What are the specialties in Jiangsu?

The lion's head tastes soft, fat but not greasy, and the entrance is slightly sweet. The lion's head was originally named "sunflower chop meat", which was named after an ancient chef made a huge meatball into the shape of a sunflower heart, resembling the lion's head.

Second, the lid surface

The noodles are soft and powerful, and the soup is fragrant, echoing between the teeth. The surface of the bowl cover bounces up and down on the chopping board with a bamboo pole, repeatedly squeezed into thin dough, and then cut into noodles with a knife. This kind of noodles is delicious, unique, refreshing and delicious, which is why the pot cover noodles are also called Daoxiao Noodles and "tiaodao noodles".

Third, buckle the meat in the trough.

Through compound seasoning, the unique flavor of distiller's grains was added to the braised pork refined by Jiaoxi Erhualian, which made the meat fragrant and the wine fragrant. This is the most authentic meat buckle in Changzhou.

Fourth, stew Langshan chicken

Langshan chickens are mostly black feathers, with bright colors, long and high legs, thin skin and fine meat, which are extremely delicious. The clearer the soup is cooked, the more delicious and chewy the chicken is. After eating, the delicious taste of chicken lingers between the lips and teeth for a long time.

Five, salted duck

The production of salted duck has a long history and accumulated rich production experience. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and is called osmanthus duck.