Jingjiang preserved meat. Well deserved, first place. It's so famous that I don't want to say more. There are several brands, and the most delicious and expensive one is "Pisces", which is a reserved item of Jingjiang people. It is the first brand, and there are two kinds: single box and gift box. Legend has it that people in Suzhou and Shanghai only recognize "Pisces". Due to technology leakage, there are many kinds of preserved meat on the market now. When eating rice congee, it's really easy to eat with minced meat.

Three Yangtze River delicacies: saury, shad and river fish. Swordfish is too famous, and the price is not cheap, so don't say it. The shad is extinct, so don't mention it. River fish, almost all of which are farmed on the market now, have low toxicity and acceptable meat quality. River fish is highly toxic. When eating it, the chef should taste it face to face before moving chopsticks. However, when eating wild, some people were poisoned. The fish poison is nerve paralysis, with quick effect and high mortality. Visceral blood and ovaries are generally buried deep. But because of its delicious taste, there is a saying of "desperate eating puffer fish". In short, the "Three Seasons of the Yangtze River" has existed in name only.

Crab-yellow soup packets: Madam is so famous. In Jingjiang's local saying: Out of Jingjiang, all soup dumplings are blasphemous. There used to be one next to Zhongshan Building on Zhongshan Road in Nanjing, but for some reason, it was demolished. I once had the honor to see the practice of soup packets: the skin should be superior. Boil crab roe, crab meat and broth into agar, and wrap them in skin after cooling, without leaving gaps, otherwise they will be exposed when steaming. There is a saying in eating soup packets: gently lift, quickly move, open the window first, and then suck the soup. Add vinegar and shredded ginger, it's delicious. I also ate it during the Spring Festival this year. By the way, the most famous soup dumpling is Hongyun Hotel. Legend has it that when Qianlong ate the soup bag as a steamed stuffed bun, he was scalded by the boiling soup, but he still lingered.

indica porridge. More popular than the above. . In this season, when I was young, sitting on a small bench in the yard to enjoy the cool and drink porridge and add an oily salted duck egg was extremely comfortable. Ps: Indica porridge is white without alkali, and only with alkali will it be red. Too much alkali will be astringent, and it will be very red and ugly. There is a local saying in Jingjiang: "Indica porridge is irrigated and raised like pots."

chicken with old sauce. Another civilian food. The secret recipe of old juice is specially matched, which I don't understand. Jingjiang Jishi Town is the most famous.

fermented (pronounced gao in Jingjiang dialect) sesame seed cake. I love it. As big as a washbasin, flying saucer-shaped, brown, with sesame seeds and chewing heads.

wonton. Nanjing's food is too bad. If the wonton soup is boiled, the skin should be thin. Add onion, salt, monosodium glutamate and a little soy sauce to make soup. It is best to have pork suet, which is the best. We have a famous Maqiao wonton there.

braised trotters. There are local burning methods everywhere. Our family pays attention to slow fire stew, which is sweet but not greasy, and it is another best.

handmade noodles. It's another chewy food. For me who doesn't like noodles, this face is big enough. It is said that there is a noodle shop near Yupo Bridge with a good reputation.

group. Generally speaking, it is glutinous rice flour stuffing, the size of an egg, and the cooking method is the same as wonton, which is necessary for holidays. There are sesame stuffing,

meat stuffing, bean paste, and vegetables, which are more fragrant than Ningbo Tangyuan. I like mom's cooking very much. It's delicious ~

peng? ji)。 That is, crabs with hairy legs and small individuals. Generally speaking, I don't eat. Riverside and riverside can be found everywhere. When we were young, we fried the clams with the same method as lobster and tender meat to compete with crabs. It was a rare delicacy, and it was only available in childhood.