Did you ask just now~~~\x0d\Xiao Long Bao + Preserved Egg Porridge~\x0d\\x0d\Top Ten Special Snacks in Nanjing\x0d\\x0d\1. Xiao Long Bao: When eating Xiao Long Bao, pay attention to the soup.

When making it, the soup stock should be condensed into a transparent solid colloid, chopped into pieces and mixed in. When the heat is steamed, it will turn into soup.

The skin of a good xiaolongbao is as thin as paper, and it doesn't break when you carry it around.

Carefully take it out, put it in a vinegar bowl, aim it at the top and suck it, and the delicious soup will go into your stomach.

But don't rush, otherwise it will burn, and then enjoy the contents slowly.

Therefore, Nanjing people have a song about eating xiaolongbao, "Move gently, lift slowly, open the window first, then drink the soup."

\x0d\\x0d\2. Boiled dried silk: Nanjing dried silk is a unique production method different from other cities.

Those tender but not old, dry but not broken shreds are all specially made by the tofu shop.

Cut the tofu into thin strips, cook it with various soups, and mix it with fragrant sesame oil and high-quality soy sauce. It has a refreshing taste and a long aftertaste.

\x0d\\x0d\3. Beef pot stickers: crispy on the outside, tender on the inside, juicy filling.

Salty yet sweet is the biggest feature of Nanjing beef pot stickers.

Because of its juiciness, regular customers use this pot sticker for soup dumplings.

If the first bite is too big, the juice will leak; if you bite too hard, the juice will spurt out; if the bite is too small, it won't hide it!

\x0d\\x0d\4. Duck blood fans: In Nanjing, there are many stalls selling duck blood soup.

The shrewd stall owner cooked the duck blood in advance, cut it into small pieces and put it in a pot. When he saw tourists coming, he took out the duck blood and put it in a white porcelain bowl, then poured a ladle of boiling soup and poured a few drops on it.

Drizzle with sesame oil, sprinkle with a pinch of dried shrimps or duck casings, etc., and add a pinch of coriander.

Customers who like spicy food can also add some chili oil or pepper for a fragrant, spicy and delicious taste.

\x0d\\x0d\5. Ruyihui Lugan: Nanjing has a long history, and Nanjing people are willing to associate various snacks with history.

Take this ordinary Hui Lugan as an example, it is also related to Zhu Yuanzhang, the founder of the Ming Dynasty.

Legend has it that after Zhu Yuanzhang ascended the throne in Jinling, he got tired of eating the delicacies in the palace. One day, he left the palace incognito and saw fried tofu fruits in a snack shop on the street. The fragrance was full and the color was golden, which greatly increased his appetite.

He took out a piece of silver and asked the shopkeeper to process a bowl of tofu fruit for him to enjoy.

Seeing that he was a wealthy gentleman, the shopkeeper immediately put the tofu fruit into a chicken soup pot, cooked it with a small amount of soybean sprouts and seasonings, and cooked it until the tofu fruit was soft and tasty. Zhu Yuanzhang praised it repeatedly after eating it.

From then on, fried tofu became popular and has been passed down to this day.

Because Nanjing people often add bean sprouts when cooking, and its shape is very similar to the jade Ruyi in ancient jade, it is called Ruyi Hui Lugan.

\x0d\\x0d\6. Assorted Tofu Lao: Tofu Lao is also called tofu brain, tofu pudding, and in Nanjing dialect, it is also called "not old".

This snack is available all over the country, but Nanjing’s Tofu Lao is different from those in other places, except that it is as white as jade.

In addition to being fragrant and refreshing, Nanjing's tofu also pays attention to one condiment, supplemented by more than ten kinds of condiments such as dried shrimps, pickled mustard, fungus, chopped green onion, spicy oil, sesame oil, etc. It is not only beautiful in color, but also mellow, rich, fragrant, fresh and salty in taste.

Appropriately light, moderately spicy, and flavorful.

There is a saying that Nanjing people eat snacks, and this has also been verified by the simple snack Dou Fu Lao: It is said that young people eat Dou Fu Lao to strengthen their brains, and the elderly eat it to prolong their lives.

Just for fun, the store also added assorted vegetables to the dish. What does that mean?

The future is bright, haha.

\x0d\\x0d\7. Zhuangyuan Bean/Spice Egg: Zhuangyuan Bean is one of the specialty snacks of Nanjing Confucius Temple.

It is said that during the Qianlong period of the Qing Dynasty, a poor scholar named Qin lived in an alley next to the Jinsha Well in the south of the city. Because of his poor family, he studied until late at night every day. His mother cooked the soybeans with red yeast rice and red dates, and put the beans in a small bowl.

Add a red date to him and encourage him to study hard and win the top prize in the future.

Later, Master Qin won the first prize, and this matter spread, and the first prize bean became famous.

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Some vendors took advantage of this mentality of students and sold Zhuangyuan beans near the Gongyuan of the Father and Son Temple. They said, "If you eat Zhuangyuan beans, you will win the Zhuangyuanlang".

Zhuangyuan beans are actually five-spice beans. Like five-spice eggs, five-spice beans are fragrant in the mouth, salty and sweet, soft and tender, and are interesting to taste. Due to the delicious cooking, they are generally red sandalwood in color, elastic in the mouth, and rich in aroma.

I can't stop eating it.

\x0d\\x0d\8. Salted duck/duck head: You can’t go to Nanjing without eating salted duck.

Nanjing's love for ducks is so deep that some people even say that Nanjing residents have had a grudge against ducks their entire lives.

Regardless of whether there is any basis for this rumor, Nanjing’s reputation as the “Duck Capital” is a real one.

Salted duck is a famous specialty of Nanjing and has a long-standing reputation. It is said to have a history of more than a thousand years.

Nanjing salted duck has tender skin, white meat, fat but not greasy, and delicious flavor. It is fragrant, crispy and tender.

Every year around the Mid-Autumn Festival, the salted duck has the best color and taste. This is because the duck is made during the season when the osmanthus flowers are in bloom, so it is famously known as: osmanthus duck.

"Baimen Cookbook" records: "In the August period of Jinling, salted duck is the most famous, and everyone thinks that the meat is fragrant with osmanthus." During festivals or when guests come to your home on weekdays, it seems to have become a custom to go to the street to chop a bowl of salted duck.

Nanjing secular etiquette.

It was because of eating too much duck that Nanjing people turned waste into treasure by making duck heads into a delicious snack.

Whether the duck head is braised in braised sauce, soaked in sauce, or brine, it is a mouth-watering delicacy.