Huaiyang Cuisine, which is famous at home and abroad

Huai'an has outstanding people, beautiful scenery, and rich products. For thousands of years, it has nurtured a splendid culture and is the Huaiyang Cuisine that is famous at home and abroad. One of the birthplaces of. Huai'an cuisine is an indispensable and irreplaceable part of Huaiyang cuisine. Its origins can be traced back to the "Qingliangang Culture" of the Neolithic Age. At the latest, more than 6,000 years ago, local ancestors were cooking with pottery. , after thousands of years of changes, by the Ming and Qing Dynasties it became an independent school with a complete system, unique style, and reputation in the north and south. Together with Yangzhou and other places, it made outstanding contributions to the final formation of Huaiyang cuisine. Huai'an cuisine pays attention to the selection of ingredients and preliminary processing; it pays attention to the reasonable use of knife skills; it pays attention to the right heat; it pays attention to the harmony and variety of seasonings; it pays attention to the richness and variety of dishes. Among them are "Ruodou Long Fish", "Pingqiao Tofu", "Chicken Legs Braised Black Ginseng", "Open Yang Braised Pucai", "Zhuqiao Soft Turtle", "Smoked White Fish", "Wind White Fish", "Qing Qing White Fish" "Fried cucumber fish", "boiled Huai catfish", "deboned palm fin", "stewed wild fish", "roasted long fish square", "Qin Gong meatballs", "Wenlou soup dumplings", "Huai'an tea" "铓", "Huaiyang dumplings", etc. have long become classic representatives of Huaiyang cuisine. "Qing Bai Lei Chao" records five famous feasts in the country, and Huaian has two of them, one is the whole eel feast, the other is the whole sheep feast, which are as famous as the barbecue feast, bird's nest feast and dolphin's hoof feast.

Overview of Huai'an delicacies

Thirteen-spice lobster

Thirteen-spice lobster is a unique dish in Xuyi, using lobsters naturally farmed in Hongze Lake as raw materials. It is carefully cooked with 13 kinds of Chinese medicinal materials. Its color is bright red, the meat is tender, the shrimps are delicious, the numbness is thick, and the spiciness is unique. It is a must-have. At present, thirteen-flavored lobster has entered thousands of households in large and medium-sized cities such as Shanghai and Nanjing, and enjoys a high reputation. In the process of building a large-scale tourism industry, Xuyi County has carefully cultivated thirteen-flavored lobster as a specialty catering industry, and has planned and built "Xuyi Lobster City" in the county seat, Maba and other places. ?

The fish grows in soft pockets (Chang'e is good at dancing)

"The fish grows in soft pockets and is fresh from the bones." The soft-double long fish is the number one dish in the long fish banquet. It uses small and tender live eels (commonly known as pen stick green), takes its back meat, and cooks it in a frying pan over high heat. The dish is bright in color, pure and tender, has a rich aroma and is extremely delicious. It is put into a jade plate, which looks like a full moon. The eel's spine is long and slender, extending gracefully, just like Chang'e's wide sleeves, so it is also called Chang'e's good dance. In 2002, it was rated as a famous Chinese dish by the State Domestic Trade Bureau.

Pingqiao Tofu (Xi Shi Tofu)

“It’s softer than beef and crispy, and sweeter than honey to moisturize dry intestines.” Pingqiao tofu is named after Pingqiao Town, Chuzhou. According to legend, in the seventh year of the Qianlong reign of the Qing Dynasty (1742), Emperor Qianlong went down Jiangnan Road to take a rest in the ancient town of Pingqiao. After tasting Pingqiao tofu, he was amazed at its deliciousness and named it "the best food in the world". It uses salt-braised tofu produced in Pingqiao, cut into fine slices like broken jade, and carefully stewed with diced cooked meat, shredded chicken, dried shrimps and other raw materials and chicken soup. It has the characteristics of hot, tender and oily soup. It is rich in protein, fatty acids, calcium, vitamins and other nutrients. It is a good product for brain tonic, beauty and fitness. Pingqiao tofu is as smooth as gelatin, and the chicken shreds are as thin and soft as silk yarn, so it is also known as "Xi Shi tofu".

Zhuqiao soft-shelled turtle (Old turtle offers longevity)

Soft-shelled turtle is also known as turtle, yuanyu and soft-shelled turtle. It has high protein content and contains a variety of vitamins and amino acids. It is delicious and has both Chicken, beef, sheep, pig, and fish are three kinds of meat. The skirt around it is fat, tender and soft. It can be compared with sea cucumber in beauty. It is a treasure of the banquet. Chuzhou is rich in soft-shell turtles, and stewed soft-shell turtle is a traditional famous dish. Zhuqiao braised soft-shell turtle is carefully processed from large soft-shell turtle, sea cucumber, squid, winter bamboo shoots and other raw materials. It is famous for its fresh and refreshing taste, full of aroma, fresh and tender meat, and unique style. Choose a turtle-shaped tureen to put the braised soft-shell turtle in. After eating, it can regulate the body, calm the nerves, remove moisture from the body, and prevent swelling of the limbs. Therefore, it is also called "Old Turtle Offering His Longevity". ?

Huai dumplings (fried rice wontons)

Huai dumplings (fried rice wontons) are snacks with rich Chuzhou characteristics. The stuffing is made from carefully selected pig meat from the front and rear legs, trimmed of fat and tendons, cut into a meat paste with the back of a knife, added with green onions, ginger juice, sesame oil, white soy sauce, bamboo shoots and other ingredients and stirred into a meat paste.

The skin is as thin as paper and the filling is thin and stain-free. After being cooked in boiling water, it is placed in a bone soup bowl soaked with fried rice, poured with sesame oil, and sprinkled with pepper and green onions. Huai dumplings are smooth in the mouth, delicious and mouth-watering. In the past, Chuzhou people had the habit of eating Huai dumplings for breakfast and taking a bath in the evening. This is called "skin wrapped in water in the morning and water wrapped in skin in the evening."

The most delicious thing in the world - Wenlou crab roe soup dumplings

Crab roe soup dumplings are a traditional delicacy in Chuzhou. Wenlou, an ancient town under the river in Chuzhou, has always been a gathering place for literati and poets. The soup dumplings are made by the famous chef of Wenlou by changing the soup-added meat dumplings into water-controlled noodle soup dumplings. Its skin is translucent and clear, and its filling is made of 20 kinds of ingredients such as crab roe, old hen soup, diced chicken, pork belly, and dried shrimps. It is delicious and greasy. It is famous both at home and abroad for its crystal clear, unusually soft and tangy aroma. It is rich in protein, calcium, phosphorus, iodine, vitamins and other nutrients. It has the effects of nourishing the liver and kidneys, producing sperm and blood, and promoting the growth of liver cells. According to legend, when Emperor Daoguang was on a tour to the south, Long Yan was overjoyed after eating and praised: "It's really the most delicious thing in the world!" There is even a poem praising: "The sweet-scented osmanthus is fragrant and the chrysanthemums are yellow, and the Wenlou soup dumplings are eaten by everyone, and the skin is thin. The crab roe filling is delicious, and once it enters your throat, you will feel refreshed all over your body.” In 1997, Wenlou soup dumplings were awarded the title of "Chinese Famous Snack" by the China Cuisine Association. ?

Boli Mutton (Guifei Mutton)

Selects local high-quality mutton from Boli Town, served with yam, ginger, onion, garlic, pepper, chili, sauce, cooking wine and other special ingredients Made from fired materials. It tastes delicious, has a unique flavor, is not smelly or greasy, and can be eaten in spring and summer to strengthen the stomach and kidneys, nourish yin and strengthen yang; in autumn and winter, it can strengthen muscles and activate blood, and can repel cold and warm up. It is a delicious delicacy and health food that is loved by all ages and suitable for all seasons. The Qing Emperor had eaten it when he went to the south of the Yangtze River. Because sheep and Yang have the same pronunciation, it was also called "Guifei Mutton".

Wenlou Eggs

It was founded in Wenlou, a century-old store in Chuzhou, Huai'an. It is carefully processed from raw materials such as grass eggs, pig fat, bread flour, and chicken broth. In the eighth year of Tongzhi in the Qing Dynasty (AD 1870), Chen Haixian, the owner of the store, inherited the experience of his ancestors and invented the Wenlou egg-raising method. The vegetable is golden and moist without crusting, puffy, tender and without spots. It is oily but not greasy and nutritious. It is rich in high-quality protein, fat, carbohydrates, calcium, phosphorus, iron and vitamins. It has the benefits of strengthening the body and tonifying the brain. It has the effect of improving intelligence and enhancing memory. In 1999, it won the title of "Jiangsu Famous Dishes" awarded by the Provincial Department of Trade and the Provincial Cuisine Association.

Huai'an tea dumplings (gold thread wrapped around arms)

It is one of Chuzhou's famous specialties. Its production began in the Tang Dynasty and became famous in the Qing Dynasty. It is carefully processed using flour, sesame oil, refined salt and other raw materials. In 1930, it won the gold medal at the International Panama Games and the silver medal at China's first Food Expo, which was considered an excellent product. "Compendium of Materia Medica" records: the effect of steamed rice is "conducive to defecation, moisturizing the intestines, warming the body and replenishing qi". According to research, pregnant women eating steamed tea dumplings before giving birth can relax muscles, activate blood circulation, loosen bones, and promote birth. Eating dumplings after giving birth can strengthen the body and help health. It is popular for its crispy texture, bright yellow color, fragrant taste and beautiful appearance. Liu Yuxi, a great poet of the Tang Dynasty, wrote a poem: "Slender hands are rubbed into jade for several times, and the green oil is fried to make a tender yellow color. When spring comes at night, it is not important to sleep, and the jade is flattened and wrapped with gold around its arms."

Braised cattail sprouts with shrimps (Hongyu Private)

"One chopstick is crispy and tender, and a full plate is full of fresh carp." Pu Cai is a kind of aquatic vegetable special to Chuzhou. It emerges from the mud without being stained. It is fat, tender, fragrant, and pure white. The poem says: "How tender it is, like Huai bamboo shoots and Pu Cai." According to county records: When Han Shizhong and Liang Hongyu were guarding Chuzhou in the Southern Song Dynasty to fight against gold, they discovered that Pu root was edible and fragrant, and could relieve heat and quench thirst, so it was also called "anti-jin vegetable". Braised Pu Cai with Shrimp is carefully processed from local high-quality Pu Cai, shrimp, lard, stock and other raw materials. The shrimps are bright red like a general, and the cabbage is as white as nephrite. They are arranged neatly on a long plate, like jade soldiers, with beautiful eyes and saliva, so it is also called "Ruby Soldiers". It is delicious and refreshing, fragrant and tender, refreshing. In 2002, it was rated as a famous Chinese dish by the State Domestic Trade Bureau.

Youduan

Huai'an's cuisine is worth tasting, and Huai'an also has many famous and delicious snacks. For example: Youduan is a snack on the streets of Wangying Town (today's Huaiyin District). It can be seen everywhere in and outside street stations from morning to night all year round except summer. Most of the people doing this business are young girls and young wives who wear fashionable clothes.

In the morning, they set up a burning briquette stove and a pot with ear tips in the streets and alleys. When the oil is boiling, they use homemade long bamboo chopsticks to pick up a ball of shredded radish mixed with coriander, minced green onion, vegetable oil, MSG and other condiments, put it into a small oval-shaped end with mesh holes, and spread it out. Flatten it, then put it into the thin paste prepared with flour, soybean flour and eggs; lift it up and put it into the boiling oil pan, take it out after a few minutes; shake it gently with your left hand, and a bright yellow oval "oil end" will appear. Then he poured it out. Young people passing by here on their way to and from work can't help but jump out of the car, take out two cents from their wallets to buy one, wrap it in a white paper, and eat while walking. It was truly a unique treat.

Laohou Mallard

The mallard has a thin skin and very little fat. It is rich in trace elements such as copper, iron, and zinc, and has a high and balanced content of essential amino acids for the human body. This product uses purebred mallard duck as its raw material. It has very little fat, a lean meat rate of up to 99%, and is rich in trace elements such as copper, iron, and zinc. It is made with Lao Hou’s ancestral secret recipe and is carefully crafted using modern high technology. The unique style of Laohou wild duck is tender, rich in fragrance and refreshing in taste. This product does not contain any preservatives and pigments. It has a delicious color, fragrance, and endless aftertaste. It is more dignified and innovative when used to give gifts. ?

Gaogou Tied Hoof

Gaogou Tied Hoof is red in color, fat but not greasy, salty and sweet, soft and delicious. Gaogou Tied Hoof was created by Zheng Guowen, a famous Qing Dynasty teacher in Gaogou Town. It has a history of more than 100 years and is a long-standing specialty of Lianshui County.

Qin Gong Meat Balls?

The making of Qin Gong Meat Balls has a history of thousands of years. Its characteristics are: smooth, tender, elastic, white in color, thick in soup, and delicious in taste. There is a local folk song praising: "Qin Gong Meat Balls are still round and smooth after being dropped over the wall; when they are dropped on the ground, they jump a few times and taste tender and fragrant in your mouth." Diverse. First of all, you must choose the main raw material: lean meat from pig hind legs. When making, wash with cold water, cut into small pieces, and then beat into a paste with the back of a knife or an iron rod. When tapping, use appropriate and even force and do it in one go. Then mix in an appropriate amount of fat, coarse salt, chicken juice, egg white, alkali powder, pure soybean flour, ginger and green onion and other seasonings. Stir evenly and ferment for 4-5 hours before putting it in the pot, or making soup or oil. Fried, everything becomes delicious.