Jiangsu cuisine, one of the eight traditional Chinese cuisines, referred to as Su cuisine, due to the Su cuisine and Zhejiang cuisine is similar to the Zhejiang cuisine, so and Zhejiang cuisine collectively known as Jiangsu and Zhejiang cuisine. Mainly to Jinling cuisine, Huaiyang cuisine, Su Xicai, Xu Hai cuisine and other local dishes, Jinling cuisine taste and mellow, exquisite, Yangzhou cuisine light and palatable, knife work fine, Huaiyang cuisine is very concerned about the knife work, knife work is more fine, especially melon carving is renowned in the four directions, the next year, we'll take a look at Jiangsu people love to eat the 10 big? Alternative dishes? The next year we will look at the Jiangsu people love to eat 10 big alternative Su cuisine, foreign diners can only look away, not blessed to enjoy.
1, stewed raw knock
Stewed raw knock is one of the local traditional flavors of Nanjing, Jiangsu Province, belonging to the Jiangsu cuisine. With more than 300 years of history, is now one of the four famous dishes of Nanjing Jiangsu Restaurant, the traditional method is to kill the eel live to remove the bone, with a wooden stick to knock eel meat, so that the meat is loose, so the name of the raw knocking, the famous scholar Professor Wu Baitao to its much appreciated, had a poem, if the crispy and mellow taste, the Jinling unique stewed raw knocking for the northern diners, a lot of people have not eaten eel, have seen eel is less, see as snake! The same thing, can only look away, lamenting the lack of blessing to enjoy.
2, lotus iron bird
Flower iron bird is a famous snack in the coastal area of Lianyungang City, Jiangsu Province, belonging to the Su cuisine. The method of production is to stroke the iron finch hair after frying to the outside of the crisp, tender, pouring sweet and sour sauce that is, it is characterized by dishes with a unique flavor, eat crispy and crisp, golden color, bone crisp meat. Iron finch scientific name ironclaw bunting *** there are three subspecies, more activities on the ground, the hind toe claw is particularly long; the male bird's head, throat and chest is black, inhabits the grasslands, swamps, plains fields, hills of sparse mountain forests. Food is mainly weed seeds, and other wild plant seeds, China is mainly distributed in the Yangtze River basin. For this cuisine, a heard of wild birds, many people will avoid.
3, soft-shelled turtle juice dog meat
Soft-shelled turtle juice dog meat is commonly known as Peixian dog meat, Peixian County, Jiangsu Province, the most famous local traditional specialties, soft-shelled turtle juice dog meat has been more than 2100 years of production history. According to the Records of the Grand Historian, Fan Kuai, a famous general under Liu Bang, made a living by slaughtering dogs when he was young. Liu Bang had a deep friendship with him, and he often ate meat without paying a penny, which made him unhappy. In order to avoid Liu Bang, Fan Kuai moved his meat stall to Xiayang in Hudong (present-day Xia Town, Weishan County, Shandong Province). When Liu Bang heard the news, he was blocked by the river and was suffering from the lack of money to take a boat, but suddenly a big soft-shelled turtle came to the river and swam across the river with Liu Bang. Liu Bang found Fan Kuai, Fan is worried about the dog meat no one asked for, Liu Bang grabbed the dog meat to eat, after Liu Bang ate, people then competed to buy food. Now a lot of people do not eat dog meat, can only look away, not blessed to enjoy.
4, Farewell My Concubine
Farewell My Concubine is a traditional dish in Xuzhou, Jiangsu Province. This is the Xuzhou people to commemorate the end of the Qin uprising leader, the hero of the Qin West Chu Xiang Yu and that the heart of the country, the righteousness of the great beauty Yu Ji and the creation of this dish, passed down from generation to generation and handed down to this day. According to legend, on the eve of the war, the Peking Opera master Mei Lanfang went to Xuzhou to perform Farewell My Concubine, and the whole city was a sensation. After the show, the host hosted a farewell banquet, there is a dish on the table is? Farewell My Concubine? This dish on the table, only to see a large porcelain pot with a turtle and chicken, soup flavor ZiHuo rich, chicken turtle tender and crispy. Mr. Mei tasted greatly appreciated, and even eat two turtle, the rest of the guests on the seat also applauded. For the turtle, many people think it is the release of life, not to mention to eat.
5, West Chu Tribute dishes
West Chu Tribute dishes, referred to as Tribute dishes, also known as moss dry, Xuzhou valuable specialty, its cultivation history in Qin, so far more than two thousand two hundred years. West Chu Tribute Vegetable selection has a thousand years of history of Pizhou specialties dried moss as raw materials, the use of advanced equipment and the first domestic low-salt process refined, according to legend, the end of the Qin Dynasty, Zhang Liang stabbing the King of the Qin Dynasty did not, sneak hiding Xiapi (now Xuzhou East), food, reading the "Book of Vegetables," which moss dried vegetables crisp and tasty, refreshing stomach, is to open up the land planting, summer planting and winter storage, year-round consumption. Liu Bang raised his troops, Zhang Liang in Xiapi from Liu Bang, that is, with dried moss and vegetables Liu Bang drink. The first time I ate this food, many people still can not accept its flavor, eat a few more times will get used to.
6, the golden toad playing with beads
The golden toad playing with beads belongs to Xu Hai dishes, is a Chinese allusion to the famous dishes. During the Northern Song Dynasty, Xuzhou, where Bian Si exchanges, was rich in fish and shrimp. When Su Shi was the governor of Xuzhou, he preferred the wild game "frogs", which were called "field fowls" and "water fowls" because their meat tasted like chickens. There are many kinds of frogs, such as frogs, golden thread frogs, etc. It is rumored that Su Shi used frogs to make the dish. This dish not only has a novel name, but also has a unique production style. Because the frog looks like the myth of the "golden toad", with frog meat made of beads, so the name, for frogs many people still dare not eat, then there is no blessing to enjoy this cuisine.
7, Liangxi crispy eel
Liangxi crispy eel, also known as Wuxi crispy eel. Is Jiangsu eel dishes in a distinctive traditional Han dishes, belonging to the Su cuisine Wuxi cuisine. This dish is well known at home and abroad, is said to have been created more than a hundred years ago in the Taiping Heavenly Kingdom period, the Department of Huishan Street, a Zhu oil stall owner invented and passed down. Liangxi, an important river flowing through Wuxi, originates from Wuxi Huishan, connects with the canal in the north and enters Taihu Lake in the south. Liangxi Crispy Eel is made of eel threads by deep-frying twice, which has the appearance of sauce-brown color and shiny, with the taste of sweetness and crunchiness, and it is not soft even if it is preserved for a few days. Crispy texture, flavorful juice acid, the north has rarely seen eel, let alone eat it, bold diners can try its delicious.
8, Wuxi oil gluten
Wuxi oil gluten is a traditional local dish in Wuxi, Jiangsu Province, belongs to the vegetarian dishes, began in the Qing Dynasty Qianlong era (mid-18th century). Made of flour, meat filling and other ingredients, when the system was sifted bran with salt water with manpower to step into raw bran (also known as gluten), and then pinch the raw bran into blocks, put into the boiling oil pan frying, become a spherical hollow oil gluten, the name of the clear water oil gluten appeared in the end of the Qing Dynasty (the middle of the 19th Century), the first to eat the diners still can not adapt to the taste of its flavor, the need to eat a few more times.
9, steamed bun
Steamed bun (lu? m?) and list cake, pancakes, is a specialty of the traditional pasta, so far there has been more than 2,000 years of history, similar to the pancakes and pancakes are different, steamed buns are made of unfermented flour and soft dough, steamed buns is the pronunciation of the Xuzhou dialect, the other regions called a single pancake or pancakes, steamed buns as a unique Xuzhou noodle, according to legend, originated in the period of the Chu-Han war, the first time in Xuzhou, the first time in Xuzhou. As a kind of noodle food unique to Xuzhou, it is said that it originated from the period of Chu and Han Dynasties, when Zhao Li, the hero of Xuzhou's anti-Jin Dynasty, gathered the masses to fight against the Jin Dynasty in Northern Song Dynasty, the local people made steamed buns and rolled them with crispy noodle cakes, and sent them to the anti-Jin Dynasty heroes to eat, so steamed buns have been handed down till now, and they are not declining in the past generations. The local people regarded as food, foreign diners eat for the first time more or less not accustomed to.
10, Eel Paste in Oil
Eel paste in oil is a famous traditional dish in Jiangnan area, which belongs to Su Gang Cuisine. Because of the eel paste on the table after the plate oil is still open blazing and named, to fresh eel as raw materials, the day of the slaughter of eel cut into segments, into the spices, stir-fried. The color is dark red, oily and not greasy, fresh and delicious.