The unique charm of Jinling cuisine composition 1 salted duck is a famous flavor snack in Nanjing! The salted duck tastes good and looks good. The skin is crisp and oily, and the duck meat is tender and smooth. It's really mouth-watering, and my mouth is watering down thousands of feet!
There is another legend about salted duck. It is said that at that time, the dignitaries in Nanjing did not raise ducks in the city, but relied on ducks sent by duck farmers outside the city to eat, but the ducks grew up and were sent to the city and died. So, duck farmers thought of a clever way to buy ducklings in April and May and drive all the way to the city. It will be August in more than four months, and Nanjing is also the season of osmanthus fragrance. Therefore, salted duck is also called osmanthus duck.
Salted duck has a history of nearly 1000 years and is a famous flavor dish in history.
The salted duck skin is crisp and crisp, which makes people unforgettable for a long time. The production process of salted duck is complicated: firstly, blanching and plucking are needed, but don't pull off the duck skin when plucking; Then steam for half an hour to an hour and a half, and finally brush a layer of oil, and the skin will be shiny and shiny. At this time, the salted duck will have bright golden skin and delicious meat.
Next, we should talk about eating. Pick up a thin slice of duck meat that is neither fat nor thin with chopsticks, Zhang Kaicheng your mouth into a small "O" shape, and take a sip gently. You will feel the oily and delicate duck meat, and the faint salty taste will instantly diffuse in your mouth. If you want to eat one slice and come back, you only need a thin slice to have an endless aftertaste.
Salted duck, this magical thing can not only be enjoyed in five-star luxury hotels, but also be seen everywhere in daily life. You can also cook this delicious dish at home by yourself. This also shows the informal hospitality of Nanjing city people. Nanjing is also an informal city.
As the saying goes, "No duck can walk out of Nanjing alive", so Nanjing is also called "Duck Capital". In Nanjing, ducks can make salted ducks and roast ducks. There are duck blood vermicelli soup and delicious duck neck in Nanjing ... In Nanjing, you can find a duck shop ten minutes from the entrance to the community. This also reflects the spirit of Nanjing people's integration of "ducks".
Nanjing on the tip of the tongue is a city with a strong atmosphere of people's feelings. There are many delicious foods in Nanjing, each of which will make you memorable!
I love salted duck, because it brings me endless memories!
The unique charm of Jinling food composition 2 Nanjing, an ancient capital of six dynasties and a metropolis of ten dynasties with cultural connotations, is really fascinating. Although it is picturesque, it also has delicious snacks. Sweet-scented osmanthus duck, salted duck, steamed stuffed bun, duck blood vermicelli soup ... are all delicious foods that every native of Nanjing can't forget. What impressed me most was "Duck".
In ancient times, when Chen and Qi armies fought in Nanjing, Emperor Huiwen gave Chen 3000 stone rice and 1000 ducks. Chen Jundun has a duck: wrapped in rice, it is more delicious than duck. Finally, Chen's morale was greatly boosted and the Qi army was defeated.
Today, Nanjing still retains the habit of eating ducks, and has derived different ways to eat them. There are countless osmanthus ducks, cherry ducks, salted ducks and roast ducks. As the saying goes, "Nothing can be done without ducks". Now, there is always a freshly cooked duck at a family dinner in Nanjing. I also like to eat duck, especially the secret osmanthus duck. The skin and meat of osmanthus duck are closely connected, and the skin is crystal clear. Bite it down, the skin is fat but not greasy, and the meat is tender but not rotten. The two are closely integrated and have a unique flavor. Osmanthus duck tastes light, not as salty and delicious as salted duck!
Duck in Nanjing is not only a rare delicacy for human beings, but also an excellent tonic.
Duck meat is a kind of meat food with high protein and low fat, so you don't have to worry about getting fat if you eat too much. Duck meat can be said to be a good food for nourishing blood, whitening skin, preserving health and promoting fluid production, especially suitable for people with weak body and dry skin.
In order to find the most authentic and delicious duck in Nanjing, I tried almost all the duck shops in the city. Finally, my critical and keen sense of taste tells me that the century-old Han Fuxing Roast Duck is the best choice.
Duck is not only the epitome of Nanjing's long history, but also an excellent human food, which makes me unforgettable!
The unique charm of Jinling cuisine Composition 3 Fuchun steamed stuffed bun is a special food from Yangzhou. Everyone who comes to Yangzhou will try the famous Fuchun steamed stuffed bun.
Fuchun steamed stuffed bun looks very cute, like a white and tender "fat doll". She sat quietly in the steamer with a few drops of water on her fair skin. No sooner had she finished the spa than she sweated. There is a small hole at the top of the steamed stuffed bun, like the top of a volcano, which gives off a steaming aroma. The lines at the top are arranged neatly, which makes people swallow their mouths. Looking at her, they felt that they were instantly sprouted.
The birth method of "fat doll" is also very important. Her production method is very particular, and the slight deficiency will directly affect the taste. First, let's start with live noodles. This kind of noodles must be soft and tough, so that they are chewy. Rolling dough is also a stunt! Moderate thickness, well-proportioned size, picking up steamed bread like twins, neat and handsome. Fuchun steamed stuffed bun is the most famous one, which is made of diced meat, diced bamboo shoots and diced chicken with seasoning. Fresh bamboo shoots are crisp and delicious! Of course, other flavors of steamed buns also have their own characteristics!
Fuchun steamed stuffed bun not only looks cute, but also tastes excellent. I smelled their fragrance from far away and came to look for it. I gently touched the skin of the steamed stuffed bun with chopsticks, which was as thin as cicada's wings but full of vitality. I swallowed my saliva mercilessly and bit it down. I can't help but blurt out "delicious". The meat is delicious, delicious, tender and fat, but not greasy. It tastes just right. The shredded bamboo shoots are fresh and thin, very tasty, and the skin is filled with faint minced meat. So I chewed the skin and chewed it carefully. The faint meat flavor is dotted with oatmeal, which is fresh and simple. That kind of satisfaction is a world that can only be experienced by eating food. The food in the world has its own characteristics. In contrast, I ranked Fuchun steamed buns at NO 1.
Fuchun steamed stuffed bun, which is famous at home and abroad, is delicious and has nothing to say. Have you eaten?
The unique charm of Jinling food composition 4 Nanjing, my hometown, an ancient city with a long history, has countless places of interest. Specialty products and snacks abound: duck blood vermicelli, soup packets, salted duck, beef pot stickers and "Qinhuai Eight Musts" ... Today, I will introduce a big brother in specialty products-salted duck.
Salted duck is also called "osmanthus duck", and this name has another origin! According to legend, duck farmers nearby like to drive ducks to Nanjing to sell them. Generally speaking, they leave in April and May. When they arrived in Nanjing, it was the time when sweet-scented osmanthus was fragrant, and the ducks had grown up, full of energy and tight meat. When the duck keeper saw it, he smiled and said, "This duck was sent when osmanthus was fragrant. Let's call it osmanthus duck! " Since then, the reputation of "osmanthus duck" has spread.
Although salted duck is cheap, it is not easy to make: first, stir-fry pepper, salt and other ingredients, spread them evenly on the duck, and then put them in the refrigerator for 5-6 hours. You can't sit around while waiting. You should add star anise, pepper, salt, fragrant leaves and sugar to sesame oil and stir it in water to make white brine, the key ingredient of salted duck. Then take the duck out, wash it, soak it in white salt water for 4 hours, wait for the fragrance to come out slowly, take it out, cut it up and put it on a plate. After about an hour of making, the salted duck with tight skin and ten miles of fragrance can be served.
The freshly cooked salted duck, with salty taste, picked up a piece and the meat trembled slightly. Put it in your mouth. First of all, it smells salty. But after a few chews, a faint fragrance replaced the thick salt flavor, and the meat was fat but not greasy. The more you chew, the more you taste. When you swallow it, it seems that there is still a fragrance between your lips and teeth. You can't help eating the second and third pieces. ...
Salted duck is not only a delicious dish, but also a symbol of Nanjing, and it is also the memory of Nanjing people for their hometown.
The unique charm of Jinling food composition 5 "It rains in the Qingming Festival". With the arrival of Tomb-Sweeping Day, delicious food followed, that is, the reunion dinner.
The Youth League is not only a delicacy in Nanjing, but also a representative of Qingming. Of course, the most unforgettable delicious food for me is the Youth League.
"The Youth League is coming!" With the shouts of the waiter, I ran three steps from the door to my seat. The waiter took a rag and a steamer belt, and then I was greeted by more than a dozen pines, like the color of the stone steps under the stage, with a little black in green. These dozens of green groups sit in wooden cages like a dozen soft and fat dolls.
I grabbed a green ball with my hand, and a thin layer of skin was attached to the surface of the green ball. I tore it off and smelled it, and a faint scent came to my nose, mixed with a faint scent of wormwood in the middle, which made people feel relaxed and happy.
I chewed the dough next to the green group. Sticky, just a bite and it stuck in your mouth, as if it was mixed with the smell of grass. Suddenly, something flowed out of this sticky green ball. It was My Sweetie's ball, with small beans like sand in its mouth. An idea flashed through his mind. It turned out to be red beans! I savored the feeling of red beans flowing up and down in my mouth, just like a bug crawling around in my mouth. I was busy swallowing the remaining green balls, which slipped into my throat, feeling that my body was full of sweet red bean paste and slightly bitter wormwood. ...
After I finished eating the youth league, I saw my uncle wolfing down the youth league next to me! I saw him lift a green ball, tear off the skin, hold his head high, put a whole green ball in his mouth, and then lower his head. Before he saw the green ball bite a few times in his mouth, he snorted and fell into his stomach. He burped after eating, touched his stomach and said, "It's delicious!" An aunt came in and asked, "What's the filling of that green ball you ate?" Uncle cocked his head and thought about it, then asked doubtfully, "What? What's the filling? I'm afraid this youth league has no stuffing! " Aunt ha ha smiled and said, "You are really a pig who only eats ginseng fruit and doesn't know its taste!" " Look at him confused. Menstruation and I touched our bellies and laughed. Finally, my uncle smiled with interest.
This is Nanjing cuisine-Youth League. Next time, you can come to Nanjing to enjoy the reunion dinner!
The unique charm of Jinling food composition 6 My hometown has all kinds of food, and my hometown Nanjing is a holy place for food. Speaking of the delicious food in my hometown, there are duck blood vermicelli soup, crab soup dumplings, garlic crayfish, red bean dumplings and hairy crabs ... Among them, I like crab soup dumplings best because the juice inside is sweet, delicious and delicious.
Sitting in the snack bar, I have to order crab-yellow soup packets. The waiting time was not long, only about 10 minutes, but I was still impatient and couldn't help standing at the kitchen door and looking in. I saw the dumplings arranged neatly, like soldiers preparing for war; The chefs are very skilled and fast. In a short time, the soup packets were served.
"Eat soup packets!" I shouted happily. I was so anxious to eat the first one that I bit it down. "Oh, it's too hot!" "I caught another one and fell into the bowl with a whoosh, and the vinegar sprayed all over my face ... Later, I carefully lifted it, put it in the bowl slowly, made a small hole in it to let it dissipate heat, then sucked out the soup and ate jiaozi. Ah, how delicious!
Once I went to the snack bar again and saw some foreigners eating soup packets. They look funny. Some are too greedy, hot to their mouths, and finally they keep panting; Some soup packets are not clipped and fall into the bowl, and vinegar flies towards their faces like naughty little dolls; There is also a clip, the skin is broken, and the delicious juice inside is gone.
You must use several organs, nose, teeth and lips to eat this soup bag. I have a formula: lift it gently, move it slowly, open the window first, and then drink soup.
There are many delicious foods in Nanjing. Whether cooking or eating delicious food, it reflects the wisdom of hometown people. I like Nanjing food so much!
The unique charm of Jinling cuisine Composition 7 This National Day, our family went to Nanjing. Nanjing's sweets are famous all over the country, so as a senior foodie, I will definitely try it.
We came to Nanjing Pedestrian Street, where food shops are dazzling and row upon row, and people come and go on the street, which is very lively. At night, when the lights are on, the crowd is more crowded. Our family of four walked slowly through the crowd hand in hand, looking for the touch on the tip of the tongue. Today is the Mid-Autumn Festival. The moon in the sky is big and round, reflecting a little light. How beautiful!
We went to a shop that looked very neat and ordered duck liver powder and osmanthus sauce. Soon osmanthus cream appeared, with a sweet smell. Fragments of sweet-scented osmanthus are scattered in gray silver plates, and white, bright and full dumplings swim in silver water. The blue of the bowl sets off the white of the small white glutinous rice balls. Under the yellow light, the small white glutinous rice balls are as bright and charming as a night pearl. As soon as the spoon is scooped up, a line separates from the inside out. Hold the spoon higher, and the sweet-scented osmanthus sauce on the spoon will fall from the sky like a fairy and fall into the bowl to eat. It's fragrant and sweet. Small dumplings will be separated with a gentle bite, soft and glutinous, and melt in the mouth. Take a sip of soup, which is smooth, fragrant and spicy, just right, and release all the delicious food in your mouth together. Dad always put steaming jiaozi into my brother's bowl with a spoon and looked at us with a smile. A warm current flowed in my body and mind and spread slowly. ...
How about duck liver powder? You see, powder is transparent. Sometimes when we hold it with chopsticks, our faces will slide into the bowl. The soup is yellow and fragrant. When we take a bite, it is delicious and delicious. When we take a bite of powder, we can't wait to slide into our stomach for a second, and then it will break with a bite. Duck liver is like pebbles polished by river water, and it tastes very strong. Mom smiled and said to us, "slow down, slow down, and then order after eating!" " "And we always turn a deaf ear and immerse ourselves in delicious food.
A few days' holiday has passed quickly, and soon we will leave Nanjing, where there are many delicious foods. When it comes to food, my whole body and mind seem to have traveled through time and space, enjoying food on the spot, which really makes me dream!
The unique charm of Jinling cuisine 8 Eating Bean Yuanxiao is a special snack in Nanjing.
Red bean yuanxiao is delicious and beautiful. Yellow osmanthus and dark red red beans, together with the snow-white Lantern Festival, are like a bowl of agate and bright pearls mixed together. Lotus seed paste is translucent, a little reddish and thick, which makes people feel mysterious.
The practice of red bean yuanxiao is very simple. First, put the first-class red beans into a pot and stew them. The red beans in the pot are like a group of children, running, rolling and jumping. Boiling red beans played the music "glug, glug" in the pot. Finally, red beans burst into laughter. Then put it in a pearl white jiaozi. Before jiaozi came up, he added a few pieces of rock sugar and a few spoonfuls of osmanthus honey. After jiaozi came up, he poured in some lotus root starch mixed with cold water and kept stirring the jiaozi in the pot. White lotus root starch, wrapped in white glutinous rice balls, gradually turned into transparent lotus paste. Sprinkle some sweet-scented osmanthus before eating, so that a bowl of sweet and delicious red bean Yuanxiao is ready.
A steaming bowl of red bean yuanxiao was brought to me. The sweet smell of osmanthus is so tempting that I can never stop its temptation. I immediately lured this greedy bug. I gently scooped up a spoonful and put it in my mouth carefully. It was very hot. When I put it in my mouth, the sweetness spread. Taste the sweet and smooth, dark red and translucent lotus root paste of Yuanxiao, which is waxy but not sticky and sweet to my heart. Unconsciously, I swept away this bowl of red beans during the Lantern Festival.
Introduction Speaking of this, how can such delicious food not make people drool?
I hope you must try. Otherwise, you will feel very sorry.
There are many delicious dishes in Nanjing: salted duck, duck blood vermicelli, steamed stuffed bun ... among them, salted duck is my favorite, because its meat is fresh and tender, and it smells endless.
Salted duck is also called "osmanthus duck". Why is it called "osmanthus duck"? According to legend, once upon a time there was a farmer who would take ducks to sell every May and June. However, it's a long way to go in Xiu Yuan. When we reach our destination-Nanjing, it's already the season of sweet-scented osmanthus. The original duckling has also become a big duck, which is filled with the fragrance of sweet-scented osmanthus and tastes like it. Therefore, people also call it "osmanthus duck".
How to make osmanthus duck? The first materials to be prepared are: a duck, onion, oil, salt, pepper ... Step one: stir-fry pepper, salt, onion and other ingredients to make seasoning, and spread it evenly on the duck. Step 2: Make white salt water. Step 3: Wash off the seasoning and put the duck in white salt water. Step 4: Soak for 4-5 hours and then set the plate. Wow! It smells good. Sweet-scented osmanthus duck smells delicious. How does it taste?
Today, the teacher brought us a box of osmanthus ducks. I picked up a piece of salted duck and bit it gently, hmm! The duck meat of salted duck is white and tastes smooth and delicious. Suddenly, it gave me endless aftertaste. Just one bite is not enough. I put all the remaining salted ducks in my mouth again. Wow! The fragrance of osmanthus rose in the mouth, and the fragrance was overflowing. It's not enough to eat them all. I eagerly looked at the remaining salted ducks, trying to eat them all, leaving none.
There is another legend about salted duck: Zhu Yuanzhang set the slogan "Eat moon cakes to kill ducks" on August 15th of the lunar calendar. From then on, the Mid-Autumn Festival should not only eat moon cakes, but also eat ducks.
I like the salted duck in my hometown because it is delicious and beautiful. Did you get a look at him? Are you drooling?
The unique charm of Jinling cuisine composition 10 Nanjing has a good name: Stone City. But in my eyes, Nanjing should have another reputation: Duck City. "No duck can walk out of Nanjing alive." This sentence is most appropriate.
There are osmanthus duck, roast duck and dried salted duck in Nanjing, among which osmanthus duck is the most famous and distinctive. Speaking of osmanthus ducks, there is another legend: decades ago, most of the ducks transported from other places by car died. However, duck vendors will never let their money "die". So they bought a large number of ducklings with bamboo poles and rushed to Nanjing. In April and May, the ducklings set out, and in August, when people were free, the ducklings grew up. When they arrived in Nanjing, people began to slaughter and cook ducks, so they were called "osmanthus ducks".
Osmanthus fragrans duck also has a name called salted duck, because it is mainly salted with salt water. If you want to eat lean duck, you should go to Zhang Yun dried salted duck restaurant. If you want to eat fat duck, you should go to bazi roast duck restaurant. Eating thin food can be used as snacks, chatting with friends or watching TV at home. Because it is not greasy, you always want to eat one piece after another, and you can't stop. If you eat fat, you should eat it at dinner. A mouthful of rice, a mouthful of duck meat, a mouthful of rice and a mouthful of duck skin is really enjoyable! Some exquisite families will also separate duck meat and duck oil in the middle layer of duck skin and put them in the refrigerator. If you accumulate more, you can take it out and fry it, which is much more fragrant than the rapeseed oil you bought!
In Nanjing, salted duck as a home-cooked dish is also very particular. Children always eat duck legs, old people eat duck heads and parents eat duck meat. Duck legs are the "live meat" of ducks. They are very soft and can be chopped. The brains on the duck head are very delicious. Some of the meat on the duck's head is tight, while others are soft and delicious. Together, they have an advanced experience of taste buds. However, duck meat has no characteristics, but it can certainly ensure that you are full, full and satisfied.
Visitors from other places must bring home a duck packed in vacuum, not a rain flower stone or steamed bread. On festivals like National Day, there is always a long queue at the gate of the duck shop. The locals always say, "Boss! Take a chest and take it away! " Outsiders will also say, "Boss! Five vacuum salted ducks! " Only after tasting the delicious Nanjing roast duck will you be so extravagant that you take five ducks at once!
Whenever I eat ducks in other places, there is always a saying: "The ducks here are not authentic. I will eat more when I go back to Nanjing! "
The unique charm of Jinling cuisine 1 1 Nanjing is a famous duck capital, but Nanjing people love ducks very much. Not only duck meat, duck viscera and duck blood can also be made into delicious dishes.
I have eaten many delicious dishes made from ducks, among which my favorite is duck blood vermicelli soup. Today, my mother and I went to Xinjiekou and just walked to the food street on the F/KLOC-0 floor of Xinbai. I was immediately fascinated by the attractive smell of duck blood vermicelli soup. My legs and feet were locked like an invisible lock and I couldn't walk any further. I begged my mother to sit down and eat a bowl before leaving. We sat in a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? Curious, I quietly came behind my big sister who made duck blood vermicelli soup and observed with my heart. I saw the elder sister first take out a clean bowl and put it on the table, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just cooked, and then put the blanched vermicelli into a big bowl to cook for about two minutes. She skillfully took out a proper amount of triangle-shaped duck blood, duck liver, duck intestines and avocado from large ceramics, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put in a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of fragrant duck blood vermicelli soup was ready. Soon, steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera, deeply remembering the delicious bowl in front of me: green coriander floats on the water like a slender "green boat"; Dark red "duck blood fish" of different sizes poked their heads out from under the green leaves, as if greeting me; Avocado, the "big stone" next to the "pond", is particularly eye-catching; Fans of big groups are crystal clear; There are also gray-white "duck liver canoe" and "mustard stone", which either float on the surface of the pool or precipitate at the bottom of the pool. I really couldn't restrain the call of the bug and couldn't wait to grab chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew. Softened vermicelli half a mouthful of spicy oil reverberates between lips and teeth. Cold into a "small fish", it melts in the mouth, and the mellow taste of duck blood remains original ... delicious duck liver, chewy duck intestines, soft avocado, crisp mustard tuber and refreshing thick soup all make me reluctant to stop chopsticks. Unconsciously, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still wanting more.
On the way home, I still remember the unique Nanjing cuisine-duck blood vermicelli soup.