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Qinhuai gourmet
1, Jinling salted duck: This duck was used for the Mid-Autumn Festival that year? Osmanthus duck? As a raw material, it is made of hot salt and clear brine, and then it is taken out and hung in the shade to dry. After the duck is cooked, it is fresh, tender and delicious, with a unique flavor. The color of the dish is white and oily, the duck meat is red and tender, and the skin is fat and fragrant, which is extremely delicious.
2. Stewed core: it is a famous historical dish in Nanjing, Jiangsu. When cooking, first remove the washed cabbage with warm oil until the color is green, and then stew it with other ingredients, so as to keep the tenderness of the cabbage and make it easy to taste. The color is yellow-green, the tree shape is complete, the cabbage heart is crisp and rotten, the entrance melts, and the fragrance is fresh and salty.
3. Nanjing salted duck: Salted duck is dried with salt water and divided into salted duck and spring salted duck. Because its meat is tender and firm, like a plate, it is named dried salted duck. The production technology of Nanjing salted duck has a history of more than 600 years.
4. Qinhuai Eight Wonders: the first wonder, Huangqiao sesame seed cake, Yonghe Garden Kaiyang dried silk. Second, Jiang's beef soup and beef pot stickers. Third, tofu stains and scallion cakes in Liu Fengju. Fourth, the duck oil crisp sesame seed cake and assorted rice buns in Qifangge. Fifth, the sesame oil dried shredded chicken noodles in Qifangge. Sixth, the sweet-scented osmanthus sandwich jiaozi and five-color cakes in Lianhu Pastry Group Store. No.7, smoked fish in Zhanyuan noodle restaurant, silver noodles, thin package of jiaozi. Eighth, the spiced beans and eggs of Kuiguang Pavilion.
5. Nanjing Xiangdu: Founded in Tongzhi period of Qing Dynasty, it looks like an apple. Petite and exquisite, popular in old Nanjing. Small belly? . Its meat is firm, red and white, fragrant and tender, slightly sweet. It is not only a famous dish at the banquet, but also a good seasoning in daily life.
6. Nanjing Plum Blossom Cake: Plum Blossom Cake originated in Suzhou. Production of Nanjing plum cake, Xiao Yuan, green red fruit, pine nuts, etc. More than a dozen methods such as bean paste, jam and nuts are added to make plum blossom cake by going up one flight of stairs.
7. Nanjing stinky tofu: there are two kinds, one is gray tender tofu and the other is tile gray dried tofu. When the tender stinky tofu is fried in the oil pan until golden brown, it can be taken out of the pan. When eating, you can pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and the color will turn gray-black and you can eat it.
8. Crab shell yellow sesame seed cake: The dried mushrooms and fresh diced fat are used as fillings and slowly baked in a special oven with charcoal fire. Because its appearance resembles the yellow color of cooked crab shells, it is named crab shell yellow sesame seed cake.
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