Top ten famous dishes of Subang cuisine

The top ten famous dishes of Subang cuisine are Sweet and Sour Mandarin Fish, Jinling salted duck, crystal dish, Liangxi crispy eel, whitebait scrambled eggs, Wuxi pork chop, lion head in casserole, pot shrimp, braised silver carp head and snow crab bucket.

1, Sweet and Sour Mandarin Fish

Sweet and Sour Mandarin Fish is a famous dish in Jiangsu, more accurately, it is the representative dish of Jinling cuisine in Jiangsu cuisine, and it is also the local finale of Jinling cuisine. As early as the Qianlong period of the Qing Dynasty, it became famous in Jiangnan. The main raw material of Sweet and Sour Mandarin Fish is mandarin fish. Why is it called "Sweet and Sour Mandarin Fish"?

Mainly because the dish is "head up, tail up" and looks like a squirrel, which is very popular; When cooking marinade, it will squeak, so people call it "Sweet and Sour Mandarin Fish" figuratively.

2. Jinling salted duck

As the name implies, it is also the representative dish of Jinling cuisine in Jiangsu cuisine, which belongs to the famous local traditional cuisine in Nanjing. The main feature of this dish is that the duck skin is as white as jade, and the duck meat is bright red and delicious. Jinling salted duck is made of local fresh fat duck, pickled with pepper and salt, stewed in water and dried in the sun.

3, crystal hoof

Crystal trotters belong to the flavor school of Huaiyang cuisine in Jiangsu cuisine, and generally follow the principle of moderate saltiness and sweetness. The biggest feature of crystal hoof is smooth appearance, white skin and red skin, frozen brine, fragrant but not greasy. If it is accompanied by Zhenjiang balsamic vinegar, a special product of Jiangsu, it is simply the first delicious food in the world.

The selection and practice of crystal trotters are also very elegant. They are made of high-quality trotters, pickled with ginger, onion and cooking wine, stewed and frozen.

4. Liangxi crispy eel

Liangxi crisp eel is also a typical Huaiyang dish in Jiangsu cuisine, which belongs to the traditional famous dishes in Jiangsu. The most striking feature of Liangxi crispy eel is that it looks bright and dark red, tastes salty and sweet, and crisp and crisp. Liangxi crisp eel is made of eel produced in Liangxi, which is fried and then hung with thick marinade. The method is very elegant and unique.

5, whitebait scrambled eggs

Scrambled eggs with whitebait belong to Suzhou-Wuxi-Changzhou flavor school, and it is also a veritable Jiangsu famous dish. Although the main ingredients of this dish are whitebait and eggs, the whitebait here is no ordinary fish. It comes from the whitebait in Taihu Lake, which enjoys the reputation of "the first of the three treasures in Taihu Lake".

The whitebait in Taihu Lake is shaped like a Hosta, as white as silver, with fresh meat and excellent nutrition. Therefore, the whitebait scrambled eggs made from it have the characteristics of tender fish, golden color and delicious taste.

6. Wuxi Steak

Wuxi steak is a traditional local dish in Wuxi, which is famous at home and abroad. This dish has a long history and originated in Guangxu period of Qing Dynasty. Wuxi steak is made of high-quality ribs and stewed with various spices. The biggest feature of this dish is its bright and ruddy color; The taste is crisp, tender and delicious.

7, casserole lion head

The lion head in casserole belongs to a traditional Huaiyang dish in Jiangsu cuisine. Its original name is "sunflower chop meat" instead of "lion head in casserole". There are many historical allusions about the origin of the name of this dish. The earliest history of this dish can be traced back to the time of Yang Di, and it was even more famous because the then Emperor Yang Di liked it very much.

In the Tang Dynasty, when this dish was cooked by a chef in the home of a court official, it was shaped like a lion's head, so everyone suggested changing the name of this dish to "lion's head" and it has been passed down ever since.

8. crispy shrimp

Shrimp with crispy rice enjoys the reputation of "the first dish in the world". It is a classic dish in Jiangsu. The remarkable feature of this dish is that the finished dish is bright and red, which is very attractive. It tastes sour and sweet, the meat slices are fresh and tender, and the shrimp meat is smooth and tender. At the same time, this dish is also very distinctive, with shrimp and sliced meat as the main ingredients, and other seasonings added to make a marinade.

Pour the marinade on the crispy rice. While pouring the marinade, the crispy rice makes a squeaky sound, accompanied by a burst of fragrance, which brings you double stimulation of vision and taste.

9. Remove the head of silver carp

Braised silver carp head is a famous Huaiyang dish in Jiangsu cuisine and one of the necessary dishes in Yangzhou's famous "three-head banquet". This dish is famous for its unique flavor, tender fish brain and smooth and soft fish skin. Braised silver carp heads are mainly made of local silver carp heads, cooked and boneless, supplemented by winter bamboo shoots, mushrooms and other materials.

10, snow crab bucket

Snow Crab Fight is not only a famous dish in Jiangsu, but also a famous local traditional snack. This dish takes the crab shell of Eriocheir sinensis as a container, puts the fried crab into the container, decorates it with egg bubbles as white as snow, and finally steams it and shapes it into a dish.

As the name implies, the dishes made are not only beautiful but also very delicious, which can be described as color, fragrance, taste and shape, so they are deeply loved by people.