The city of Taizhou has a history of building cities spanning over 2100 years. It was originally named Haiyang during the Qin Dynasty, and later renamed Hailing during the Han Dynasty. It has also incorporated the flavors of Wu, Chu, and Yue, and the wind of the Jiang and Huai rivers.Taizhou has a superior location, earning the reputation of "a vital waterway and land passage, and a strategically important region."

FeaturesSnacksIncluding: river fish, plum blossom banquet, Jingjiang crab soup, Jingjiang dried meat, Taizhou dried silk, Huangqiao roast duckBunsincluding: Zhongzhuang crab, Xu'anbao small bunsDumplingsincluding: DipiouLambincluding: rare sake, Liu Chen three treasures, Quxiada soup dumplingsGingerBamboo shootsCrispy bunsincluding: fried buns, puff pastry.

Mabiao dumplings

Introduction

Mabiao dumplings are a local delicacy from Jingjiang.Dumpling fillingis very elaborate, mainly usingporkgreen vegetablesandchivesandspinachas the main ingredients. The basic dumplings also include a freshwater shrimp.Not shrimp pasteThe flavor is delicious.Dumpling skinis very thin, with green onions, salt,MSGand a small amount ofsoy sauceandpepperto make the soup, the best one is pork board oil.Because it originated from Mabiao Town, it is named Mabiao dumplings, and now it is popular in Jingjiang and spread throughout the province.

Crab meatnoodles

Introduction

Crab meat noodles is a famous Han Chinese snack in Jiangsu Province, with bright colors, rich crab flavor, and abundant nutrition.The noodles should choose the bestgreen bean noodlesand starch, made with unique craftsmanship, with good elasticity, not easy to stick, without bean smell, with a rich and smooth texture.Generallyfresh river crabis best during the 9th and 10th month of the lunar calendar.

How to make

Ingredients: 50g crab meat, 300g special noodles,chopped green onionsand ginger.

Seasonings: salt, MSG, pepper, minced ginger, rice wine, cornstarch, soup, and soy sauce.

Making: after cutting the special noodles, blanch them in boiling water.Place a wok on high heat, pour in oil, sauté ginger and green onions, then add crab meat and stir-fry, add rice wine, soup, noodles, salt, MSG, and pepper, bring to a boil, then thicken with cornstarch, add chopped green onions, gently push with a spoon to evenly distribute, and it is ready to be cooked.

Characteristics: yellow and white contrast, smooth and chewy.

Golden fish and lamb

Introduction

Golden fish and lamb is a traditional Jiangsu Jingjiang Han ethnic dish, the golden fish has tender and rich meat, and is often paired with five-spice lamb.The combination of fish and lamb is very delicious.It is a top dish for Jingjiang banquets.

How to make

750g live golden fish, 500g cooked lamb, 10 pieces of greenleaf vegetables10 pieces.

1. Clean and cut the golden fish into pieces.Cut the cooked lamb into small pieces, and blanch the green vegetables.

2. Heat a wok on high heat, add oil and sauté green onions and ginger, then add the golden fish and sear both sides.Add Shao wine, soy sauce,and bring to a boil, then move to a small fire to cook, until the fish is cooked, add the lamb pieces, then add more soy sauce and sugar, and continue to cook over low heat for 10 minutes, then increase the heat and stir-fry with MSG to thicken the soup, drizzle with sesame oil and sprinkle with pepper and green onions.

3. Heat a wok on high heat, add a small amount of oil, blanch the green vegetables, and season with salt and MSG.

Jingjiang fried chicken

Introduction

Jingjiang fried chicken is a traditional Han ethnic dish from the Jingjiang region of Jiangsu Province. It is made by frying chicken, and is often garnished with green vegetables andeggsIt has a red and attractive appearance, tender and fragrant meat, and a balanced taste.This dish is a large dish, using common ingredients such as chicken, green vegetables and eggs.Chickengreen vegetables and eggs are common household ingredients.However, with careful processing, the dish has a beautiful red color, which is worthy of being a gourmet dish.In addition, chicken contains a completeproteinThe quality is easy for the human body to absorb.A large amount of food can satisfy hunger, and it is also a good dish for drinking and a good dish for small meals.

How to make

Take 10 pieces of cleaned chicken legs, and turn the skin slightly (from the big end to the small end) before cooking. Then, marinate with chopped green onions, ginger and a small amount of Shao wine and soy sauce for 5-10 minutes.Take 10 pieces of plump green vegetables (10 pieces), remove the leaves and keep the green heart, and cut the roots into olive-shaped pieces. Then blanch the vegetables in boiling water until tender.Take 10 pieces of eggs, cook them in boiling water until cooked, and then peel them. After that, rub them with soy sauce and fry them in oil until golden brown.Put the marinated chicken legs in a pot, and squeeze the skin to make it tight, and tie it with a rope. Then, put it in apanfry (or use vegetable oil or soybean oil) in a pot, and heat the oil to about 180°C (350°F).When the skin is golden brown, you can remove the chicken legs.The cooked chicken legs are cooled, and then cut into small pieces.Yellowqiao meatIntroductionYellowqiao meat is a high-quality product made from freshporkand pork belly, made through a refining process.If you have ever been to Yellowqiao, you know that Yellowqiao has two famous specialties, first is Yellowqiao roast duck, and second is Yellowqiao meat.Yellowqiao meat has become a well-known specialty of Yellowqiao, and it has been recognized and praised by the outside world since 2000. It has become a popular dish in Yellowqiao, and it is often used to entertain guests.Stewed porkIntroductionStewed pork is a simple and popular dish in Jingjiang, especially in the old part of the city.Stewed pork is a very popular dish.When Jingjiang people who work and live abroad talk about the local cuisine, they will mention stewed pork, and they will cook stewed pork.The history and cultureThe local people have a saying, "Eat stewed pork, and you will have a fat official." This means that stewed pork is not only a staple food, but also nutritious.

Jingjiang Pork Floss

Introduction

Jingjiang pork floss is a traditional snack of the Han Chinese, made mainly ofpork legand meatingredients, a traditional snack of Jiangsu cuisine, with a brown-red color and beautiful luster, sweet and fragrant, not greasy, the finished product is in a slice shape, originating in 1936, with meticulous selection of ingredients, traditional craftsmanship, combined with various natural spices, carefully processed through more than ten steps.The color of the pork floss is crimson and thin, transparent, cut into neat slices, with a sweet and salty taste, with a fresh taste. It can be used as a cold dish on banquets, or used forstir-fried chickenegg, baked

tofu, with a little green onion and sesame oil, which tastes delicious.MethodsTake fresh pork leg meatwith lean meat as the raw material, remove the tendons, cut into thin slices (about 5mm thick), and then soak in cold water for about 30 minutes to remove excess blood and fat.Then, blanch the pork slices in boiling water for 1-2 minutes, then quickly cool them in cold water.

Next, marinate the pork slices with a mixture of soy sauce, vinegar, cooking wine, ginger, garlic, and white pepper.

Finally, deep-fry the marinated pork slices until golden brown and crispy.Dried Pork FlossDried Pork FlossFirst, soak the cut pork in cold water for 2-3 hours to remove blood and impurities.Then, blanch the pork in boiling water for 2-3 minutes, and drain it.Next, marinate the blanched pork in a mixture of soy sauce, vinegar, cooking wine, ginger, garlic, and white pepper.Finally, dry the marinated pork in the sun or in a dehydrator until it is completely dried and brittle.

Homemade Fried Dough

Homemade Fried Dough

First, prepare a dough with flour, water, and a little sugar.Next, roll the dough into thin strips and deep-fry them until golden brown.Finally, cut the fried dough into small pieces and serve with your favorite sauce.Ginger Cake

Ginger Cake

Ginger Cake is a traditional snack of the Ginger City region in Jiangsu, made from flour, oil, and sesame paste, rolled into layers and then baked until golden brown and crispy.The finished product is in a round shape, with a characteristic crispy and fragrant taste.

The Ginger Cake has a long history and is a popular snack in the Ginger City region.

One famous story about Ginger Cake is about Wang Xians, who opened a restaurant in Ginger City in 1929.Wang Xian, also known as Wang Chef, was a generous and kind man who was known for his delicious food.He had a restaurant called Ginger City Restaurant, where he served a variety of dishes, including Ginger Cake.One day, a man from Haiyang came to Wang Xian's restaurant.The man was a former restaurant owner from Haiyang, named Jin.

Jin had lost his restaurant due to drug addiction.

Wang Xian took pity on Jin and offered him a job in his restaurant.Wang Xian taught Jin how to make Ginger Cake.

Ksitzi is processed from bran.Before liberation, in the Jingjiang Sha Shang area, due to low-lying terrain, although irrigation was convenient, drainage was difficult. Therefore, most households planted rice while rarely planting bran, so most of them ate rice.Qingyuan Sesame CakeQingyuan sesame cake is a famous snack in the Jiangyan region of Jiangsu Province, made from oil-salted dough rolled into multi-layered cylindrical shapes, cut horizontally and flattened vertically to form cake bases.Between two layers of dough, fillings such as ham, bamboo shoots, chicken, shrimp roe are placed, sealed at the edges, then deep-fried until mature.The layers are abundant, the patterns clear, golden yellow in color, crispy and fragrant.MooncakesMooncakes are traditional Chinese pastries that hold a special place during the Mid-Autumn Festival. They come in various fillings such as red bean paste, lotus seed paste, nuts, and meat.Historical BackgroundThe origin of mooncakes is shrouded in mystery but has been deeply rooted in Chinese culture for centuries. Legend has it that during the Yuan Dynasty, Han people used mooncakes to secretly communicate a rebellion plan under Mongolian rule.Preparation ProcessFirstly, prepare the filling such as red bean paste or lotus seed paste and mix with other ingredients like nuts.Secondly, make the dough using wheat flour mixed with lard for oil-salt layering.Thirdly, roll out the dough into sheets and fill it with the prepared filling.Fourthly, fold and shape into rounds or squares, sealing the edges tightly.Fifthly, bake in an oven until golden brown.

Sixthly, allow to cool before slicing and serving.Yanbian CakeThe Yanbian cake is a traditional pastry from Yanbian, Jilin Province. It uses layers of dough filled with sweet or savory fillings such as nuts, red bean paste, or jujubes.Ingredients include flour, lard, sugar, water, and various fillings like sesame seeds, peanuts, and dried fruit.StepsFirst, mix the ingredients to form a dough.Second, roll out thin layers of dough, spread with fillings.Third, fold the dough into rounds or squares, sealing the edges.Fourth, bake in an oven until golden brown and crispy.Jiangdu Cake

The Jiangdu cake is a specialty pastry from Jiangdu, Yangzhou, made by layering dough with fillings such as meat, vegetables, or nuts.Ingredients include flour, lard, sugar, water, and various fillings like pork, mushrooms, carrots.

Steps

First, mix the ingredients to form a dough.

Second, roll out thin layers of dough, spread with fillings.

Third, fold the dough into rounds or squares, sealing the edges.Fourth, bake in an oven until golden brown and crispy.Jiangdu CakeThe Jiangdu cake is a specialty pastry from Jiangdu, Yangzhou, made by layering dough with fillings such as meat, vegetables, or nuts.Ingredients include flour, lard, sugar, water, and various fillings like pork, mushrooms, carrots.StepsFirst, mix the ingredients to form a dough.Second, roll out thin layers of dough, spread with fillings.Third, fold the dough into rounds or squares, sealing the edges.Fourth, bake in an oven until golden brown and crispy.

Taizhou Cake

The Taizhou cake is a traditional snack from Taizhou, Zhejiang Province. It features multiple layers of pastry filled with sweet fillings such as red bean paste or nuts.

Ingredients include flour, lard, sugar, water, and various fillings like sesame seeds, peanuts, and dried fruit.

StepsFirst, mix the ingredients to form a dough.Second, roll out thin layers of dough, spread with fillings.Third, fold the dough into rounds or squares, sealing the edges.Fourth, bake in an oven until golden brown and crispy.Jin quickly learned how to make Ginger Cake and it became a popular dish in Wang Xian's restaurant.One day, a customer came to Wang Xian's restaurant and ordered Ginger Cake.

The customer was so impressed with the Ginger Cake that he told his friends about it.

Soon, everyone in Ginger City was raving about Wang Xian's Ginger Cake.The Ginger Cake became so popular that Wang Xian had to make more and more of it.The Ginger Cake became so popular that it was even exported to other parts of China.

The Ginger Cake became so popular that it was even exported to other parts of the world.The Ginger Cake became so popular that it was even exported to other parts of the world.The Ginger Cake became so popular that it was even exported to other parts of the world.The Ginger Cake became so popular that it was even exported to other parts of the world.65 years ago, the steamed buns from Huangqiao were simple, with just a little sugar added to the dough. This was already considered a top-quality steamed bun. The main filling of Huangqiao steamed buns was meat floss.Ham|Shrimp,|Green onions|Chicken,|Sausage|and lard, green onions, and dough mixed filling. After baking in a temperature-controlled electric oven, the steamed buns had a yellow exterior and soft interior, with a crab shell red color, not burnt or sticky, not oily or greasy. When bitten, the aroma was rich and fragrant, and the green onion oil flowed onto the lips.

More than 30 years later, in May 1975, General returned to Huangqiao. The people of Huangqiao still warmly greeted him with Huangqiao steamed buns. He held a steamed bun in his hand and encouraged everyone: "From Huangqiao steamed buns, we can see the deep love between the army and the people. We must continue to promote the revolutionary tradition and strive for even greater glory.”

Zui Crab from Zhongzhuang

Introduction

Zui Crab from Zhongzhuang is a traditional snack from Xinghua City, Jiangsu Province, belonging to the Jiangsu cuisine.It has a long history.The earliest production of this crab was done best by the area around Zhongzhuang, so it is called "Zui Crab from Zhongzhuang".

The origin of Zui Crab from Zhongzhuang is in Zhongzhuang Town, Xinghua, where the surrounding vast Longhu Lake and Wugong Lake have sweet and pure water. Zheng Banqiao once wrote: "Half a bay of living water, a thousand rivers and moons, a grain of sinking sand, ten thousand pearls", which is a high-quality freshwater.Crabprovides a unique and favorable condition for the growth and reproduction ofZui Crab from Zhongzhuang uses freshwater crabs from Wugong Lake and Longhu Lake. After 21 processes, with a special secret recipe and precious medicinal herbs, it is made using modern technology.The meat is delicate and tender, with a clear and jade-like color, and the flavor is fresh and delicious, with five flavors: color, aroma, sweetness, saltiness, and crispness. It is a high-end cold dish and a gift for banquet occasions.

History and Culture

According to relevant records, the family in Village,, originated from the in the Mansion in the south of. They migrated to County (now ) in the Dynasty. In the second year of the Hongwu reign of the Ming Dynasty (1369), the family moved from in Suzhou to Zhongzhuang Village in Xinghua and settled down, becoming the first ancestor of the Zhongzhuang family.The second generation of the family, who were originally engaged in flower and tree cultivation, management, and skilled in painting, discovered that the lake and rivers in front of Zhongzhuang Village not only had a vast surface area but also pure water. Every year after the Mid-Autumn Festival, they could produce large and delicious green shell crabs.However, due to the limited market for fresh crabs, there were a lot of unsold.So, the family not only continued their trade but also engaged in the sale of fresh crabs.At the same time, to extend the shelf life and reduce losses of the remaining crabs, they used the methods of making and, and created crab using homemade glutinous rice batter and other ingredients, which was accidentally created and became a new product that was very popular in the market.Around the 27th year of the Hongwu reign of the Ming Dynasty (1394), the second generation of family in Zhongzhuang established " " crab processing workshop, thus becoming the founder of "Zui Crab from Zhongzhuang".

From the early Ming Dynasty to the late Ming Dynasty, the descendants of family for more than 200 years continuously improved the crab production process and secret recipe, which made the crab have a fresh and delicious taste, and is an indispensable cold dish in the style of cuisine, and is also a gift for important celebrations.In the Qing Dynasty,,, and years, Zhongzhuang Village successively gathered a group of well-known scholars and writers.One of the "Eight Strange People of Yangzhou" (1684-1753) lived in Zhongzhuang and built a " " pavilion by the lake, enjoying painting.Another representative figure of the "Eight Strange People of Yangzhou" lived in Zhongzhuang and had land and property, so he often wrote and painted in Zhongzhuang.also lived in Zhongzhuang and taught.They exchanged ideas and communicated with many scholars and painters at home, and also tasted the special product of Zhongzhuang - Zui Crab from Zhongzhuang, which made " " Zui Crab from Zhongzhuang famous throughout the country and became a tribute item that was popular throughout the country.

In 1898, Zhang Luan, a scholar who was renowned for "doing business to save the country," tasted " " Zui Crab from Zhongzhuang several times, and praised it highly, so he recommended the 16th descendant of " ", (nicknamed ), to participate in the International Exhibition in Singapore, which won the first prize.“ ” crab is famous throughout.Later, there are records of sales to Southeast Asian countries every year.

Method

Ingredients

Ingredients: Fresh crabs from Wugong Lake and surrounding areas.

Ingredients: Soaking liquid, made from home-brewed rice wine, fine salt, Sichuan peppercorns, and other ingredients, strictly mixed according to a certain ratio.

Seasonings: Fine salt, white sugar, scallion, ginger, Sichuan peppercorns, and dried citrus peel in appropriate amounts.

Production steps

The entire process of processing and making drunken crabs takes two months, from selecting crabs after the ninth day of the ninth month of the lunar calendar (i.e., before the cold dew) to subsequent live breeding, drying, grooming, and adding ingredients, followed by winter, after the small snow, until the near-cold, a process of about two months, which is canned and sold before the Spring Festival.At normal temperature, drunken crabs can be eaten before the Qingming Festival (shelf life of 4.5 months, approximately 135 days).

Zhongzhuang drunken crabs

Zhongzhuang drunken crabs

First step: Place a sufficient number of crabs in a bamboo basket, hanging in the calm and slow-flowing water of the lake for 20-25 days to breed (commonly known as "live breeding"), to remove impurities and mud from the crab's stomach and intestines, in order to meet the requirements of cleanliness and absence of contamination inside and outside the crab.

Second step: Take the crabs that have been "live bred" in the water and place them in a large bamboo basket with a layer of fresh dried straw at the bottom to dry for about 7 days. The drying time is appropriately extended when the temperature is high;When the temperature is low, it is appropriately shortened.After the foam (water) in the crab's mouth is completely expelled (until the sound of spouting is no longer heard), take it out and transfer it to the next process.

Third step: Manually groom each crab, the operator must carefully use a knife to scrape away the hairs on the crab's claws and pincers without damaging the limbs, so that the groomed crabs can still be lively and complete, with complete claws and feet, and no defects.

Fourth step: One week before the crab is put in the pot to be drunken, the ingredients (soaking liquid) are prepared and put into the pot.The soaking liquid is made from home-brewed rice wine, fine salt, and authentic Sichuan peppercorns, strictly mixed according to a certain ratio without adding a drop of water.

Fifth step: After approximately 4 weeks of "live breeding," "drying," "grooming," and other processes, the crabs that are hungry and thirsty are put into the pot and drunk frantically, until they are full and drunk and fall into a drunken state.

Sixth step: After the crabs are drunken in the pot for two weeks, it must be turned over once, turning the original crabs over so that the umbilical cord faces upwards, then seal the pot mouth and pickle for 2 weeks.A total of 4 weeks can be sold in baskets (or bottles or cans).

Ginger pie

Introduction

Ginger pie is a famous snack in the Ginger Lake area of Jiangsu Province, made from oil-based dough rolled into multi-layered cylindrical shapes, cut horizontally, pressed vertically, and then baked into pie crusts.Two pie crusts are sandwiched with ham, diced mushrooms, andshrimpetc fillings, and then pinched and fried.It is rich in layers, has clear patterns, golden in color, and has a crispy and fragrant taste.

History and culture

Regarding the origin of Ginger Lake pie, there is another little-known historical story.

In the eighteenth year of the Republic of China (1929), Wang Yishan's Ginger Lake Restaurant opened.Wang Yishan, nicknamed "Yuxiao," was a generous and magnanimous person with a chivalrous heart.He was originally the chef of Wang's "Cold Public and Mo Silk Line Shop," known as "Wang Chef."He also did catering for other shops.Wang's old boss found it inconvenient for people to come and eat, so he rented a house from Cao, and provided Wang Yishan with funds to open Ginger Lake Restaurant.The restaurant was responsible for providing meals for Wang's employees, and also for selling to the outside.Wang Yishan wrote "Welcome, big bodhisattva, don't be afraid of the battle general" on the walls of the restaurant, attracting customers.Soon, Ginger Lake Restaurant became famous for its delicious food and reasonable prices, and Wang's family naturally became a wealthy family.

One day, a beggar from Hai'an came to the restaurant to beg for food.When Wang Yishan gave him food, he learned that this beggar was actually the old boss of Hai'an's "Jingqian Restaurant," named Jin.Jin's family was ruined because they had become addicted to opium.

Wang Yishan learned of Jin's situation, so he decided to take him in.Wang Yishan placed Jin in the restaurant, and found a doctor to cure him and quit opium.Jin was very grateful, so he taught Wang Yishan the method of making pie crusts that he had inherited.Wang Yishan tried to make it and tasted it, and found that the taste was very good and unique, so he started to sell it, but it quickly sold out, and everyone praised its deliciousness.From then on, the name of Ginger Lake pie became famous.Gradually, the pie became a characteristic of Ginger Lake Restaurant, and also a characteristic of Ginger Lake.It is said that some officials and nobles in Hai'an also often came to Ginger Lake to eat pie.

Method

The production of steamed buns is very particular.

First, you need to prepare high-quality flour, and divide the flour into two parts for processing, one part is added with water and mixed, and the other part is added with oil and mixed.

Then, mix the two batches of flour together and knead it several times, and finally wrap it in a bag.Then, shape it into a circle and put it in the oil.

Fry it over low heat for about 30 minutes until it turns golden.

This production process is simple to say, but difficult to operate. Especially, it takes high-level skills to make the steamed buns golden and crispy, with clear layers, which is a characteristic of steamed buns.