Nanjing, historically a long-standing political and cultural center in southern China, boasts a rich cultural heritage and abundant historical sites.

Nanjing's cuisine is characterized by its use of Jiangsu-style dishes.and Qing Dynasty-style cuisine.Nanjing cuisine is known as "Jiangsu-style large dishes", also referred to as "Jiangsu cuisine", "Jinling cuisine". Chefs often refer to themselves as "Jiangsu local chefs", one of the four main representative dishes of Jiangsu cuisine.Characteristics

Snacksinclude: Nanjing roasted duck, boiled duck, salted duck,stewed duck, Nanjing braised duck, crispy duck, eight-treasure duck, salted duck, Nanjing sliced duck,duck blood,vermicelli soup, steamed buns,dumplings,Nanjing dried noodles, such as "Loyue return broth noodles", mixed dishes,tofu,"small steamed buns".Nanjing salted duckIntroductionNanjing salted duck is a famous local specialty of Nanjing, with a long history, dating back over a thousand years.Nanjing salted duck can be made in all four seasons, with a short marinating and stewing period, and is freshly made and sold, so it is best to eat it immediately.This duck has the characteristics of white skin, tender meat, fat but not greasy, and fragrant and delicious.The best time to eat Nanjing salted duck is before and after the Mid-Autumn Festival, because the duck is made during the blooming season of jasmine, so it is called "jasmine duck"."White Gate Cookbook" records: "During the eighth month of Jinling, salted duck is the most famous, and everyone thinks that there is jasmine fragrance in the meat.""Jasmine Duck" is "clear and delicious, and never gets boring", which is a good accompaniment to wine.On festivals or when guests come to the house, going to the street to buy a bowl of salted duck has become a Nanjing custom.History and Culture

Nanjing has been renowned for its duck dishes throughout the country, so it has been called "Duck City".

The abundance of duck dishes and the popularity of duck-eating people make Nanjing one of the most duck-eating cities in China.

According to the "Chen Shu" record, Chen Jun and the North Qi army fought against each other in the suburbs of Jinling, and Chen Jun's soldiers "each carried food, and used duck meat", which greatly boosted morale, and finally won a decisive victory.

This is the earliest historical record of duck dishes in Jinling.At the latest, salted duck in the south of Nanjing was already famous in the early Ming Dynasty, and it has remained popular ever since.There is a folk song from the Ming Dynasty: "Ancient bookroom, crystal glass, black iron pot, salted duck.""Ancient bookroom" refers to the largest national university at that time - Nanjing Confucius Institute;"Crystal glass" refers to the famous Great Compass Temple in the world, and "black iron pot" refers to the famous Nanjing local product of black silk. The small salted duck is also listed among them.Nanjing people have many ways to eat duck. The duck dishes on the tables of emperors during the Six Dynasties period already include roasted duck and salted duck. The Ming Dynasty Emperor Zhu Yuanzhang ate one roasted duck.In the Qing Dynasty, Nanjing food scholar Chen Zaolin's "Jinling Record" mentions: "Duck is not produced in Jinling, and it is mainly obtained from Shao and Gao province.Thousands of ducks and geese migrate south through the river, and are kept in ponds.They are usually ready to eat after about ten days."

"...but none are as good as 'salted duck'. It is tender, juicy, and not greasy."

The production processCharacteristicsNanjing salted duck is the only cold-processed poultry product in Chinese history, and is completely different from traditional preserved foods.Nanjing salted duck is cold-cooked, which takes about one hour, resulting in a tender duck.The cold-cooked duck muscle has good water-holding capacity, which keeps the duck meat juicy.Hot-cooked preserved foods will damage the flavor, making it smell fragrant but the taste is ordinary.Furthermore, jasmine duck is carefully made, not only using good ingredients, but also with exquisite craftsmanship, such as "fried, marinated, clear broth, and then stewed", which enhances the aroma of the duck.Fried duck reduces the fat content, and the thinly sliced duck is tightly wrapped, and the stewing time is sufficient, resulting in a tender and delicious taste.Main ingredients: duck (1500g)Seasoning: 30g of cooking wine, 130g of salt, 10g of green onions,5g of ginger,3g of star anise,2g of Sichuan peppercorns, 1g of rice salt, 4 tablespoons of peanut oil.Production procedure1. Cut off the small wings and duck feet of the tender duck, and make a small mouth about 3 cm long in the right wing, and remove the internal organs, pull out the trachea and esophagus, rinse with water, and drain.

2. Put the salt, star anise, Sichuan peppercorns and peanut oil into a pot and heat it.

3. Use half of the hot oil to pierce the duck from the mouth of the wing, and shake it, then rub the duck with the remaining half of the hot oil, and then use the remaining hot oil to poke the neck from the neck and mouth, and then put the duck into the jar.

5. After marinating for 2 hours in summer, 4 hours in spring and autumn, and 6 hours in winter, take it out and hang it in a well-ventilated and cool place to dry, and then use a 12cm empty pipe to insertinto the duck's anus, and put 1 slice of ginger, 1 bunch of green onion, and 1 piece of star anise into the duck's nest.4. Boil 6 cups of water, add the remaining ginger, green onion, star anise and cooking wine, and put the duck legs facing up in the pot, cover it with a lid, and simmer over low heat for 20 minutes.5. Take out the duck, and use a spoon to scrape the duck meat, and then put it back into the pot with the remaining soup.6. Put the duck in the soup, and simmer it over low heat for 20 minutes, and then take it out and put it in a container to cool.

7. Put it in a bowl and eat.

Nanjing steamed buns

IntroductionNanjing steamed bunsWhen eating steamed buns, the emphasis is on the soup. When making it, you must solidify the broth into a transparent solid, and then mix it into the steamed buns.Good steamed buns are very thin, and they are so thin that they don't break even when you lift them.Carefully pick up the steamed buns, and put them in a bowl, and then drink the soup.However, you must not be too fast, or you will burn your mouth. Then enjoy the inside content slowly.Therefore, Nanjing people have a song when eating steamed buns: "Lift it gently, pick it up slowly, first open the window, and then drink the soup."

History and Culture

Steamed buns

(also known as "small buns" in the north) are a famous Han ethnic snack in the Yangtze River Delta region, originating from the Qing Dynasty, during the reign of Emperor Guangxu.

Legend has it that it originated from Wanglou, a famous restaurant in the Northern Song Dynasty, "Mountain Cave Plum Blossom".The plum blossom buns originated from the Northern Song Dynasty.The small plum blossom buns in Changzhou are fresh, while the small plum blossom buns in Wuxi are sweet.The small plum blossom buns from Shanghai, which originated in the late Qing Dynasty, are also very famous.

The small plum blossom buns are also known as "open pan noodles".Introduction to open pan noodlesOpen pan noodles is a snack from Jiangsu Province, Nanjing, and is also a tea restaurant food.Duck headPlace the duck in a pot, cover with a lid, and simmer over low heat for 20 minutes.

5. Remove the duck, allowing the broth from inside to drain out through the knife slot, then strain and pour into the pot.

6. Place the duck in the soup and pour the hot broth into the duck cavity, then simmer over low heat for 20 minutes. Remove and cool.Serve.

Nanjing small dumplings

Introduction

Nanjing small dumplings

Eating small dumplings is all about the broth, and you need to make sure it is...SoupTo form a clear, solid gel, chop it and mix it in. The steam will then cook it all to a liquid.Good small dumplings have thin, paper-like skin that doesn't tear easily.Carefully remove, and place on...VinegarIn a bowl, and suck on the top to absorb the delicious broth.However, don't rush, as it can burn, then slowly enjoy the contents.So, Nanjing people have a song about eating small dumplings: "Gently move, slowly lift, first open the window, then drink the soup."

History and culture

Small dumplingsSteamed buns(Also known as small dumplings in the north) are famous Han snacks in the Jiangnan region of Shanghai, Nanjing, Wuxi, Suzhou, Hangzhou, and other cities, originating from Jiangsu Province's Changzhou Prefecture during the Qing Dynasty, created by the first Hua Hua tea house.Legend says it evolved from the famous Wanglou "Mountain Cave"Dumplings" in the Northern Song Dynasty. It was brought to the Jiangnan region by the imperial family, and gradually developed.Changzhou small steamed buns have a fresh flavor, while Wuxi small steamed buns have a sweet flavor.The Shanghai Nanxiang small steamed buns, which originated in the late Qing Dynasty, are also a famous snack that is enjoyed both at home and abroad.

Open dried strips

Introduction

Open dried strips are a Han snack in the Nanjing region of Jiangsu, one of the tea house foods.“Angan Sil” dried noodles are specially made tofu shop's big white noodles, their making is very fine, the ingredients are very demanding, are all very exquisite.

Nanjing's dried noodles have a unique way of making, those tender and not old, dry and not broken noodles, are all specially made by tofu shops, cut into thin strips, fragrant with sesame oil.Soy sauceSuperior.The original Nanjing dried noodles have and, after the Republic of China, new varieties are constantly emerging.There are boiled duck blood noodles, noodles etc. in mosques;In restaurants there areSpring onionsdried noodles,Shiitake mushroomsdried noodles, crab yellow noodles,Chickendried noodles, etc., and the famous Fuzimiao Eternal Garden’s noodles are the most famous.

Beef pie

Introduction

Beef pie is a famous Nanjing snack, this snack has a tender top, crispy bottom, the beef filling is fragrant and flavorful, with unique taste.There are many ways to make beef pie, each shop has a different taste of beef pie.Today I will recommend two simple and easy ways to make delicious beef pie, as a reference for friends, I hope everyone can make the beef pie that suits their own taste.

Method

Beef pie method one:Flour100g, 150g minced beef,Chinese cabbage150g，1 egg, 1 tablespoon chopped green onions,Chicken powder1 teaspoon, 1 teaspoon white sugar, 1 teaspoon old soy sauce,Sesame oil2 teaspoons, 1 tablespoon oil.Put flour in a basin, slowly pour 15ml of warm water into the basin and mix evenly.Then slowly add 30ml of cold water, stir evenly with your hand, knead into a dough, wrap in plastic wrap, rest for 20 minutes.Wash the Chinese cabbage clean, drain the water, chop it into chopped Chinese cabbage.The chopped Chinese cabbage does not need to squeeze the juice, this way the pie will be full of fragrant juice when you bite it.Beat the egg into a bowl.Mix the minced beef and chopped Chinese cabbage, add the beaten egg and chopped green onions, add chicken powder, white sugar, old soy sauce and sesame oil, stir the filling evenly with your hands, then use chopsticks to stir in one direction until the filling becomes viscous, and let it rest for 5 minutes.Divide the kneaded dough into small pieces, and roll out the pie skins.Wrap an appropriate amount of filling in each pie skin, and fold it intodumplingshape.Pour oil intopan, ensure that the oil is evenly distributed on the bottom of the pan, place the finished pie neatly in the pan.Heat the pan to medium heat, fry for 1 minute, then pour in 50ml of cold water, cover the pan and steam until the soup in the pan dries, when the pie bottom turns yellowish, you can take it out.Beef pie method two:

Medium-strength flour500g,Salt3g, about 70℃ hot water 300g, 850g beef, 13g soy sauce,MSG5g, 5g salt,Pepper2g, 5g sesame oil, 10g chopped green onions, 5g ginger,Peanuts10g oil.Remove the film and tendons from the beef, and chop it into mince, chop the ginger and green onions, and put them into the bowl, add soy sauce, salt, MSG, pepper, sesame oil and 250g of water, and stir evenly.Put the flour on the cutting board, add 300g of salt and hot water, and evenly mix the flour, then spread and dry (that is, making dough method), and knead until smooth, which issoupskin.Rub the dough into 60 pieces, and use a rolling pin to roll it into a pie skin with a thicker middle and slightly thinner edges.Wrap the pie skins with filling and fold into dumpling shape.Place the pie dumplings in a pre-oiled and heated pan, first fry for half a minute, add water to the pie up to 1/3 of the height, cover the pan and steam until the water dries, and the pie bottom turns golden yellow, you can take it out.

Making method: The amount of water added when frying the pie is particularly important, too much will easily dry the pie and burn it, too little will easily turn the pie into steamed dumplings.

Nanjing dry noodles

Introduction

Dry noodles is also known as chicken broth noodles, a traditional Chinese dish from the Han nationality, belongs to the Huaiyang cuisine (Huai'an, Yangzhou, Zhenjiang).It is a dish that is both refreshing and nutritious, its delicious flavor has always been praised as a beautiful dish, and the Huaiyang cuisine is a famous dish.The main ingredients are Huaiyang dried noodles, with extremely fine knife work, and the fragrant flavor of various seasonings are cooked together, which is added tonoodlesin the noodles, when eaten, it is fresh and delicious, very enjoyable, and can be eaten without getting tired.The Nanjing dry noodles have a unique making method that is different from other cities.Those tender and not old, dry and not broken noodles are all specially made by tofu shops.Cut the tofu into thin strips and cook it with various soups, and then add fragrant sesame oil and superior soy sauce, which is refreshing and delicious.

Duck blood noodles

Introduction

Duck blood noodles is a famouslocal foodin Nanjing.Made from duck blood, duck gizzard,duck intestines,duck liveretc. and made with duck soup and noodles.The taste is fresh and delicious.Duck meatProteincontent is high, fat content is low, which is especially suitable for elderly people.It is said that if you don't eat duck blood noodles, then you haven't eaten Nanjing snacks.But for Nanjing's duck blood noodle shops, the most famous one is the Golden Dynasty Duck Blood Noodle Shop, which is located next to the President's Palace.One piece of duck blood in your mouth, smooth and delicious, then drink a bowl of soup, the taste will linger on your tongue.

The green coriander, transparent noodles, and floating duck gizzard, duck intestines, duck liver are all more fine and delicious than other shops.History and cultureNanjing people love to eat duck, not just duck meat, but even duck internal organs and duck blood can be made into delicacies.Various shops in Nanjing, whether it is a famous duck blood noodle shop or a local shop with good reputation, can make the taste of these ingredients.

Duck blood noodles are made with noodles, duck blood, duck liver, duck intestines, and

duck soupcooked.A small bowl of noodles contains the deliciousness of duck.Sip the soup, bite the noodles, and bite the duck blood, which makes you sigh that these inconspicuous things can be cooked into such delicious food.Legend has it that a very poor man, when killing a duck, used a small bowl to hold its blood, but accidentally spilled the noodles and dirtied them.In desperation, he could only cook the noodles and duck blood together, and surprisingly, it turned out to be the first bowl of duck blood noodles. People saw this fragrant and delicious soup and rushed to try it, and the wealthy people heard the news and made the poor man a professional chef to cook duck blood noodles for them, and later this delicious dish was passed down.It is said that the original duck blood noodles were first mentioned in a poem by the poet " ，

，，

，"This record is the earliest written record of duck blood noodles.The hungry scholar and gourmand, "Eat for life, not for poetry."To praise the tea master's superb craftsmanship, "The spring river is warm, and the ducks are fresh, so enjoy it."This record is the earliest record of duck blood jelly soup.

However, because the duck blood fan soup in Zhenjiang usedDuck bloodInstead of duck blood, it was called duck blood because it was a convenient name, so the duck blood fan soup in Zhenjiang is now mostly made with goose blood, while Nanjing is mostly made with duck blood, and at the same time, Nanjing also has a variety of ingredientsIngredientsIn the duck blood fan soup, such as using the golden salt duck cooking method, which is very delicious and fresh and flavorful, so the authentic "duck blood fan soup" that can be found on the market is definitely from Nanjing.

The market situation of duck blood fan soup is absolutely popular, and all kinds of people can eat it.In cities such as Nanjing, Zhenjiang, Shanghai, Suzhou, and Hefei, no matter what season it is, whether you are walking on the street or walking in the alley, you can always find duck blood fan shops, and some of these duck blood fan shops have their own storefronts, and some are just small stalls, but the common ones are all very popular and have a strong aroma.

Nanjing five-spice beans

Introduction

Nanjing five-spice beans, also known as "yuanzhu beans", are as fragrant as five-spice eggs, and are also soft and delicious, and when you taste them, they are very interesting. Because of the deliciousness, they are generally purple-brown in color, and have good elasticity, and the aroma is very strong, so they are very delicious.

Currently, the most authentic Nanjing five-spice beans are in the Fu Temple.Speaking of Fu Temple five-spice beans, it is inseparable from the other signature snack in the store, which is five-spice eggs. Five-spice eggs can be found all over the country, but the ones with the most distinctive flavors are those made in Fu Temple.Fu Temple's five-spice beans and five-spice eggs are known as "the two most delicious snacks" in Nanjing.

History and culture

Legend has it that in the Qing Dynasty, during the Qianlong Emperor, there was a poor scholar named Qin Da Shi who lived in a small alley next to the Jinsha Well, and because his family was very poor, he read every night until late, and his mother would useYellow beansAdd red beanRedDatesCooked, and put a red date in a bowl for him to eat, and encourage him to study hard, so that he can become a scholar.Later, Qin Da Shi was admitted to the Imperial Examination, and this story spread, and "yuanzhu beans" became famous.Some merchants took advantage of this psychology, and sold yuanzhu beans near the father and son's temple, and said "eat yuanzhu beans, you can become a scholar".Even now, there are still songs in Nanjing: "Five-spice beans are fragrant, fragrant outside the city"

Nanjing's "duck blood"

Introduction

Nanjing's "duck blood" is one of the famous local specialties in Nanjing, and it is popular both domestically and internationally. It is also known as "board duck", and has a history of more than two hundred years.

Nanjing's "duck blood" is flat and round, with tight and firm meat, and is easy to carry.The meat of "duck blood" is tough and chewy, with a long-lasting flavor, and does not feel greasy, which is a favorite dish for both adults and children.

How to make

Main ingredients: 500g "duck blood"

Seasonings: 75g salt

1. Choose fresh and plump "duck blood", cut in half diagonally from the right side in the middle, and scrape off the yellow skin and leftover food from inside the "duck blood".

2. Wash the prepared "duck blood" with clean water, and remove the dirt.

3. Gently rub with a little salt to remove the sour and smelly smell.

4. Wash the "duck blood", and put it in a bucket, add salt and soak for 12-24 hours.

5. Take out the soaked "duck blood" from the bucket, and wash it again with clean water to remove the dirt and impurities that remain on the "duck blood".

6. Tie the washed "duck blood" with a thin cotton thread.

7. Tie 10 pieces together, and hang them in the sun to dry.

8. Generally need 3-4 days to dry, until 70% dry, then take it out.

9. Place the 70% dried "duck blood" on the table, and place the "duck blood" on the back of the right hand, and press and knead it 2-3 times, so that the two sides of the "duck blood" become flat, which is the shape.

10. When eating, wash it first, and then soak it to soften, and then put it in a pot to cook for about 1 hour, and then cut and eat after cooling.

Youshi return-cooked dried beans

Introduction

Youshi return-cooked dried beans are a famous snack in Jiangsu province, Nanjing. It is to put tofu fruit intoSoupSoupPot, add a littleYellowBeans,And seasonings, and cook until the tofu fruit is soft and tender.

Because the beans are often added in the cooking process, so they look like ancient jade, so they are called "Youshi return-cooked dried beans".

History and cultureYoushi return-cooked dried beans: Nanjing has a long history, and Nanjing people like to add snacks to their history.Take this ordinary "Youshi return-cooked dried beans" as an example, and it is related to the Ming Dynasty Emperor Zhu Yuanzhang.It is said that Zhu Yuanzhang, when he ascended the throne, was tired of eating the delicacies in the palace, so he went out to the street one day, and saw a small snack shop selling tofu fruit, and he was very hungry.He took out a silver coin and asked the owner to cook a bowl for him.The owner saw that he was a wealthy person, so he put the tofu fruit in the soup, added a little yellow bean and seasonings, and cooked until the tofu fruit was soft and tender, and then handed it to Zhu Yuanzhang, who ate it and praised it.So tofu fruit became very popular, and it is still popular today.Because Nanjing people often add beans in the cooking process, and the shape is like ancient jade, so it is called "Youshi return-cooked dried beans".How to make

Materials

Main ingredients:

Pig boneAccessories: yellow beans, tofu fruit,

Wood ear mushroomsAnd dried mushroomsSeasonings: salt, MSG,White vinegar,

Star anise,Black pepper2 Cooking methods

1. Heat a little oil in a pot, add chopped green onions, ginger, and stir-fry until fragrant, add bone broth, and cook for 2 hours.

2. Blanch the yellow beans and dried mushrooms in boiling water, and then put them in

Bone brothCook for a few Gemeindem, and then add the cooked five-spice beans.1.5 kg of cooked sweet potatoes, 11.5 kg of cooked white sugar, 16 kg of sesame, and cook according to the method: 1. Make the dough: Place the prepared powder in a basin, add the cooked sweet potatoes and cooked white sugar, and stir in the cooked water.2. Make the crispy skin: Put the sweet potatoes, cooked white sugar, and cooked sweet potatoes in a basin, and stir in the cooked sweet potatoes.3. Make the dough: Use the dough method, one part of the dough, one part of the crispy skin, and one part of the five-spice beans, and then press into a circle, and then dip in water and sesame, and place on a baking sheet.

Baking: Put the baking sheet in the oven, and bake for 2 minutes. When the dough turns white, take it out, turn it over, and bake again for about 5 minutes. When the dough puffs up and turns yellow, it is finished.

5. Store: Since the dough is crispy and tender, when packaging, be careful not to break the dough and lose the sesame, and store it in a cool and ventilated place.

Taishi pie, also known as Taishi pie, is a product of Suzhou.It has at least 2000 years of history.The pie is golden or orange yellow, with a slightly convex and flat surface, and evenly coated with white sesame seeds, with a filling of pure whiteSugarHoneyed pork board oil, crispy and fragrant, sweet and greasy, nutritious.

History and culture

It is said that Taishi created it during the Shang Dynasty.Taishi was commissioned by the Emperor to create this sugar pie as a staple food.However, some studies suggest that stone mills were scarce at the time, and "grain food" was more common, so making "sugar pie" as army rations is unlikely.There is also a saying that Taishi pie originated from Taishi Company, Ma Qian.Ma Qian, a student of Taishi, was persecuted by the palace, so he made "Taishi pie" to help him.

Method

Dough: 10kg of special flour, 3kg of pig fat, 1kg of honey, 5.5kg of special flour, 2.75kg of pig fat, 8.25kg of standard flour, 1kg of honey, 1kg of cinnamon, and 16kg of sesame seeds.Rice flour1.05kg of standard flour, 3.5kg of pig fat, and 11.5kg of granulated sugar. 16kg of sesame seeds.

Method: 1. Make the dough: Mix the special flour, pig fat, honey, and cooked water in a bowl to form a dough.

2. Make the crumbs: First, rub the sugar and honeyed pork fat together, allowing the fat to seep out, then add water, and mix with the special flour and cinnamon.3. Make the pie: Use the large pie method, wrap one piece of dough, one piece of crumb, and one piece of filling, and shape into a round pie, and coat the two sides with water and white sesame seeds, and place in a iron pan.BakingPlace the pie in the oven, and after 2 minutes, when the pie skin starts to turn white, remove the iron pan, flip it over, and place it back in the oven for about 5 minutes. When the pie skin puffs up and turns yellow, the sesame seeds are expanded, the pie is cooked, and then cool it before packaging.5. Storage: Since this pie is crispy, package it gently to prevent the crust from breaking and the sesame seeds from falling off, and store it in a cool, dry place.3. Make the dough: wrap a piece of dough around a piece of filling, shape into a round, and coat both sides with water and white sesame seeds. Place in a pan.4.BakePlace the dough in the oven, after 2 minutes, when the dough starts to turn pale, remove the pan and flip it over, then return it to the oven for about 5 minutes. When the dough is puffed up and golden brown, and the sesame seeds are expanded, it is cooked. Remove from oven and cool before packing.5. Storage: Since the pastry is crispy, handle it gently when packing to prevent the crust from breaking and the sesame seeds from falling off. Store in a cool, dry place.