Nanjing, a special dish in Jiangsu: Fried dried salted duck with Artemisia argyi is still an indispensable dish for Nanjing people to entertain guests, but I often add apologetically: Now this duck is getting fatter and fatter. When foreigners come to Nanjing, they want to eat tarragon fried dried incense, and Nanjing people also claim that "tarragon is only available in Nanjing". In fact, there are many places where Artemisia scoparia is produced, but none of them are as meticulous as Nanjing people in treating vegetarian dishes. When people in Nanjing eat Artemisia scoparia, they have to pinch off 8 taels a catty, leaving only a clean, crisp and crisp Artemisia scoparia stem tip. Stir-fried dried fragrant herbs are also "vegetarian" fried. Except for a little oil and salt, there is almost no other seasoning. What you want is the natural fragrance of the tip of Artemisia selengensis stem mixed with dried fragrant herbs, which makes your lips and cheeks particularly refreshing after eating. Suzhou: Sauté ed Crucian Carp with Onion Suzhou people love to eat fish, but they are picky about their mouths. Some people don't eat carp, some people don't eat silver carp, and only crucian carp has never been heard of. Suzhou children must have learned to say "fresh" when eating crucian carp. The dish of grilled crucian carp with onion highlights the delicacy of crucian carp. On the back of crucian carp dripping with red sauce soup, there are half an inch of crisp green onion segments. Although I don't understand why this is "roasted with scallions", it is always the first place where people eat. Yangzhou: stewed crab powder lion head Yangzhou people have an unchangeable preference for their own dishes and tastes. When Cantonese cuisine became popular, people in Yangzhou also ate morning tea, but it was an authentic Weiyang style from dim sum to eating. While eating, they added a comment: "We have had morning tea in Yangzhou for a long time." Stewed lion's head with crab powder is said to have a history of nearly a thousand years, and it is still never tired of eating it. The so-called "lion's head", in Yangzhou dialect, is big meat, and Mandarin is big meatballs, but there are crab meat, crab roe and seasonings in the meat, and then the green vegetable heart is placed on the bottom and braised in the cage. In the words of Yangzhou people: "The pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten. It must be eaten with a spoon. After eating, it is full of fragrance and fragrant teeth and cheeks, which is unforgettable for a long time." Nantong: It's the best in the world. Clams are almost indispensable on the dining table where there is sea, but only adults and children in Nantong dare to say that the food in their bowls is the best in the world. When cauliflower is yellow, it is the carnival when Nantong people step on clams. Stepping barefoot on the beach, the clam bared its head and took it home for two days, either boiled or burned, which was extremely fresh. The clams in Nantong are Meretrix meretrix, which is unique to the beaches in this area. One clam can weigh more than half a kilogram, and now Meretrix meretrix rarely comes to the market. Often fishermen are fishing, and hawkers have come to the beach to discuss the price with you. On the distant high seas, ships from Japan and South Korea have already stopped there, waiting for the hawker's ship to be delivered to your door. Want to eat? I have to step on it myself. Xuzhou: sha Soup Xuzhou cuisine is characterized by being dark, sticky and spicy, because it likes to put soy sauce, starch and show its spicy taste. There is a soup made of wheat kernels, shredded chicken, shredded kelp and shredded bamboo shoots, which is very fresh and often makes people eat two bowls. But all kinds of raw materials are still mixed together, so that the soup has become a veritable porridge. Sha soup is actually a question-"What soup?" I can't get out of Xuzhou because I don't like Chinese food. Gaoyou: Crispy and crispy duck Gaoyou salted duck eggs have become a year-end welfare distributed all over the country. From this, we can imagine how many tens of thousands of ducks there are in Gaoyou, and then we can imagine the whole duck feast that Gaoyou people are proud of. I believe no one doubts Gaoyou people's perfect ability to use every part of the duck. The appearance of the whole duck banquet is not very good at present, but a famous dish of the whole duck banquet, crispy duck, often appears in the banquet in Weiyang area as the "finale". Therefore, when local people go to important banquets, they will bring a plastic bag in their pockets. When they are full of wine and food, the crispy ducks will be served and packed and returned to their homes.