1, oil explosion black flower
Fried black flowers, also called fried cuttlefish, is one of the representative dishes of Lianyungang, belonging to Huaiyang cuisine of Jiangsu cuisine. Fried black flower is a local specialty dish with cuttlefish, coriander, starch, auricularia auricula, Jiang Mo and mung bean as basic raw materials. The cuttlefish with uniform thickness is processed on the surface with a wheat ear knife, and then fried at 30% to 40% oil temperature.
Fried black flower kitchen knife, delicate and crisp. Black flower with oil explosion was named as "Top Ten Cuisine in Lianyungang" in "Jiangsu 13 Landmark Cuisine" sponsored by Jiangsu Catering Association.
2. Guanyun Doudan
Guanyun Doudan is one of the most representative local products in Guanyun County, Lianyungang City, Jiangsu Province. Known as "rare in the country, only in northern Jiangsu, Guanyun is unique."
Doudan, the scientific name of Doutian moth, is an insect that feeds on bean leaves and nectar and grows in a natural non-toxic and pollution-free state. Beautiful figure, similar to silkworm.
3, crab yellow fish belly
Fish maw with crab roe is one of the special dishes in Lianyungang, Jiangsu Province, which belongs to Jiangsu cuisine. Fish belly, one of the eight treasures of seafood, is matched with sea crabs rich in Lianyungang.
Its main ingredients are fish maw and crab roe, its ingredients are Chinese cabbage, and its seasonings are cooking wine, cooked lard and edible salt. It is made by frying and frying. The stewed fish belly with crab roe is delicious, Huang Liang in color, soft and smooth to eat, and rich in soup.
4. Donghai Taolin Roast Chicken
Taolin roast chicken is a special food in Taolin Town, Donghai County, Lianyungang City, Jiangsu Province. Donghai Taolin roast chicken is salty and light, with unique flavor, rich nutrition, bright and delicious color, rotten flesh and blood, fragrant but not greasy and unique flavor.
5. Steamed dried swimming crab fish
Steamed Portunus trituberculatus is a special dish in Lianyungang, belonging to Jiangsu cuisine. Made from Portunus trituberculatus, a specialty of Haitou Town, Ganyu District, Lianyungang. Portunus pays attention to the delicacy of ingredients. In Lianyungang, the most common eating method of Portunus trituberculatus is steaming, which should be the best way to keep the original flavor of Portunus trituberculatus.
6. Braised old Huai pork
Braised old Huai pork is a famous specialty in Lianyungang East China Sea, belonging to Jiangsu cuisine. Braised old Huai pork is selected from Lianyungang Donghai specialty, which is fat but not greasy and has a tender and smooth taste.
7. Stewed donkey meat in casserole
Stewed donkey meat in casserole is a traditional dish in Lianyungang, Jiangsu Province, which belongs to Jiangsu cuisine. Stewed donkey meat in casserole, exquisite and distinctive. The preparation method of stew donkey meat in casserole is to light that casserole, add peanut oil, heat it, add onion and ginger, add donkey meat piece, various ingredients and seasonings, and chicken soup, boil it with strong fire and simmer it for about two hours. When the meat is crispy and the soup is brown, take out the cloth, sprinkle with pepper and take it out of the original pot.
8. Lotus Iron Sparrow
Lotus iron finch is a special dish along the coast of Lianyungang, belonging to Jiangsu cuisine. This dish is crispy outside and tender inside. It tastes crisp and refreshing and has a unique flavor. The preparation method is to put the cleaned iron finch into a bowl, add Shaoxing wine, refined salt and onion ginger juice, mix well and marinate for 10 minute, then pat it with glutinous rice flour.
Put the pot on the fire, scoop in peanut oil and heat it to 70%, then fry the iron finch thoroughly and take it out, let it cool a little, then fry the iron finch until it is crisp, take it out and put it on a plate. Set fire to the original pot, put oil, add minced garlic and stir-fry until fragrant, and add vinegar and sugar. Boil the water until it is thick, pour sesame oil on it and pour it on the iron finch.
9. Milk fish skin soup
Fish skin in milk soup is a traditional dish in Lianyungang, Jiangsu Province, and a famous seafood specialty in Lianyungang, which belongs to Suzhou cuisine. The fish skin soup of this dish is milky white, fresh, tender and salty, its fish skin is soft and smooth, the entrance is intriguing, and the soup is thick and tender, which is very delicious.
10, drunken crab
Drunken crab is a special dish of Lianyungang, which is rich in sea crabs. There are countless seafood dishes here, and drunken crabs are one of them. It is made of sea crabs supplemented with cooked peppers and wine, dipped in vinegar, with a fragrant smell, tender meat and better taste.