Top 10 must-buy specialties in Nanjing

Specialty products are the presentation of local culture. So what are the specialties of Nanjing? Here are the top ten specialties that I have compiled for you to buy in Nanjing. You are welcome to learn from and refer to them. I hope it will be helpful to you. .

One of the top ten specialties of Nanjing: Nanjing Salted Duck

The grain-fed duck produced in Nanjing has white fat color and tender meat. It was famous throughout the province in the Song Dynasty. At that time, duck dishes were popular in Nanjing, and it once had the reputation of "Jinling duck cuisine is the best in the world". The duck is made from the "osmanthus duck" produced during the Mid-Autumn Festival that year. After being cooked, the duck is tender and delicious with a unique flavor.

The second of Nanjing’s top ten specialties: Gucheng Lake crabs

Gucheng Lake crabs are produced in Gucheng Lake, the first batch of “National Ecological Demonstration Zones”, Gaochun District, Nanjing City. Gucheng Lake crabs have "eight" distinctive characteristics: green (green food, safe crab), early (early on the market, the earliest in the country), large (60% of them are large in size, more than 4 taels), fat (full of meat), fishy (Full of crab meat), fresh (crab meat has many amino acids), sweet (good taste, fresh and sweet), beautiful (green back, white belly, golden claws, yellow hair, red crabs account for 95%, and are exported top quality).

The third of Nanjing’s top ten specialties: Baima Blackberry

Baima Blackberry is produced in Baima Town, Lishui County, Nanjing City, Jiangsu Province. Blackberries are native to North America and are vines. The fruit is sweet and sour. . The blackberry industry in Baima Town has become one of the five pillar industries of the county's agriculture. It is the largest blackberry standardized demonstration park in the province, the largest national base, and the largest international output. It is known as the "Hometown of Blackberries in China".

The fourth of Nanjing’s top ten specialties: Nanjing fragrant tripe

Nanjing fragrant tripe is one of Nanjing’s famous specialties and was created during the Tongzhi period of the Qing Dynasty. It is shaped like an apple, petite and exquisite, and is commonly known as "little belly" in old Nanjing.

Its main ingredient is fresh pork, which is usually 30% fat and 70% lean. The condiments are an appropriate amount of salt, sugar, spices, etc. Its flesh is tight, red and white, and tastes tender and refreshing, with a slight sweetness. It is not only a famous dish at banquets, but also a good accompaniment in daily life.

The fifth of Nanjing’s top ten specialties: Yuhua Tea

A specialty of Nanjing, it is also one of the top ten famous teas in the country. It has a round green shape, tight and straight cords, tall and straight branches, and white hair, just like pine needles, symbolizing the unyielding and everlasting heroic image of the revolutionary martyrs, so it is named Yuhua Tea.

The sixth of Nanjing’s top ten specialties: Nanjing Yunjin

Nanjing Yunjin is Nanjing’s traditional jacquard silk handicraft. The materials used are exquisite, the weavers are fine, and the patterns are elegant and colorful, just like the colorful clouds in the sky, so it is called "cloud brocade". It is as famous as the Song brocade in Suzhou and the Shu brocade in Sichuan, and is also known as the three most famous brocades in my country.

Seven of Nanjing’s top ten specialties: Honglan Jade Belt Cake

Royal Belt Cake is a specialty of Honglan Town, Lishui County, Jiangsu Province.

According to legend, during the Qing Dynasty, Emperor Qianlong went to the south of the Yangtze River and rested at the Wuxiang Temple, an ancient temple in Honglanbu. The monks in the temple were diligent and offered this cake. The emperor was attracted by the color and fragrance of the cake. After eating it, he became very happy. He praised: "This jade-white cake is delicious and looks like my royal belt." Hong Lan's "royal belt cake" got its name from this.

Eighth of the top ten specialties of Nanjing: ward off evil spirits

Among the many specialties of Nanjing, the one that best reflects the image of Nanjing as the ancient capital of the Six Dynasties is a magical and powerful stone carving - ward off evil spirits. It is a mythical beast used to guard tombs in ancient times. It looks like a unicorn without horns, with wings on both sides and strong muscles and bones. The Southern Dynasties' stone carvings to ward off evil spirits are the most famous. Many of Nanjing's ward off evil spirits are relics of the Southern Dynasties. The image of Nanjing is that of powerful and powerful ward off evil spirits that suppress disasters and eliminate evil. Nanjing citizens are also very fond of warding off evil spirits, especially jade carvings without tails to ward off evil spirits, which are regarded as a symbol of keeping money.

Nine of Nanjing’s top ten specialties: velvet

In addition to Yunjin, velvet is also a traditional handicraft of Nanjing. Velvet is divided into two types: silk weave and silk-cotton interweaving. The patterns can be divided into front carving (velvet flower) and reverse carving (velvet flower). The varieties include pieces, table rugs, cushions, art hanging screens, etc. Among them, pieces can be used as high-end fashion and fabrics for sofa and car seat cushions.

Ten of the top ten specialties of Nanjing: gold foil crafts

The history of Jiangning gold foil can be traced back to more than 1,700 years ago. It is a traditional Chinese production technology and is mainly used in architecture, clothing, handicrafts, and Buddhist statues. Decorative gilding and formulas of precious Chinese patent medicines.

The gold foil used to decorate buildings such as the Chinese Archway in Philadelphia, Tiananmen Square in Beijing, the Great Hall of the People, CCTV, and the Potala Palace in Tibet are all produced in Jiangning. Gold foil handicrafts mainly include: Buddha statues, zodiac signs, flowers and birds, dragon and phoenix mascots, gold foil paintings, pure gold business cards, etc. They have rich cultural heritage and rich spiritual connotations, and are exquisite jewelry for gifts to relatives and friends, and for collection and commemoration.

Expanded content: What is the most delicious specialty in Nanjing?

Steamed dumplings

Steamed dumplings are actually available all over the country, but Nanjing’s steamed dumplings are unique. Not only is the shape exquisite, but the taste is also famous for its freshness. If it is a little oily or greasy, it will not achieve the refreshing effect. The filling of the Mushroom Steamed Dumplings is made from fresh pork and mushrooms, plus delicious mushroom juice. After being steamed in a steamer, the meat is tender and juicy. With a gentle puff, a strong fresh smell fills your mouth.

Xiao Long Bao

When eating Xiao Long Bao, you should pay attention to the soup. When making it, you need to condense the stock into a transparent solid colloid, chop it up and mix it in, and steam it with hot air. It all turned into soup. The skin of a good xiaolongbao is as thin as paper, and it doesn't break when you carry it around. Carefully take it out, put it in a vinegar bowl, aim it at the top and suck it, and the delicious soup will go into your stomach. But don't rush, otherwise it will burn, and then enjoy the contents slowly. Therefore, Nanjing people have a song about eating xiaolongbao, "Move gently, lift slowly, open the window first, then drink the soup."

Beef pot stickers

Beef pot stickers are a famous gourmet snack in Nanjing. This snack is tender on the top and crispy on the bottom. The beef filling is delicious and has a unique flavor. There are many ways to make beef pot stickers, and the beef pot stickers made by each store have a different taste. Today I recommend two simple, easy and delicious methods for friends to use as a reference. I hope everyone can make beef pot stickers that suit their own appetites.

Beef pot sticker recipe 1: 100g flour, 150g minced beef, 150g cabbage, 1 egg, 1 tbsp minced green onion, 1 tsp chicken essence, 1 tsp white sugar, 1 tsp dark soy sauce, 2 tsp sesame oil, oil 1 tbsp. Put the flour into the basin, slowly pour 15ml boiling water into the basin and mix evenly. Then slowly add 30ml of cold water, mix evenly with your hands, knead into a dough, wrap it with plastic wrap, and let it sit for 20 minutes. Wash the cabbage, drain off the water, and chop into minced cabbage. There is no need to squeeze out the juice from the minced cabbage. The pot stickers made in this way will fill your mouth with fragrant juice when you bite into them. Beat the eggs in a bowl. Mix the minced beef and minced cabbage, add the beaten egg liquid and minced green onions, add chicken essence, white sugar, dark soy sauce and sesame sesame oil. Use your hands to mix the filling evenly, then use chopsticks to move it in one direction. Beat until the filling becomes thick and marinate for 5 minutes. Divide the dough into small pieces and roll into pot sticker skin. Wrap an appropriate amount of filling into each pot sticker wrapper and shape into a dumpling shape. Pour the oil into the pan so that the oil evenly covers the bottom of the pan, and place the wrapped potstickers neatly in the pan. Heat a pan over medium heat, pour in 50ml of cold water after frying for 1 minute, cover the pan and fry until the soup in the pan dries up and the bottom of the pot stickers turns brown, then remove.

Method 2 for beef pot stickers: 500g all-purpose flour, 3g refined salt, 300g hot water at about 70℃, 850g beef, 13g soy sauce, 5g MSG, 5g refined salt, 2g pepper, 5 grams of sesame oil, 10 grams of green onions, 5 grams of ginger, and 10 grams of peanut oil. Remove the fascia from the beef and chop it into mince, chop the ginger and onion into mince, put them into a basin, add soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and 250 grams of water, mix well, and set aside for filling. Put the flour on the chopping board, add 300 grams of refined salt and hot water, mix the flour evenly, spread it out to cool (i.e. hot noodle kneading method), and then knead until smooth, which is the soup noodle skin. Cut the kneaded dough strips into 60 pieces, use a rolling pin to roll them into a dough with a thicker middle and slightly thinner edges. Wrap each piece with filling and shape into pleated dumplings. Place the pot sticker dumplings into a greased and heated pan, fry for half a minute, then add water to 1/3 of the pot stickers, cover and fry until the dumplings are cooked and the bottom is golden brown.

Preparation Tips: When frying pot stickers, add the right amount of water. If too much water is used, the pot stickers will be fried easily and the pot stickers will be fried. If too little, the pot stickers will be easily turned into boiled dumplings.

Jinling Salted Duck

Origin: Jiangsu, China.

History: The grain-fed ducks produced in Nanjing have white fat color and fresh and tender meat. They were famous throughout the province in the Song Dynasty.

At that time, duck dishes were popular in Nanjing, and it once had the reputation of "Jinling duck delicacies are the best in the world". After Jinling was established as the capital in the Ming Dynasty, "Jinling Roast Duck" appeared, and then "Jinling Salted Duck" appeared. The duck is made from the "osmanthus duck" produced during the Mid-Autumn Festival that year. It is marinated with hot salt and clear brine, then taken out and hung in a cool place to dry. After being cooked, this duck is tender and delicious with a unique flavor. Therefore, it became famous both at home and abroad in the Ming Dynasty. Like the "Nanjing salted duck" that appeared in the late Ming Dynasty, it was sold all over the country. It was used as a palace tribute in the Qing Dynasty. For more than 500 years, "Jinling salted duck" has always been famous and has become a popular choice among people in the south of the Yangtze River. A popular dish with wine.

Features: It is marinated and boiled with fat duck. The skin of the dish is jade-white and oily, the duck meat is reddish and tender, the skin is fat and the bones are fragrant, and it is extremely delicious. < /p>

Technique: Slaughter the duck, clean it, soak it in water to remove the blood, wash and drain the water, heat it in a wok, add refined salt, pepper and five-spice powder, stir-fry and pour it into a bowl. Rub the inside and outside of the duck with 25 grams of hot salt. Then put the duck in a pot and marinate it for 1.5 hours. Then put it in a brine pot and soak it for about 4 hours. Add water to the pot and bring to a boil over high heat. , add green onions, ginger, star anise, and balsamic vinegar, put the duck leg side up and head down into the pot. After simmering for 20 minutes, when blisters form around it, lift the duck leg and drain the soup from the duck belly. Then put the duck into the soup until the belly is filled with soup. Repeat this for three weeks, then simmer for about 20 minutes, drain off the soup, and serve before serving.