The long fish is Monopterus albus, and its production process is: selecting 1-2 wild Monopterus albus, scalding it with boiling water, then putting the scalded long fish in cold water, and cutting it into long fish shreds with a bamboo knife. Select a proper amount of long fish fillets to make chopsticks-wide long fish shreds, mix them with soy sauce, red koji, sugar and starch to make sticky seasoning, and add adjuvants such as pepper, ginger, onion and garlic. Boil soybean oil in the pot, stir-fry the long fish in the pot for a few shovels, immediately add seasoning and stir-fry for a while, then put the fried long fish on a plate, pour the fried cold sesame oil and sprinkle some pepper. You can eat it.

This dish is crisp but not greasy, mellow and delicious, salty and sweet, and mild in taste. In the production, special attention is paid to the collocation of auxiliary materials and the use of heat to keep the original flavor of the main course and reflect the infiltration of seasoning.

In the tenth year of Guangxu, the Governor of Liangjiang left to inspect the flood of Yuntiguan Huaihe River and was stationed in Huai 'an Prefecture. Huai 'an government specially invited the chef of Funing to cook a soft hemp fish for Zuo's adult to taste. On Zuo's recommendation, as one of the tributes of Huai 'an Prefecture, the soft-faced fish in Jinjing congratulated Cixi on her seventieth birthday.

Introduction of soft-shelled long fish:

Also known as "soft pocked eel", it is the most famous dish in Huaiyang cuisine. Huai 'an people treat Chinese and foreign guests well, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it.

According to Shan Hai Jing, "There are many eels in the water irrigated by the lake." Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition. Tian Shumin, a famous chef in Huai 'an, and his son can cook 108 kinds of delicacies with eels, which is the famous "all-eel banquet". Soft-shelled eels are the best products in eel mats. The word "pocket" means to put the eel in a cloth pocket and finish it.

Its raw materials: eel1000g, a little leek yellow. Seasoning: 25g soy sauce, cooking wine 10g, a little pepper, bean flour 10g, vinegar 150g, 5g garlic paste, 5g salt, 55g salt, and a little onion and ginger.

Production technology: 1, put water in the pot to boil, add salt, vinegar, onion and ginger, then pour the eel into people until the mouth is open and simmer for a while to make it soft and tender. Then take it out and put it in cold water, and cut it with a bamboo knife. 2. Cut the sliced eel from the middle and wash it. Then put people in boiling water and cook them thoroughly, then take them out and drain them. 3. Heat the wok, add 2 taels of lard to 70% to 80% heat, add garlic paste, stir fry slightly, then pour eel into the wok, add soy sauce, sugar (a little), cooking wine and wet starch, and adjust the yellow evenly. Put the leek out and stir it evenly, put it in a pot and put it on a plate. Remove the pepper and serve.

Its characteristics: deep color, mellow texture, smooth and tender. Ding Mang, a famous poet, tasted eel and Pingqiao tofu in Huai 'an Hotel, and wrote a poem: Pingqiao tofu is so good that eel is fresh.