Lianyungang is located in the eastern coastal area of China, one of the first 14 coastal open cities nationwide, a central city for the development of Jiangsu's coastal regions, a national innovation model city, an international port city, the cultural origin of Journey to the West, and a southeastern portal of the New Eurasian Land Bridge.

Main characteristicsSnacksInclude:VinegarStir-fried perch, Huaguo Mountain brandGooseFoie gras, stir-fried shrimp segments, preserved in wineCrab, crab residue sauce, squirrelGrouper, fresh broth jellyfish, shrimp ladyBread, milk soupFish skin, LianyungangBean curd, crab yellow stewed fish belly, pan-friedPerch, beauty suite crab, duck egg beautiful, lotus flower iron sparrow, Wang family drip vinegar, crab, large boiled dried silk, wool shrimp, sandpotFish head.

Squirrel grouper

Description

Squirrel grouper is a traditional delicacy in the Jiangsu region; it has always been regarded as an exquisite dish at banquets in various parts of Jiangnan. It enjoys a high reputation both at home and abroad.

This dish not only has color, aroma, taste, and shape but also captures people's interest with its sound.When the fried squirrel-like grouper is served, it is immediately poured with hot sauce, making this "squirrel" make a noise.

Historical culture

Squirrel fish was traditionally a famous dish in Suzhou, always considered as an exquisite dish for banquets in various parts of Jiangnan.Legend has it that during Emperor Qianlong's southern tour, there were already "squirrel carp" in Suzhou, and he once tasted them.Later, they developed into the "squirrel grouper".In the Qing dynasty's "Jiao Ding Ji," there is a record about "squirrel fish": "Take seasonal fish, remove the belly bone, coat with egg yolk, fry until golden yellow, and make it resemble a squirrel.Oil and soy sauce should be used for cooking.""Seasonal fish" refers to winter fish or mandarin fish.This record indirectly suggests that there was likely "squirrel carp" in Suzhou during the Qianlong era.Furthermore, it can indicate that today's "squirrel grouper" developed based on "squirrel fish."The difference is that ancient "squirrel fish" used egg yolk batter while modern "squirrel fish" uses dry starch.Ancient "squirrel fish" was cooked in oil and soy sauce, whereas today it has a prepared sauce poured over after frying.Additionally, the current "squirrel fish" is more realistically shaped, with a sweet and sour taste that ancient versions cannot match.PreparationIngredientsPrepare: 200 grams of mandarin fish, 2 grams of cooking wine,10 grams of pine nuts,a little pepper powder,10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch (actual consumption 50 grams), salt to taste, vinegar 15 grams.Preparation steps: 1. Remove the scales, gills, fins, and entrails from the mandarin fish; peel off the head skin, wash thoroughly, cut the head, flatten it, and remove the backbone (do not cut through the belly), leaving a section of spine at the tail.

2. Cut the mandarin fish into flower patterns with oblique knives, reaching four-fifths of the flesh without cutting through the skin; make an opening in the tail to pull out the tail fin.

3. Season the mandarin fish with salt, pepper powder, cooking wine, and a little wet starch evenly.4. Heat the wok until hot, pour in vegetable oil, and fry the mandarin fish for several minutes; then fry the head coated with a little starch; drain when golden brown, arrange skin-side down on a plate, place the head on top.5. Put the pine nuts in the wok and fry until done, place them in a small bowl.6. In another pan, add some clear soup, salt, sugar, tomato sauce, vinegar, and cook to boiling; thicken with wet starch and a little hot oil, pour over the fish meat, sprinkle with pine nuts.ClearSteamingRoeIntroduction

Roe steamed is a local delicacy in Donghai County, Lianyungang. It's well-known for its rich flavor.PreparationTake one eel, about 500-750 grams; clean the eel after killing it and remove the viscera, wash thoroughly, cut the scallions and ginger into fine threads as.Deboned mandarin fish is laid flat with the skin facing down. It is then cut into a flower pattern using oblique cuts, reaching four-fifths of the way through the meat without cutting through the skin. A hole is made at the tail and the tail is pulled out from this opening.2. Season the fish body with salt, pepper powder, cooking wine, and a little wet starch, spreading it evenly.3. Heat a wok and pour in plant oil until it reaches seven-tenths of its capacity. Dredge the mandarin fish with a little dry starch and fry for several minutes before frying the head dipped in starch, then deep-fry until golden yellow and remove.4. Place the sunflower seeds in hot oil and fry them to a crisp, then drain and put them in a small bowl.

7|SteamedRainbow eel

Introduction

There is a long history of raising rainbow eels in Donghai County, Lianyungang City. Steamed rainbow eel is also a local delicacy.

Preparation Method

Take one rainbow eel weighing about 500 to 750 grams, kill it and remove the mucus by scalding it in warm water, take out the internal organs, wash it clean, slice thegingerinto fine strips for later use.Cut the rainbow eel into slices about 3 centimeters thick with oblique cuts and arrange them to form a plum blossom pattern. Seasoning consisting of salt,monosodium glutamate (MSG), sugar, pepper powder, and Shaoxing wine is poured over the fish, thenpork fat，

is used for steaming.Yumian Da Gao

Introduction

Yumian Da Gao is also known as "Epitaph Gao" or simply "Gui Pie Gao," a well-known pastry in the Han ethnicity region of Yancheng. Its history is long-standing.

Historical Culture

According to legend, during the Kangxi Year 56 (1717), the Grand Canal Commissioner and Left Cabinet Minister Zhang Zhen visited Dashi Temple on Dashi Mountain for river regulation. Feeling that the vegetarian meals were monotonous, he inquired about local delicacies from the temple abbot, who presented him with Yumian Da Gao.The shape resembles a piece of jade waist belt from the imperial court, white as snow, emitting an alluring fragrance. When tasted, its richness and sweetness immediately permeate the body.Zhang was amazed by this delicacy and praised it, wishing he had known about it earlier.He wrote a five-character poem on the wall: "Jade belt flies across the world, welcomed in every household."Milk Soup Fish SkinWhen returning to Beijing, Zhang renamed Yumian Da Gao as Jade Belt Cake and presented it for tasting to Emperor Kangxi. The emperor was delighted and made it an imperial tribute.

Fish Skin with Milk Soup

Introduction

This dish is thick and meaty, very delicious.Su Cuisineis selected.It is prepared by simmering white river fish skin withham1. Cut the shark skin into 5 cm long by 4 cm wide strips, boil in cold water twice to remove fishy smell;Blanch the small stir-fried green vegetables.2. Heat a pan with lard, add scallions and ginger, stir-fry until fragrant, pour cooking wine, add salt, and chicken broth, then add shark skin and cook for 5 minutes to allow it to absorb flavors; remove the ingredients from the pot after cooking.3. Pour milk soup into a pan, add shark skin, salt, monosodium glutamate, and white pepper, bring to a boil, add small stir-fried green vegetables, remove foam, serve in bowls, then pour chicken oil on top.Egg Beauty Chickenchicken broth, topped with shrimp roe.The dish has a rich soup and tender meat, very delicious.Preparation MethodClean 500 grams of fish skin, blanch it in cold water to cool it down.2. Heat a wok with cooked pork fat and fry the minced garlic and ginger until fragrant, add Shaoxing wine, salt (1 gram), then add broth and simmer for

15 minutes

It has nutritional value, for blood and qi, helping to regulate menstrual disorders.There are also Egg Beauty Duck and Egg Beauty Pigeon, with similar flavors.until tender. Strain out the aromatics and keep the soup.Main ingredients: 1250 grams of mother chickenAuxiliary ingredients: 75 grams of ham, 50 grams of chicken breast meat, 50 grams of winter bamboo shoots, 1 gram of shrimp roe, 75 grams of shrimp, and 50 grams of fresh mushrooms.

Accompaniments: 80 grams of stir-fried green vegetables, 15 grams of coriander, 5 grams of salt, 10 grams of sugar, 15 grams of ginger, 100 grams of lard, 25 milliliters of cooking wine, 15 grams of soy sauce, and 25 grams of chopped green onions.Ingredients: 8 grams of starchPreparation:

1. Cut the chicken into pieces and blanch in cold water to remove fishy smell;

Blanch stir-fried green vegetables.2. Heat a pan with lard, add scallions and ginger, stir-fry until fragrant, pour cooking wine, add salt, clear broth, chicken pieces, and cook for some time.3. Pour milk soup into the pot, add chicken, salt, monosodium glutamate, white pepper, cook to taste, then add stir-fried green vegetables, remove foam, serve in bowls, pour chicken oil on top.3. Pour the milk soup back into a wok, add fish skin, salt, MSG, pepper powder, bring to a boil, add Chinese cabbage hearts, remove floating foam, serve in a bowl with added chicken fat.

Delicate Chicken and DucksIntroductionDelicate Chicken and Duck is an ethnic Han dish from Jiangsu Province under Huaiyang cuisine.

Combining dishes and dumplings, the broth is rich and aromatic,

the chicken meat

is tender when cooked,

and the soup tastes fresh.Dishes complement the chicken soup, which is rich and flavorful.The chicken is tender and falls apart easily.The dumplings are savory.DumplingThe taste is fresh.Firm yet tender, retaining its shape, full in form, shiny and juicy, the broth rich and enticing.Beauty of eggs for chickensEggsCut into a plum blossom pattern, surrounding the chicken meat, steamed until extremely soft without losing freshness.Now with egg dumplings, further enhancing taste and presentation.Balanced nutrition, qiblooddual replenishment, effective for irregular menstruation.Also including beauty eggs for ducks and pigeons, retaining the same flavor.

Preparation method

Main ingredients: chicken (1250 grams)

Auxiliary materials: ham (75 grams), breast meat of chicken (50 grams),Mushroom(fresh) (50 grams), shrimp seeds (1 gram), eggs (200 grams), shrimp roes (75 grams),Mushroom（fresh）(50 grams), Chinese flowering cabbage (80 grams)

Seasonings:Coriander(15 grams) salt (5 grams), white sugar (10 grams), ginger (15 grams), lard (100 grams), cooking wine (25 grams), soy sauce (15 grams), green onion (25 grams), starch (pea|(8 grams)

Cut 50 grams of ham into cubes and 25 grams into mince.

Wash the chicken breast, cook until fully done, then cut it into cubes.

Peel and wash the bamboo shoot, then cut it into cubes.

Wash and clean the cilantro, then cut it into mince.

Wash the ginger, then slice it.

Remove the stems from the shiitake mushrooms, wash them, then cut them into cubes.

Wash the Chinese flowering cabbage, prepare for later use.

Wash the onion, tie it in a knot.

Cut open the chicken along the back, remove the innards, peel off the gizzard and the inner lining, wash thoroughly, then set aside.

Remove the trachea and esophagus, chop awaythe chicken claws,wash them, place in boiling water for a quick blanching, then rinse again.

For steps 9 to 14, follow the instructions on how to prepare the chicken as described earlier.Pour pork fat into a wok over high heat and bring it to about five-tenths of its maximum temperature. Add ham cubes, chicken breast cubes, shiitake mushrooms, bamboo shoot cubes, gizzard cubes and liver, then add soy sauce, sugar and shrimp seeds, stir-fry until done, and serve in a bowl divided into 16 portions.Pour pork fat into another wok over high heat to bring it to about five-tenths of its maximum temperature. Add the Chinese flowering cabbage, salt, and stir-fry until cooked through, then transfer to another plate.

Wash and rinse the shrimp roe, drain well, chop finely into paste form, mix with a little salt and water starch to make shrimp paste.

Beat the egg in a bowl and add 1.5 grams of salt to season it, then mix evenly to make an omelette batter, pour out approximately 10 centimeters in diameter per sheet.

Place one portion of filling at the center of each omelette sheet, fold into half-moon shape with shrimp paste sealing the opening, sprinkle with ham mince and cilantro mince, steam for about 10 minutes until cooked through, then remove from steamer.Lift the chicken breast side up out of the pot and place it in a large serving dish. Arrange the omelette dumplings around the chicken.Arrange the Chinese flowering cabbage around the edge of the dish. Pour the remaining broth from the wok into another pan, add a little salt to season, bring to a boil, then pour over the chicken and serve.

Tip 1: The amount of water in the sandpot should just cover the chicken; do not use too much as this will affect the taste.

Tip 2: For making omelette sheets, heat the wok first, apply a little oil with a cloth. Pour one scoop of egg batter into the pan and shake to form a 10-centimeter circle. Keep the fire small; otherwise, the edges may overcook.

Tip 3: The omelette sheet must not be fully cooked or it will fall apart when wrapping the filling. Follow the instructions on making shrimp omelette dumplings as detailed above.

Note that only a tender female chicken of about 1250 grams should be used for this dish.

Lianyungang Cold Jelly

Introduction

Made from starch extracted from beans or yams, diluted in water and then boiled into a solid form. There are various types of jelly including pea, green bean, and sweet potato varieties, which are crisp with rich flavors.

Each maker has their own secret method for making jelly, usually not shared.

The ways to eat jelly include hot or cold consumption.Hot eating involves frying the jelly in a heated pan until golden brown from the bottom, then slicing and serving.Cold eating is simply cutting the jelly into pieces or shredding it, or shaping it like "baby fish" before putting them in clear water. Depending on personal preference, add condiments such as soy sauce, vinegar, sesame oil, or garlic paste; for those who prefer spiciness, chili sauce can be added.

Eating jelly is refreshing and thirst-quenching in summer and warming in winter.

Visitors to Lianyungang should definitely try the local jelly.

Stir-fried Squid

Introduction

A famous dish from Huaiyang cuisine, stir-fried squid has a tender texture. Clean the fresh cuttlefish and slice it into cross-cut pieces, then blanch in boiling water to remove excess oil, drain well for later use.Heat peanut oil in a wok over high heat until six-tenths hot, add minced garlic, ginger, and scallion for flavoring. Add the squid slices, bamboo shoot strips, black fungus, green peas, cilantro, along with wine, sugar, MSG, salt, stir-fry, thicken with water starch, garnish with white pepper, then serve.Ingredients: 500 grams of cuttlefish meat, 25 grams of water-permeated bamboo shoot strips, black fungus, green peas, scallion, ginger and garlic minced each 5 grams, cilantro 15 grams, chili paste 3 grams, cooking wine 5 grams, sugar, MSG, white pepper each 1 gram, water starch 5 grams, peanut oil 60 grams.Preparation:Step 1) Clean the cuttlefish and slice it into cross-cut pieces, blanch in boiling water and drain dry.Step 2) Heat the peanut oil to six-tenths hot, add garlic, ginger, and scallion for flavoring. Add squid slices, bamboo shoots, black fungus, green peas, cilantro, and seasonings, thicken with water starch and serve garnished with white pepper.

Shrimp and Egg PancakeIntroductionA local specialty in Lianyungang, this pancake is made from shrimp and eggs.Before serving, cut the tofu into cubes or shred it like noodles; or use a slotted spoon to make "baby fish" shapes and place them in clear water. Serve according to customer's preference with condiments such as soy sauce, vinegar, sesame oil, and garlic paste;Those who prefer spicy can add some chili sauce, creating a unique flavor.Savoring tofu in summer cools and quenches thirst;In winter, eating it hot with more chili helps dispel the cold.Indeed missing out on trying this dish when visiting Lianyungang.Prawns in Hot OilIntroductionMollusk stir-fry is a Chinese delicacy from Huaiyang cuisine, made by stir-frying cuttlefish. It features a fresh and tender taste.Wash the fresh squid, slice it into cross-hatch flower patterns, blanch in boiling water, drain and set aside;

Peanut oil heated to six-tenths of its capacity, add scallion, ginger, and garlic paste until fragrant; then add cuttlefish, bamboo shoots, black fungus, green peas, and coriander. Season with cooking wine, sugar, monosodium glutamate, salt, and thicken with water starch. Garnish with pepper powder before serving.

Preparation method

Ingredients: fresh squid meat (500 grams), bamboo shoots slices (25 grams), black fungus, green peas, scallion, ginger, garlic paste each 5 grams, coriander (15 grams), chili paste (3 grams), cooking wine (5 grams), sugar, monosodium glutamate, pepper powder each 1 gram, water starch 5 grams, peanut oil 60 grams.Preparation:1) Rinse the fresh squid and cut into cross-hatch flower patterns, blanch in boiling water and drain;2) Heat peanut oil to six-tenths hot, add scallion, ginger, and garlic paste until fragrant; then add cuttlefish, bamboo shoots, black fungus, green peas, coriander, seasonings, thicken with water starch, garnish with pepper powder before serving.Shrimp PancakesIntroductionShrimp pancakes are a specialty snack from Lianyungang. Made by mixing shrimp and eggs and frying them into a pancake.,Green peasCoriander, added with cooking wine, sugar, monosodium glutamate, and salt, thickened with wet starch, then garnished with pepper powder.

Preparation

Ingredients: 500 grams fresh squid meat, 25 grams water-soaked Chinese asparagus strips, black fungus, green peas, chopped scallions, minced ginger, garlic, cilantro, and 3 grams minced garlic, 5 grams cooking wine, 1 gram sugar, 1 gram monosodium glutamate, 1 gram pepper powder, 5 grams wet starch, 60 grams peanut oil.

Method:

1) Clean the fresh squid and cut it intoLitchipattern pieces, blanch them and drain the water;

2) Heat the peanut oil to 60% hot, then add chopped scallions, minced ginger, and garlic to stir-fry until fragrant;

3) Then add squid, Chinese asparagus strips, black fungus, green peas, cilantro, and seasonings, thicken with a slurry, pour into the plate, and garnish with pepper powder.

Shrimp wife pancake

Introduction

Shrimp wife pancake is a specialty snack from Lianyungang, made by frying shrimp and eggs.

The sea cucumber farm in Haizhou Bay grows a soft-bodied creature that resembles both a praying mantis and a shrimp, commonly known as "Shrimp Grandma".Shrimp Grandma is large with plenty of meat; the female Shrimp Grandmas are generally considered best.To identify a female Shrimp Grandma, one simply looks for a white upright 'wang' character under its neck.It is well-known when cooked in salt water, similar to salted shrimp.People also like to clean and remove the tail of Shrimp Grandma, press out the meat juice from its head using a rolling pin, mix it with a little batter and egg, then fry it into a pancake known as Shrimp Grandma pancake. Its taste is fresh when used in stir-fries or soups.

Literary thoughtsTofu

Introduction

Shredded Tofu is a traditional famous dish from the Huaiyang cuisine of Jiangsu Province, belonging to the Huaiyang and Su cuisines.It requires very strict selection of ingredients and precise knife skills. It is soft, tender, clear, and creamy, melting in your mouth; it also has health benefits such as improving malnutrition and tonifying the body, making it an excellent choice for seniors and children.Recipe.The Qing dynasty scholar Yu Yue mentioned in his "Tea Fragrant Room Miscellany": "Wenshi's name is Xi Fu. He was skilled in poetry, and also good at making tofu soup."SoupMilk SoupRice Porridge.Today, those who follow this method are called Shredded Tofu."The " also refers to it as "Multicolored Tofu Soup".

Cultural history

There is a legend that in the Qing dynasty during the reign of Emperor Qianlong, there was a monk named Wenshi at Tianning Temple on the right side of Plum Blossom Hill in Yangzhou. He was skilled in making various tofu dishes.Especially his tofu soup made with tender tofu, needle vegetable, black fungus, and other ingredients had an exceptionally fresh taste that visitors to worship would enjoy tasting it, giving it regional fame as recorded in "Yangzhou Painting Pavilion Records".It is said that Emperor Qianlong once tasted this dish and it became a famous imperial dish.Because the dish was created by Monk Wenshi, people have called it Shredded Tofu, which has been passed down to this day.From early Republican times until the 1930s, this dish was also well-known in the Jiangnan region with improved preparation methods over time making it even more exquisite and delicious.PreparationMain ingredients: Tofu (450 grams)Side ingredients: Winter bamboo shoot (10 grams), chicken breast meat (50 grams), ham (25 grams), dried shiitake mushrooms (25 grams),Leafy greens

(15 grams)

Seasonings: Salt (4 grams), monosodium glutamate (3 grams)

1. Remove the old skin from the tofu, cut it into fine threads and blanch in boiling water to remove yellow water and bean odor;2. Clean the mushrooms, remove the stem, then slice them finely;3. Peel the winter bamboo shoot, wash it, cook until soft, then slice it finely;

4. Rinse the chicken breast meat with clean water, cook until done, then cut into fine threads;

5. Slice the ham finely;

6. Clean and blanch the leafy greens, then cut them into fine threads;

7. Put the mushroom threads in a bowl, add 50 milliliters of chicken broth, steam until cooked;

8. Place the pot on high heat, pour 200 milliliters of chicken broth and bring to a boil; add mushroom threads, bamboo shoot threads, ham threads, chicken threads, and leafy green threads, season with salt and bring to a boil, then transfer to a soup bowl and add monosodium glutamate;

9. In another pot on high heat, pour 500 milliliters of chicken broth; once boiling, add tofu threads until they float to the surface, then use a sieve to remove them and serve in the soup bowl.

Crayfish Roe Stewed Fish Maw

Introduction

Crayfish Roe Fish Maw is a famous dish from Jiangsu. Its flavor is rich with its golden color and smooth texture, and its broth is thick and flavorful.Fish maw is one of the most expensive dried goods.The history of eating fish maw in China is well-documented; for instance, there are records in The Essentials of Agriculture from the Northern Wei Dynasty, and in Su Shih's Random Notes on a Back Garden during the Song dynasty, as well as in Li Shizhen’s Compendium of Materia Medica.

In traditional Chinese medicine, fish maw is sweet and salty with a slippery nature. It enters the liver and kidney meridians and has functions such as clearing the head, nourishing essence, and solidifying qi.

Preparation

Oil-soaked fish maw...100 grams ginger paste....5 grams

Crayfish roe meat...250 grams lard.....75 gramsScallion whites....5 grams egg yolks....2 piecesDried shiitake mushrooms...15 grams MSG....1.5 gramsWinter bamboo shoot...15 grams rice vinegar....5 gramsHam paste....10 grams sesame oil....5 gramsChicken broth....500 grams washing soda.....a little bit

Wet starch....15 grams cooking wine.....2 grams

Fine salt.....7 grams white pepper powder....1 gram

[Preparation method]

1. Soak the fish maw in warm water until soft, wash off the oil with baking soda, and rinse thoroughly with clean water; slice it into 3.6 cm by 1.8 cm strips.

Slice the shiitake mushrooms and winter bamboo shoots.

2. Place the fish maw in a pot on high heat with some water to boil briefly, then remove and drain the water.

Pour fresh chicken broth into the original pot, add fish maw, 4 grams of salt, and 10 milliliters of cooking wine for about 10 minutes until the broth is slightly reduced.

3. Heat a wok on medium heat, add lard and scallion and ginger paste to stir-fry until fragrant; then add egg yolks and crayfish roe meat, stir briefly, followed by adding bamboo shoot threads and shiitake mushroom threads, 5 grams of rice vinegar, 10 milliliters of cooking wine, 3 grams of salt, and 0.5 grams of MSG.

Pour in 250 milliliters of fresh chicken broth, bring to a boil, thicken with wet starch, pour over the fish maw, sprinkle with white pepper powder and ham paste, and drizzle with sesame oil before serving.

[Craftsmanship key]

1. Use male yellow croaker fish maw if possible; other varieties can be used but less preferred.

2. Sauté egg yolks and crayfish roe until golden brown to extract the best flavor.3. The sauce should not be too thick, just like thin porridge.

Place the wok over high heat, add an appropriate amount of water, bring to a boil, then add the fish maw and let it simmer for a moment before lifting it out and draining off the excess moisture.Return the original pot to the stove, replace with 250 grams of fresh broth, add the fish maw, 4 grams of fine salt, and 10 grams of cooking wine.Add 0.5 gram of monosodium glutamate (MSG), cook for about 10 minutes until the broth is slightly reduced, then serve in a dish.

Place the wok over medium heat to warm up, add some cooked lard, stir-fry with chopped scallions and minced ginger until fragrant. Add the egg yolk, crab meat, stir briefly before adding winter bamboo strips and shiitake mushrooms. Add 5 grams of rice vinegar, 10 grams of cooking wine, 3 grams of fine salt, and 0.5 gram of MSG, then add 250 grams of fresh broth to bring it to a boil. Thicken with a little cornstarch slurry, pour over the fish maw, sprinkle with pepper powder and diced ham, and drizzle with oil.

Key Points

1. Use fermented yangtang fish stomach for best results; alternatively, use Guangdou if unavailable.

2. Slowly stir-fry the egg yolks and crab meat to release a golden-brown oil.

3. The sauce should be thin like rice porridge, not too thick.