Jiangsu, from ancient times to the present, has been a place that countless people have longed to visit.
Someone once said that there is heaven above and Suzhou and Hangzhou below. Some people also say, "With a hundred thousand Guan on your back, you can ride a crane down to Yangzhou.
In short, Jiangsu has always been praised and aspired to be a happy land, its beauty, the beauty of the landscape as the ink painting. Its food, but also a thousand flavors like a million rivers of water!
Jiangsu food, and any place is different, it has its own unique softness, so that every friend who has tasted Jiangsu food, every time you think of is to yearn and reminisce.
Next, I will give friends to say a few to go to Jiangsu must eat food, so that friends can not only understand the charm of Jiangsu cuisine, but also to know the future to play in Jiangsu, in the end, what to eat.
Soft Pocket Long Fish
The first dish is called Soft Pocket Long Fish, a dish that is interesting just to hear the name. And it is not only interesting, but also a traditional dish in Yangzhou, Jiangsu Province and Huai'an, etc. It is very famous, and those who have eaten this dish are all praising it.
Soft pocket long fish, mainly made from top quality eel ingredients. When it is done, it is not a bright dish, with bright red peppers, tender side dishes, and black and yellow strips of eel meat. It is perhaps more appropriate to call such a dish a home-style dish.
But that's exactly why many people look away. And thus miss this cuisine, or only after tasting, only to discover the endless charm of this dish.
Once this dish is in the mouth, the first thing is the sense of smooth and tender meat strips still with juice, full of taste. Not only that, but the rest of the dish is slightly spicy. After chewing a few bites, the slightly chewy eel meat is crumbly and fragrant in the mouth. The taste is also savory and flavorful, but not dry-fried. The meat is taut and tasty.
Braised Lion's Head
I'm sure many of you have heard of the name of braised lion's head. This famous dish is a traditional dish from Jiangsu province. It is large and meaty, and if it is made large, it can even fill a large bowl.
Jiangsu braised lion's head, it is not only a famous dish, but also a banquet dish or a home-cooked dish for ordinary people.
So, many of our friends in Jiangsu make this dish. The dish is also done with skill, let's say, really can do braised lion's head friends, usually do not care about the amount of meat and size of the lion's head, but focus on its internal ingredients with.
The lion's head more meat instead of tasty, or even eat and get tired of eating and feel sick. Only by adding some sweet glutinous rice or other side dishes inside the meatballs can this dish be truly delicious.
Inserted a lion's head, to the mouth a bite, a large lump of smooth and stretchy meat into the mouth at once, by the teeth, and in the mouth constantly collide, not only not stuffed teeth, will bounce around, the special taste, coupled with the salty and delicious taste, but also make this dish extremely tasty.
Braised Chub Head
Since we are in Jiangsu, it is not appropriate not to eat fish. This dish is made of silver carp from Jiangsu province, which is delicious and fresh, and is quite good.
This dish is naturally made with the head of silver carp as the main ingredient, plus some braised vegetables, a relatively rare practice, somewhat similar to the local Henan braised dishes. But it is really different from Henan's braised dishes.
When the braised chub head is done, the outside looks like a pot of fish soup with vegetables in it. The light yellow and slightly thick soup is piled with chub head and a little fish meat, next to a lot of vegetables, which are hidden in the soup.
Taste a bite, just feel the soup fresh and delicious, a light salty taste and other wonderful taste in the mouth swirling, exhale a mouthful, just feel all the aroma.
Then pick up a chopstick fish stuffed into the mouth, chew slowly under, only feel the fish skin although sticky sticky teeth but not the slightest fishy taste, like jelly. The fish flesh under the skin is melt in the mouth, as if it was stewed, delicious, and can make people shine.
Squirrel Cinnamon Fish
As a famous dish in Suzhou, squirrel fish has a lot of origin stories. Let's not mention these, but its deliciousness is the important reason that attracts countless tourists to taste it.
The main ingredient of this dish is Mandarin fish, also known as gui fish, prepared with some supplementary ingredients. The squirrel and gui fish is cooked, but a look at its appearance is a sight to behold. The sweet and creamy aroma emanates from the dish, making every guest's mouth water when they see it.
And the squirrel fish itself is fried, so it tastes fragrant and crispy, full of the burnt flavor of fish. But if you just eat so sure to eat two bites will be tired, so the sweet and sour marinade plays a key role, not only to relieve the greasy also extra tasty, quite good.
Wenshi Tofu originated in Huai'an and Yangzhou, Jiangsu Province, and this dish is also a very famous traditional dish in Jiangsu Province. The fact that so many dishes come from Huai'an and Yangzhou shows how prosperous these two places were in the past.
The word Wenshi of Wenshi Tofu is actually the name of a monk in the story that belongs to it, and the food that was created by him is actually tofu soup with sweet syrup congee, which has since been passed down and is widely known as Wenshi Tofu.
This Vince Tofu dish is a test of knife skills, the tofu must be cut into thin julienne strips and not broken, and then stewed into soup over a warm fire, it is exceptionally delicious to drink. The soup is smooth and mellow, and when you eat a bite of tofu, it melts in your mouth, and the bean flavor in the tofu is so long that you can't help but close your eyes to feel it.
Farewell My Concubine
Farewell my Concubine is a local Xuzhou special dish, mention this dish, friends will not think of Xiang Yu and Yu Ji? Saying this, I'm sure friends will instantly understand that this dish was created by the people of Xuzhou in memory of Xiang Yu and Yu Ji.
Baji, also known as Dragon and Phoenix Painting, is made with chicken and snapper as the main ingredients. Not only is it memorable, but the taste is also quite good.
Loose chicken meat, tender and not lack of moisture, chew a few bites, endless taste. And with the soup, it is very comfortable to eat. The skirt of the snapper is soft and glutinous and slightly chewy, and it is very good to eat, quite tasty, and the skirt of the snapper is also very nutritious, so you can eat some more.
Jiangsu cuisine reflects the local landscape and the ingredients are mostly taken from the local mountains and waters, so many of the famous dishes have distinctive Jiangsu characteristics.
Such food, friends can not miss, have the opportunity to go to Jiangsu must try to good.
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