Zhenjiang is a famous town in the south of China, known for its rich cultural heritage and delicious food.In 2014, Zhenjiang was awarded the title of "Ecological City".

Main FeaturesSnacksIncludes: (Yangzhong pufferfish), (Yangzhong swordfish), (Zhenjiang preserved pork), (Zhenjiang crystal preserved pig trotters), (Crab Shumai), (Yanling duck dumplings), (Zhenjiang pot lid noodles), (Zhenjiang banquet spring rolls), (Zhenjiang pickled vegetables), (barley)Porridgeand ZhenjiangDuckbloodnoodlessoup, fried pufferfish, clearsteamedsea bassand white saucecodand Zhenjiang sugarvinegarradishand white porridge.

barley porridge

Introduction

Barley porridge is a traditional snack from Jiangsu province, China.Barley porridge is a popular snack in the city, especially during the summer.This is not an exaggeration.

Barley porridge is made with barley flour, which is ground from barley or wheat, and then cooked with water.After the porridge is cooked, a small amount of edible alkali is added to enhance the flavor.The aroma of the porridge is very strong, which makes people feel hungry.If you add some local sweet and crispy radish, the taste will be even better!However, nowadays, people have more choices for breakfast, and they don't want to spend so much time cooking porridge.Breakfasthas become more diverse and abundant.

History and Culture

There is a story about the origin of barley porridge.(Dan Yang) is a small town in the south of China, and the famous (Jin Hang Grand Canal) runs through the town.During the Qing Dynasty, the emperor visited the south of China with his officials and concubines.They traveled along the Jin Hang Grand Canal, and the local officials and people welcomed them with the best local food.After visiting various towns and counties, the officials and people welcomed them with the best local food.This made the local officials worried.Because the local people were poor, the officials couldn't find any good food to serve the emperor.So, he came up with an idea: to cook barley porridge for the emperor.He hoped that the emperor would like it.To everyone's surprise, the emperor was very happy with the barley porridge, and he ordered the officials to share it with everyone.

The emperor and the officials enjoyed the barley porridge, which was fresh and delicious.However, the emperor didn't want to eat only barley porridge for three days.After two days, everyone was very hungry.But the emperor had promised to stay in the town for three days, so the emperor and his officials had to eat barley porridge for three days.Before leaving, the emperor said: "Dan Yang is a wonderful town!"This sentence was passed down from generation to generation, and it became: "People in Dan Yang are all barley porridge lovers!"

Braised Pork with Hundred Flowers Wine

Introduction

is a traditional Chinese dish from Jiangsu province.It belongs to the(Su cuisine), which is sweet and fragrant, with a rich and thick flavor.The main ingredients are pork and (Bai Hua Jiu - hundred flower wine).is a traditional Chinese wine with a long history.Its unique flavor is due to the fact that it is made from over 100 different flowers and herbs.The wine is very sweet and fragrant, and it is also very healthy.It is made with pork belly, and other ingredients.The result is a delicious and flavorful dish.

The wine is also very easy to make, and it is perfect for entertaining guests.There are many different recipes for, but the basic ingredients are always the same.The key to a good is to use high-quality ingredients.You should also make sure to cook the pork properly before adding it to the wine.Finally, you should let the dish simmer for at least 30 minutes.This will allow the flavors to meld together and create a truly delicious dish.

Recipe

Main Ingredients

1000

Auxiliary Ingredients

50 ，Salt10 ，MSG7.5 ，White Sugar50 ，Soy Sauce30 ，Ginger15

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Zhenjiang Sweet and Sour SaucePickled Radish

Introduction

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Recipe

Thin Skin, Tender MeatWhite Radish， ，， ， ， ， ， ，2－3 ，200．5－0．7 ， 4－5 ，， 40％ ， 3 ， 2－320 2（ ， ）20 ， 300 600 6， ， ， 400C ，，Pork BloodBlood mixture with lime.1

Steamed Eel

Introduction

， ， ， ，， ，This dish is one of the three flavors of Jiangnan.

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Recipe

Use two feet or more of fresh eel.

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Steamed Eel should be eaten hot.， ，If added with freshEdamame，

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Braised Dolphin Fish

Introduction

，， ，，In a wokFire， ，Pork Belly， ，ClamsHam, CrabButterChicken, meat broth made from beef, shrimp seeds, salt, boiled in boiling water, then simmered over low heat, and strained into a bowl.

Instructions

Firstly, processing of fresh fish;

Secondly, the cooking temperature;

Thirdly, use separate utensils.

These three steps are all for detoxing and preventing the spread of toxins.

Skin: after blanching in boiling water, scrape off the white membrane, and wash clean.

Legs: cut off the red tendons, use salt to scrape off the surface membrane, and wash clean.

Intestines, gills: the intestines are pierced with a thumb, and the dirt is washed away, the membrane is removed with salt or alum, and washed clean, and the intestines are wrapped around the gills.

Ovaries: tied with rope, hung in the air to dry, and cooked separately later. Fresh ovaries, absolutely no eating.

Liver: cut off the corners, wipe off the surface membrane, cut into 5mm slices, wash off the blood stains, put in a dedicated container, then repeatedly rinse with soap several times, wash off the dirt, and prevent the pollution of toxins in other foods and containers.

Meat: fresh pufferfish meat is basically non-toxic, after rinsing, it can be used for braising, stewing, steaming, and frying.

ZhenjiangDuck blood fan soup

Introduction

In recent years, a local snack called "Duck blood fan soup" has become popular in Zhenjiang.It has a fresh and fragrant flavor, is cheap and affordable, and is loved by men, women, and the elderly.Duck blood fan soup is very simple to make, just put the noodles in a small bamboo basket, and blanch them in the boiling duck blood soup. Then pour the noodles and duck blood soup into a bowl, and addDuck intestinesDuck IntestineDuck liverGreen onions,Scallionsand seasonings.The noodles are smooth and delicious, and the duck blood is tender and juicy, making it a delicious snack.Zhenjiang pot lid noodles

Introduction

Zhenjiang pot lid noodles, also known as "Hu noodles", is a traditional noodle dish in Zhenjiang, Jiangsu Province, which is known throughout the province.

It is known as the "No. 1 noodle in the south of the Yangtze River".Many people know that Zhenjiang has "three strange things": fragrance is impossible to be broken, meat is not a dish, and you can cook noodles in a pot.The pot lid noodles, as the name suggests, are noodles cooked in a pot with a lid, which makes the noodles more flavorful and delicious.In fact, pot lid noodles are a method of making noodles, not a type of noodles.

History and CultureThere are several legends about pot lid noodles.One legend says that in Zhenjiang, there was a family, and the wife made noodles for her husband. She was going to cook noodles, but accidentally dropped the pot lid from the stove into the noodle pot.As a result, the noodles were cooked perfectly, and were much better than usual.

So, they opened a noodle shop together.

Because they put a lid on the pot and opened a shop together, Zhenjiang's noodle shop is also called "Hu noodles".

The noodles cooked in this way are very delicious.Another legend says that there was a family with a father and three sons. The family had no wife, so they lived a hard and meager life.One day, a guest came to their house, and they had only a little noodles left. They had no oil, salt, soy sauce, or other seasonings.So, they cooked the noodles in a pot, and the noodles were cooked perfectly.When the noodles were cooked, the delicious aroma filled the house.People knew that this was a pot lid noodle.So, they cooked a pot lid noodle, and it was very delicious.The next day, the family ate the noodles and found that they were delicious.

After that, they started to cook pot lid noodles.Later, the family became famous for cooking pot lid noodles.

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Introduction

is a famous local snack in Jiangsu Province.

It is named after Mount Mao, which is a famous Taoist holy mountain with good ecology and tourism environment.The old duck raised in Mount Mao has a long history.5 ，Star Anise500 ， 500 ， 300 ， 1 ，Lard(OrPeanutOil) 1.5 kg

1. First, put the pot on medium heat, add 250g of water, put the shrimp and stir-fry to boiling, then add sugar and dissolve, add soy sauce and boil, simmer over low heat for 1 hour, cool and store in a container for use. Note: do not add cold water (tap water, etc.)

2. Boil water in the pot, add the amount of noodles needed (but no more than 15 bowls in a pot, and each bowl of raw noodles weighs about 130g), cover with a small pot lid.Place an empty bowl on the stove and pour 25g of soy sauce, 10g of pig fat or sesame oil, and an appropriate amount of green onions and 0.5g of MSG into each bowl.After the noodles are boiling, add an appropriate amount of water to make the noodles cooked through, when the water is boiling, remove the lid, clear the foam, and scoop the noodles into the bowl one by one, and add the appropriate amount of noodle soup.

3. Green onion method: green onions are made from various vegetables, divided into fresh and cooked.Fresh: garlic, garlic flowers,vegetables(Spring pickledgreen vegetables)；Cooked: small green vegetables, Sichuan lovage,green peppers，bean sprouts，Lotus rootWash and select these vegetables, blanch them in boiling water, and cut them into strips or pieces.

DongxiangLamb

Introduction

Dongxiang lamb is a characteristic flavor of Zhenjiang, produced in the large town of Dantu District, Zhenjiang City, Jiangsu Province, and the surrounding areas of Yao Bridge Town.This area is located in the eastern part of Zhenjiang City, known as "Dongxiang."The most famous way to cook Dongxiang lamb is in the town of Yao Bridge, which was originally a small village called Zhu Jia Hui, which is said to have been named by Emperor Qianlong, and the origin of the name of Dongxiang lamb is also from Emperor Qianlong.

The main ingredient for Dongxiang lamb is local mountain sheep in the year, and these sheep grow up on grass on the side of the field, on the river bank, and on the mountain, so Dongxiang lamb is also known as "green food."Dongxiang lamb not only has rich nutrition and nourishes the body, strengthens bones and yang, but also has tender meat, no fishy or greasy taste, fragrant and delicious.

History and culture

In the year of Emperor Qianlong's southern expedition, he heard that the lamb in Zhu Jia Hui, Zhenjiang, was very delicious, so he ordered people to go to collect.However, the people who went to collect were greedy and lecherous, and when they bought lamb in Zhu Jia Hui, they teased the village head, and finally died by the villagers.After hearing this, Emperor Qianlong was very angry, and decided to go to investigate, and finally made a final decision.However, when he arrived in Zhu Jia Hui, the emperor found that everyone in the village, both men and women, was educated and respectful, so he named it "Juli."

Zhenjiang Pork Ribs

Introduction

Zhenjiang pork ribs, also known as crystal pork ribs, are a famous Zhenjiang dish that is famous both at home and abroad, and has a long history.

For more than 300 years, Zhenjiang crystal pork ribs have been famous, and have been popular in north and south, and have also developed new.For example, the different parts of the pork ribs can be cut into various shapes: the meat on the front ribs, cut into slices, which are like glasses, and the meat is tender and fragrant, called "glasses pork ribs";The meat on the side of the front ribs, shaped like jade belt, called "jade belt pork ribs";The meat on the front ribs, which is a mixture of fat and lean, is tender and fragrant, called "triangle ribs pork ribs";The meat on the back ribs, with a thin bone,called "add light pork ribs", which is tender and fragrant, and is loved by meat lovers.Pork ribs are

cold dishbut not the same as general smoked and preserved dishes.It is red and tender, even though it is cold, it is easy to eat;The fat is removed, not greasy;The gelatin is transparent and crystal, and it is flexible and not easy to break, and it is not greasy.This dish is crisp and refreshing, with a good appearance and flavor, and can stimulate the appetite.If you add ginger shreds and a little vinegar, you can have a better taste.Drinking tea with Zhenjiang pork ribs is a delicious combination, and after enjoying the tea and pork, it will make you feel even more delicious.History and culture

It is said that more than 300 years ago, there was a couple of hotels in Zhenjiang's wine street.

One day, the owner bought fourpigsfeet, and planned to eat them in a few days, so he pickled them with salt to prevent them from rotting.But he didn't expect that his wife would accidentally use a package of gunpowder that was bought for his father's firecrackers instead of salt.Until the next day, when his wife was about to use the gunpowder, she found it, and immediately opened the tank, and saw that the pig feet were not only not rotten, but also became firm and red, and the skin was white.To remove the smell of gunpowder, he repeatedly soaked them in water, and then boiled them, and then washed them with clean water.Then he put them in a pot with onions,gingerpeppercornsstar anisefenneland water, and simmered.The owner and his wife originally wanted to cook with high heat to remove the smell of gunpowder, but after more than an hour, the pot actually emitted a very tempting aroma.One of the "Eight Immortals" Zhang Guolao just happened to pass by, and was also attracted by the aroma.So he turned into an old man and came to the small hotel door to knock.When the door was opened, the aroma immediately spread to the street.People came to inquire, and the owner's wife told everyone: "These pig feet are made with gunpowder, so they can't eat."However, the old man bought all four pig feet and ate them immediately.Because the taste was very delicious, he ate three more before stopping.When this old man left, people realized that he was Zhang Guolao.The owner and the people present tasted the remaining half pig feet, and they all found that the taste was very delicious.From then on, the shop used this method to make "pig feet", and it soon became famous.Later, the shop owner thought that "pig feet" was not a good name, so he changed it to "pork ribs".Since then, "pork ribs" has been famous both at home and abroad.

Moutain sheepDuck

Introduction

Moutain sheep, is a famouslocal delicacyfrom Moutain, which is located in the town of Juqiong, is a famous Taoist holy land, with good ecology and tourism environment, and has been famous for raising sheep and pickling for centuries. The main ingredient is local sheep.