An essay on hometown Yancheng specialties

Specialties of Yancheng Yang Wu sausage Dongtai City traditional food. There are more than 100 years of history. Legend has it that the oldest five for a family name Yang row of skillful chef in the city of Dongtai specializing in the sale of smoked meat products, especially sausage for the famous, known as "Yang five sausage". In recent years, Dongtai Meat Products Factory has maintained the traditional production method of "Yang Five Sausage", which is made of fine, fatty meat 8:2 ingredients, added with a variety of condiments, salted, grilled, baked and cooled. It is characterized by bright color and delicious taste. This product is listed in the Guide to Famous Chinese Foods.　　Dongtai Fish Soup Noodle Dongtai traditional snacks, has a history of more than 200 years. This white soup noodle production, craftsmanship is extraordinary, famous far and near. It turns out that the chef is the choice of fresh crucian carp, eel bone as the main raw material, supplemented by cooked lard, ginger, green onions, shrimp and other condiments, carefully made into the soup. White soup noodles made with this soup, soup thick as milk, dripping into beads, white and fine uniform, fresh and not greasy. It is a pity that those who come to Dongtai don't have a meal of noodles in fish soup. 1924 Dongtai Noodles in Fish Soup was awarded the medal of Panama International Exposition. Listed in the "Chinese snacks spectrum".　　Qiyuan Crab Roe Buns are a traditional specialty of Yancheng City. It is made of female crabs from the Xixiang Lake in Yancheng, which are large, fat and yellow. It is made of pork, fine noodles and other raw materials, and its flavor is delicious. The original "Qiming", "Sheng Xinlou", "Ask Jin", "Ask Drainage" and other more than 10 restaurants, teahouses distribution, known far and wide.　　Jianhu Lotus Root Vermicelli is a traditional snack of Jianhu County. It is said to have a history of more than 200 years. The lotus root flour is round, smooth, transparent, elastic, soft and tender, and coffee-colored. Stuffed with lotus root powder and five kernels (peach, apricot, jujube, melon seeds, etc.), it is sweet and refreshing, refreshing the lungs and the heart. Chewing fish aroma unceasingly, to avoid the fat and greasy taboo. Nutritional, bone-building and blood function. Economist Fei Xiaotong tasted, wrote an article in the press evaluation, called "treasures".　　Wuyou drunken snail Wuyou town specialty. Selected from the beach in the mud snail pickled. Ming Dynasty folk have long been made. Every summer, selected from the beach on the large, thick meat, do not precipitate sand of fresh mud snails, soaked in water, add wine, sugar and other mixing, stirring every day for seven days before eating. It is characterized by soft and transparent shell, rich wine aroma, moderate salty and sweet, tender and delicious, and is a good food for wine. It does not change flavor or deteriorate after being sealed in the altar, and it is still fragrant when the altar is opened after one year, and it was listed as one of the local specialties by the National Tourism Administration in 1982. It is marketed in Shanghai, Sichuan, Wuhan and other places.　　Dagang Crisp Cake Yancheng flavor famous points, has a history of more than 100 years, and Wuyou sugar twists in the Huai, Yang around the same name. The ingredients are flour, oil, sugar and a small amount of orange peel. The cake is square and slightly long, tender yellow, with sesame seeds on the cake surface. The flavor is fragrant, sweet, crispy and brittle. Stored for two months without spoilage. Easy to carry and keep. Dry eating crispy and crisp, do not feel dry; blistering easy to digest, is traveling, gifts.　　Wuyou sugar twist Wuyou flavor. Because of the shape of the blank like a rope, commonly known as oil rope. Legend has it that it has a history of more than 200 years. Qing Emperor Qianlong traveled south of the Yangtze River when passing through Huai'an Province, Yancheng County Magistrate had this tribute, greatly praised. Wuyou town "Wu Yun Zhai", "Dong Datong", "Fang Yusheng" and other tea and food stores are operating this product of the century-old store. Because of the materials, craftsmanship, known as fragrant, sweet, crispy, crunchy. Plus the shape of a double dragon circling, small and exquisite, bright red color, the entrance oil but not greasy, sweet and fragrant, become home, travel, gifts. Today and add exquisite accessories, so that the color, aroma, taste more prominent, the annual output soared to tens of thousands of pounds, has been awarded the provincial certificate of conformity of high-quality products.　　Sen Yen eight precious cakes Dongtai City, Yu Dechang Chinese medicine store production products. With top quality glutinous rice and astragalus, ginseng, lotus seed, Chinese yam, five grain worm, chicken gold, Coix seed, Gorgon fruit and other eight kinds of medicinal herbs, as well as bird's nest, sugar, lard and other soaked and made. Characterized by "medicine and food of the same origin", it can nourish the blood, strengthen the spleen and stomach, eliminate stagnation, and prolong life.　　It is said that Emperor Qianlong once tasted this cake and gave it the name "Jade Belt Cake". It is made of high-quality glutinous rice, pure white sugar, refined fat and special candied fruit. It has the characteristics of white color, thin slice, moist, fine and soft, rollable and openable. Sweet taste, rich in nutrients, suitable for both young and old. The production process has fried rice, crushed, run powder, boiling sugar, molding, that is, bubble, back, cover, cut and other processes. Due to the selection of materials to the production of unique kung fu, good taste, every winter season, people scramble to buy. During the Spring Festival, every family must have, friends and relatives visit each other, the host is the first to come up with the hospitality of food, is the big cake. It is the first food that hosts take out to entertain their friends and relatives during the Spring Festival, taking the meaning of "Great Luck, Higher Steps" in the new year. Fuyang brand Funing big cake, in 1988 won the Ministry of Commerce quality product certificate and trophy. It was awarded silver medal in the first China Food Expo, and was awarded silver medal in the 40th Anniversary Expo of National Women's and Children's Products in 1990.　　Special Crafts and Folk Crafts Crocheted Clothes Dongtai Snares Drawing and Knitting Factory organizes the decentralized production of fishing villages and rural women. Modern crochet skills were developed on the basis of women's crochet nets in the Tang Dynasty. Various kinds of crocheted clothes are made of silk, cotton, human silk, gold silk, silver silk and other raw materials, crocheted by hand. There are more than 100 varieties of clothes, scarves, veils and so on. The patterns are chic, the styles are novel, the crocheting is fine, the colors are bright, and the wearers are generous. It sells well in the United States, Japan and other countries and regions.　　Raw Chicken and Strip Shrimp is a famous dish in Yancheng coastal area. Because the shrimp was long strip, named strip shrimp. And because the shrimp shell white through clear, so also known as white shrimp. Autumn and winter southbound spawn, young shrimp in the Qingming around the north back to swim, when the shrimp shell is soft, tender meat, also known as "spring shrimp". With this shrimp made of "raw choke shrimp" dish, for the history of Yancheng seasonal delicacies. The Ming Dynasty is rumored to be "eating crabs and shrimps alive", that is to say, drunken crab chili shrimp. Qing Dynasty Yancheng City District fish market, there are fresh shrimp market. During the Republic of China, Yancheng market to "Songtao restaurant", "Qiming restaurant" of the most famous raw choked shrimp. Method for the selection of young shrimp swimming back before the Qingming Festival, after the Qingming Festival, the shell becomes hard and red, the meat turns old, can only eat cooked. First cut off the shrimp claws, whiskers, with cold boiled water to wash and drain, into the basin, every 500 grams of shrimp with 15 grams of wine, 0.5 grams of salt and mix for 5 minutes to sterilize and deodorize. Then into the plate, seasoned with 50 grams of white soy sauce, 30 grams of sugar, 15 grams of vinegar and the appropriate red curd juice, white pepper, garlic, ginger, etc. Mixed well, drizzled with sesame oil can be tasted. It is a good dish for wine banquet.　　Mullet stewed in white Yancheng has sea mullet. It was abundantly produced in the salty and light water in the coastal harbor, estuary and harbor in Ming Dynasty. Ancient poems have "mullet taste better than sea bass" line, people take its fresh steamed, seafood flavor, production and retain the original shape of the fresh fish, so the color and taste are good, tender and delicious meat. Today, the coast still produces mullet. Huanghai Hotel chef Zhang Weidong elaborate ingredients to make the fish more famous. The production process is to take a mullet weighing about 750 grams, with 20 grams of lard, cooked ham 10 grams, 10 grams of mushrooms, 10 grams of sliced bamboo shoots, 5 grams of soy sauce melon end. First wash the fish, scalded in boiling water, and then rinsed, placed in a long dish, with the above ingredients in the fish into a floral pattern, add the appropriate amount of wine, salt, sugar, green onion, ginger, etc., on the cage to the high-fire steaming for 15 minutes to the fish into a white garlic clove shape. When served, go to the green onion, ginger, dripping with sesame oil. The color and taste are beautiful, and the fragrance is full of fragrance, which is really unique, so it is called "white stewed mullet".　　Mullet Cake Mullet is a seasonal fish in the coastal area of Yancheng. It has a long body, flat side, round belly, elongated tubular head, thin scales and large swim bladder, and the swim bladder can be made into industrial glue, such as dried "fish maw", which is also a valuable food. Early Qing Dynasty Yancheng chef created the fish cake, the main method for the head, wash, in the cut open fish belly, into the pork minced into mushrooms, soy sauce melon, sauce ginger, shallots cut into fine powder, add the right amount of salt, sugar, white pepper, yellow wine and other mixing into a filling, into the fish belly, both sides together, made of oval fish cake, then add flour and water, egg white mixed into a thin paste. Put the pan on the fire, the lard on the surface of the pan shabu shabu, and then the fish cake one by one wrapped in flour lake into the pan and fry until the cake was creamy white on both sides of the removal of the cake edges, trimmed, and then add lard, frying with the fire into a golden brown on both sides. Start dripping sesame oil, balsamic vinegar, eating outside crispy, tender, fresh and delicious flavor. It is listed in "Chinese Snacks".　　Pork Roasted Pheasant Slices is a famous traditional dish in Yancheng. Yancheng City, with the Yellow Sea to the east and the lakes to the west, is rich in pheasants. In winter, male pheasants have a lot of meat and flavor, so it is a famous seasonal dish. Especially the fork-roasted pheasant slices, crispy outside and tender inside, oily and refreshing, adding the unique flavor of wild birds. Method for the selection of a wild chicken (weighing about 1000 grams), the chicken cut into thin slices, plus 5 grams of yellow wine, 25 grams of white soy sauce, 5 grams of sugar impregnation, and then put into the broken velvet shrimp, pork fat and the right amount of green onions, ginger, refined salt, white pepper, wet starch, mixed into a paste. Then wash and spread the pork net oil, smeared with egg white and green onion, pepper, roasted chicken slices of paste evenly spread on it, folded by hand into a rectangle about 25 cm long and 20 cm wide, and baked with the wire mesh clamping. Smear with sesame oil, change the cut diamond-shaped plate, accompanied by sweet noodle sauce, salt, green garlic flowers and other condiments that are ready.　　Four-gill perch is a specialty of Ringshui County, produced in the middle and lower reaches of the Irrigation River. Fish body is greenish gray, both sides and dorsal fins have black spots, because the gill cover has a deep crease, the appearance of four gills, named "four gill perch". Commonly about 3-5 pounds per strip, the big ones can reach dozens of pounds. Every year, before and after the "mango", for the most fertile season of bass. Hundreds of miles of irrigation river, fishing boats competing, open-net fishing. At this time, ring water, double port, Chen port and other places on the market at any time to see. Four gill perch meat white and tender, after cooking meat like garlic cloves, soup was milky white, thick sticky lips, fragrance like osmanthus scattered gas. Color, aroma and taste are good, comparable to "Songjiang perch".　　Qingpu fish trap crab Dongtai City Qindong town of Qingpu area, where the river is deep, harbor fork densely populated, producing crabs, individual individual body strong yellow more than the shell was green, green eyes, white leg hair, umbilical cord small meat strong. Qingpu fishermen set up fish traps in the river to catch them, with an annual output of more than 4,000 quintals, which are exported both at home and abroad. Article source: /ArticleShow.asp?ArticleID=9407