Loushandao special cuisine
Weed ball. Practice: Select the natural weeds in Weishan Lake, wash them, cut them into pieces, add starch, egg white, ginger foam, salt and monosodium glutamate, stir them into paste, squeeze out the pills by hand, drop them directly into a hot oil pan, drive them with bamboo chopsticks, and roll them in the pan several times until the scallion on the skin turns yellow and crisp, that is, take them out of the pan and put them on a plate. Features: dark green table tennis, crisp outside and tender inside, fresh and delicious.
Stir-fried lotus Practice: Choose the lotus petals that are flourishing but not dead in Weishan Lake, wash them, paste them, put them in a hot oil pan, and take them out after a short pause. Features: pink or white, bright color, translucent, thin, crisp, fragrant, teeth are broken when touched, and the tongue is sticky, like spring rain in the throat, with a long aftertaste.
Eight, drunk green shrimp. Practice: The whole dried red pepper, fresh ginger slices, whole cloves of garlic, all right amount, are oiled together, and then the oil is filtered off, and then two to four kilograms of draft beer is poured according to the amount of shrimp, boiled, put into a pot, let stand, let cool, and pour clean fresh green shrimp before serving. Features: After serving, the shrimp still moves its legs and feet in the soup basin. Pick up one with chopsticks and enter and exit the soup three times, which is sweet and quiet.
Sweet and sour four-hole carp. This dish has a long-standing reputation. Someone once wrote a poem: "This fish is no ordinary fish. Before Tianchi, after Xu. Why are there many holes in the nose and the Lotus Lake is full of fragrance? " Generally, carp have two nostrils, but carp produced in Tongshan and Peixian counties along Weishan Lake have four nostrils. 195210/On October 29th, Mao Zedong, president, accompanied by Luo Ruiqing and Mayor Zhang Guangzhong of Xuzhou, boarded Yunlong Mountain. When talking about the scenery of Xuzhou, he mentioned that Xuzhou's four-hole carp is world-famous. The chef specially made a four-hole carp at dinner, and Chairman Mao praised it after tasting it. Coincidentally, former US President Nixon visited China and came to Nanjing to specifically propose to go to Weishan Lake to eat four-hole carp. 1990 During the Spring Festival, Xuzhou Poetry Association invited Ji Ya, an overseas poet, to serve a sweet and sour four-hole carp at the Yanchunyuan Hotel. After a poet tasted it, he improvised a poem and said, "Welcome guests before diving, and welcome Zhang Baochun with four holes. In spring, Pengcheng guests who want to get drunk are everywhere, sweet and sour, crisp and tender, and always pleasant. " Sweet and sour Kong Li is characterized by moderate sweetness and sourness, crisp outside and tender inside. However, if you really want to taste the authentic sweet and sour four-hole carp in Weishan Lake, go to the fishing boat on the lake. They only use onions, ginger, peppers and peppers, but they can make four-hole carp with pure lake flavor, which makes you taste full of fish.
Huanggao Ji Zheng mutton soup
"Huanggao mutton soup" is known as the first soup in northern Jiangsu. The soup is white and milky, fresh and clean, not fishy, not sticky or greasy, and unique. Huanggao mutton soup is very particular about the choice of mutton and aniseed and needs careful cooking. Goats over three years old were selected as mutton. At present, the net meat on the market should be more than 60 kg, and the sheep oil should be white and fat towel oil or waist oil. The cooker should be designed with 1 and No.2 pots, with 1 pot as the main pot for boiling soup and No.2 pot as the auxiliary pot for warm water. The cooking process is as follows: first, add half cold water to the pot, put the whole skeleton of the sheep in case of fire, then add fresh mutton and mutton offal corresponding to the weight, then cook and skim off the blood foam. At this time, the heat should not be too big, so as to avoid blood foam being involved in the water and producing black soup. Then add the water from pot 2 to pot 1, and the meat won't pass. After the pot is boiled, cover the mutton with sheep oil. Then put angelica dahurica, cinnamon, galangal, dried tangerine peel and other spices into a pot and simmer for 40-60 minutes. After watching the sheep oil melt, add seasoning soup and simmer the soup until the soup turns white. Add a little sesame oil, bamboo tube material, coriander and garlic (onion) foam to serve.
Wuzhuquan tofu
Liuquan's new tofu has long been famous in the village, and its characteristics are: white, tender and delicate, soft but not scattered, cool, smooth and fresh; Stir-fried oil is as bright as jade, and the entrance is soft and firm; Stewed flesh is like fat, bouncing vigorously, soft in the mouth, moving tongue, and thick throat.