Suqian specialty 1: yellow dog pig's head
Founded by Huang De (nicknamed Yellow Dog), a famous folk teacher, it has a history of more than 200 years. Created by Huang De in the 12th year of Qingganlong (1747), it is ruddy in color, rich in flavor, crisp and rotten in fat, fresh and fragrant in lean meat, and pure and positive in taste. Emperor Qianlong went to Jiangnan and tasted the meat, which was greatly appreciated. Also known as "dried soup stock".
Yellow dog pig's head meat and Yangzhou roast whole pig's head are equally famous, and they are both representatives of the practice of pig's head meat in the north. The difference is that the pig's head in Yangzhou is shaped and served on the table, while the pig's head in Suqian is cut and burned, which is no different from braised pork in appearance.
The traditional handicraft skill of yellow dog pig's head meat has been selected in Suqian's first batch of intangible cultural heritage list, and this dish has been included in Jiangsu's famous dishes menu.
Suqian specialty 2: Dingzhuang cuisine
Dingzhuang cuisine is a special dish in Dingzui Town, suyu district, Suqian City, Jiangsu Province. Dingzhuang cuisine, namely day lily, has a long history and is well-known in domestic and foreign markets for its long strip length, thick meat, correct color and fresh taste.
Suqian specialty 3: Xinyuan mutton
Legend has it that when Emperor Qianlong went down to the south of the Yangtze River, he passed through Sanchahekou, Xinyuan Town, Siyang County, Beijing-Hangzhou Grand Canal. At noon, he disembarked and looked around. A picture of "seeing cattle and sheep at the slightest sign of trouble" made him relaxed and happy, and decided to "eat" a meal here. Local officials asked the famous chef to cook a delicious local goat meat. Emperor Qianlong was overjoyed after tasting it, and blurted out: "This is delicious on earth, and Renhe mutton is the best in the world."
Suqian Specialty 4: Qian Ji Roasted Goose.
Qian Ji Roasted Goose is a special food in Qian Ji Town, Shuyang County, Suqian City, Jiangsu Province. Qian Ji, Xiangyang "Fan Er Braised Goose" is delicious, clean and unique in flavor, and has applied for registration of the trademark "Van Raul Goose".
Suqian specialty five: wheel pancakes
Wheel cake is one of the traditional famous spots in Suqian, Jiangsu Province. Its main raw materials are flour, sugar, green shredded pork, pork suet, rock sugar and so on. It is abundant in Yanghe Town, Siyang County (formerly Taoyuan County). Wheel cake is fried food, which needs hot food, golden color and delicate taste. Although the wheel cake is delicious, it is high in sugar and fat, so it is not recommended as a staple food.
Suqian specialty 6: Wangji Xiaotuanbing
Wang Jixiao Bread is a specialty of Wang Ji New Town, Siyang County, Suqian City, Jiangsu Province. Wang Jixiao flour cake, also known as "moon cake", is made of wheat flour and is famous for its excellent color, fragrance and taste.
Suqian specialty 7: Gan Long tribute cake
Gan Long Gong Su is another name of Ye Jia Sesame Cake, named after 1757, when Gan Long Er went to the south of the Yangtze River. In fact, Ye Jia scones were famous as early as the Tang Dynasty. At that time, Ye Jialu's kung fu had reached the top level, and he could produce more than 60 kinds of famous snacks, such as "Finger Cake" and "Water Mill Mirror", which once enjoyed a high reputation. Later, the descendants of Ye Jia scones were elected to the royal restaurant in the Tang Dynasty.
Suqian specialty eight: Siyang fat chicken
Fat chicken, one of the famous specialties in Siyang, is often used as the "first scene" for farmers' weddings, funerals and celebrations. The guest's evaluation of the chef's skill is also based on the production of fat chicken.
Fat chicken is very particular about making. It is made of lean pork paste, egg yolk, steamed bread crumbs, starch, salt, onion, ginger, pepper, monosodium glutamate and other condiments, and then spread on a blind about one inch thick, and then spread on it a fat pork paste, peeled yam paste, egg white, scallion and starch about half an inch thick.
When it's done, put it in a steamer. After steaming, the upper layer is as white as jade and the lower layer is as red as agate. Generally, the knife is changed into pieces first, and served with condiments such as spinach, ginger and onion. The green, red and white colors set each other off, which is very beautiful. When the fat chicken is served, the meat is delicious, neither fat nor greasy, delicate and refreshing.