Freshwater Lake has a whitebait with bean juice, which is a creative combination of bean juice and whitebait. When the bean juice and egg liquid are steamed for 6 years, the seasoned whitebait is poured into the egg liquid, which is particularly delicious. The tiled fish in Suqian is named after cutting grass carp into sections that look like tiles. The local practice is to marinate grass carp with onion, ginger, yellow wine and salt, fry them in a pot until golden, then add fish juice, cook them on high fire until they boil, and then collect the soup on low fire. Attractive color and strong taste. This is a traditional dish in Suqian. As for sesame, sweet, oily shrimp, garlic fillets, crab powder and fish jiaozi and Huxian fried dumpling, we can't count them carefully.
Ganlong went to Jiangnan six times and Suqian five times. He once praised that the benefits of the first mountain spring are not only the lakes and mountains here, but also the food here. The yellow dog pig's head meat here is named after dried dragon. All its ingredients come from pig's head. Wash pig's tongue, ears, nose and neck, remove blood stains and foam, add various spices, and then cook with the special formula of soup stock. In addition to the secret that the soup is not known to outsiders, the firepower is also very particular. The whole pot of pork is ruddy in color, mellow in flavor, delicious in meat, fat but not greasy. This kind of pig's head meat is completely different from the practice of making pig's head meat in Huaiyang cuisine. The pork head in Huaiyang cuisine is usually a cold dish, but the pork head here is eaten while the soup is hot. When a pot was served on the table, the room was immediately filled with fragrance, which greatly increased people's appetite. It goes without saying that gluttons and even slim young girls are afraid of this temptation. If you don't try this dish when you go to Suqian, it's for nothing. This famous dish has a history of more than 300 years. According to legend, Qianlong came to Suqian that year. One day, he and his entourage were wandering in the street and smelled a smell of meat. The sense of smell was mobilized, and the emperor ignored decency at this time. He followed the smell of meat all the way to the store, sat down and called Xiao Er, and ordered this dish. The emperor ate his fragrant cheeks, which made him feel particularly delicious. He still remembers it when he comes back. Soon, he brought some followers into the shop, called his master and asked about his craft and name. Where has the shopkeeper Huang De seen such an appearance? He forgot his name in a hurry and stammered that his name was yellow dog. The emperor was overjoyed and said, just call it yellow dog pig head. Since then, this grass-roots neighborhood dish, which was originally difficult to become a banquet, has become famous.
Gan Long Gongbing may be another famous scenic spot related to Gan Long, which is another name of Ye Jia Shaobing. Gan Long Gongbing was named after 1757 when Ganlong II went to the south of the Yangtze River. In fact, Ye Jia sesame seed cake was very famous as early as the Tang Dynasty. At that time, Ye Jialu's kung fu had reached the top level, and more than 60 kinds of famous snacks, such as Finger Cake and Water Mill Mirror, were famous for a while. Descendants of Ye Jia's baked wheat cake were once elected to the imperial chef of the Tang Dynasty. Later, due to frequent wars and the change of dynasties, Ye Jia sesame cake did not return to people's hands, but many unique skills in the furnace were lost one after another, and only the dry dragon palace cake has survived to this day. There are four unique skills in dry dragon palace crisp: fragrance, crispness, crispness and transparency. The so-called fragrance is the combination of cake fragrance, oil fragrance and sesame fragrance. Especially sesame. It is said that sesame is bitter and fragrant. The leaves are all made of fine sesame seeds. The so-called crisp, that is, it will break when touching the lips. This kind of cake needs careful handling and will remain crisp after three to five days in summer. If packed in plastic bags, crispy skin can be kept for more than two or three months. The so-called crisp is soft, not only the skin is crisp, but also the inside. The so-called transparency means exquisite and beautiful appearance. Fresh roasted sesame seeds are whisky and Huang Chengcheng. During the mosaic period, shiny sesame seeds, such as exquisite works of art, are appetizing, but they are reluctant to eat.
In fact, compared with this dried dragon tribute cake, another dessert wheel cake in Suqian is not inferior at all. It is said to be a wheel, but it is only about the size of a moon cake in southern Jiangsu. In fact, the materials used are similar, and even the production is similar. Flour, sugar, shredded pork with green and red color and pork plate oil are fried in a pot, and the color is golden and fragrant. It is slightly hot when eaten, and the taste is particularly delicate.
In Suqian, even the same snacks have become very different. Especially in the north, hawthorn cakes are easy to see. However, the local crystal hawthorn cake in Suqian is purple and crystal clear. Bite down, suddenly full of saliva, sweet and sour moderate, appetizing and spleen. It is such a small cake, but it won the gold medal at the Panama International Expo in 1927.
No matter at the lake or the market, find any hotel, sit down calmly, order hawthorn cake, boiled peanuts, water chestnuts and lotus seeds, call all kinds of steaming lake fresh after appetizing, and even enjoy drinking. This is really a place to taste delicious food in silence. Whether you are in a crowd or alone, you can appreciate the warmth and beauty of food.
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