What are eight bowls in Yancheng? Introduction of Yancheng Eight Bowls

Yancheng's eight bowls are very famous. The eight bowls are stewed dumplings, stewed spinach with radish, stewed vermicelli with shredded chicken, rose cake, taro and shrimp soup, home-cooked braised pork and braised swordfish. The following is a detailed introduction of Yancheng Eight Bowls. Let's have a look!

Yancheng eight bowls of peasant stew, braised dumplings, roasted mussels with radish, stewed vermicelli with shredded chicken, rose cakes, taro and shrimp soup, home-cooked braised pork and braised swordfish. Eight bowls of half soup and half vegetables, the big bowl highlights the northern uninhibited, and the half soup and half water highlights the southern exquisiteness.

Introduction of eight bowls of braised tofu in Yancheng farmhouse

Yancheng people expand the pigskin and make it into the shape of a swim bladder, which is called "soil swim bladder". Hang up the soup and simmer until it is crisp but not rotten, soft and palatable. At the banquet of Yancheng people, the first bowl must be pork fat, "no fat, no sitting", which is etiquette!

Big chicken holding small chicken

Big chicken refers to shredded chicken, and chicken refers to quail eggs. The combination of shredded chicken and quail eggs is a big chicken holding a chicken. A bite of shredded chicken and a bite of quail eggs are delicious, the soup is mellow, and the egg-flavored chicken is tender. This dish is delicious and nutritious.

Braised glutinous rice balls

The combination of glutinous rice and pork can be said to be a match made in heaven. The two are a perfect match! The meatballs taste soft and dense, and the meat and glutinous rice will not feel tired.

Braised mussel with radish

The main ingredients are white radish and mussels, which are crispy and glutinous, and mussels are delicious. A seemingly simple dish represents the seafood at the banquet. Little seafood with common radish and mussels is more delicious than delicacies. The children next door will cry when they smell it ~

Feature Zhang cake

Beat the eggs into a bowl, stir well, pour the broken egg liquid into a pot, put it on a medium fire, cover it with a small fire, take it out of the pot in the shape of a round cake, cut it into diamond pieces, put the onion and ginger into the pot, put it into the cake pieces, boil it over high fire, sprinkle with leek pieces, take it out of the pot, and sprinkle with white pepper and sesame oil.

Taro shrimp soup

Heat oil, stir-fry diced taro, diced cooked meat and dried shrimps. Add the soup and cook for 20 minutes. Finally, add the seasoning and serve. The soup is very thick, the entrance is smooth, and you can eat two bowls of rice steadily!

Braised pork

According to legend, Yue Fei loves Dongpo meat, so Han Shizhong and Liang Hongyu asked Yue Fei about the cooking method of Dongpo meat to help the army, and made braised pork with pork belly and noodle sauce as the main auxiliary materials. Yue Fei praised it again and again after eating it! In this way, the story of braised pork with resistance to gold spread in Yancheng.

Braised swordfish

Braised swordfish is very common, but it tastes particularly delicious. When the temperature is low in winter, fish soup becomes fish jelly. If the child doesn't want to eat, he will use fish jelly to bibimbap, and the child will definitely eat well.