necessary to choose the first-class fresh pork skin, the old grass hen and the pork ribs raised in rural areas, and the boiling process must be combined with the new science and technology for six hours to truly become a stuffed dumpling with "clear soup but not greasy, thick but not oily, and delicious" to meet the tastes of modern people. . These complicated processes cannot be completed by non-professional pastry chefs. This is a must.