Jiangsu traditional famous dishes

What are the famous dishes in Jiangsu? How many dishes did you eat?

Jiangsu traditional famous dishes

Nanjing boiled salted duck

Nanjing salted duck is a specialty of Nanjing, Jiangsu Province, and a geographical indication product of China. Because of the nickname "Jinling", it is also called "Jinling salted duck". Nanjing salted duck has a long history and accumulated rich production experience. The salted duck skin produced is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and is called osmanthus duck.

Suzhou-sweet and sour mandarin fish

Sweet and sour mandarin fish is a traditional dish in Suzhou, which is listed as the top delicacy in banquets all over the south of the Yangtze River. It is said that it was tasted as early as when Emperor Qianlong went down to the south of the Yangtze River. Choose about 900 grams of mandarin fish, boneless. The fish was passively operated, and the meat was always under the skin of the fish. The fish was fried in the oil pan for the second time and put on the plate. The head is wide open, the meat seems to be turned over, and the tail is tilted, shaped like a squirrel. This dish is red in color and sauce, crisp outside and tender inside, sweet and sour, and it is the representative work of Subang cuisine with full color and flavor.

Wuxi sauce ribs

Wuxi sauce ribs, Wuxi clear water oil gluten and Huishan mud Afu, as three famous brands in Wuxi, are well-known at home and abroad and flourished in 1872- 1909 (Guangxu period of Qing Dynasty). With the rapid development of industry and commerce in Wuxi, many butchers have hired famous teachers to strive for famous brands and compete for business, and there have been "Old Collection" and "Lu Manuscript Recommendation". Due to mutual competition, the quality of meat and bones is constantly improving. It is a famous Jiangsu dish suitable for all ages. Its color is like sauce red, the meat is crisp and rotten, the bone fragrance is rich, the juice is delicious, salty and sweet, which fully embodies the basic flavor of Wuxi cuisine.

Xuzhou-diguo chicken

Potted vegetables originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake often took a small mud stove, sat on the stove with an iron pot, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side of the pot as usual, so this cooking method of combining food with food came into being. The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes and coriander, and has the characteristics of softness and dryness.

Changzhou-Tianmuhu casserole fish head

Tianmu lake casserole fish head-fish head is thick and oily, and the soup is thick. The casserole stewed fish head in Tianmu Lake is also called Shahe stewed fish head. Tianmu Lake, formerly known as Shahe Reservoir, is full of bighead carp (commonly known as silver carp head). Shahe bighead carp is big and strong, with tender meat. The dishes made are delicious and nutritious. Founded in Tianmu Lake Hotel, Jiangsu Province, it has been carefully cooked by Zhu Shuncai, a famous chef in Jiangsu Province for nearly 30 years. It is known as the best traditional dish in Jiangsu Province and has become a wonderful flower in China cuisine.

Nantong-Langshan Chicken

Speaking of "Wolf Mountain Chicken", there is another interesting story. As far back as 1872, a British merchant ship was moored in the Yangtze River near Nantong, and the cooks went ashore to buy a batch of black-bone chickens to cook. The captain was very surprised because the chicken was tender and delicious. If he gets the treasure, he will take the rest back to England. Later, this black chicken was actually exhibited at the British poultry exhibition, which was favored by European and American poultry experts and won a gold medal. As a result, many countries in Europe, America and Asia imported this kind of chicken from China. Because these chickens were exported from Langshan, Nantong, they were named "Langshan Chicken".

Lianyungang-Baowuhua

Exploding black flowers is a famous dish in Lianyungang. According to the principle of heat balance, by measuring and analyzing the depth and angle of black chip planer, blanching time, water temperature and water quantity of black peanut blank, as well as the application of seasoning method and cooking temperature during black flower explosion, the nutritional components of black flower explosion were analyzed, and the best technological scheme for making black flower explosion was obtained.

Huaian-soft hemp fish

Soft-shelled octopus, also known as "soft-shelled eel", is the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it. Efficacy of this prescription: tonify deficiency, nourish health, tonify qi and blood, tonify malnutrition and recover after delivery. 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".

Yancheng-Toutuozi

Yancheng local snacks, made of pork and glutinous rice, are chewy in the mouth and full of various aromas, but not greasy. Pork should be cooked with meat in front of pigs, seven points thin and three points fat, and glutinous rice should be cooked with full and elastic grains, and then fried with pigs after making meatballs, so as to stay fragrant.

Yangzhou Xie fen Shi zi tou

Lion head with crab powder is a traditional dish in Yangzhou. It is said that Emperor Yang Di Yang Guang came to Yangzhou, enjoyed Wansongshan, Qiandun, Kuihua Mountain and other famous places in Yangzhou, and asked the chef to cook several dishes on the topic of famous places in Yangzhou. Yang Guang was very happy after tasting it, so he gave a banquet to entertain the ministers. At that time, Huaiyang cuisine was dumped in one's hand and one's hand. Since then, the lion's head in Yangzhou has spread to Zhenjiang and Yangzhou, becoming a famous dish in Huai. There are many cooking methods for lion's head, which can be braised or steamed. Stewed meat is more famous than braised pork because it is tender and fat, such as "lion's head with crab powder". The cooked crab powder is delicious and deeply loved by people.

Zhenjiang-Yaorou

Zhenjiang Yaorou was originally called "Nitrate Meat". Legend has it that in ancient times, Xiao Er of Jiuhai Street Hotel in Zhenjiang mistakenly used nitrate as salt to pickle pig's trotters. The cooked meat is red and white, smooth and crystal-like, with rich fragrance and mellow taste. Later, people thought that "Nitrate Meat" was indecent, and it was renamed "Crystal Yaorou", which has spread to this day and become a traditional famous product in Zhenjiang.

Taizhou babao saury

Babel fish is a traditional dish in Taizhou. Swordfish has a thin abdomen and a very thin sternum. Ji Yuan, a super chef in Taizhou, can skillfully take out the spine and sternum completely, while keeping the fish's appearance intact. Its exquisite skill, profound skill and skillful technique can be called "cooking the whole fish out of the bone".

Suqian-Zhutourou

Suqian pig's head meat is one of the most distinctive dishes in China cooking and Su cuisine. Suqian pig's head is the main ingredient, and the cooking skill of Gaogou hooves is mainly braised in brown sauce, and the taste belongs to five flavors. Taste: This dish is ruddy in color, rich in fragrance, fat and crisp, fresh and fragrant in lean meat, and pure and tender in taste.

crab soup

The steamed dumplings are white and crystal clear, with a paper-thin skin and almost transparent. Move a little, you can see the soup shaking gently, which makes people feel a kind of softness broken by blowing bombs. People who don't know how to do it think the soup is injected with a syringe. The raw materials for making dumpling stuffing are very particular. First-class fresh pigskin, old grass hens and ribs raised in rural areas should be selected, and the boiling process should be combined with new technology for six hours, so as to truly become a dumpling stuffing that is "clear soup is not greasy, thick but not oily, and delicious" to meet the tastes of modern people. . These complicated processes cannot be completed by non-professional pastry chefs. This is necessary.