In Jinling City, where the tiger is on the dragon plate, the most important thing is crouching tiger and hidden dragon. The same is naturally true of the food circle in the city.
The rivers and lakes are not big, but there are always some legends in the streets and alleys, and Su Xiangyuan is one of them.
Today's Su Xiang Garden, opened in the Sun Palace on the shore of Xuanwu Lake, is much better than the old shop in terms of appearance and decoration.
Su Xiangyuan became famous in kung fu dishes, dismantling braised silver carp heads, eight treasure gourd ducks, stewed raw knocks, which are "hard dishes" that are not seen in ordinary restaurants, but are common in Su Xiang garden.
(ps: this magical light is really out of phase, everyone forgive me... ）
Remove all the bones from the silver carp head, base it with chicken soup, spice up the ham, add fish balls, spring shoots and green vegetables, the entrance is fresh and fragrant, and the taste is beautiful.
The Eight Treasure Gourd Duck removes the whole duck bone without breaking the skin, and fills the abdomen with glutinous rice and eight treasures to close the waist after eating, forming a gourd shape.
After being fried and then stewed, the final finished babao rice is soaked with duck oil, the aroma is fragrant, and the fat duck is also fat but not greasy, easier to eat.
Stewed raw knocking is a famous dish in Nanjing cuisine, which has a history of more than 300 years.
Eels are boneless (their dishes really like boneless), beaten fluffy, served with pork, and cooked. Thick oil red sauce, crispy and delicious, both beautiful and under the rice.
The white cloud pig was still hot when it was served, and the pig hand that ate this white brine for the first time was an unexpected surprise.
The hands of the pig are quite soft and rotten, but they are not separated, and the saltiness is moderate, and there is no need to drink water to eat two in one breath; when paired with other dishes, it is not inferior.
Carrot grilled duck fish is an exclusive dish, the thin fillets wrapped in roast duck meat, made into the shape of carrots, full of color and flavor, especially pleasing to children.
Sunflower chicken is a dish created by the old man, with a pepper and hemp flavor and sunflower shape.
The same pepper and hemp flavor of the chicken is a small surprise, originally just to see the name of the more interesting dish, it is quite suitable for taste, the heat is good, the tenderness of the chicken and the tenderness of the shrimp alternately appear between the lips and teeth, a very wonderful feeling.
Crab yellow fried crab legs are eager to hold the pot to eat, although the crab yellow taste is not heavy, but the crab yellow crab meat is wrapped in hibiscus, and then poured with balsamic vinegar, it can not be better.
The best thing is that this dish, with or without vinegar, is completely two dishes, with different flavors and different advantages.
The newly developed corn mille-feuille cake has a soft texture and a slight sweetness, which is the perfect end to the table full of "hard dishes".
Many diners have followed this shop to relocate many times along the way, eating not only a feeling, but also this difficult to reproduce the craftsmanship and taste, it is estimated that it is difficult to find a second one in Nanjing.
Proofreading Ding Haoyu
Source: Purple Cow News