Jiangsu Province, one of the water towns in the south of the Yangtze River, has Su Cuisine, one of the eight major cuisines in China, among which Suzhou Cuisine Huaiyang Cuisine is a representative dish of the state banquet dishes; then, what are the famous dishes in Jiangsu? What are the famous dishes of in Jiangsu cuisine? The editor has sorted out the top ten famous dishes in Jiangsu for you, including Suzhou representative dish squirrel mandarin fish , Huai'an representative dish soft pocket long fish , Yangzhou famous dish big boiled dried silk and crab powder lion head , Jinling dish Nanjing salted duck , Wuxi famous dish sauced pork ribs , Changzhou famous dish Tianmu Lake casserole fish head, Zhenjiang famous dish crystal dish hoof, etc. were rated as "Top Ten Famous Dishes in Jiangsu" of "Chinese Cuisine" by China Cuisine Association, and there are also Jiangsu specialties such as Taizhou Babao saury, Xuzhou ground pot chicken, white robe shrimp, sheep square Tibetan fish , etc., when you travel to Jiangsu, you must try the top ten famous dishes in Jiangsu!
1、Suzhou squirrel mandarin fish "Chinese cuisine" Jiangsu's top ten classic dishes
Squirrel mandarin fish belongs to the traditional famous dishes of the Suzhou cuisine series, and is a local traditional famous dish in Suzhou, Jiangsu Province. When the fried mandarin fish (or mandarin fish ) is served, it is poured with steaming marinade, and it squeaks and squeaks, so it is named after a squirrel. After this dish is cooked, it is shaped like a squirrel, crisp on the outside and tender on the inside, orange in color, sweet and sour, and has a pine red fragrance. The origin of the famous dish allusions, it is said that as early as when Emperor Qianlong went to the south of the Yangtze River, Suzhou had " squirrel fish ", and this squirrel fish was not made of mandarin fish, but made of carp. After Emperor Qianlong tasted it, Appreciate its deliciousness. Later, this dish gradually developed into "squirrel mandarin fish" made of mandarin fish. Squirrel mandarin fish was included in the Jiangsu list of the "World Release 'Chinese Cuisine' Activity and National Provincial and Regional Classic Famous Dishes" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu.
Dish History
The predecessor of the squirrel mandarin fish is the squirrel fish. It is recorded in the "Tiaoding Collection" of the Qing Dynasty: take the tuna belly, remove the bones, drag the egg yolk and fry it in yellow, and make a squirrel style. Oil and soy sauce". Squid, that is, mandarin fish, also known as "scallop fish, southerners mostly call it mandarin fish, which means toad palace folded and hung. It is said that as early as when Emperor Qianlong went to the south of the Yangtze River, there was "squirrel fish" in Suzhou, and this squirrel fish was not made of mandarin fish as ingredients, but made of carp. Emperor Qianlong once tasted it and praised its deliciousness. Later, this dish gradually developed into "squirrel mandarin fish" made of mandarin fish.
Dish preparation
Ingredients
Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic cloves, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.
Step
. Remove the scales and gills of the mandarin fish, cut open the abdomen, remove the internal organs, wash and drain. All kinds of ingredients are cleaned and set aside.
. Hold down the body of the fish and cut off the head. Press the fish body again, use a knife to slice the fish against the bones (do not slice the tail), turn over and slice another piece of fish, and then slice off the thorny flesh at the belly of the fish.
. Cut the two pieces of fish meat, with the skin facing down, first cut straight and then diagonally, until the fish skin becomes a diamond-shaped knife pattern.
. Mix well with cooking wine and refined salt, and apply on the fish head and fish meat respectively. Then roll on the dry starch, and shake off the remaining flour with the fish tail by hand.
. Heat the oil in the wok with high heat. When it is 80% hot, hold the fish by hand and pour the hot oil in the wok on the fish from top to bottom. Then put two pieces of shark fins from the fish tail, and fry them in a frying pan to make them take shape. Then put all the fish into the frying pan and fry until golden brown. Take it out and put it on a plate.
. Fry the fish head into the oil pan until golden brown (when deep-frying in the pan, press the fish head with chopsticks to let its chin expand and shape).
. After frying, put on the fish head and meat to form the shape of a whole fish, with the head and tail raised.
. Put the ketchup in a bowl, add fresh soup, sugar, balsamic vinegar, wine, soy sauce, and wet starch to make a sauce.
9. Leave a little oil in the pot, put the shallots and stir fry until fragrant, add minced garlic cloves, diced bamboo shoots, diced mushrooms, peas, and shrimps, stir-fry until cooked, add the sauce and simmer over high heat, then drizzle with sesame oil. Serve with a pot and pour it over the fish.
Dish Features
This dish is colorful, fragrant, tasteful and tangible, and what is more interesting is the sound: when the fried mandarin fish like "squirrel" is served, it is poured with steaming marinade. "Squirrel" then squeaked "bark". The squirrel mandarin fish looks orange in color, crispy on the outside and tender on the inside, sweet and sour.
History and Culture
According to legend, when Qianlong descended to the south of the Yangtze River, he once walked to the Songhelou Restaurant and saw mandarin fish swimming in the lake, so he wanted to eat it. Eat it, but the Holy Order is hard to violate, the messenger had to discuss with the chef, and finally decided to use the fish head as a mouse to avoid the sin of the "sacred fish". When a plate of squirrel mandarin fish was brought to the table, the only thing I could hear was the creaking sound of the fish, which was very similar to the squirrel. The mandarin fish with the length of a ruler raised its head and tail on the plate. The fish body has been deboned, and the fish is cut with a flower knife. After frying, it is poured with tomato juice. It is sweet and sour, crispy on the outside and tender on the inside. After Qianlong finished eating, he exclaimed.
Another legend is that when Qianlong went to Jiangnan for the sixth time, he made a private visit in the ancient city of Suzhou via WeChat, and suddenly felt unbearable hunger, so he entered a restaurant called Songhe Tower , and saw that the store's water sign said there was a The name of the dish is squirrel mandarin fish, so I ordered this dish.When the dish was served on the table, Qianlong was a little hungry because he had not eaten for a long time. Moreover, the dish was really tender on the outside and tender on the inside, with a sweet and sour taste, which made the emperor who was used to eating the imperial meal of the palace a feast for the eyes. After eating, the emperor who doesn't know what money is, doesn't know that he has to pay for food, so he walks out. How does the clerk of Songhe Tower know that he is today's Long Live Master, and he blocks the door and doesn't let him go. A fight broke out at the first stop, attracting crowds to watch. At this time, the prefect of Suzhou led three classes of yamen to patrol the streets. When they saw this ridiculous scene, they hurriedly sent the class leader to send the owner of Songhe Tower a silver ingot and 10 taels, and the matter of not giving money for food was just settled.
2, Huai'an Soft Pocket Long Fish "Chinese Cuisine" The first dish of the founding of Jiangsu's top ten classic dishes , belongs to the Huaiyang cuisine of Su cuisine, and is the representative dish of the state banquet. It is the first hot dish of the state banquet in New China. The two flavors with shrimp are the "soft pocket long fish" and "white robe shrimp", which are known as "Huai-fried two peaks". Huai'an people are kind to Chinese and foreign guests, and they like this "fresh, tender, delicious and unique" dish, and the guests are full of praise. There used to be a cook in Huai'an who could make 108 dishes with various parts of eel, which is called "whole eel feast", which is a classic banquet in Huaiyang cuisine. Ruandouchangyu was selected into the Jiangsu list in the "World Release 'Chinese Cuisine' Activity and National Provincial and Regional Classic Famous Dishes" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu.
Materials
Main ingredients: Eel (1000g) Seasoning: Monosodium glutamate (1g) Balsamic vinegar (115g) White pepper (1g) Ginger (10g) Cooking wine (10g) Garlic (10g) Coarse salt ( 50g) starch (broad beans) (13g) shallots (5g) soy sauce (25g) lard (refined) (100g) Slice;
. Wash the green onions and roll them into green onion knots;
. Put 2000 ml of water, coarse salt, 100 grams of balsamic vinegar, green onion knots, ginger slices in the pot, boil with high heat, and quickly pour in the long fish (eel ), cover the pot tightly, wait for the long fish to stop moving, open its mouth, add a small amount of water after the water boils, and gently push the long fish over with a spoon, and simmer for about 3 minutes;
. Take out the long fish , put it in clean water, wash it out, take out the loin and cut it in half, put it into a boiling water pot and blanch it, remove it and drain the water; gram, when it is 70% hot, add garlic slices and fry until fragrant, add long fish loin, add cooking wine, monosodium glutamate, soy sauce, thicken with water starch, cook 15 grams of balsamic vinegar, pour in 25 grams of cooked lard, turn the pan Plate, sprinkle with white pepper and serve.
Process Tips
. After putting live long fish into the boiling water pot, cover the pot tightly to prevent long fish from escaping.
. This dish is made of small long fish with a thick pen before and after the Dragon Boat Festival, carefully cooked.
Food taste
Taste: Garlic aroma The back is dark and bright, soft and tender, fresh and refreshing, with a strong garlic aroma.
RecipesNutrition
Eel:Eel is rich in DHA and lecithinIt is the main component of the cell membranes of various organs and tissues of the human body, and is an indispensable nutrition for brain cells; Eel is especially rich in blood sugar lowering and regulating blood sugar "Eel" It is an ideal food for patients with diabetes and , and contains very little fat; eel is rich in vitamin A, which can improve eyesight and promote the metabolism of the epidermis. Eel has the functions of invigorating the middle and benefiting qi, nourishing the blood and solidifying the sputum, warming the yang and benefiting the spleen, nourishing the liver and kidney, expelling wind and dredging collaterals, etc. It is suitable for internal hemorrhoid bleeding , qi deficiency and prolapse of the anus, postpartum thinness, women's labor injury, uterine prolapse, kidney deficiency Low back pain, weakness of limbs, rheumatism paralysis, deviated eyes and mouth. Recipe phase g Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach, and red dates.
3, Yangzhou boiled dried silk "Chinese cuisine" ten classic famous dishes in Jiangsu
boiled dried silk called chicken juice boiled dried silk , is a refreshing and nutritious dish, the beauty of its flavor has always been regarded as the beauty of the table Cuisine is a house-keeping dish in the Huaiyang cuisine of the Su cuisine series. It belongs to the traditional famous dishes of Yangzhou. It once became an intangible cultural heritage in Yangzhou, and was praised as "Famous East Asian Cuisine" by foreign guests. The origin of the famous dish allusions is related to Emperor Qianlong of Qing Dynasty going to the south of the Yangtze River. Qianlong went to the south of the Yangtze River six times, and local officials in Yangzhou hired famous chefs to cook delicacies for the emperor. Among them, there is a "nine silk soup", which is made of dried tofu and ham, stewed in chicken soup, which is extremely delicious. In particular, dried shreds are cut finely, the flavor penetration is better, and various umami flavors are inhaled. Dazed dried silk was selected into the Jiangsu list in the "World Release 'Chinese Cuisine' Activity and National Provincial and Regional Classic Famous Dishes" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu.
Dish features
Dried shredded bean curd: dried shredded bean curd, it is boiled in a lot of water. This seemingly easy dish is actually not simple, it is the housekeeping in Huaiyang cuisine vegetable. This dish is fragrant and fragrant. The umami of ham and Kaiyang penetrates into the extremely fine dried bean curd, and it is very delicate. However, there is not a drop of oil, and there is no bean smell. It is a masterpiece of perseverance.
Raw materials
300 grams of tofu skin, 50 grams of shredded chicken breast. Ingredients 20 grams of shrimp, 30 grams of ham, 6 grams of salt, 300 ml of chicken soup, 100 grams of bamboo shoots.
Production steps
. Wash the chicken first;
. Prepare a chicken soup (add water to the pot, add chicken, onion, ginger, cooking wine, boil over high heat, and simmer for 30 minutes);
. Cut the tofu skin into slices Thin shreds, blanch them in hot water;
. Cut the ham and bamboo shoots into shreds;
. Add water and chicken broth to the pot, and put shredded tofu in the pot;
. Add chicken Preserved shreds, boil over high heat;
, put in shrimp after 15 minutes, season with salt, and then add shredded ham;
, put into a bowl, and enjoy.
Eating Instructions
Dried tofu: rich in calcium, should not be eaten with spinach and green onions that contain a lot of oxalic acid.
Shrimp:
. It is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, trivalent arsenic can be produced, which can cause death;
. Avoid eating fruits that contain tannic acid , such as apples, grapes, pomegranates, hawthorn, and persimmons, which are easy to eat. Symptoms include vomiting, dizziness, nausea, and abdominal pain and diarrhea.
Chicken:
, should not be eaten with sesame, chrysanthemum, mustard, glutinous rice, plum, garlic, carp, turtle meat, shrimp, rabbit meat;
, should not be eaten when taking levodopa;
, should not be eaten when taking iron preparations
Cultural heritage
There are many varieties of tofu products in Huaiyang cuisine, "big boiled dried silk" also known as "chicken juice boiled dried silk", the beauty of flavor has always been regarded as a delicious meal. Emperor Qianlong of the Qing Dynasty once tasted the "Nine Silk Soup" when he visited Jiangnan six times. Compared with the "nine silk soup", the boiled dried silk has been greatly developed. The dried silk and chicken silk are the main ones. The dried silk is white, and fresh shrimp is added. It is decorated with various ingredients, which is called assorted dried silk. The seasoning of the boiled dried shreds is also required to vary according to the season. In the spring, bamboo razor was used to taste the taste; in summer, crisp meal shreds and dried shreds were cooked together; in autumn, crab roe was used; in winter, wild vegetables should be used to add color and fragrance.
The cuisine of which he belongs
Huaiyang cuisine, pays attention to knife work, pays attention to heat, and has a light and slightly sweet taste The representative dish belongs to the Jinling dish series of Su Cuisine. Because the duck is made in the blooming season of sweet-scented osmanthus, it is well-known as Japanese Osmanthus Duck. Because Nanjing has the nickname of "Jinling", it is also called "Jinling Osmanthus Duck". On the basis of adding sweet-scented osmanthus with halogen, its taste is fragrant and has a long-standing reputation. It has a history of more than 2,500 years. Nanjing is famous at home and abroad for its duck dishes, so it has always been known as the "Duck Capital". There are so many duck dishes and duck eaters, which can be said to be the best in China. The salted duck is salty, sweet and fragrant, with a smooth and tender taste. The meat is jade white, oily and bright, and the skin is fat and bone is fragrant.Salted Duck was selected into the Jiangsu List of the "World Release 'Chinese Cuisine' Activity and the National Classic Famous Dishes of Provincial Regions" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu. The editor of MAIgoo recommends other classic Nanjing dishes: stewed chicken fu , squirrel fish, egg shaomai, beauty liver, anchovy shrimp , stewed vegetable core, stewed raw knock , duck blood vermicelli soup ...
Product quality characteristics
. External sensory characteristics: full shape, smooth body surface; oily skin, yellowish in white; reddish muscle section, elastic texture; fat is light yellow; taste is moderately salty, light Refreshing; mellow and delicious, taste like sweet-scented osmanthus. The aftertaste is long-lasting; the meat is fresh and tender, tender but not woody, and it is not greasy after a long time.
. Internal quality indicators: Moisture content ≤75.0%; protein content ≥19.0%; fat content ≤20.0%.
. Safety requirements: The raw material requirements of Nanjing Salted Duck are implemented in accordance with the pollution-free agricultural product standards, and the processing is strictly implemented in accordance with the requirements of "Nanjing Salted Duck Processing Technology Specification".
5, Yangzhou crab powder lion head "Chinese cuisine" top ten classic dishes in Jiangsu
Crab powder lion head is a well-known Yangzhou famous dish, belonging to the traditional famous dishes of Suzhou Cuisine Huaiyang Cuisine, and also one of the classic famous dishes in Jiangsu, braised, steamed, very popular , The taste is soft, fat but not greasy, and rich in nutrients. Legend has it that the crab powder lion head started in the Sui Dynasty and has a history of nearly a thousand years. After visiting Qionghua in Yangzhou, Emperor Yang of Sui was very nostalgic for the four famous scenic spots of Wansong Mountain, Qiandun, Ivory Forest and Sunflower Hill in Yangzhou. Back to the palace, the royal chef was ordered to make four delicacies, namely squirrel mandarin fish, money shrimp cake, ivory chicken strips, and sunflower offering meat.Sunflower offering meat is made of huge meatballs in the shape of sunflowers, with a unique shape, like the head of a lion. It can be braised or stewed; the stew is more tender. After adding crab powder , it becomes "braised crab powder lion's head", which the emperor appreciates. Since then, it has spread all over the country. The casserole lion head was selected as the list of Jiangsu list in the "World Release 'Chinese Cuisine' Activity and National Provincial and Regional Classic Famous Dishes" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu...
Methods
(1) Chop the pork into pomegranate rice shape;
(2) Put it in a bowl, add onion, ginger juice, crab meat, shrimp, salt, cooking wine, starch and stir well;
(3) Wash the cabbage and oil it Put it into the casserole, add the broth and bring to a boil;
(4) squeeze the mixed meat into meatballs , put it on the cabbage, then add the crab roe, cover with the cabbage leaves, cover and simmer for 2 hours and serve .
Key
The ratio of fat to lean meat in this dish is 7:3 in winter, 5:5 in summer, and 6:4 in spring and autumn. The key is the temperature of the meat filling and stewing.
Tips
How to identify sick pork: When buying pork, pull out one or several pig hairs and look carefully at the hair roots. If the hair roots are red, it is a diseased pig; if the hair roots are white, it is not a diseased pig.
Food ingredients
Composition
Main ingredients: pork rib meat (pork belly) (800g)
structure Seasoning: cooking wine (100g) spring onion (100g) ginger (30g) lard (refined) (50g) salt (15g) starch (broad bean) (25g)
category: Huaiyang Cuisine Conditioning qi and blood, nourishing, strengthening the spleen, appetizing, conditioning, malnutrition, conditioning It has the effects of clearing heat and refreshing the mind, clearing the liver and gallbladder, and nourishing the stomach.
6、Wuxi Sauce Ribs "Chinese Cuisine" Top 10 Classic Famous Dishes in Jiangsu
Wuxi Sauce Ribs belongs to the Jiangsu cuisine and is a local traditional dish in Jiangsu Province and the most famous traditional dish in Wuxi. The bone fragrance is strong, the juice is thick and the taste is fresh, and the salty with sweetness represents the characteristics of the food culture in Wuxi. This dish is well-known both at home and abroad as Wuxi's three famous products, along with Wuxi Qingshui oil gluten and Huishan mud Afu. The main ingredients of this dish are pork ribs, refined fat square meat, soy sauce, sugar, Shaoxing wine and so on. Wuxi Sauce Pork Ribs was selected into the Jiangsu List of the "World Release 'Chinese Cuisine' Activity and National Provincial and Regional Classic Famous Dishes" sponsored by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu. MAIgoo Food Editor recommends other classic dishes in Wuxi: sizzling eel paste , Liangxi crispy eel, Wuxi meat and bones , gluten stuffed with meat , mirror box tofu, fermented bean curd meat, crispy whitebait, raw bran Stuffed meat, Taihu boat dishes, and Taihu boat dishes were selected as one of the top ten famous banquets in Jiangsu "Chinese Cuisine".
The meat is crispy, the bone fragrance is rich, the juice is thick and delicious, and the salty is sweet.The taste is sweet, if you don't like the dish too sweet, you can directly collect the juice without adding rock sugar.
Raw materials
One pound of spare ribsBrown sugarA piece of star anise, a strawberry, a tangerine peel, a piece of cinnamon, a piece of bay leaf Seasoning and ingredients: onion, ginger, salt, soy sauce, monosodium glutamate, dried chili, cooking wine, sweet noodles
. Ribs Wash it clean, prepare a small bowl of sweet noodle sauce, and prepare various ingredients.
. Pour in the right amount of cooking oil. After heating, put onion, ginger, and dried chili in it. Go in
. Turn on the fire, stir fry the pork ribs until the meat starts to turn white
1. Pour boiling water
2. The amount of water should be able to cover the ribs.
3. Wash the dried mushroom shreds with sediment at the root, soak them in advance for 10-20 minutes, and pour them into the ribs.
4. Fire, cover the pot, and simmer for 20 minutes.
5. Put the sweet noodle sauce in. You can also open the lid and cook for a few more minutes, drain the soup, and wait until the ribs are tender. (My family likes to leave some soup for bibimbap, and I also like the ribs to taste more chewy, so I specially leave some gravy)
7. A little MSG, stir well, and you can cook. , oily but not greasy, moderately sweet and salty, delicious and delicious.
Nutrition value
Bone soup made from pork bones has many health benefits.Its protein content is higher than that of milk powder, of which iron and sodium are much higher than fresh meat, and the calcium content is far beyond that of other foods. Drinking more bone broth can slow down aging. Because the function of the bone marrow to produce red blood cells and white blood cells will decline with the increase of age, if the mucinoid contained in the bone marrow can be continuously ingested from the diet, the function of the bone marrow to produce blood cells can be strengthened, so as to slow down the aging process. Purpose. Therefore, the elderly often eat bone soup, which can not only effectively curb bone marrow aging, but also prevent osteoporosis.
Applicable people
Suitable for those with insufficient qi and blood, poor appetite due to yin deficiency; those with damp heat and phlegm stagnation; those with obesity and high blood lipids should not eat more.
7, Changzhou Tianmu Lake Casserole Fish Head "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu
Tianmu Lake Casserole Fish Head is a traditional famous dish in the Tianmu Lake area of Jiangsu Province, a classic representative dish of Changzhou, and also the most famous food in Changzhou business card. Tianmu Lake casserole fish head is made from wild silver carp in Tianmu Lake , supplemented by more than 30 exclusive cooking methods, which is not only among the "Top Ten Changzhou Delicious" First, it is the first choice of food for countless domestic and foreign tourists. After tasting it, some famous people wrote poems and praised: " silver carp head delicious, three years with lingering fragrance", it has become a soft thought in the hearts of diners from south to north. think. The casserole fish head is fragrant, the meat is fresh and tender, with a unique flavor, fresh but not fishy, fat but not greasy, the soup color is milky white as juice, pure as snow. Tianmu Lake Casserole Fish Head was included in the Jiangsu List of the "World Release 'Chinese Cuisine' Activity and National Provincial and Regional Classic Famous Dishes" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu.
How to
The beauty of simmering fish head in casserole is that the selected material is 7-8 catties live bighead carp grown in the pure, clear water of Tianmu Lake without any pollution. Fish head, fry the fish head in the pot, then take it out, put it in a casserole, pour it into the Tianmu Lake water, supplement it with onion knots, ginger, cooking wine, balsamic vinegar, coriander, pepper, etc., skim off the oil, and simmer on the fire. After more than 3 hours, a simmering fish head in a casserole with white and red, extremely tender and delicious can be served. This is also an authentic way of making fish head in a casserole.
When you come to Tianmu Lake, you can't help but taste the famous fish head casserole, just like you can't help but taste the curry fish head when you arrive in Singapore. This casserole fish head is made of fat head fish , which weighs four to five kilograms. The clear water of Tianmu Lake, skimmed off the oil slick, supplemented with eight kinds of condiments, and simmered for several hours. When served, the soup is like milk, the fish is white and red, tender like bean curd, no earthy smell, fat but not greasy, wonderful.
In 1982, the envoys of 75 countries in China and their wives came to Tianmu Lake. After tasting the fish head in casserole, they all praised it. In 1985, when Deng Xiaoping went to Nanjing, Tianmu Lake Hotel specially sent a chef to cook with fish and water from Tianmu Lake. Deng Xiaoping praised after tasting it, "This fish head is the best dish tonight." An educator ate it After three years, he did not forget its taste and wrote a poem: "The head of the silver carp is delicious, and it has a lingering fragrance for three years." Years of careful cooking, it has now been hailed as the best traditional famous dish in Jiangsu, and has become a wonderful flower in the world of Chinese cuisine.To cook the fish head in Tianmu Lake casserole, the head of silver carp, which is naturally grown in the water of Tianmu Lake, is used as the raw material, and the pure natural water of Tianmu Lake is used as the soup base. The green vegetation on the surrounding mountains filters the lake water, and the bottom of the lake is sandy instead of silt. This unique natural environment makes the water of Tianmu Lake clear, sweet and dust-free, so the fish that grow in it have no earthy smell. Therefore, Tianmu Lake casserole fish head is highly praised by the majority of food lovers for its excellent quality of "fresh but not fishy, fat but not greasy".
Nutrition value
Fish head has high nutrition, good taste, and is rich in lecithin and unsaturated fatty acids necessary for human body. It is good for lowering blood lipids, strengthening the brain and delaying aging.
Course features
Fresh but not fishy, fat but not greasy, melts in the mouth , with its unique cooking skills, it achieves the excellent taste of "fresh but not fishy, fat but not greasy". In 1982, ambassadors and their wives from 75 countries went to Tianmu Lake to taste Shahe casserole fish head. The ambassadors and wives used soup instead of wine, frequently toasted, and praised that they had never had such a good soup. In 1984, Comrade Deng Xiaoping, the chief designer of China's reform and opening up, went to Jiangsu on vacation. After tasting the fish head in Shahe casserole, he was full of praise and took a group photo with the chef of Tianmu Lake.
Tianmu Lake brand casserole fish head cooking master, founder of Tianmu Lake casserole fish head: Zhu Shuncai A famous dish in Zhenjiang with a history of more than 300 years.The crystal hoof of Zhenjiang "Yanchun Restaurant" is well-deserved. When the crystal hoof is served on the table, different names of meat can be cut according to different meat qualities, such as "glass dish", "jade belt hook dish", "tender lamp stick dish", "triangular edge dish" and so on. After the crystal hoof is turned into a dish, the flesh is red and white, smooth and translucent, and the brine is transparent, just like a crystal, so it has the reputation of "crystal". When eaten, it has the characteristics of crispy lean meat, not greasy fat, crispy, fragrant and tender. It is accompanied by shredded ginger and Zhenjiang balsamic vinegar for a unique flavor. There is a poem praised: "The scenery is infinite today, I love Jingkou meat dishes more, not greasy, slightly crispy and fragrant, bright red and tender frozen crystal dishes." The event and the national provincial and regional classic dishes "Jiangsu list", was rated as "Chinese cuisine" top ten classic dishes in Jiangsu.
Methods
Ingredients
Pork trotters, coarse salt, onion knots, ginger slices, Shaoxing wine.
Step
Scrape and wash the pig's trotters, cut them flat with a knife, remove the bones, place the skin side down on the chopping board, poke a few small holes in the lean meat with a bamboo stick, sprinkle salt water evenly, and then use Knead the coarse salt and rub it thoroughly. Put the pig's trotters in a vat to marinate and then take them out. Soak them in cold water for an hour. Take out and scrape off the dirt on the skin. Rinse with warm water. Slices, Shaoxing wine, simmer in water until the meat is crispy, remove the meat, put the skin side down into a flat pot, cover the empty pot, flatten it, boil the soup in the pot, remove the oil, pour it into the flat pot, add a little Some fresh meat skins are frozen and condensed to form crystal hoofs.
Dishes Features
The meat is bright red, the skin is white, clean and crystal clear, the brine is transparent, the texture is mellow, not greasy, and the taste is delicious.
Nutrition value
Preparation method of old brine: based on 5000 grams of meat, 6000 grams of water, 300 grams of salt, 230 grams of Daqu wine html, 30 grams of rock sugar, 75 grams of green onion, ginger each (customized), appropriate amount of spices, boiled Thick juice, filter and serve. For future use, it should be added as appropriate according to the actual situation. Nitrate water, that is, a solution of potassium nitrate or sodium nitrate, can make cured meat red, but it is harmful to the human body, so it should not be eaten in large quantities.
Allusions and legends
According to legend, hundreds of years ago, the owner of a small hotel in Jiuhai Street, Zhenjiang bought four pig trotters a day and prepared them to eat them in a few days. At that time, I mistakenly took a packet of salt bought by my family for making firecrackers and used it as salt to pickle the pig's trotters. It was not until three days later when my family was looking for the salt that they found out. And fragrant, ruddy color, white hoof skin. In order to remove the smell of nitrate, it was soaked in water several times in a row, and then blanched in a pot of boiling water and then removed. Then, he put the pig's trotters into the pot, added onion, ginger, pepper, fennel , and cinnamon, and simmered at high temperature. He wanted to use this to remove the toxicity and odor, but after cooking the onion for half an hour, there was a It has an unusual fragrance, and it tastes delicious and has no peculiar smell when you taste it. Since then, the owner of the shop has used this method to make "salted pork", and more and more customers have come to taste it, and soon it has become famous throughout the city.
9, Zhenjiang Braised Pufferfish "Chinese Cuisine" Top Ten Classic Dishes in Jiangsu
Braised Pufferfish is a famous dish in Jiangsu and a classic dish in Zhenjiang. Because Zhenjiang is rich in puffer fish, this dish is fresh and sweet, the meat is fat and tender, and the juice is rich and mellow. River puffer Eyes, internal organs, and gills are all cleaned, and the blood is rinsed and washed until it is clear.Heat the wok, add oil, scallions, ginger slices and stir until fragrant, add pufferfish, pork belly, fresh bamboo shoots and stir thoroughly, cook Shaoxing wine, add soy sauce, soft white sugar , add river mussels, ham, crab butter, Cream soup made from hen and pork belly, add shrimp roe, refined salt, boil over high heat, simmer over low heat, and then thicken the soup and put it on a plate. Braised puffer fish was selected into the list of Jiangsu list in the "World Release 'Chinese Cuisine' Activity and National Classic Famous Dishes of Provincial Regions" hosted by China Cuisine Association, and was rated as "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu.
10, Xuyi Thirteen Spiced Lobster "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu
Xuyi CountyThe most famous food is lobster, which is known as the "Lobster Capital", and Xuyi Thirteen Spiced Lobster is Xuyi County, Huai'an City It is a classic dish and one of the representative dishes of Jiangsu. Xuyi lobster is a dish made from lobsters from Hongze Lake in Jiangsu Province. It has a unique taste and is characterized by hemp, spicy, fresh and fragrant. It is made from more than ten traditional Chinese medicines and special methods. It has bright color and delicious taste, and is very popular among consumers. Xuyi crayfish was selected into the Jiangsu list of the "World Release 'Chinese Cuisine' Activity and National Provincial Regional Classic Famous Dishes" hosted by the China Cuisine Association, and was rated as the "Chinese Cuisine" Top Ten Classic Famous Dishes in Jiangsu, and was also rated as "Chinese Cuisine". A standard dish in Baidao Township, Jiangsu Province.
