Jiangnan Famous Snacks

In the old days, Nanjing snacks to Fuzimiao area of the most prevalent. Large and small, no less than twenty. Like the new Qifang Pavilion, Quiguang Pavilion, Yue Lai Pavilion, Jiang Yuji, Snow Garden, Yongheyuan, Six Winds, Five Winds, Deshunju, Longmenju, etc., none of them is a prestigious small eating house.

Dried silk and bakery

There are many kinds of snacks that Nanjing people like to eat. Such as steamed buns, ramen noodles, pancakes, scallion pancakes, tofu floods, soup noodle dumplings, vegetable buns, short-oil pancakes, sweet bean paste buns, chicken noodles, spring rolls, baked cakes, beef soup, small dumplings, pressed noodles, crab roe noodles, fish noodles, beef pot stickers, back to the dried marinade, marinade tea eggs, sugar congee lotus root, and so on. Among them, dry silk and baked cake is one of the favorite popular food in Nanjing. Citizens and people less it shall not, dignitaries also often take it to change the taste, therefore, when the size of the restaurant in Nanjing, not both dry silk, baklava. To the teahouse to eat, are first on the dry silk, and then eat the other, specializing in tea teahouse is not.

Nanjing dry silk is a unique set of production methods, those tender and not old, dry and not broken dry silk, are specially made for the tofu store, cut silk fine, sesame oil aroma, soy sauce superior (locally known as the "three-volt pumping autumn" soy sauce). The original Nanjing dry silk has vegetarian soup and vegetarian cooking and meat oil meat several kinds, after the Republic of China, new varieties continue to increase. In the mosque, there are roast duck dry silk, Kaiyang dry silk, etc.; in the meat restaurant there are dried bamboo shoots, dried mushrooms, dried crab meat, dried chicken and so on.

Both the sale of dried silk, we must also sell cakes, when the Nanjing cakes to "crab shell yellow" the most popular. It is shaped like a crab, the color is like a boiled crab shell. This kind of baklava with fine white powder as raw materials, so that the alkali moderate, the water temperature must be kneaded carefully, stuffed with exquisite, into the furnace fire is appropriate, therefore, the quality of the extraordinary.

Back to halogen dry and halogen chicken eggs

Nanjing snacks, and back to halogen dry and halogen tea eggs. Back to brine dry is thin slices of fried tofu boiled back in water. Put a few pinches of soybean sprouts in the pot to take its subtle fragrance and fresh flavor. Marinated tea eggs are made from fresh ingredients, and the most important is the "first raw egg". The store will be fresh eggs cleaned, boiled, shelled, and in the egg white on top of a few shallow cuts, in order to penetrate the flavor, into the pot with the ingredients to cook with the fire, the cooking time can not be too short.

Sugar porridge lotus root

It is a common food in Nanjing snacks in the past, every night, in the fried rice sugar water, fried Lantern, Dingdang dumplings, tea eggs, etc., after the call, there will come to Kuma, "sugar porridge - lotus root! The sound of yelling. This porridge is made from general glutinous rice, both thick rice soup, but also clear particles. Porridge put brown sugar, and then large section of lotus root, eating, the lotus root section cut into thin slices, mixed into the porridge, lotus root is lavender, slices of dark brown, rice is light green. This is the Nanjing old and young good sugar porridge lotus root. It is a fair price, warm and cool moderate, fragrant, more sweet, therefore, no matter the spring, summer and fall, as a bedtime snack, long for the locals to enjoy.

Nanjing specialties Nanjing salt water duck

Salt water duck is a famous specialty of Nanjing, rich in reputation, has a history of more than a thousand years. Nanjing salt water duck can be made all year round, marinated and re-brined for a short period of time, now do now sell, buy now eat, should not be stored for a long time.

This duck has white skin and tender meat, fat but not greasy, fresh and flavorful, with fragrant, crispy, tender characteristics. Every year before and after the mid-autumn salt water duck color and taste the best, because the duck in the osmanthus blooming season production, so the beautiful name of the day: osmanthus duck.

"White Gate Recipes" records: "Jinling August period, salt water duck is the most famous, everyone thought that the meat within the fragrance of osmanthus flowers." Cinnamon duck "clear and purpose, eat for a long time do not get tired of", is a good wine. On New Year's holidays or weekdays home guests, go to the street to buy a bowl of salt water duck, seems to have become a secular ritual in Nanjing.

Rainbow stone

Nanjing specialties, produced in the Rainbow Terrace, Chrysanthemum Terrace and other places. According to research, the finest rain flower stone is a kind of agate.

Legend has it that when Emperor Wu of Liang Dynasty in the Southern Dynasties, the monk Yun Guang preached in Shizigang and moved the heaven to rain like flowers. Flower rain into the ground into a myriad of large as a chicken egg, small as a broad bean, colorful gravel, rain flower stone from which the name, Shizigang also renamed Rain Flower Terrace.

Yuhuatai produced by the rain flower stone, is after water relocation and rounded gravel, the main component is quartz sandstone, quartzite, siliceous rock, igneous rock and other hard rocks and quartz, chalcedony, opal and other minerals. The former has no bright colors and luster; the latter that is, quartz, chalcedony and other chemical composition is silicon dioxide. Common colors are white, creamy white, slightly yellow. There are also red, purple, green, rose, black. There is also a kind of agate composed of concentric, ring-shaped, speckled by different color stripes.

Some of the rare rainbow stone magnificent, hazy transparency seems to have mountains, rivers, clouds, flowers, birds, fish and insects, ghosts and fairies, there are also inside the pattern shaped like a pig in a blanket, the Monkey King, the more the world's praise.

People often "raise" the rainbow stone in the water pot, displayed on the desk, as an ornamental object. Nanjing's folk artists will also be carved into a variety of works of art, natural and artificial into one.

Rainbow Tea

Rainbow Tea is a specialty of Nanjing and one of the country's top ten famous teas. It is round and green in shape, straight and straight, with white hairs, like pine needles, symbolizing the heroic image of the revolutionary martyrs, so it is named Yu Hua Tea.

Yuhua tea is mainly grown in the suburbs of Nanjing, in the selection of raw materials and process operations have strict requirements, in the valley before the rain, pick 2.5 to 3 centimeters long buds and leaves of the young leaves, after killing, kneading, shaping, baking and stir-frying of four processes, the whole process are completed by hand. The color, aroma, taste and shape of the tea are all excellent, after brewing, the tea color is green and clear, the aroma is elegant, the taste is mellow, the aftertaste is sweet, it has the effect of quenching thirst and clearing the mind, eliminating food and diuretics, treating wheezing, removing phlegm, getting rid of vexation and fatigue, etc. It has been selling well overseas since 1966, and in Japan and Southeast Asia, people will use the rain tea as a precious gift to their friends and relatives.

Nanjing Duck

Nanjing Duck is famous in China and abroad. In the Ming and Qing dynasties, Nanjing was famous for its ancient academy, glazed towers, and salty satin ducks. The ballad, it is clear that the Nanjing duck has long been famous for its reputation. The duck is cured with salt brine and air-dried, and is divided into two kinds: waxed duck and spring duck. Because its meat is tender and tight, like a board, so the name of the duck. Nanjing duck production technology has more than 600 years of history, to the Qing Dynasty, local officials always select the better quality of the new duck tribute to the royal family, so it is also known as "tribute duck"; court officials in the court of mutual visits to the duck as a gift to each other, so there are "official gift duck" It is also known as "Official Gift Duck". It is a favorite dish of Jinling people, thus it has the reputation of "flavor of six dynasties" and "good product of hundred doors". Plate duck color and flavor. Outside the full, fat skin white, tender and compact meat, eating the crisp, fragrant aftertaste.

Nanjing duck gizzard

Nanjing duck gizzard is one of the famous local specialties of Nanjing, best-selling at home and abroad, and the duck is famous, so far there are more than two hundred years of history. Nanjing duck gizzard is flat and round in shape, and the meat is compact and easy to carry. The gizzard meat is tough and chewy, with a long flavor and no greasiness, making it a favorite delicacy for young and old alike. Dried duck gizzard is a precious gift for friends and relatives in Nanjing, and it is also a good product for meals and tea. It is flat and round, the meat is tight, easy to store, easy to carry, eat the fragrant and refreshing, is everyone's favorite delicacy.

Nanjing Belly

Nanjing Belly is one of the famous specialties of Nanjing, created in the Qing Dynasty. Its shape is like an apple, small and delicate, the old Nanjing commonly called "small belly". It meat knot, red and white, eat up tender and crisp, slightly sweet, both a famous dish at the banquet, but also in daily life is a good food. The Nanjing tripe is rumored to have a history of 120 years, and it was famous in the Qing Dynasty when it was introduced to the country. Shaped like an apple, easy to carry, thin skin like cicada wings, tender meat, red and white, unique flavor, is a famous dish, but also a good meal.

It's main material is fresh pork, usually three percent fat and seven percent lean, with the right amount of salt, sugar, spices and so on. In the old days, where the round table feast, where the belly is placed, that is, the chief guest sits, "alone in the honored" this sentence graphically out of the characteristics of the belly. In 1910, the Nanyang persuasion, Nanjing incense belly had won awards, from famous overseas, exported all over the world.

Nanjing brocade

Nanjing brocade is a traditional jacquard silk crafts in Nanjing. The material is exquisite, fine weaving, elegant and colorful pattern, like the magnificent clouds in the sky, so it is called "cloud brocade". It and Suzhou's Song brocade, Sichuan Shu brocade, known as China's three famous brocade.

Nanjing brocade production history, can be traced back to the Three Kingdoms period, the Ming Dynasty when the brocade weaving process has matured and perfected, and the formation of Nanjing silk jacquard brocade local characteristics. Qing dynasty in nanjing with "jiangning weaving department", brocade weaving flourished for a while, this period of brocade varieties, solemn pattern, colorful, represents the highest achievement of nanjing brocade weaving process. Today's production of brocade in addition to the export of high-grade clothing fabrics and clothing for ethnic minorities, performance costumes, and the development of new color varieties, such as brocade table carpet, * cushions, quilt tops, bags, horse clips, ties, hanging screen and other daily crafts, and according to the needs of consumers with a variety of carton packaging. Nanjing brocade is a jacquard silk crafts, Nanjing crafts "treasure art" of the first, Sichuan Shu brocade, Suzhou Song brocade and known as the "three famous brocade", with solid texture, pattern thick and beautiful, colorful as a feature of the large number of use of the gold line, the formation of the golden unique style. The use of a lot of gold threads creates a unique style of gold and blue splendor. Yunjin used to be exclusively for the imperial court, now in addition to ethnic minorities to do clothing, but also exported to foreign countries to do high-grade clothing fabrics. Nanjing brocade, with up to eighteen colors, using embedded inlays to launch the main flower, rich and elegant.

Cherry Peach

Nanjing is the famous origin of cherry. Mostly produced in the Xuanwu Lake area. Xuanwu Lake Cherry Island, named for the abundance of cherries. Varieties have Dongtang, pendant, green leaf, etc.. Dongtang cherries for the upper presentation, large grain flavor, juicy color, excellent quality.

Lily

Traditional specialty of Nanjing, also known as coated fiber vanadium salamander is produced in the eastern suburbs of Nanjing, Zhongshan and other places with lush vegetation. It has a white skin, plump meat, sweet and delicate flavor, and can also be stored for a long time.

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Jiangsu's specialty series

Gaoyou Duck

Gaoyou duck is one of the three famous ducks in China, which is an egg-meat-type duck. It has the characteristics of good diving, strong foraging power, wide adaptability, fast growth, large individuals, good meat quality, high egg production rate, good egg quality, etc., and is famous for producing double yolk eggs.

The Gaoyou duck lays 220-250 eggs per year, and the high ones can reach 262, with an average egg weight of 83 grams, and the big ones are more than 90 grams, and the average annual egg production is about 19 kilograms. The high postal duck grows faster, the material-meat ratio is 2.8-3.0:1. 70 days old weight 2.5 kilograms of grazing, 60 days old weight 2.6 hall. The slaughter rate of 73%, chest and leg muscles accounted for more than 26% of the carcass, the meat contains less fat, more lean meat, cooking flavorful and refreshing, processed into the plate ducks sell well at home and abroad.

Dongting loquat

Dongting, Wu County, Jiangsu Province, is the traditional production area of loquat in China. As early as in the Ming Dynasty, the village of Baisha in Dongshan Town produced loquats in abundance, so it is called "Baisha loquat".

Loquat is a kind of evergreen tree, winter flowers bloom, full of fragrance, put the bee honey can be made into loquat honey; May Duanyang, loquat yellow Cheng, the mountains Phi Jin. Dongting loquat varieties are divided into two categories: white sand, red sand, *** more than 30 varieties, of which the white sand loquat has "according to the seed", "green seed", "small white sand" and other strains. According to the kind of fruit neat, thin skin, juicy, sweet flesh, rapid growth, high yield, size of the year is not significant, etc., is currently the leading varieties of loquat in Dongting, the planting area of loquat more than 90% of the total area.

Dongting Biluochun tea

Biluochun tea produced in Dongting East and West Mountain, buds, tender and fragrant, clear soup, flavor mellow, is one of China's top ten famous tea.

Biluochun tea has a history of more than 1000 years. The earliest folk called "Dongting tea", also known as "scared people incense". Legend has it that a nun went to the mountains to visit the spring, picked a few pieces of tea leaves, after making tea, the strange aroma of the nose, off the mouth and said, "the aroma of scared people", so the local people will be called this tea "scared people incense". Later, Emperor Kangxi's southern tour, touring Taihu Lake, Jiangsu Province, Eminent Song with "scared people incense" tribute, Kangxi tasted greatly appreciated, but that the name of the tea is not elegant, so the tea is produced in Dongting Dongshan Biluo Peak and renamed "Biluochun".

Biluochun tea is characterized by tightly knotted, curled like a snail, white hair exposed, silver-green Hidden Cui, leaf buds young and tender, after brewing the tea flavor slowly stretching, up and down, the tea water, silver and turquoise, fragrant, cool and sweet flavor, fresh and refreshing, as early as the end of the Tang Dynasty Song Dynasty will be listed as tribute.

Rugao ham

Produced in Rugao, Jiangsu Province. Selected local pointed fine feet, thin skin and tender meat, gross weight of about 60 kilograms of healthy breed of pigs, washed fresh legs according to its size, fat and thin trimmed into bamboo leaf-shaped or pipa-shaped. Strictly control the use of salt when curing, cured in a timely manner after washing the sun, and then keep fermentation. Fermentation is the key process for ham to have special quality, and the fermentation cycle is 5-6 months. The whole production cycle of ham **** about 10 months, generally between frost and winter, the temperature of 2-100C for the best production time. Thin skin and claw fine, shaped like bamboo leaves, pipa, thin more fat, red and white bright, unique flavor, color, aroma, taste, shape are good, can be stored for years, all seasons can eat. Rugao ham is not only delicious, but also tonic body and get rid of disease efficacy. According to records: ham is beneficial to the kidneys, nourish the stomach, raw materials, strong intestines, solid bone marrow, healthy foot force function.

Peixian winter peach

Produced in Peixian County, Jiangsu Province. It blossoms in spring, 6-7 days earlier than ordinary peach trees. After sitting, the peach grows until it is as big as a green cherry and then suspends its growth. When the weather becomes cooler after August-September, the peach starts to grow and does not ripen until the winter solstice, which is 2-3 times as big as a normal peach tree. Winter peaches have a white-red skin with a layer of milky white fuzz on the outside, thin skin and small core, thick and juicy flesh. Because of the long ripening period of winter peach, in the tree endured the "three volts" test, so the flavor is both fragrant and sweet, chewing crunchy, fine taste, but also a little icing sugar flavor. Easy to store, become a winter fruit.

Suzhou hemp cake

Also known as Hu cake, Hu Ma, Bo furnace. Produced in Suzhou, Jiangsu Province. Selection of honeyed roses, candied oil, caramel, sesame seeds, black dates, pine nuts, sugar, vegetable fats and oils, eggs, etc. for the raw materials, and then strict semi-processing. Rose petals by the removal of impurities, plum halogen (plum curing by-products of the Ge brine) curing, filtering off the plum halogen, adding sugar, candied to become honey rose; candied plate oil ding using local thin skin, foot fine, tender meat of the good kind of Wu pig plate oil, by peeling off the oil skin, the oil film, cut into three-dimensional square pieces, plus molasses made; the production of caramel need to be planted in the southern region of Jiangsu Province, late round-grained rice, with malt syrup. Malt syrup in the saccharase and amylase at the appropriate temperature, the rice starch hydrolysis, saccharification of syrup, concentrated into a paste that is made; picking thinly coated pure white sesame, by soaking, except for clothing, roasted sesame seed kernel, black dates need to be produced in Shandong's large nucleus small, tender skin and fine meat, oil black shiny. Pine nuts to be produced in the Northeast, large fat and tender. Its production, by the preparation of raw materials, weighing, semi-product production, pulp skin dough modulation, filling preparation, filling molding, on hemp, baking and other 32 procedures and become. The hemp kernel is full, the date paste is delicate and mellow, the pine kernel is fat and tender, and the rose is fragrant. The color and aroma are balanced, and the shape and flavor are both important. Containing protein, carbohydrates, fat and other components and calcium, iron, phosphorus, zinc, magnesium and other trace elements and a variety of vitamins, nutrition is very rich, health, and can play a moistening of the five viscera, beneficial to the lungs to replenish the qi, ease of nourishment, fill the deficiency of the cold, strengthen the spleen and stomach, and other therapeutic effects. It is safe to consume as it does not use synthetic chemical coloring and flavoring. The color is golden and the hemp kernel is full of oil. It is rich in the aroma of hemp, black jujube, pine kernel, and the aroma of candied board oil and butterscotch. Cake shape round, cake surface flat, around the waist hoop cracks, taste Tunzheng, fat and sweet to taste, filling to the edge of the package, layered.

Yanghe Daqu

Yanghe Daqu is produced by the Yanghe Distillery in Siyang County, Jiangsu Province, and has been listed as one of China's eight famous wines for more than 300 years. The characteristics of Yanghe Daqu are "sweet, silky, soft, clean and fragrant". The main varieties of Yanghe Daqu include Yanghe Daqu (55 degrees), low Yanghe Daqu (38 degrees), Yanghe Dunhuang Daqu and Yanghe Dunhuang Puqu.

Zhenjiang Balsamic Vinegar

Zhenjiang Balsamic Vinegar of Jiangsu Province enjoys a good reputation at home and abroad. It has five characteristics of color, fragrance, acidity, alcohol and thickness. It is rich in color and fresh in taste, fragrant and slightly sweet, sour and not astringent, and the longer it is stored, the more fragrant it is. Using it as seasoning, it can enhance flavor and aroma, remove fishy and unctuous, and has the effect of opening appetite and helping digestion. Zhenjiang balsamic vinegar is made of high-quality glutinous rice and yellow wine lees as the main raw material, and all the indexes have reached or exceeded the standard of the ministry.

Nanjing paper-cutting

Nanjing, Jiangsu Province, paper-cutting by the traditional development of happy flowers, the paper-cutting production for one-handed manipulation of scissors, artists skillful, can be in no paintings on the paper, only three to five minutes to cut out a variety of flowers, birds, fish and insects, amazing. Nanjing paper-cutting in 1981 won the Jiangsu Province Arts and Crafts Hundred Flowers Award, the products are also exported abroad through the China International Bookstore. Very well received.

Taixing Ginkgo

Ginkgo, belonging to the Ginkgoaceae, deciduous trees, fan-shaped leaves, dioecious, fruit kernel is oval or obovate, is a kind of subdivided plant. Exocarp is yellow fleshy, with pulp; mesocarp is smooth white hard kernel; endocarp is apricot-yellow film wrapped in green kernel, kernel is thin and hard. Ginkgo can be fried and eaten, the flesh is soft, the flavor is fragrant.

Jiangsu Taixing is China's famous "hometown of ginkgo". In China, there are written records of cultivation, edible history of 3000 years. Song Dynasty, the white fruit had been listed as tribute, the emperor tasted the praise, give it a beautiful name: ginkgo; ginkgo tree grows slowly, long life, there are "public planting trees Sun get food" said, so there is "public fruit" of the name. Taixing ginkgo's main species is "big Buddha finger". It is determined that 100 grams of ginkgo kernels contain: 62.4 grams of starch, protein 11.56 grams, fat 2.6 grams, 6.3 grams of powdered sugar, 1.2 grams of cellulose, 3 grams of minerals.

The Chinese medicine often ginkgo kernel into medicine, cough and asthma, nourishing and tonifying the kidney function, used for lung disease cough, the elderly deficiency asthma. The Compendium of Materia Medica says that ginkgo "cooked food warms the lungs and strengthens the qi, fixes the cough, reduces the size of the stool and stops white worms; raw food reduces phlegm and disinfects and kills worms."

Suzhou Guangfu Osmanthus

Produced in Suzhou, Jiangsu Province. The first is the preparation of plum paste, to clean the summer yellow ripe plums, add 20% salt, into the tank after about 30 days of pickling, fish out the plums, with a wooden stick (available beaters) beat rotten into a paste, filtered out the core of the plums, and then the paste of the plum meat in the sunlight exposure of 7-10 days, so that it is a yellowish-brown color, so that the plum paste is made. The juice of pickled plums is filtered and called plum dew, which can be used to process water cinnamon. Secondly, the plum syrup should be kept fresh: if it is processed by the plum syrup method on the same day after picking the osmanthus flowers, it will not lose its fragrance and color. Osmanthus flowers can be installed in bamboo roses, soaked in water, that is, fish out, filtered water, plus 30% of the plum syrup poured into the jar, stirring, and left overnight, so that all the osmanthus syrup plum syrup inhalation. The next day to fish out the cinnamon to drain off the water seepage, and then add the equivalent of the original weight of cinnamon 30% plum syrup and 15% of the salt, mix thoroughly. To be filled with a jar, the top layer of salt, immediately with bamboo chips pressed firmly, long-term storage can still maintain the natural color, fragrance, flavor of osmanthus. It can be stored for a long time, and can be taken as you eat, and the flavor still exists.

Rugao Dong sugar

Produced in Rugao, Jiangsu Province. Mainly refined white flour, sugar, sesame, caramel as raw materials, through the selection of materials, boiling sugar, sugar core, sugar bone, molding and other processes. The core system will be sesame roasted, ground, separated from the skin first, and then roasted to light yellow. The fire and time must be just right, so as not to scorch, so that the sesame flavor is strong. The boiling process of the sugar bone requires good ductility and smooth molding. The final process is to unfold the sugar bone, evenly matched with sugar pistil, repeated folds, pressure cutting molding. The finished product is a flat rectangular body, white and yellowish in color, with distinct layers, spinning texture on the profile, and a phoenix eye in the center; it is easy to melt in the mouth, fluffy and sweet, with a long aftertaste.

The Yangtze River Dolphin

The dolphin, together with the swordfish and anchovy, is the "Three Fresh Fish" of the Yangtze River, and is a famous specialty of Jiangsu Province. There are many kinds of puffer fish, such as worm pattern, dark color, stripes and more than forty varieties. Its meat is especially tender, flavorful and nutritious. Its medicinal value is very high. From the toxins in its liver and ovaries, tetrodotoxin, tetrodonic acid, tetrodotoxin and other valuable medicinal materials can be extracted. When cooking puffer fish, you must strictly and carefully remove the viscera and eyes of the puffer fish, pick off the gills, peel off the skin, remove the sinews and blood, and wash it with water repeatedly.

Shuanggou Daqu

Produced in Sihong, Jiangsu Province. Shuanggou Daqu is made from high-quality sorghum as the main raw material, with special high-temperature bigquot as the saccharification and fermentation agent. It adopts the traditional mixing and steaming technology, undergoes the long and slow fermentation in the old cellar at the right temperature, distills in separate retorts, cuts off the wine in segments, puts it into the warehouse in different grades, stores it in different grades, and blends it with great care. The cellar has a strong aroma, sweetness and sweetness, harmonious flavor, and a long clean finish. In the late Qing Dynasty, Sihong Shuanggou town brewed Shuanggou Daqu liquor had participated in the Nanyang Famous Wine Competition, was rated as the first place, and won the gold medal. 1952, 1964, and 1976 held the first, second and third National Famous Wine Selection, Shuanggou Daqu was rated as the national famous wine, and was awarded the National Quality Food Gold Medal, and in the same year, in the Ministry of Light Industry Liquor Quality Competition, it was awarded the Gold Cup Award.

Jintan Sealed Jar Wine

Produced in Jintan, Jiangsu Province. It is also called Zhu Liquor because Zhu Yuanzhang, the founder of Ming Dynasty, once stayed at Wolong Mountain in Jintan in bi bi, named it after drinking it and listed it as tribute liquor. It is mainly made from high-quality glutinous rice produced in the Tao Lake area, which is white in color, sticky in taste, and overflowing with fragrance. Seal jar wine, after washing, steaming, drenching, adding sweet liquor medicine as saccharification fermentation agent, in the sugar to reach a certain requirement, and then mixed with 50 degrees of small curved wine, immediately sealed jar, after a long time to raise grains, and then pressed, aging, become a finished product. Its color is natural, no coloring is added, it is clarified and clear, not turbid after a long time of storage, mellow and thick as honey, rich and fragrant. The wine contains many kinds of sugar, various amino acids and vitamins, etc. It is rich in nutrients, and can nourish and strengthen the body, and help the righteousness to get rid of evils.

Rugao white round radish

Produced in Rugao, Jiangsu Province. The radish is clean and smooth, with little tendon and thick meat. One of them is called duck egg head, the shape is very much like a duck egg, white skin, white heart, just out of the ground as long as the finger gently flick, immediately skin burst mouth crack, sweet juice oozing out, eat up tender crisp sweet. Function: Rugao radish is rich in vitamin C, other ingredients such as vitamin B2, calcium, iron, phosphorus content are higher than apples and pears, nutrition is extremely rich. After eating, there are thirst, fire, lowering the gas, broadening the middle, in addition to the accumulation of phlegm, digestion and other effects. Rugao white round radish can be pickled radish strips. Radish strip shaped like orange slices, slightly curled, color orange-red, glossy, eaten when crisp and tender without dregs, sweet with salty, with radish unique fragrance. It can be used with meals to stimulate the appetite, improve appetite and help digestion.

Funing big cake

Also known as jade belt cake. Produced in Funing, Jiangsu Province. It is made of high-quality glutinous rice, pure sugar, refined fat and high-grade candied fruit according to its ratio. First of all, the best neat glutinous rice soaked in warm water for a day and a night to pick up, in a hot pan after frying sieve, so that it is crisp and white, and then crushed into a fine powder; and then with the washed green vegetables or rise full of water in the beans together, constantly mixing a day and night, so that the rice flour uniform manhole water, dry and wet suitable. After two sieving, and then stirred into a paste-like sugar solution, the right amount of sesame oil, peanut oil, etc. back and forth, in the middle of the plum, red and green silk, cinnamon, green fruit and other candied fruits prepared into the core, made into a rectangular cake billet, properly heated and stewed in warm water, put into the cage steaming and warmed up for a day and a night, and then can be cut into thin slices packaged. Its strip shape is complete, the corners are clear, the thickness is even, the size is consistent. Characteristics: Funing big cake has the characteristics of white color, thin slice, moist and fine soft, roll up, put open, burn and so on. Only should not be stored for a long time, sweet taste, nutritious, young and old.

Wuxi peach

Produced in Wuxi, Jiangsu Province. Wuxi peach so become a peach fruit in the top grade, one is the geographical conditions are good. Wuxi is located in the south of the Yangtze River, near Taihu Lake, mild climate, abundant rainfall, conducive to the fruit expansion period of water demand, for the flesh of the tender, juicy to create favorable conditions. Second, the importance of variety selection and breeding. To "two white" mainly excellent strains, is formed after a long period of selection and breeding. After many years of selection and cultivation of offspring, and separately selected sister varieties with different maturity periods. From early July to early August, early, medium and late type of Wuxi peach; third is the cultivation method. Wuxi peach field cultivation, known for fine plowing and fine management. Beautiful shape, color, taste, thin skin and fine flesh, juicy and sweet, taste and aroma.

Danyang Sealed Jar Wine

The wine has been famous in history. According to the records, Emperor Xiaowen of the Northern Wei Dynasty said goodbye to General Liu Zao before his southward expedition and promised to treat the people with "Qu'a's wine" when they met in victory. Qu'a is today's Danyang, so Danyang sealed jar wine ancient "Qu'a wine".

Local production of high-quality glutinous rice as raw materials, grain size, uniform, white, viscous, flavor, need to take the water quality of sweet, containing a variety of inorganic salts of minerals in the jade milk spring, with a special liquor medicine, low-temperature saccharification and fermentation, in the brewing, when the sugar reaches its peak, added more than 50 degrees of small curved rice wine, immediately closed the mouth of the cylinder, raise spirits for a certain period of time, pumping 60% of the semen, and then After a certain period of time of raising grains, 60% of the essence will be extracted and then pressed, and the two will be proportionally blended and rationed to fill the altar, and then tightly sealed and stored for 2-3 years. The color of the wine is red and bright, with strong aroma and fresh taste. The wine is 40 degrees with more than 28% sugar and 0.3% total acid.

Legend has it that a long time ago, there was a well on a street in Zhenjiang, Jiangsu Province, and what came out was not water but wine. This well bubbling wine out of the wine and mellow and fragrant, 10 miles away from the smell of it, can smell it all day long. So this street hotel is especially many, come to eat wine do not spend money on wine, just buy some small dishes on the line. So every day to come here to drink more people, this street also has a reputation. During the Three Kingdoms period, Zhang Fei, one of the great generals of Shu, passed through Zhenjiang and smelled the aroma of wine at the pier, which made his throat itchy. A inquire, said here there is a well of wine, he also do not care about "generals are not allowed to drink outside" of the military order, came to drink, a mouthful of a bowl, while drinking while shouting: "Good wine! Good wine!" He drank an unknown number of bowls in one gulp, and was paralyzed on the ground unconscious. When Guan Gong found out about this, he came to the restaurant and asked why his brother was given so much wine. The winemaker said, "Our wine is from the well, no money, just anyone who comes to the door, you can drink as much as you want". Guan Gong did not believe that there could be a well that produces wine and wine that does not cost any money. He asked the shopkeeper to show him. He leaned over the edge of the well to look down, the well of a wine straight up, he inhaled a mouthful of strong smell of wine rushed to him straight cough, face suffocated red red. Guan Gong's big red face is thus made. Guan Gong thought: this wine does not cost money, people will be greedy, so I do not know how many big things will be missed. So, he waved the blue dragon crescent sword, split the well in half, the well of wine flowing across the street, became a sea of wine. Later, it is said that this street is called "wine sea street". Wine wells flowing out of the wine, down the canal river to Danyang, Danyang families with a jar to seal up the wine, festivals, weddings and weddings, or have a child to drink "three Chao wine", before pouring a little out of the hospitality of friends and relatives, which is later on Danyang's famous sealing jar of wine.

Taixing white fruit

The white fruit tree is a dual-purpose fruit species. Seed kernels are rich in starch, fat, protein and vitamins, can be eaten, can also be used as medicine, have the effect of astringent lungs and asthma, the main treatment of phlegm, asthma and coughing, frequent urination and other diseases. The wood is light yellowish-white, fine grain, made of utensils for a long time without warping and cracking, suitable for making sand-turned models, drawing boards, carvings, top quality furniture and handicrafts. Leaves can be extracted to treat cardiovascular disease drugs.

Jinling brine duck

Nanjing produced by the grain-fed duck, fat white, tender meat, the Song Dynasty is famous throughout the province. At that time, the city of Nanjing prevailed with duck dishes, there was a "Jinling duck food A world" reputation. After the Ming Dynasty established the capital of Jinling, "Jinling Roast Duck" appeared, followed by "Jinling Salt Water Duck". The duck is used in the mid-autumn period of the year "osmanthus duck" as raw materials, with hot salt, clear brine re-marinated, taken out of the hanging in the shade to blow-dry and become. After cooking, this duck is tender and flavorful, with a unique flavor. Thus, in the Ming Dynasty is famous at home and abroad, and the end of the Ming Dynasty appeared "Nanjing plate duck, as well as the best-selling north and south of the Yangtze River. During the Qing Dynasty, it was used as a tribute to the court. For more than five hundred years, "Jinling salt water duck" has been famous, has become a popular favorite of the people in the south of the Yangtze River with wine. The dish is made by marinating and boiling fat duck. The color of the skin of the dish is white and oily, the meat of the duck is slightly red and tender, the skin is fat and the bones are fragrant, and it is exceptionally fresh and delicious. Duck slaughtered, clean, put into the water to soak off the blood, wash and drain the water. Frying pan roast hot, put refined salt, pepper, five spice powder, fried hot and poured into the bowl, with 25 grams of hot salt rubbed all over the duck body inside and outside. Then put the duck into the jar pot marinated 1.5 hours out, and then into the clear marinade jar impregnated about 4 hours out. Add water to the pot, boil over high heat, put green onions, ginger, star anise, balsamic vinegar, duck legs up, head down into the pot, simmer for 20 minutes, to be surrounded by blisters when lifting the duck legs, the duck belly in the soup drained. Then put the duck into the soup, so that the abdomen is filled with soup, and so repeated three times, and then simmer for about 20 minutes to remove the drained soup, cooling that is. When serving, change the knife to plate. The used fresh jujube must be ripe degree of consistency (about eight mature), uniform size; each fresh jujube on the stripe 50-70, plus sugar boiled for 60 minutes and then cooled, after 24 hours of drying, take out the flattening, shaping; the second drying for 12 hours, to be the jujube skin slightly frosting precipitation is completed. Characteristics: sugar content of 70% or so, the shape of flat round, dry jujube body, all over the dry silk, glossy oily translucent, eaten loose, the original fruit flavor is rich.

Dongting loquat

Produced in Wu County, Jiangsu Province. Loquat has high nutritional value, containing protein, sugar, fat, calcium, phosphorus, vitamin C and vitamin A and other components. The organic acid in loquat can promote the secretion of digestive glands, improve appetite, help digestion, and also has the function of quenching thirst and quenching summer heat. Loquat as a raw material made of "loquat paste", have a clear lung, moisten the throat, quench thirst, cough effect, is used as traditional Chinese medicine. Loquat can also be made into canned food, fruit wine, etc..

Suzhou water red rhododendron

Also known as wild goose red. Produced in Suzhou, Jiangsu Province. Thin shell, tender meat, juicy, sweet. Eaten raw, it can clear the summer heat, remove the annoyance and stop the annoyance; eaten cooked, it is appetizing and strengthens the spleen, and is beneficial to the diuretic.

Old Shanghai Snacks

1, Crab Shell Yellow

Crab Shell Yellow is named for its round shape and yellow color like a crab shell. Crab shells are made of shortening and fermented flour, first made into a flat round cake, dipped in a layer of sesame seeds, baked on the oven wall and become. This cake is savory, salty and sweet, and the skin is crispy. Some people have written poems praising it, "Before seeing the baker's first smell, the entrance to the crispy skin have to go down". There are two kinds of fillings: salty and sweet. The savory ones are green onion oil, fresh meat, crabmeat, shrimp, etc. The sweet ones are sugar, rose, bean paste, date paste and other varieties. The product is best made by Wuwan Bakery at Weihaiwei intersection on Shimen 1st Road in Shanghai.

2, ribs rice cake

Ribs rice cake is an affordable, unique flavor of Shanghai snacks, has more than 50 years of history. There are two famous rice cakes with pork ribs in Shanghai - "Xiao Changzhou" and "Fresh Come". "Small Changzhou" spare ribs rice cake selection of Changzhou, Wuxi and other places of pork spine meat, marinated in soy sauce, and then into the soy sauce, oil, sugar, onion and ginger, wine and other mixed frying pan blanch, blanch until the color is purple-red, tender meat, flavor and aroma of the time to take out. At the same time, the Songjiang rice boiled, placed in a stone mortar with a hammer repeatedly whacked, to be whacked to the rice has no whole grain removed, every 500 grams cut 20 roots, each root wrapped in a small piece of blanch already blanched ribs, and then blanch into the soy sauce pot, eat, sprinkled with five-spice powder, both the strong aroma of pork ribs, but also rice cakes soft and crispy, very delicious; "Fresh to come! "of the ribs rice cake is the flour, diamond dust, five-spice powder, eggs together into