Nanjing Food

I came to Nanjing for a few days on New Year’s Day and recorded the food I ate. When I first came to Nanjing, I saw a lot of duck blood fan shops, but I never went there because I didn’t like duck blood very much. We couldn't miss it this time, so we went to the Xinjiekou "Fai Dong" in the city center and tasted a lot of Nanjing delicacies at once.

Duck blood vermicelli soup: Duck has always been loved by Nanjing people, even the internal organs. Duck blood, duck gizzards, duck intestines, duck liver, and bean paste are combined with delicious duck soup and crystal clear vermicelli with the right softness and hardness, and are paired with a few corianders to make a Nanjing-style snack with a fresh and refreshing taste. You must not miss it when you come to Nanjing! The duck blood vermicelli soup was once praised in a poem by Jiang Zhixiang, the first editor-in-chief of "Shenjiang" in the late Qing Dynasty, "Zhenjiang Mei Weng is good at eating, and thousands of taels of purple sand are boiled with silver threads. Thousands of jade belts are wrapped around the green leaves, and the soup is white and the moon is shining in the Mid-Autumn Festival. The civilian scholar is gluttonous Guest, life is for food, not for poetry. If you want to praise Mingweng's magical hand, you will know the warmth of ducks in the spring river. "Origin: There was a very poor man who killed a duck and put its blood in a small bowl. Unexpectedly, the fans fell into it. Got dirty. He had no choice but to cook the vermicelli with duck blood. Unexpectedly, he cooked his first bowl of duck blood vermicelli soup. The soup was so fragrant that countless passers-by speculated on how to cook this delicious soup. When the rich man heard about this, he appointed the poor man as a professional chef, specializing in cooking duck blood and vermicelli soup for the rich man and his concubines. Later generations got this delicacy!

Salted duck and salted duck are the same species. However, salted duck is dried saltwater duck. The duck meat is indeed delicate and smooth, but I am a little uncomfortable with this special taste.

Sesame dumplings: sweet stuffing with glutinous rice bread, white sesame on the outside and deep-fried until brown and red. Its characteristics are crispy on the outside and soft and waxy on the inside, round in shape and hollow in the center, and sweet and fragrant in taste. This canteen has bean paste stuffing, here it’s black sesame stuffing and it’s so big.

Lion Head: Once named Sunflower Chopped Pork by Emperor Yang of the Sui Dynasty, it is a unique traditional dish in Yifeng, Jiangxi. It has been popular for more than 100 years. It is made of pork belly, water chestnuts, eggs, starch, onion and ginger, etc., and has a snow-white color. , the meat is fresh and tender, fragrant and fragrant, and it tastes a bit greasy, but it doesn’t matter. With the green vegetables and delicious soup, yum! The lips and teeth are fragrant!

Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) is a representative popular traditional dish among sweet and sour dishes. It uses fresh pork ribs as ingredients. The meat is fresh and tender, and the color is bright red and oily. It is moist, sweet and sour, and is very popular among diners in the south of the Yangtze River. "Sweet and sour" is a taste shared by all major Chinese cuisines. It originated from Zhenjiang, Jiangsu Province, and is widely spread in Jiangsu, Zhejiang, and Sichuan cuisine, and is often used in braised dishes. If you like the sweet and sour series, you might as well try it. This dish is sold everywhere. If you don’t taste it well, it’s purely because the chef is not good at it and has nothing to do with the dish, because I don’t want to talk about it here, I just want to eat it!

Crab roe soup dumplings: A traditional delicacy in Jiangsu, it has enjoyed a high reputation during the Ming and Qing Dynasties. This time, I really experienced what it means to have a "skin as thin as paper and burst when blown". The "thin skin and big filling" of home steamed buns are completely unmatched. The production is "excellent", the shape is "beautiful", and the way to eat it is "wonderful". You have to open a mouth to suck in the original chicken soup with crab roe first, and then savor the texture of the crab roe and crab meat and the skin as thin as cicada wings, it is really amazing. Legend has it that Zhenjiang’s “crab roe soup dumplings” were handed down from the Three Kingdoms period. Liu Bei died after being entrusted with an orphan in Baidi City. Mrs. Sun Shangxiang, who was in Soochow, was extremely sad. Mrs. Sun, who was loyal to love, looked at the rolling river in the distance and climbed up Beigu Mountain full of grief and indignation. After worshiping God and her husband's soul, she jumped into the Yangtze River. In order to commemorate Mrs. Sun's loyalty and virtuousness, later generations used flour to wrap steamed buns stuffed with minced pork and crab meat and went to pay homage to Mrs. Sun. This kind of meat steamed buns is so delicious that it attracted the attention of many gourmets. It soon became a popular food on restaurant tables and has been passed down from generation to generation since the Three Kingdoms. The production technology of "crab roe soup dumplings" reached its peak in the Ming and Qing Dynasties, and its reputation spread far and wide. In Zhenjiang, people usually go to Laoyanchun in the morning and eat a bowl of white soup noodles with a plate of meat, and then a basket of soup dumplings with sweet and sour Zhenjiang vinegar. It’s a pleasant morning.

The "roast duck buns" that suit the tastes of Nanjing people are a unique delicacy of Nanjing Da Pai Dong. Peking Roast Duck is famous both at home and abroad, but who would have thought that Peking Roast Duck was also introduced from Nanjing during the Ming Dynasty. Wrapping Nanjing’s roast duck into a steamed bun becomes a unique roast duck bun.

This is the only one with no other branches!

There are so many delicacies that I can’t eat them all at the same time. I won’t introduce others one by one, including golden fried dumplings (a change from the exquisite southern dumplings, big and golden and attractive), braised pig tail (thick skin and thin meat) , the bones and meat are separated but not scattered, melting in the mouth, and there are crispy peanuts), stinky tofu... and the family's fermented rice dumplings (wine rice dumplings are one of the specialty snacks in Changzhou, and there is a folk custom of eating dumplings during the Spring Festival. More than 100 years ago, Pei Yugao added fermented glutinous rice to traditional dumplings and created fermented glutinous rice dumplings. Its characteristics are: lumps like jade grains, overflowing with aroma of wine, unique flavor, sweet and refreshing), pumpkin soup, and egg (open one from the big head). Drink the marinade in the shell first. Peel off the shell and see a slightly formed embryo wrapped in a layer of film. Then dip it in some salt and eat it. The first bite is a bit bitter, maybe because you have eaten the internal organs. I really didn’t know what I was going to eat, so I just put it in in one bite. I didn’t know what kind of meat and vegetables were passed between my tongue and teeth a few times, but then the hair and bones came out. It felt like watching a ghost movie! I ate a bit too much, but the guide next to me made me take a closer look at a more formed one. This one was really "concrete and micro", with a clear structure, the membrane was removed, the hair was plucked, and there was a complete chicken sitting with an egg yolk underneath. . The one that Nanjing people often eat called "live beads" hatches earlier, but I didn't try it this time)