Stinky tofu, shrimp dumpling king, sauced duck head, yipin Maoxuewang, signature fried dumplings, stewed lion head, a bucket of fresh, sweet-scented osmanthus sugar taro seedlings, golden fried dumplings, braised duck turn, ancient sugar taro seedlings, Wangfu pickled chicken, American porridge in the Republic of China, fermented red bean dumplings, signature salted duck, roast duck soup packets, salted hoof, and original lion head. Signature shrimp yellow tofu, signature crab yellow tofu, beautiful beauty porridge, iced carved crayfish, a bucket of fresh sauce snail, signature honey lotus root, Jinling pickled chicken? The dishes are also famous snacks in Nanjing.
Nanjing big-name stall, located on the 5th floor of Wuhan Optics Valley World City, has been doing well. Did the waiter sound enthusiastic when he entered the store? Your guests are here? Then the waiter responded unanimously? Please be seated? , warm, such as home.
The interior decoration of the store is full of antique folk flavor. On the stage, there is the Suzhou Pingtan, which is babbling, the strings are solemn, light and soft, soft and soft, and the expression is beautiful. Under the stage are square tables and square stools. People come and go, pushing cups for a change, which is very lively.
The old house is deep in the courtyard, and the food stalls are simple and elegant, which set each other off and become interesting, just like restaurants, teahouses and streets in the late Qing Dynasty and the early Republic of China. Elegant and popular * * * reward, the original taste of folk customs, is it? Big name file? Yeah. ?
While listening to the music, I poured a glass of ice-cold homemade rice wine and tasted it carefully. The alcohol degree is only 2 degrees, which is especially suitable for girls. It is clear and pure in the cup, and you can see white and tender glutinous rice like snowflakes. The entrance is crisp and mellow, appetizing and refreshing. It has a very elegant name, Hanjiangxue.
When you mention Nanjing, you will think of salted duck at first, just as Zhou Heiya did for Wuhan. However, compared with salted duck, this Jinling roast duck is not inferior at all.
Evenly cut into several pieces, there is no unnecessary embellishment of side dishes, and the eyes are full of red flesh color, even the soup at the bottom is red. The crispy skin is wrapped in soft and fragrant duck meat, which is salty and sweet.
Tea eggs have always recommended me big-name porridge of the Republic of China. When it was served, it was a paste, and I couldn't see the ingredients clearly. But when I stirred it gently with a spoon, glutinous rice, yam, lily and sago showed their appearance, which was fragrant, smooth, soft and sweet, with the mellow taste of soybean milk, and the taste was very special. I can't stop drinking one bowl after another.
Meiling porridge, as its name implies, has something to do with Song Meiling. It is said that there was a time when Song Meiling didn't think about tea and rice. After eating the porridge cooked by the chef in the house with fragrant rice and soybean milk, he was refreshed, and this porridge was named Meiling porridge. Song Meiling can live to be 106 years old, and this beautiful porridge should also play a great role.
To say that the only item that must be ordered among the hundreds of snacks in this big-name stall is Tianwang Roast Duck Bag. There are three in a cage, all of them are stocky, the skin is particularly thin, the stuffing is particularly large, and the soup is particularly thick. If you bite it, it will smell delicious.
There is a saying? Ducks are full of treasures? After eating Tianwang roast duck bag, of course, you should also have a rich duck blood vermicelli casserole. It's too early in Nanjing or something. You must order a cage of soup packets to eat duck blood vermicelli, duck blood, vermicelli, duck liver, duck intestines, bean curd, duck gizzard and duck soup. , full. After a light taste, pour in a small dish of spicy oil to make it more refreshing.
Finger yam, fruit corn, water chestnut rice, water chestnut and gingko pulp are cooked, and then fried with secret sauce, which makes a colorful happy ever after, salty and delicious. But I didn't see ginkgo fruit at first.
We wiped out a jar of pickled chicken in Wangfu. After eating too many spicy chicken feet with pickled peppers, I always feel something is missing when I come to eat this Wangfu chicken with pickled peppers. However, what the big-name stalls do is Jinling cuisine, and most of them are salty and sweet. Wangfu Pickled Pepper Chicken is a small three-yellow chicken, which is sour, sweet, spicy, salty and fresh, and the cabbage at the bottom is crispy!
I've always wanted to eat fermented red bean Yuanxiao. Red beans are almost cooked into finely chopped red bean paste, and the appearance of red beans is no longer visible. The little Lantern Festival is flat and square, and it sinks at the bottom of the celadon bowl. The combination of fermented grains, brown sugar, glutinous rice and red beans can be sweet to the heart. This dumpling is soft, glutinous and sweet, a little sticky but not embarrassed to stick to your teeth.
At least for outsiders, it is enough to represent Nanjing.