What are the specialties of Nanjing what are the specialties of Nanjing

1, Jinling salt water duck. Nanjing is known as the "duck capital" but it is true, it is said to have more than a thousand years of history. Salt water duck is a famous specialty of Nanjing, is one of the representatives of the Jinling cuisine, also known as osmanthus duck, is China's geographical indications products. The grain-fed ducks produced in Nanjing are fat, white and tender, and have been famous throughout the province since the Song Dynasty. Salt-water duck is cooked at a low temperature for about an hour, making it tender to a certain degree. Jinling Saltwater Duck has a very skillful and long history, and the dish has gained a lot of experience in its production during its long development. Salt water duck skin white tender, fat but not greasy, fragrant and fresh flavor, with fragrant, crispy, tender characteristics, absolutely let you eat over and want to eat.

2, soup dumplings. Soup dumplings everyone knows, it is because of the soup inside the rich and delicious, it is loved by everyone. Nanjing's soup dumplings are small and delicate, thin skin not broken, fresh meat, soup, a bite of fresh soup gushed out, full of delicious. Carefully raised, placed in a bowl of vinegar, aimed at the top of a suck, delicious soup into the belly. But you can't rush, or it will be very hot, make sure to enjoy the contents slowly. So Nanjing people eat xiaolongbao and there is a song, "gently move, slowly lift, first open the window, then drink the soup".

3, duck blood fan soup. Duck blood vermicelli soup is a special snack in Nanjing, is one of the long-established reputation for duck as one of the characteristics of the cuisine, Nanjing duck dishes have a history of more than 1,400 years, duck blood soup is the prototype of duck blood vermicelli soup, which puts duck blood, duck intestines, duck liver, duck gizzards and other food, the Qing Dynasty period, some people will be put into the fan within the duck blood soup, the soup is fragrant, excellent selling, which gives rise to the duck blood vermicelli soup. In Nanjing, there are many stalls and stores selling duck blood vermicelli soup. Pre-cooked duck blood and other ingredients are cut up and put into a bowl, boiled vermicelli are put into the bowl, and then topped with a ladle of boiling hot soup, a few drops of sesame oil, a pinch of shrimp or duck intestines, etc., and a pinch of cilantro. You can also add chili oil or sesame oil according to your taste, spicy and delicious.

4, Nanjing roast duck. Speaking of Nanjing duck, there is a history of it, Zhu Yuanzhang built the capital of Nanjing, the imperial kitchen with Nanjing fat meaty lake duck to make dishes. In order to increase the flavor of duck dishes, the chef used charcoal baking, dishes after the duck mouth crispy, fat and not greasy, praised by the people, that is, the court named roast duck. Roast duck is the signature cuisine of Nanjing, Nanjing people eat roast duck to pay attention to the crispy skin and tender meat, fat and not greasy, pure marinade. Entrance of the duck meat elastic fresh, with a strong roast duck flavor. So what to go to Nanjing must eat is roast duck and salt water duck, which is also the two main characteristics of Nanjing duck store.

5, Republic of China Mei Ling porridge. This food was created in the Republic of China period, when Song Mei Ling had a year of ill health, could not eat, it is said that her chef specializing in fragrant rice and soybean milk for her to develop a porridge, Mei Ling drank after the appetite, and became her favorite a porridge. Later, it was passed down to the people, and now it is a famous dish in Nanjing. Meiling congee is made from the finest round-grained rice, soybean milk, lily of the valley, yam and other ingredients, boiled slowly over a low fire. This porridge is both light and simple, yet nutritious, making it a must-order dish when in Nanjing.

6, mixed tofu flood. Tofu waterlogged in Nanjing, also known as "all not old", in the Nanjing dialect is the meaning of tofu brain, tofu flower. Although this snack all over the country, but the Nanjing practice and flavor is different. Nanjing's assorted tofu flood is very concerned about the ingredients, supplemented with shrimp, squash, fungus, green onions, chili oil, sesame oil, more than 10 kinds of condiments, not only the color is beautiful, the taste is mellow, thick, fragrant, fresh, salty and salty, spicy and moderately nourishing and tasty. The store will also add assorted vegetables to the tofu brain, indicating a bright future.

7, small wontons. This is a traditional snack in Nanjing, also known as crepe wontons, thin skin and tender filling, flavorful soup fresh. Because of the thin skin, the filling inside can be seen through the skin, plus small wonton surface wrinkled, harmonized with the "crepe", so also known as crepe wontons. This delicacy can be found everywhere in Nanjing, and each family has its own specialties.

8. Boiled dried silk. Nanjing's boiled dried silk is different from boiled dried silk in other regions, tofu store tender dried silk, with good boiled soup, mixed with sesame oil and sesame oil, beautiful color, white dried silk, soft texture, thick soup, fresh and delicious.

9, plum blossom cake. Plum blossom cake originated in the Ming Dynasty, the development of the Qing Dynasty has become the most famous traditional specialty cake snacks in the south of the Yangtze River. Legend has it that when Emperor Qianlong went to Jiangnan saw its shape like plum blossoms, attractive color, it tasted a little, sweet but not greasy in the mouth, soft and crispy in the right place, aftertaste, better than the Palace Royal Points, the plum blossom cake appreciated constantly. Today's plum blossom cake in the inheritance of the traditional production methods at the same time, but also added to the small Lantern, green and red fruits, pine nuts, etc., so that its flavor is more delicious, the outside of the caramel, and there are a dozen preparation methods such as bean paste, jam, nuts, etc., with flour, bean paste, sugar and other dozen of raw materials by the special oven baking and become. Soft texture, concentrated sweet flavor, hot filling absolutely satisfy the taste buds waiting to be released in the mouth.

10, cinnamon sugar taro seedlings. This is a famous traditional dessert in Nanjing, also belongs to the Jinling cuisine. Every year before and after the Mid-Autumn Festival, Nanjing everywhere in the light fragrance of osmanthus flowers, which happens to be the taro ripe season. So the hardworking women of Nanjing pick the osmanthus flowers and marinate them in sugar, which is called "osmanthus syrup". Choose fresh taro seedlings, steamed and peeled, plus the special osmanthus syrup, placed in a cauldron and slowly simmered taro seedlings quickly soft and rotten when added to the lotus root powder, lotus root powder will make the sugar taro seedlings look thick and delicious, eat lubricated and crisp, sweet and fluffy, sweet soup, after eating the lips and teeth.