Changzhou is a prefecture-level city in Jiangsu Province, also known as "Dragon City". It is one of the central cities in the Yangtze River Delta region of China and a famous cultural and tourist city.

Our company's trip is to Changzhou, which borders Xuancheng, Anhui, so it's not too far for us to go there from Hefei.

We spent three days in Changzhou in one day and visited many scenic spots such as Tianning Temple, Chinese Dinosaur Park, Tianmu Lake, Yancheng, etc. We also went to "Shuanggui Fang", the first street in Changzhou.

To be honest, these scenic spots did not impress me very much. What made me miss them was the food here.

1. Hemp cake is one of the traditional delicacies with unique Changzhou flavor.

It began during the Xianfeng period of the Qing Dynasty and has a history of more than 150 years.

It is made from pork suet, flour, shelled sesame seeds, white sugar, refined salt and other raw materials through a traditional barrel oven. It has three flavors: sweet, salty, and salt and pepper. It is round or oval in shape, golden in color, crispy and soft,

Structured.

2. Liyang Feng Goose Liyang Feng Goose, a famous Liyang snack in Jiangsu Province, is produced in the Daxi Reservoir area of ??Tianmu Mountain in Liyang City, Jiangsu Province. The raw materials come from local grass geese.

It is said to have been secretly made by Wu Zixu, an official of the Wu State who lived in seclusion in the Wuyuan Mountain of Tianmu Lake in Liyang at the end of the Spring and Autumn Period. It has a history of more than 3,000 years. It is said that Yi Yin, the prime minister of the Shang Dynasty, the originator of Chinese cuisine, improved the cooking method of goose and passed it down to this day.

3. Stir-fried shrimps This is also modified from a famous Huaiyang dish. The shrimps are small and like melon seeds. They are peeled by hand, rinsed, drained, starched with salt and cornstarch, and left in the refrigerator for one night.

Let it rise, stir-fry over low heat the next day, basically no need to add seasonings, the fried shrimp will be plump, translucent, and the shrimp meat will be sweet and chewy.

When making this dish, the Changzhou chef must ask the diners if they are ready to eat it, then heat up the oil and stir-fry it, and then put it on the plate with just a few shovels. The whole process does not take more than half a minute and is done in one go.

4. Horseshoe catfish and lion head. Everyone knows that it is a Yangzhou dish. Traditionally, it uses pork that is fat and lean. Changzhou people eat lion head in all seasons, including river mussel and lion head in spring and catfish and lion head in summer.

, Eat crab meat and lion head in autumn, and eat lion head with winter bamboo shoots in winter.

Among them, the catfish lion head is made of catfish meat, one of the "Three Delicacies of the Yangtze River" (saury, anchovy, and catfish). The fish meat is fat and thin, so it is cut into large pieces and made into pellets, with water chestnuts and fat added.

Plate half the soup.

5. Sesame Candy Sesame Candy is a local specialty of Changzhou. It tastes crispy and delicious. Although it is called sesame candy, it contains less sugar and does not taste greasy. Even a person who doesn’t like sweets can eat it.

A lot.

In fact, many sesame candies sold in supermarkets across the country are produced in Changzhou.

6. Crab xiaolongbao Crab xiaolongbao is a traditional snack in Changzhou, Jiangsu.

The reason why it is called crab dumplings means that crab oil is added to the dumplings, which makes them taste delicious.

However, the xiaolongbao in Changzhou is not all filled with crab. It is chosen based on the needs of the diners.

Some have crab added, some add half and half without, and some add all.

7. Grilled white mushrooms Grilled white mushrooms is a Changzhou dish with a beautiful color and aroma. The white mushrooms are fresh and fragrant.

Wash the fresh white mushrooms, add broth to taste, add seasonings to thicken the gravy, and serve on a plate.