Xianhu has a kind of whitebait with bean juice, which is a creative combination of bean juice and whitebait. Steamed bean juice and egg liquid for 6 years, seasoned whitebait is poured into egg liquid, which is especially delicious. The tile fish in Suqian is named after cutting grass carp into sections and looking like tiles. The local practice is to marinate grass carp with onion, ginger, yellow wine and salt, put it in a pot and fry it until golden, then add juice, boil it with high fire, and then collect the soup with low fire. Attractive color and strong taste. This is a traditional dish in Suqian. As for sesame, sweet oil, shrimp, garlic, fish fillets, crab powder, fish dumplings and fresh pot stickers? Naturally it doesn't count.
Ganlong went to Jiangnan six times and stayed in Suqian five times. He once praised that the benefits of the first mountain spring are not only the lakes and mountains here, but also the food here. The yellow dog pig's head meat here is named after the dried dragon. All its ingredients come from pig's head. Pig tongue, pig ears, pig nose, pig neck meat? Wash the muddy water, remove the blood and foam, add various spices, and then boil it with the special formula of the old soup. In addition to the secret that outsiders don't know, the firepower is also very particular. The whole pot of pork is ruddy in color, fragrant and mellow, delicious in meat, fat but not greasy. This kind of pig's head meat is very different from the practice of making pig's head meat in Huaiyang cuisine. The pig's head meat of Huaiyang cuisine is generally a cold dish, and the pig's head meat here is eaten while the soup is hot. When a pot is served on the table, the room is full of fragrance, which makes people have an appetite. It goes without saying that gluttons and even slim young girls are afraid of this temptation. If you don't try this dish when you go to Suqian, you will eat it for nothing. This famous dish has a history of more than 300 years. According to legend, Qianlong came to Suqian that year. One day, he and his entourage were wandering in the street and smelled a smell of meat. The sense of smell was mobilized, and the emperor was too careless at this time. He followed the smell of meat all the way to the store, sat down and called Xiao Er, and ordered this dish. The emperor's adult ate his cheeks full of fragrance and found it particularly delicious. When he came back, he still remembered it. Soon, he brought several minions into the shop, called the master and asked about his craft and name. Where has the shopkeeper Huang De seen such an appearance? He forgot his name in a hurry and stammered that his name was yellow dog. The emperor was overjoyed and said, let's call it yellow dog pig head. Since then, this grassroots neighborhood dish, which was originally difficult to become a banquet, has become famous.
Gan Long Gongbing may be another famous scenic spot related to Gan Long, which is another name of Ye Jia Shaobing. Gan Long tribute cake was named after 1757, when Gan Long II went to the south of the Yangtze River. In fact, Ye Jia sesame seed cake was 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 educational cakes and water mill mirrors, which were famous for a period of time. The descendant of Ye Jia's sesame seed cake was once elected to the Tang Imperial Chef. Later, due to frequent wars and dynasty changes, Ye Jia baked wheat cake did not return to the people, but many unique skills in the furnace have been lost one after another, and only the dry dragon palace cake has been passed down to this day. There are four unique skills in dry dragon palace crisp: fragrance, crispness, crispness and transparency. The so-called fragrance is the combination of cake fragrance, oil fragrance and sesame fragrance. Especially sesame. It is said that sesame is bitter and astringent, and sesame is really fragrant. The leaves are all made of fine sesame seeds. The so-called crisp, that is, it will break when touching the lips. This kind of cake needs careful handling, and it will stay crisp for three to five days in summer. If packed in plastic bags, crispy skin can be kept for more than two or three months. The so-called crisp is soft, not only crispy skin, but also inside. The so-called transparency means exquisite and beautiful appearance. Fresh roasted sesame seeds are whisky and Huang Chengcheng. In the glittering sesame mosaic period, such as exquisite works of art, it is appetizing, but reluctant to eat.
In fact, compared with this dried dragon tribute cake, another snack in Suqian? The delicious wheel cakes are not inferior at all. It is said to be a wheel, but it is only about the size of a moon cake in southern Jiangsu. In fact, the materials used are similar, and even the production is similar. Flour, sugar, green shredded pork, pork suet? After frying in the pan, it is golden in color and exudes a special sweetness. It is slightly hot when eaten, and the taste is particularly delicate.
In Suqian, even the same snacks have become very different. Especially in the north, hawthorn cakes are easy to see. The local crystal hawthorn cake in Suqian is purple in color and crystal clear. Bite down, suddenly full of saliva, sweet and sour moderate, appetizing and spleen. It is such a small cake, but it won the gold medal of 1927 Panama International Expo.
No matter at the lake or the market, just find a hotel, sit down calmly, order hawthorn cake, boiled peanuts and water chestnut lotus seeds, after appetizing, call all kinds of steaming lake fresh, and even drink heartily. It is really a silent and delicious place. Whether you are in a crowd or alone, you can feel the warmth and beauty of food.
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