Xucheng is the hometown of Emperor Yan of the Western Zhou Dynasty, and the famous wines of Yanghe and Shuanggou are produced here.In August 2012, the China Light Industry Federation and the China Alcoholic Beverage Association awarded Xucheng the title of "The Capital of White Wine of China".

Main characteristicsSnacksIncluding: Xucheng CrystalStrawberryCakeand, dog meatpig meatand, New Yuansheep meatand, Siyang chicken, Xucheng Five-Spice Bighead Greens, Qinglong Cake, saltduckand, Wangji Small Dumplingsbreadand, Ma Changgreen beanbread,rice flourcake, Jiangji Saucegooseand, fragrantmangofrozen, Yulai YellowChinese cabbageand, Ma Chang, Wood Fish Pass Monk, dried mung beanpork.

Qinglong Cake

Introduction

Qinglong Cake is another name for Ye's Baked Bread, named after 1757, when the Qing Dynasty's second visit to the south.In fact, Ye's Baked Bread was already very famous in the Tang Dynasty, and by the time, the skills in Ye's oven had reached the top level, and could produce more than 60 varieties of famous snacks, such as eating "one-finger bread" and "water mill mirror", which became famous, and the descendants of Ye's Baked Bread were selected into the Tang Imperial Kitchen.Later, due to wars and regime changes, Ye's Baked Bread did not return to the people, but many special techniques in the oven were successively lost, except for "Qinglong Cake" which is still passed down.

Qinglong Cake has four characteristics: fragrant, crispy, flaky, and permeable.As for fragrant, it refers to the fragrance of the bread, the fragrance of oil, andsesamecombined.In particular, the fragrance of sesame is said to be bitter and astringent, and sesame seeds are the real fragrance. All the sesame seeds used by Ye's are high-quality sesame seeds.As for crispy, it refers to the crispy texture that crumbles when you bite into it. This bread should be handled carefully, and it remains fragrant and crispy even in summer for 3-5 days.If it is packaged in a plastic bag, the crispy skin can remain for 2-3 months.As for flaky, it refers to the softness, which is not only flaky, but also soft inside.As for permeable, it refers to being translucent and beautiful.The freshly baked bread is white and golden, with many shiny sesame seeds embedded in it, which is like a beautiful art, and is very tempting, but also unwilling to eat.

Wheel bread

Introduction

Wheel bread is a characteristic food of the Xucheng region, with the main ingredients beingflourandsugarand, green and red silks, pig lard, ice sugar, etc.It is produced in Xucheng and towns.Wheel bread is a deep-fried food, which needs to be eaten hot, with a golden color and delicate texture.Although Wheel bread is a delicacy, it contains a lot of sugar and fat, so it is not recommended to eat it as a staple food. Normal consumption is 1-2 pieces at a time.

Method

Ingredients

flour, sugar, green and red silks, pig lard, ice sugar, etc. in appropriate amounts.Method1. Cut pig lard into dicing, and marinate with sugar, then mix with ice sugar and green and red silks.

2. Make water and oil dough and oil dough separately, knead and form into a flaky shape, and then wrap in pig lard, and seal.

3. Heat the pot with oil, add the wheel bread, and heat over low heat to cook and fry until the crust is golden brown.FeaturesThe crust is clear and golden, fragrant but not greasy.It is a traditional snack in Xucheng.Double skinfishIntroduction

Double skin fish is a Chinese dish, mainly fried fish with golden skin, tender inside, with rich fillings, and fragrant.

MethodIngredients: 500g of fish, 300g of pig skin oil,

shrimp（fresh）25g,

ginger

5g,

lean pork

（lean）50g,walnuts10g, salt 1g,peanutsoil 50g, pig lard (made) 10g,soy sauce15g, green onion 5g,ginger5g, yellow wine 15g, cornstarch (bean) 30g,MSG2gPreparation method:1. Remove the shrimp shell and gut, wash and clean.5g ginger, wash and clean, remove the skin, and cut into minced.Wash and clean 500g of fish, and remove the scales and internal organs.300g of pig skin oil, spread it out and dry it.1. Cut the dried pig skin oil into small pieces.Cut 25g of fresh shrimp, 5g of ginger, 50g of lean pork, and 10g of walnuts into large pieces.

Mix 1g of salt and 1g of peanuts.

1. First, blanch the shrimp and ginger in boiling water for 2 minutes.Then, remove the shrimp and ginger, and set aside.2. In a bowl, add the shrimp, ginger, lean pork, and walnuts.Add 30g of cornstarch and 2g of MSG.Mix well.Wash and dry the pork belly, then slice thinly.

2. Combine the shiitake mushrooms, fresh bamboo shoots,and thinly sliced porkwith peas.Cut the peasinto large pieces.Gut the crucian carp, leaving the bones intact.BonesRemove the entrails, wash, and drain.Rub the fish with salt.

Add 5g of soy sauce, 5g of rice wine, a little MSG, and coat the whole fish, marinating for about 10 minutes.

Heat a wok, add 10g of rendered lard and chopped ginger and scallion, stir-fry until fragrant.Add shiitake mushrooms, tender shoots, and lean meat, stir-fry.

Add 50ml of chicken broth, appropriate amount of Shao Xing wine, 10g of soy sauce, 10g of white sugar, and MSG, bring to a boil.Thicken with cornstarch slurry, and place in a dish.

After cooling, stuff the fish cavity with pine nuts.Coat both sides with 25g of dry flour, and dredge in a net, place in a dish.Place the coated crucian carp in a steamer.SteamRemove and coat again with dry flour.

Heat a wok, add peanut oil, and heat until almost hot, then add the fish and fry until the skin is golden brown, remove with a slotted spoon, and drain the oil.Cut a knife along the fish belly to reveal the stuffing, and place in a dish.

Tips:

1. When steaming the fish, the heat should not be too high, and it should be steamed until cooked, about 10 minutes.

2. Because it is deep-fried, 750g of peanut oil is required.

Rice cakeStewBone

Summary

Rice cake stew, a Jiangsu specialty.Delicacy..

Method

Ingredients

Ingredients:RibsRice cake, green onion, ginger,Star aniseCinnamon, bay leaves,Honey.

Seasonings: salt, sugar, MSG, cooking wine,VinegarSoy sauce, sesame oil.

Method

1. Wash the ribs and add green onion, ginger, bay leaves, cinnamon, star anise, and cooking wine, and cook in water over high heat until boiling, then reduce heat and simmer for about 45 minutes, cover and steam.

2. Slice the green onion and ginger into fine strands, and cut the rice cake into oblique strips.Prepare.

3. After the ribs have cooled naturally, remove them.Rib soupReserved.Mix the rib with 1 spoonful of honey and 4 spoonfuls of soy sauce.

4. Heat the wok, add oil, and heat until almost hot, then add ginger and scallion, and after releasing fragrance, add the ribs, stir-fry, and add salt, cooking wine, and sugar, and stir until evenly mixed.

5. Add rice cake strips, stir-fry until evenly mixed, and pour in a bowl of rib broth, and increase the heat to boil, and drizzle with a little vinegar and sesame oil before serving.

Crab cake

Summary

Crab cake is a famous Jiangsu snack, a large crab cake from Suzhou, with various shapes and flavors, such as hard and crispy crab cake, full of honeycomb and crab meat, salty crab cake with scallion and oil, and flower crab cake with patterns... Whether soft, hard, salty, or flower-shaped, they are generally no more than 1 or 2 inches thick.However, the crab cake from Suzhou City, Xiyang County, Jiangsu Province, is different.It is 4-5 inches thick, weighs 7-8 pounds, and the inside is fully cooked, while the outside is not burnt, soft and chewy, with a sweet and fragrant taste, which is unique.

History and Culture

The origin of crab cake can be traced back to the Sui and Tang dynasties.One day, General Cheng Yu led his army to Xiyang, drove away the soldiers who were plundering, and recovered the property of the people.The local people were grateful and wanted to reward the hero.General Cheng Yu and others repeatedly refused, but Xu Mao and others mediated, and only accepted one piece from each family.The crabs were then cooked.The crabs were cooked.A few old people discussed and agreed that each family should prepare a large pot, and cook the crabs until they are fully cooked.As a result, they were able to cook special large crabs.Since then, the large and thick, fragrant, and sweet crab cake has been passed down.

Crystal Jelly

Summary

Crystal Jelly is a famous product of Suzhou, a Suzhou jelly from the Qing Dynasty.It is known for its beautiful appearance and flavor.Crystal Jelly is translucent and shiny, with a slight yellow color.Its main ingredients are high-quality iron ball mountain yam, which is hard and shaped like a ball.Hence the name.There are three types of jelly: fried – snowPea,Beijing, and lotus sugar.There are also three types of jelly: stove – crispy,Cake,Mooncake...Honey...There are three types of jelly: slice, mountain yam, and sugar.

The city of Suzhou, in the northwest and south of the river, is a famous "yam town" in the province.There is a yam field with a length of 10 kilometers and an area of 3500 acres.Yam jelly is not rare in the province, but the Suzhou yam jelly is unique: it is purple-red, translucent and shiny, and has a strong viscosity, sweet and not greasy, sour and not bitter, refreshing and good for digestion.

New Yuan Lamb

Summary

New Yuan Lamb is a Jiangsu Han dish, named after the town of New Yuan in Suzhou, County.It is of excellent quality and flavor, and is suitable for eating in all seasons.New Yuan Lamb is made fromLamb head,Lamb mouth,Lamb brain,Lamb eye,Lamb blood,Lamb ribs,Lamb meat,Lamb liver,Lamb belly,Lamb heart,Lamb lung,Lamb intestine,Lamb leg,Lamb ball.

The New Yuan Lamb, which is praised by everyone, has four outstanding features.One is excellent quality and flavor;Two is suitable for eating in all seasons;Three is the "Three Dishes" series;Four is unique cooking techniques.Located in New Yuan Town, south of Hong Lake, it passes through the Beijing-Hangzhou Grand Canal, the ancient Yellow River, and the Yellow River River, and has local attractions such as New Beach Lake and Lantern Lake. The riverbanks are mostly sloping, with large areas of tidal flats, abundant water and grass resources, fresh and humid air, and fine sheep farming.The lamb meat, processed and cooked, is delicate and delicious, with characteristics of tender and juicy meat, not greasy, fresh and without.In terms of seasonality, it can be said to be "suitable for all four seasons", especially eating summer lamb is a must-try in New Yuan.Due to the strong of lamb, most regions eat lamb mainly in winter, and it is usually cooked with spicy ingredients such as chili peppers, black pepper, ginger, and scallions.As for summer, just mentioning the word "lamb", it seems to immediately evoke the.However, in New Yuan, eating lamb in summer is not a legend.Lamb meat that is tender and suitable for eating, you won't even be able to taste a little.

When you come to New Yuan, you must try summer lamb, let alone talk about "is it okay to eat lamb in summer" such "beginner-level" talk.Now, just mentioning "New Yuan lamb" is no longer a simple concept of "meat", but "a series of lamb".Starting with lamb head, lamb tongue, lamb brain, lamb eyes,Lamb bloodand lamb ribs, lamb meat, lamb liver, lamb belly, lamb heart, lamb lungs, lamb intestines, lamb legs, and lamb balls, can be eaten from head to tail, and after various methods such as roasting, stir-frying, deep-frying, and braising, there are more than 30 dishes in "the series of lamb".

History and Culture

New Yuan is a combination of New Village and Yuan Village, and was called Renhe Town in the early Qing Dynasty.Legend has it that in the year of Emperor Qianlong's south tour, he passed through the Beijing-Hangzhou Grand Canal in the New Yuan area, at the mouth of the three forks, it was noon, he got off the boat, looked around, and saw a scene of "wind and grass, cattle and sheep", feeling refreshed and happy, and decided to "eat".Local officials ordered a chef to cook a delicious local lamb and present it.After tasting it, Emperor Qianlong was very happy and exclaimed: "This is a delicacy of the world, the best lamb in Renhe also."Since then, New Yuan lamb became a tribute to the imperial court and was famous throughout the world.The ancient town of New Yuan also became famous.

Siyang

Introduction

is a famous delicacy in Siyang, Jiangsu, characterized by red and white colors, flexible texture, and fragrant meat. It is eaten with a fork, not greasy, and has a fresh flavor.In farmers' weddings and funerals, is often served as the main dish, and guests comment on the chef's skills based on the preparation of.

The preparation of is quite elaborate. It uses (lean pork paste),(eggs),(yellow),(steamed buns),(crumbs), and starch. It is mixed with salt, scallions, ginger,(pepper), and (MSG). Then it is spread on a (woven bamboo mat), about 1 inch thick, and then mixed with (lean pork paste) and (yam paste), egg whites, scallions, starch, and spread on it, about half an inch thick.After drying, it is put in a (steamer) to steam. After steaming, the upper layer is white and the lower layer is red.Generally, it is first cut into slices and served with(spinach),(ginger and scallions), green, red, and white colors, which is very beautiful.Serving, the fragrant meat is delicious, and it is not greasy.History and Culture

According to legend, at the end of the Ming Dynasty, the Qing army launched a southward invasion, and the Ming Minister of War, (Shi Ke Fa), launched a counterattack.

In (Tao Yuan, now Siyang), (Suqian), and (Huaiyin), he built a defensive line of 100 miles along the Yellow River. The headquarters of was set in (Cui Zhen) in the county of (Tao Yuan).On a cold winter morning, the chef was busy preparing chickens and ducks, when (Shi Ke Fa) noticed something strange, "Why are the chefs busy preparing chickens and ducks in winter?"He realized that it was for his birthday, and he was furious, "When the enemy is at the door, I don't even want to celebrate my birthday."He ordered the guards to send the chickens, ducks,(pork trotters) forward for military use.Before leaving, (Shi Ke Fa) ordered the chef to "only have one dish for lunch."The chef pondered, and created a delicate and flavorful with a palm-sized piece of fat and two eggs.After that, the chef improved the, and it became a famous local delicacy in Siyang.PreparationIngredients: 50 g of (lean pork paste), 75 g of (sweet potato), 2 eggs, 3 g of (fine salt), 100 g of (wet starch), 10 g of (sesame oil), (a little pepper), 250 g of (pork loin), 1 (woven bamboo mat), 10 g of (white rice wine), 1 g of (MSG), 75 g of (scallion and ginger juice), 5 g of (garlic), 2 g of (garlic powder), 70 g of (peanut oil), 3 g of (salt), and 10 g of (cilantro).Preparation:

1. Wash and peel the sweet potatoes, and use a knife to make thin strips, and put it in a bowl.

2. Add the sweet potato strips to the bowl, and add (mushrooms) strips, (bamboo shoots), and (sesame seeds).(tofu skin)Use a wet cloth to cover, and let it soften, then spread it on a cutting board.4. Cut the (mushrooms) into the shape of " (carp scales), fins, gills, tail, and eyes", and arrange them in the middle of the tofu skin.5. Place the sweet potato strips in the middle, and wrap the tofu skin to form a fish shape, and dip it in dry starch.6. Set the wok to high heat, add peanut oil, and heat to 60%, then fry the "carp" for about 8 minutes until it turns golden, and use a slotted spoon to remove it, and place it on a plate.7. Keep the oil in the wok, and heat it again, add 100ml of (water), and then add (sugar), (vinegar), (red chili), and cilantro, and boil it, and pour it on the "carp" to finish.Tips:1. When frying the carp, use high heat to make the surface golden, and use medium heat to cook through, and then use high heat to quickly fry to color.

2. Since there is a frying process, you need to prepare 750g of peanut oil.

1. Wash and boil the sweet potatoes in cold water until cooked, then peel and mash.

2. Cut thepork leg meatinto small pieces and set aside.Mix the egg yolks, 5g Shaoxing wine, 25g soy sauce, 25g chopped green onion and ginger, and 50g cornstarch, then stir until a smooth dough forms.Mix the chopped pork belly and mashed sweet potato together in another bowl, add 5g rice wine, 2 egg whites, 50g chopped green onion and ginger, 1g salt, 1g MSG and 50g cornstarch, and stir until a smooth dough forms.3. Take one small dumpling, wrap it with bamboo leaves, place red meat filling inside, and shape into a square about 1 cm thick. Flatten the dough and then place white sweet potato paste on top. Flatten the dough and shape into a dumpling. Cover with bamboo leaves and steam for about 25 minutes. When the dumpling is cooked and has a bouncy texture, remove and let it cool.

Remove the bamboo leaves.4. Cut the cooked pork and chicken into 0.5 cm thick pieces, 10 cm long. Place them in a bowl with the white side facing down, then steam in a pot over high heat until cooked through. Remove and drain the broth. Place in a large soup bowl.

5. Add the broth to the pot and add

chicken broth.Add morefire.Bring to a boil, add salt to taste, and drizzle with sesame oil. Cook and serve in a soup bowl. Garnish with chopped green onion and white pepper.Characteristics: alternating colors, tender and chewy, fragrant meat, easy to eat, not greasy, and has a fresh flavor.

Braised Pork and Chicken

with FishIntroduction

Braised Pork and Chicken is a Jiangsu Han Chinese dish. It uses sweet potato mash and is paired with shiitake mushrooms,

fresh bamboo shoots,andtofu skin. It is shaped to resemble a fish and then fried and thickened with a sauce.The cooking technique for Braised Pork and Chicken focuses on achieving a crispy and tender texture, with a flavor that is both sour and sweet.Braised Pork and Chicken is a visually appealing dish that can be easily mistaken for a real fish. It has a crispy skin and tender meat, and its flavor is both sour and sweet.Recipe:Ingredients:

500g sweet potatoes, 20g dried shiitake mushrooms, 35g fresh shiitake mushrooms, 35g fresh bamboo shoots, 50g tofu skin, 20g cornstarch (mung bean), 25g vinegar, 15g white sugar, 2g MSG, 10g ginger,

chili

(red, pointed) 10g,coriander5g, 15g sesame oil, 15g peanut oil, 70g peanut oil, 3g salt.Instructions:1. Boil and peel the sweet potatoes, then use a knife to create a fine mash. Place in a bowl.

2. Add the shiitake mushroom slices, fresh bamboo shoot slices, and sesame seeds to the sweet potato mash, along with MSG and salt, and stir until well combined.

Prepare the tofu skin.

Cover with a damp cloth, then gently spread it out on a cutting board.

3．4. Cut the shiitake mushrooms into pieces that resemble the scales, fins, gills, tail, and eyes of a fish. Place the pieces in the center of the tofu skin.5. Add the sweet potato mash, then wrap the tofu skin around it to create the fish shape, and coat with dry cornstarch.

6. Heat a wok over high heat and add the peanut oil. Heat until about 60% of the oil is hot, then add the "fish" and fry for about 8 minutes until golden brown. Remove with a slotted spoon and place on a plate with the scales and gills facing up.

7. Add more oil to the wok and heat again. Add minced ginger and quickly fry, then add 100ml of water, followed by white sugar, rice wine vinegar, chili flakes, and chopped coriander. Bring to a boil, and thicken with cornstarch slurry. Drizzle with sesame oil and serve.

Tips:

1. To cook the pork and chicken dumplings, use high heat to cook them quickly. Cook them over medium heat until fully cooked, then use high heat to sear the surface and add color. The result is a perfectly shaped and realistic-looking dish.

2. Since the pork and chicken dumplings have been fried, you will need 750g of peanut oil.

1. Fry the prepared catfish fillets in hot oil to form, then fry at medium heat until cooked through, and finally, use hot oil to quickly fry on high heat to color. During frying, the fish shape remains intact and realistic.

2. Because the process involves deep frying, 750 grams of peanut oil are required.