Top ten famous dishes in Yancheng, what are the local famous dishes in Yancheng, and how many dishes have you eaten?
In some areas, water chestnuts are added, and in some areas, yam and cassava starch are added, but the most traditional way is to add fermented rice and raw eggs to the meat. Jiaozi fried dumplings until golden, then poured the rising juice. Tangyuan is soft in the middle, soft in the middle and hard on the surface.
Strong and delicious. Meat is one of the necessities of Subang cuisine, and it is also the main meal, soup, key soup and protagonist. It is an indispensable banquet dish for Chinese New Year or holidays. It was selected as "Top Ten Cuisine in Yancheng" in the selection of "Jiangsu 13 City Landmark Special Cuisine" organized by Jiangsu Catering Association.
2. Dazong Lake Drunken Crab Dazong Lake Drunken Crab is a traditional dish of Dazong Lake in Yancheng, belonging to Jiangsu cuisine. It is one of the "three drunkenness" of Yancheng cuisine, which is widely popular in Jiangnan. The drunken crab in Yancheng is made of crabs from Dazong Lake. The drunken crabs produced in Dazong Lake are big and fat, usually three or four per catty. They are made of high-quality Daqu liquor, distiller's grains, Huai salt, pepper and star anise. They look like live crabs, with fresh meat and unique flavor. The wine is rich in fragrance and refreshing, and it is the top grade for banquets and wines. There are three kinds of drunkenness in Yancheng cuisine. In addition to drunken crabs, Dazong Lake also has drunken mud snails and English drunken crabs made of mud snail wine.
3, jellyfish ribs meat jellyfish ribs meat, alias jellyfish meatballs, was first created by Grandma Mao in Dongkandian, Binhai County. It is fat but not greasy. The soup base is thick, moderately sweet and salty, with small fresh meat and tender aftertaste. It is one of the famous dishes in Binhai County, Yancheng. Chopping oyster meat is complicated. First, mix clam meat, salt for raw pork, chicken essence, rice wine, onion Jiang Shui, raw eggs, soy sauce, white pepper and water starch, then add clam soup and cold water.
Knead into meatballs and put them into clam shells to make them semi-closed. Bring the wok to a boil, add the animal oil, and when it is 60% hot, chop the packed oysters, fry them in the wok until cooked, then gently scoop them up and put them on a plate. Leave a small amount of oil in the pot, add clam soup, white soup, onion Jiang Shui, rice wine, white sugar and soy sauce, adjust the taste, put the fried meatballs into the pot, collect the soup with slow fire, put it on a plate after cooking, and sprinkle with sesame oil. In the selection of "Jiangsu 13 City Landmark Special Cuisine" held by Jiangsu Catering Association, dried oyster meat was selected as "Top Ten Famous Cuisine in Yancheng".
4. Ma Xia Lion Head Ma Xia Lion Head is a local specialty dish in Dafeng, Yancheng, belonging to Jiangsu cuisine. The lion's head itself is a special home-cooked dish, which is often called meatballs by locals. The taste is really average. The impact of raw pork and seafood explains the extremely delicious taste. The lion's head with shrimp paste is made of raw pork and shrimp paste in English, especially boiled shrimp paste.
Cook the kneaded shrimp paste lion head in a stone pot. The longer it takes to cook, the more extreme the paste of shrimp paste and meatballs will be, and the burning heat flow will give off a burst of fragrance, which makes people salivate. In the selection of "Jiangsu 13 City Landmark Special Cuisine" organized by Jiangsu Catering Association, Ma Xia Lion Head was selected as "Top Ten Famous Cuisine in Yancheng" and was once rated as "Famous Cuisine in China" by China Cuisine Association.
5. Funing killing pig dish Funing killing pig dish is a local dish in Suining, Yancheng. It is an iron pot stew eaten by relatives and friends when killing pigs at the end of the year. It belongs to Jiangsu cuisine and is one of Yancheng specialties. Every year during the Spring Festival, the farmyard will collectively kill pigs, and raw pork will be divided, while items such as beef liver, pig blood and pig intestines are not needed. Everyone thinks that these things are not nutritious, and they are stewed together like dumplings.
It happened in the twelfth lunar month years ago, and the weather was very cold. Many people get together to eat hot and salty pig-killing dishes. Funing Pig-killing Cuisine was selected as "Top Ten Cuisine in Yancheng" in "Jiangsu 13 City Landmark Special Cuisine" organized by Jiangsu Catering Association, and was also selected as "Standard Cuisine of Land Resources in Baidao Township, Jiangsu Province" by Jiangsu Provincial Department of Agriculture and Rural Affairs and Jiangsu Provincial Department of Culture and Tourism.
6, Jianhu lotus root starch round Jianhu lotus root starch round is not only a famous specialty food in Yancheng, but also a delicious banquet, which is an essential product for Yancheng people's banquet. Today, it is one of the famous banquet dishes in many areas of Yancheng, especially in rural areas. Jianhu lotus root starch dumpling is a kind of palace snack with unique folk flavor-lotus root starch dumpling.
It has a history of 200 years. Traditional jiaozi uses sticky rice flour as raw material, but the production of Cao Xian jelly can be said to be unique. In addition to lotus root powder as the epidermis, its stuffing is also very delicate, which is made up of pickled sugar cubes, glazed shortcakes, kumquat cakes, walnuts, peanuts and other fruit materials. When the delegation led by the famous writer Ba Jin visited Jianhu City, they had tasted the flavor of Jianhu City and were amazed. 1958, Jiangsu famous dishes are more famous than China.
7. Raw Shrimp Raw Shrimp is a traditional famous dish in Yancheng coastal area, which belongs to Jiangsu cuisine. Because the shrimp is long, it is named shrimp injection. Because the shell of shrimp is white and transparent, it is also called white shrimp. The raw shrimp dish made of this kind of shrimp is a top-grade delicious feast in Yancheng. In the Ming dynasty, it was widely circulated that "eat crabs raw and lobsters alive", which means drunken crabs and shrimps. There was a fresh shrimp market in Yancheng Fish Market in Qing Dynasty. During the Republic of China, Yancheng market was more famous for the raw shrimps in Ling Lin Restaurant and Qi Ming Restaurant.
8. Dagang salted goose Dagang salted goose is one of the famous marinated vegetables in Yancheng. At the same time, salted goose is one of the outstanding achievements of Huaiyang cuisine, which has a very high audience in Jiangsu Yangtze River and the north of the Yangtze River. The English of Ganggang Salt Water Goose is specially made with scientific and reasonable natural plant secret recipe and excellent processing technology. Duck meat tastes like orange, which nourishes yin and blood, nourishes stomach, produces fluid and quenches thirst. It has the characteristics of low salt, low calorie, low cholesterol, high protein food and high meat rate. Without synthetic spices and organic chemical additives, salted goose is more tender and delicious, fat but not greasy, fragrant and unique in flavor.
9. Drunk snails, drunk snails and drunk crabs in Una are collectively called "Three Drunkens of Yancheng Cuisine". Among them, Una drunken snail is the most famous, which is sweet, crisp, salty and fresh, and has a unique flavor. Una drunk snail is made of mud snail marinated with "active peptides" in rivers and seas, which is a practice in the folklore of Ming Dynasty. Its characteristics are soft and transparent shell, mellow, sweet and salty, fresh and delicious, and delicious to drink.
After sealing the can, the taste will not change, nor will it change qualitatively. A year later, the jar mouth was sealed and it was still sweet and delicious. It's delicious to take a sip, but it tastes unusual. Una drunken deer was listed as one of the local products by the General Administration of Tourism on 1982. 1985 and 1990 won the title of high-quality food in Jiangsu province, and 1988 won the gold medal in the first food Expo in China. This is a peculiar food culture in China, and Yancheng people are proud of it.
10, Stewed Dumen Goose Stewed Dumen Goose is a signature dish of Yancheng, which was rated as "Top Ten Cuisine of Yancheng" in the "Jiangsu 13 City Landmark Special Cuisine" held by Jiangsu Catering Association. The way to stew Dumen goose is to slice ginger, remove the pedicels and seeds of green pepper, cut rhombic oblique slices, and then cut the old goose. Put the oil in the cold pan, first put it in the goose oil frying pan to burn the oil. Then put it into a goose frying pan, add a spoonful of garlic hot sauce, bean paste, oil consumption and soy sauce, then put it into a soy sauce pan for coloring, and pour two spoonfuls of deodorization, sugar and one spoonful of salt at the edge of the rice wine pan.
At this time, add ginger slices, dried peppers, galangal, star anise and rattan pepper, and stir fry together. Then put a bottle of beer, cover it, bring it to a boil, and simmer for 40 minutes on low and medium heat. Cook until the juice is almost the same, then add the green and red pepper slices and stir-fry until raw. Sprinkle a small amount of white pepper on the pot before taking it out, and put it on the plate to taste. MaiGoo users recommend Yancheng's other famous dishes selected as Jiangsu city landmark specialties: grandma fish, melon and ginger meat, crab yellow tofu jellyfish, white soup and white fish balls, taro balls and so on.