Jiangsu crosses the river and coast, the plain is vast, the water network is dense, there are many lakes, the geography spans the north and south, and the climate and vegetation have both southern and northern characteristics.
In this historic city and a city with both northern and southern characteristics, we will take a look at some of the famous snacks. I have summarized ten of the more representative snacks.
The first kind: Nanjing saltwater duck
Nanjing saltwater duck (also known as Osmanthus duck) is a famous specialty of Nanjing, a Chinese geographical indication product. Because Nanjing has another name of "Jinling", it is also called "Jinling Saltwater Duck", which has a long reputation and has a history of more than 2,000 years. Nanjing saltwater duck has a long history of production and has accumulated rich production experience. The white meat of brine duck skin produced is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrant, crisp and tender. Around the Mid-Autumn Festival, the brine duck made during the osmanthus blossom season has the best color and taste, and is called osmanthus duck. In addition, the Nanjing brine duck is the only low-temperature livestock and poultry product in China's history, which is completely different from the traditional pickled wax products.
The second kind: Zhenjiang duck blood vermicelli soup
Zhenjiang duck blood vermicelli soup is lubricated by vermicelli, duck blood is tender, the taste is both fresh and fragrant, inexpensive and good, widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make, just put the vermicelli in a small bamboo basket, put it in the boiling duck blood soup, blanch it, pour the vermicelli and duck blood soup into the bowl, and then add duck intestines, duck liver, green onions, coriander and seasonings. A small bowl of vermicelli soup, but the taste of duck is included. Drinking a mouthful of soup, sucking on a vermicelli, biting a piece of duck blood, people can not be particularly impressed that these inconspicuous things can be burned so delicious in the world.
The third kind: open ocean dry silk
Kaiyang dried silk is a special dish of Nanjing, which belongs to Jinling cuisine and is one of the eight best in Qinhuai, also known as blanched dried silk.
Kaiyang dried silk for tea house food, has long been famous, dried are made of tofu shop special large white dried, fine production, high material requirements, very exquisite.
Fourth: crab shell yellow
Crab shell yellow is a Han Chinese-style snack in Changzhou, Jiangsu Province, commonly known as small hemp cake, often matched with hemp cake as a gift. There are four kinds of fillings: cabbage, shallot oil, sugar, and bean paste. Its characteristics: shaped like a crab shell, the color is golden, the oil is not greasy, the crispy and loose, the sugar filling is sweet and mellow, and the salty filling is fresh.
Fifth: Yangzhou fried rice
Yangzhou fried rice selection is rigorous, fine production, exquisite processing, and pay attention to color matching. After the frying is completed, the particles are clear, the grains are loose, the soft and hard are degreed, the colors are harmonious, the luster is full, the ingredients are diverse, the tender and smooth, and the sticky sticky is delicious.
As the king of fried rice, Yangzhou fried rice has complex processes, many procedures, easy to learn and difficult to refine. It is necessary to use the "dark incense" method to deal with shrimp seeds; the ingredients pay attention to "junchen zuoling"; the awakening rice pays attention to soaking for a long time, and then boiling the rice in boiling water and steaming it over high heat; the rice itself must have a "body bone"; shake the wrist with "inch strength"; enter the green onion three times; the egg liquid poured into the rice needs to be selected when it is solidified and not solidified, "hit its half ferry" and so on. Only after the above processes, Yangzhou fried rice can achieve clear differentiation of rice grains, fusion and refinement of various flavors, smooth and fresh and refreshing.
Sixth: Hirabashi tofu
Pingqiao tofu belongs to the Huaiyang cuisine, is a famous dish in Huai'an, Jiangsu Province, as the top work of Huaiyang cuisine, it has its own superiority. Choose the inner fat tofu, cut it into a consistent diamond-shaped small piece, with diced chicken, diced shiitake mushrooms, coriander foam, with crucian carp brain fresh, because when it is drizzled with a layer of clear oil does not seem to be hot, in fact, it is very hot, you must be careful to use slowly. Hirabashi tofu is economical, delicious and delicious, not greasy, and vegetarian into the lungs. Pingqiao tofu is rich in nutrients, has the effect of tonifying the five internal organs and healing weakness, and the effect of eating in the summer is more significant, and many Chinese and foreign customers praise the delicious taste of this historical dish after tasting this historical dish locally.
Seventh: Yellow Bridge Baked Cake
Huangqiao baked cake is a specialty of Huangqiao Town, Taixing City, Taizhou City, Jiangsu Province. Huangqiao yakitori is made of puff pastry and noodles, and there is also a filling, which is made of ham or lard. Baked cake, the color is crab shell red, not scorched, not paste, not greasy, all kinds of colors and aromas are good.
The eighth kind: Xuzhou honey three knives
Originating in Xuzhou, Jiangsu Province, Honey Three Knives is one of the traditional flavor snacks in Jiangsu Province, Jiangsu Province, Jiangsu One of the eight types of local pastries. It has the characteristics of bright and non-stick pulp, sweet and soft taste, and strong sesame flavor. There is a lot of variety of honey snacks. Honey is caramel, which is made of fermented saccharification of grains such as barley, also known as "honey food".
The ninth kind: add crab dumplings
Crab dumplings are a traditional snack in Changzhou, Jiangsu Province, which was first created by the Wanhua Tea House in Changzhou Xiaohe along the south of the pontoon bridge in the Light Year of the Qing Dynasty, and is available every year around the Mid-Autumn Festival when the osmanthus blossoms are in full bloom. Crab steamed buns, originally called crab steamed buns. (There was no such thing as bun when steamed buns were born.) In the Song Dynasty, northerners called steamed buns with traps, while in the south they were still called steamed buns. Nowadays, with the promotion of Mandarin, the south has also begun to call buns. When Xiaolong Steamed Bun was born, Changzhou people still did not have a bun, so it was called Xiaolong Steamed Bun; now because of changes in the language environment, it is generally called XiaolongBao.
The tenth species: Hairy crab in Yangcheng Lake
As the saying goes: "Autumn winds, crab feet itch, September full navel October tip." In the golden autumn season of "Kikuro autumn crab chelation", sit in an elegant and chic restaurant and taste the fresh and tender hairy crab, finely peeled, and its taste is endless. Accompanied by a drink of rice wine, it is necessary to drive away the cold and warm up the body, and the food is healthy and healthy. Just like the ink is divided into six colors and the piano is seven tones, the hairy crab also has many flavors: crab meat tastes, crab paste tastes, crab yellow tastes, crab tastes again. Among the crab meat, it is divided into "four tastes": thigh meat, silk short and slender, taste the same as dried scallops; calf meat, silk long and tender, beautiful as silver fish; crab body meat, white crystalline, better than white fish; crab yellow, wonderful, incomparable.