Is Huaiyang food delicious? Tell me about its characteristics! Thank you ~ ~

Yangzhou lies between the Yangtze River and Huaihe River. "Is there a knife in spring and a knife in summer?" T Kun, there are crabs and ducks in autumn and wild vegetables in winter. "Throughout the year, the game of aquatic poultry and vegetables continues. Therefore, the raw materials of Huaiyang cuisine are mainly fresh, which also provides a material basis for being good at stewing in cooking and paying attention to the original flavor in seasoning. Almost every dish of Huaiyang cuisine has strict requirements on the selection of raw materials, and at the same time, it also allows the characteristics of raw materials to be fully played in cooking.

Knife-maker's fine dishes are beautiful in shape.

Among the four major cuisines, Huaiyang cuisine is the most exquisite, with a square stem and a thickness of 2 cm, which can be divided into 30 pieces, such as silk. The production of cold dishes and the technical requirements of assorted dishes are extremely high. A sector can be put together in three ways, only six words, such as seam, sector and overlapping angle, but it is extremely difficult for a knife worker to put it together. Fine knife work, clever arrangement and accurate color matching make Huaiyang cuisine like a finely carved handicraft.

Pay attention to the light and palatable taste.

Huaiyang cuisine has not only the fresh, crisp and tender characteristics of southern cuisine, but also the salty, colorful and strong characteristics of northern cuisine, forming its own sweet and salty flavor. Because Huaiyang cuisine takes fresh food as raw material and pursues lightness in seasoning, it can highlight the original flavor of raw materials.

Pay attention to pyrotechnics and be good at stewing.

According to the cooking program of "taking fire as discipline" put forward by the ancients, Huaiyang cuisine has become exquisite and delicate, and through the adjustment of pyrotechnics, it reflects the different characteristics of the cuisine, such as freshness, fragrance, crispness, tenderness, waxy, fine and rotten. Huaiyang cuisine is good at stewing, because these methods can better highlight the original flavor of raw materials. The famous dishes of Huaiyang cuisine, mainly stewed, include crab powder lion's head, stewed round fish, wild duck in casserole, three-piece set of duck, boiled dried silk and so on.

Cooking is full of tricks.

As far as the technology of making Huaiyang cuisine is concerned, there are many kinds and rich imagination. A three-piece set of ducks, domestic ducks with wild ducks, wild ducks with pigeons, supplemented by ham and winter bamboo shoots, trinity. Huaiyang cuisine is full of changing characteristics, which can be seen. Huaiyang cuisine rarely uses delicacies, and most famous dishes are ordinary local raw materials, which are neither condescending nor tasteless. Regardless of material selection, knife work, seasoning, etc. Huaiyang cuisine is well-behaved, meticulous and exquisite, and emphasizes charm. Huaiyang cuisine, like writing poems and painting, is rich in China traditional culture.

Recommend a few good ones: assorted tofu soup

Materials:

1 box of tender tofu, 25g shrimp, 25g cooked diced chicken, 25g cooked diced chicken gizzards, 25g cooked diced belly, 25g diced sea cucumber, 25g diced winter bamboo shoots (cooked), 25g diced fragrant flowers,10g green beans and 25g cooked diced meat.

Seasoning: rice wine 1 tsp, salt 1 2 tsp, 4 cups of chicken soup, powdered water1tsp, and a little pepper.

Suitable for eating: 1, gastrointestinal obstruction, flatulence, bowel sounds. 2. Those who are depressed and unhappy, dislike contact with people and are afraid of noise. 3. Inexplicable anxiety, panic and autistic tendency appear from time to time.

Small talk about health: Assorted bean curd soup is smooth and refreshing, has softening effect, can adjust mood, relieve boredom and soothe the nerves. It is quite suitable for modern urban groups to eat, and can gradually improve interpersonal relationships and accept the masses. Crispy tofu balls

Crab powder tofu soup

Raw materials:

Crab meat, crab roe, diced tofu, chicken soup, salt, pepper, starch, coriander powder, ginger slices, onion slices, salad oil.

Making:

Blanch tofu, blanch, drain, ignite in a wok, add oil, stir-fry ginger and onion, stir-fry crab meat and crab roe, remove ginger and onion, add chicken soup and diced tofu, boil, add salt, thicken, put into a soup bowl, and sprinkle with pepper and coriander powder.

Features:

Tofu is fresh and tender, the soup is mellow and fresh, the color is light yellow, and it is salty and slightly spicy.

Sam sun boneless fish

A live carp (weighing about 750g). 75g pork sandwich, 25g shrimp, 30g chicken gizzard, 25g winter bamboo shoots, and water-soaked mushrooms 15g. 20g of Shaoxing wine, 2g of salt, 0g of onion15g, 0g of ginger10g, 2g of monosodium glutamate, 0g of soy sauce15g, 7g of sugar and 75g of cooked lard. ..

Methods: Clean carp, put it flat on the chopping block, cut the anus horizontally and cut off the spine. Use a long, thin, sharp knife to go in from two knife edges, gently cut off the flesh and blood along the spine, take out the spine and internal organs from the gills, wash and drain. Chop pork into minced meat, put it in a bowl, add Shaoxing wine, refined salt, onion ginger juice and monosodium glutamate, mix well, then add diced mushrooms, diced winter bamboo shoots, diced chicken pus and diced shrimp, and then fill the fish belly from the knife edge under the gill cover. Then rub the fish with soy sauce. Heat the pan on the fire, scoop in the cooked lard, when the heat is 70% (about 154℃), fry the fish until both sides are golden, add Shaoxing wine, soy sauce, refined salt, onion ginger, white sugar and appropriate amount of water, cover and boil, reduce the fire for 20 minutes, pour in the cooked lard, move to high fire to collect thick soup, and take the pan and plate.

The characteristic fish is complete in appearance, fresh and tender, three fresh bellies and unique in style.

Crystal yaoti

Crystal hoof is a famous dish in Zhenjiang with a history of more than 300 years. The crystal hoof of "Banquet Spring Restaurant" in Zhenjiang lives up to its reputation.

Crystal trotters are developed on the basis of ancient dishes such as "boiled pigs" and "crystal cold scouring". Lean meat is reddish, although it is cold, brittle and easy to melt. Jelly is transparent and smooth, so it is "crystal clear", flexible and not astringent, neither fat nor greasy. When this dish is served, it can be cut into different names according to different meat qualities, such as "Glasses dish", "Jade hook dish", "Light stick dish" and "Triangle rib dish". The food is refreshing and appetizing, elegant in color and good in taste, and it is more flavorful with ginger and balsamic vinegar.

steamed shad

The cooking of shad is very distinctive, and steaming is the best. Don't eat fish scales when steaming, because there is a lot of fat on fish scales, steamed with fish scales, the color is as white as ever, and the meat is cold but not greasy. If dipped in ginger vinegar, it tastes better and is one of the eight treasures in ancient times. Guo Moruo once praised the delicacy of Zhenjiang shad, saying that "the time for shad has passed, and the teeth and cheeks remain fragrant".

Stewed crab meat with lion head

Also known as chop meat, it is a traditional dish in Zhenjiang. The main ingredients of this dish are crab meat and pork, which are chopped into meatballs. Because you don't use sauce and wine to color when cooking, it's called braise in soy sauce, and because it's big and round, it's exaggerated to say it's a lion's head. This dish is good at knife work and fire work. It should be stewed in a casserole and eaten while it is hot. The leaves of the soup are covered with jade and removed. It's just that the meatballs are like jadeite inlaid with coral, and the fragrance floats at the table, which makes people mouth watering.

Braised silver carp head

This dish is a traditional dish in Zhenjiang. A big fish, the meat is scraped off to cook, leaving the fish head. Carefully cooked by famous teachers, with crab meat, ham, mushrooms, chicken, liver and fresh bamboo shoots, stewed in chicken soup. The result is wonderful, milky white, thick soup and tender mouth. Therefore, there is a folk saying in Zhenjiang: "Silver carp eats the head, herring eats the tail, and ducks eat the thighs."