What 10 do Jiangsu people like to eat?

Jiangsu cuisine, one of the eight traditional cuisines in China, is called Su cuisine for short. Because it is similar to Zhejiang cuisine, Jiangsu and Zhejiang cuisine are collectively called Jiangsu and Zhejiang cuisine. Mainly composed of Jinling cuisine, Huaiyang cuisine, Suzhou cuisine, Xuhai cuisine and other local dishes, Jinling cuisine tastes mellow, delicate and delicate, Yangzhou cuisine is light and palatable, Huaiyang cuisine is very particular about fencing, especially melon carving. Next year, we will look at 10, which people in Jiangsu like to eat. Alternative Su cuisine? Diners from other places can only flinch, and there is no happiness to enjoy.

1, stew raw knock

Stewed raw knock is one of the famous local traditional dishes in Nanjing, Jiangsu Province, which belongs to Jiangsu cuisine. It has a history of more than 300 years and is now one of the four famous dishes in Nanjing Jiangsu Restaurant. The traditional production method is to kill the eel alive and remove the bones, and beat the eel with a wooden stick to make its meat loose, hence the name "raw knock" Professor Wu, a famous scholar, greatly appreciated this. Zeng Yongshi said that if it is crispy and mellow, Jinling is good at stewing and knocking raw. For northern diners, many people have never eaten eel, but few people have seen it.

2, lotus iron finch

Flower iron finch is a famous snack in the coastal area of Lianyungang City, Jiangsu Province, which belongs to Jiangsu cuisine. The production method is to brush the iron sparrow flower, fry it until it is crisp outside and tender inside, and pour the sweet and sour juice. It is characterized by its unique flavor, crisp and refreshing taste, golden color, crisp bones and fragrant meat. There are three subspecies of iron finches, which are mostly active on the ground and have special hind toes and claws; The male bird's head, throat and chest are black and live in the sparse forests of grasslands, swamps, plain fields and hills. The food is mainly weed seeds and other wild plant seeds, which are mainly distributed in the Yangtze River valley in China. Hearing that this dish is a wild bird, many people avoid it.

3. Dog meat with catfish sauce

Baby fish sauce dog meat, commonly known as Pei County dog meat, is the most famous local traditional dish in Pei County, Jiangsu Province. Dog meat with giant salamander sauce has a production history of 2 100 years. According to Records of Historical Records, Fan Kuai, a famous soldier under Liu Bang, made a living by killing dogs when he was young. Liu bang has a deep friendship with him and often eats meat for free, which makes Fan unhappy for a long time. In order to avoid Liu Bang, Fan moved the meat stall to xia yang (now Xiazhen, Weishan County, Shandong Province). When Liu Bang heard the news, he rushed there. When the river was blocked, he had no money to take a boat. Suddenly, a giant salamander swam from the middle of the river and carried Liu Bang across the river. When Liu Bang found Fan Kuai, Zheng Fan was worried that dog meat would be neglected. Liu bang grabbed dog meat and ate it. After Liu Bang ate it, people rushed to buy food. Nowadays, many people don't eat dog meat, so they can only flinch and not enjoy happiness.

4. Farewell my concubine

Farewell My Concubine is a traditional dish in Xuzhou, Jiangsu Province. This dish was created by Xuzhou people to commemorate Xiang Yu, the leader of the rebel army in the late Qin Dynasty, a hero of the Qin Dynasty, a peerless beauty who was worried about the country and the people and was upright and upright. From generation to generation, it has been passed down to this day. It is said that on the eve of the Anti-Japanese War, Mei Lanfang, a Beijing opera master, went to Xuzhou to perform Farewell My Concubine, which caused a sensation throughout the city. After the performance, the host gave a farewell dinner and there was a dish on the table. Farewell my concubine? . As soon as this dish was served, I saw a turtle and chicken in a big porcelain basin. The soup is rich and mellow, and the chicken and turtle are tender and crisp. After tasting it, Mr. Mei was full of praise. Even after eating two soft-shelled turtles, other guests at the table were all amazed. For soft-shelled turtles, many people think that they are released, let alone eaten.

5. Xichu tribute dishes

The tribute of the Western Chu Dynasty, also known as dried moss, is a rare specialty of Xuzhou. Its cultivation history can be seen in the Qin Dynasty, which has been more than 2,200 years. Xichu tribute dishes are made from dried moss, a specialty of Pizhou with a history of thousands of years, and are refined by advanced equipment and low-salt technology pioneered in China. According to legend, at the end of Qin Dynasty, Sean became a monk after stabbing the king of Qin, and lived in Pi (now xuzhou east) in seclusion, eating wild vegetables and reading vegetarian books. Among them, dried moss is crisp and delicious, refreshing and satisfying the stomach. They are planted in the ground, sown in summer and stored in winter, and can be eaten all year round. Liu Bang dispatched troops, and Sean took a sip of Liu Bang, that is, he served Liu Bang with dry moss. It's the first time to eat this delicious food, many people still can't accept its taste, and they will get used to it after eating it a few times.

6. Golden toad plays with beads

Jin Chan and Pearl Opera belong to Xuhai cuisine, which is a famous dish in China. During the Northern Song Dynasty, Xuzhou, a frontier fortress, was rich in fish and shrimp. When Su Shi was the magistrate, he preferred the game of "frog", because its meat tastes like chicken, so it was called frog water chicken. There are many kinds of frogs, such as frogs and golden frogs. According to legend, Su Shi cooked with frogs. This dish is not only novel in name, but also unique in production. Because the frog looks like the mythical "golden toad" and makes beads from frog meat, it is named. Many people still dare not eat, so they have no luck to enjoy this delicious food.

7. Liangxi crispy eel

Liangxi crisp eel, also known as Wuxi crisp eel. It is a unique traditional dish of Han nationality in Jiangsu eel cuisine, belonging to Jiangsu cuisine and Wuxi cuisine. This dish enjoys a high reputation at home and abroad. According to legend, it was founded in the Taiping Heavenly Kingdom more than 100 years ago and was invented and handed down by an oil vendor named Zhu in Huishan Street. Liangxi, an important river that flows through Wuxi, originates from Huishan, Wuxi, connects the canal in the north and enters Taihu Lake in the south. The crispy eel in Liangxi is made of shredded eel and fried twice. Its appearance is brown and shiny, and its taste is sweet, crisp and delicious. Even if it is kept for a few days, it will not become soft. It tastes crisp and sour. Northerners seldom see eels, let alone eat them. Bold diners can try its delicacies.

8. Wuxi Oil Gluten

Wuxi oil gluten is a traditional local famous dish in Wuxi, Jiangsu Province, which belongs to vegetarian dishes and began in the Qing Dynasty (1mid-8th century). Made of flour, meat stuffing and other ingredients, the initial method is to step the screened bran into raw bran (also known as gluten) with salt water, then knead the raw bran into blocks and fry it in a boiling oil pan to become spherical hollow oil gluten. The name of Qingshui oil gluten appeared in the late Qing Dynasty (1mid-9th century), but the first diners still couldn't adapt to their tastes and needed to eat more.

9.steamed bread

Lao Mo (Lu? m？ ), also known as single cake and pancake, is a characteristic traditional pasta with a history of more than 2,000 years. Similar to pancakes, but different from pancakes. Pancakes are soft dough made of unfermented flour. Pancake is the pronunciation of Xuzhou dialect, and other areas are called single cake or pancake. As a unique pasta in Xuzhou, it is said that it originated from the dispute between Chu and Han. When Zhao Li, an anti-gold hero in Xuzhou, rallied against gold in the Northern Song Dynasty, local people made pancakes. Locals regard it as a delicacy, but foreign diners are not used to it the first time they eat it.

10, oily eel paste

You Xiang eel paste is a traditional dish in the south of the Yangtze River, belonging to Subang cuisine. Named after the oil in the dish is still ringing after the eel paste is served on the table, fresh eel is used as raw material, and the eel slaughtered that day is cut into pieces, and then seasoning is added to fry until cooked. Deep red in color, oily but not greasy, fresh and delicious. ?