Yancheng Snack Full Collection_Yancheng Special Local Delicacies Food Introduction
Yancheng boasts the longest coastline, largest coastal wetlands, and the largest sea area in Jiangsu Province, and is also the home of the critically endangered white crane and the red-crowned crane, with two national-level nature reserves for the crane and red-crowned crane established on the coastal wetlands, earning it the title of "Oriental Wetland Capital."
Features Snacks Includes: Braised vegetarian dish Fish skin and Yancheng Qiyuan Crab Meat Buns Seven Star HerbCake and Yancheng Sugar Twisted Candy and Pining Big Cake, Deep Lake Drunken Crab, East Town Fish Soup and Stir-fried Shrimp, Gangang Drunken Snail, Fushan Crispy Fish Buns and East Town Clam and Lake Hundred-Layer Cake, Yangyang Rice Buns, Qingpu Crab, Lake Lotus Root and Jelly,Cucumberand Noodles and Crispy Lotus, Stir-fried Shrimp, White Stew Black Fish and Yancheng Crab Meat Bun.
Slices and Crispy Cake
Introduction
Fucheng Crispy Cake, a time-honored delicacy, is notoriously difficult to make, mainly due to the difficulty of making crispy and crispy, and controlling the fire. The main ingredients are high-quality wheat flour and mature pig fat, combined with green onions,ginger salt,MSG etc. Its features are crispy, crunchy, soft, and fragrant, with a crispy texture in the mouth, but not sticky. Consumers find that after a long time, the cake softens, so they can simply bake it again, and it will return to its original state.
Clear Oil Cake
Introduction
Clear Oil Cake, originally created by the Muslim community in Yancheng during the Qing Dynasty, "Ha Lu Ming", is still a popular dish in Yancheng. The method is to mix glutinous rice flour and wheat flour in a certain ratio, and wrap it with Osmanthus flower sugar, kumquat and other finely made fillings, and then fry it in hot oil. The production process is meticulous, and the finished product is crispy on the outside, sticky in the middle, and sweet on the inside. When eating, it is recommended to taste it layer by layer, which is refreshing and delicious, and has a lingering aftertaste. Stir-fried Shrimp
Introduction
Stir-fried Shrimp, a traditional Han Chinese dish from Yancheng, Jiangsu Province.
Because the shrimp is in the shape of a long strip, it is named "long strip shrimp."Also because the outer shell is transparent, it is also named "white long strip shrimp."The stir-fried shrimp made from this shrimp is a seasonal delicacy in Yancheng. Historical and Cultural
White Long Strip Shrimp, produced in the south in autumn and winter, and young shrimp return north before the Qingming Festival. At this time, the shrimp shell is soft and the meat is tender.
Therefore, it is also called "Spring Festival Shrimp."The "Stir-fried Long Strip Shrimp" made from this shrimp is a seasonal delicacy in Yancheng's history. As early as the Ming Dynasty, "Stir-fried Long Strip Shrimp" was popular in Yancheng. The method is to peel the shrimp and remove the thorns, and then useStir-fried Long Strip Shrimpto cook. In the early Ming Dynasty, "Stir-fried Long Strip Shrimp" was popular in Yancheng. The method is to cook the shrimp.Choose young shrimp that have returned from the south in the Qingming Festival, and cook it after the Qingming Festival. The outer shell becomes hard and red, and the meat becomes old. It can only be cooked. First, cut off the shrimp claws and whiskers, wash and dry them with cold water, and put them in a basin. Then, add 15 grams of rice wine and 0.5 grams of salt to 500 grams of shrimp, and marinate for 5 minutes to kill bacteria and remove fishy odor. Then, put it in a plate, and season it with 50 grams of whitesauce30 grams ofwhite sugar15 grams of vinegarand suitable red braised juice, black pepper, minced garlic, and minced ginger. Finally, drizzle with sesame oil. Big Rock Crispy Buns
Introduction
Big Rock Crispy Buns, a famous Yancheng delicacy, with a history of over 100 years, is equally famous in Huai and Yang areas.
The ingredients are wheat flour, oil, sugar, and a small amount of orange peel.The cakes are square and slightly longer, with a pale yellow color, and the cake surface is sprinkled with sesame seeds. It is fragrant, sweet, crispy, and crunchy.
It can be stored for two months without deterioration.It is easy to carry and store. It is delicious when eaten dry and crispy, and not dry.When soaked in water, it is easy to digest, which is a good choice for travel and gifts. Split Braised Fish Introduction Split Braised Fish, a Han Chinese dish belonging to the Jiangsu cuisine, is a special dish in the Yancheng coastal river port. The red tilapia is a kind of fish that likes to swim against the current, so it is also called "swimming fish."In the early years of the Republic of China, the Yancheng River Port Restaurant created this dish and gained fame. The method is to remove the thorns from the fish, and then combine it with ham sweet potato, pig fat,
fish soup
to braise.
Daogan Crisp, a famous snack from Yancheng with over 100 years of history, is equally renowned as Wu You Tang in the regions of Huai and Yang. The ingredients include flour, oil, sugar, and a small amount of orange peel. The crisp is square and slightly long, with a tender yellow color, and the surface is coated with sesame seeds. It is fragrant, sweet, crispy, and crunchy. It can be stored for two months without spoiling. It is easy to carry and store. Eating it dry is flavorful and crunchy, and it doesn't feel dry. Soaking it is easy to digest, making it a great gift for travel or giving.
Braised Scallion Fish
Introduction
Braised Scallion Fish, a traditional Han Chinese dish, belongs to Jiangsu cuisine This dish originates from the coastal river and estuary of Yancheng, where a special type of fish called "Pushing Wave Fish" thrives. These fish swim against the current, hence their name. In the early years of the Republic of China, restaurants in Yancheng made this dish, which quickly gained popularity. The method involves removing the bones from the fish and preparing it with ham pickled cucumbers, and lard, etc., then using fish broth to cook it. Complete appearance, tender and not broken, thick and flavorful soup, best to eat in autumn and winter.
8 Treasures of Duck Eggs
Introduction
8 Treasures of Duck Eggs, a Chinese local food, characterized by the origin of medicine and food, produced by Yudechang Chinese Medicine Shop in East Town, using high-quality...Glutinous rice Add ginseng,Radix of Astragalus.Lotus seeds River Yam Five grains, chicken essence, mung bean,Polygonum cuspidatum etc., as well as Duck egg sugar pig oil, etc. Can nourish blood air, strengthen the spleen and stomach, eliminate stagnation, fitness and longevity.
Wild duck Dumpling
Introduction
A local specialty of wild ducks from the coastal and wetland areas of Dongtai City, Xiamen, with a large number. Local farmers utilize it to make a seasonal delicacy in winter, called "Wild duck dumplings". Use Duck meat cut into minced meat, supplemented with chicken broth, accompanied by pork minced meat, shrimp seeds, wet starch to fill, made into dumplings, heat steamed and form.
Method
Main ingredients: 500g of wheat flour, 300g of duck meat
Auxiliary ingredients: 100g of pork skin, 20g of green onion, 20g of ginger
Seasoning: 15g of rice wine, 4g of salt, 2g of MSG Peanuts 20g of vegetable oil, 1g of five-spice powder
1. Soak half of the flour in hot water, then knead into dough with warm water
2. Chop the duck meat into meat puree
3. Meat skin shred
4. Add minced green onion and ginger to the duck meat puree
5. Add shredded skin, rice wine, salt, MSG, peanut oil, and five-spice powder to the duck meat filling and mix well
6. Pull out dough into small pieces, flatten into circles, wrap in filling, and shape
7. Steam for about 15 minutes, take out and serve. Thin skin, large filling, flavorful soup.
Crab in Yang Lake
Introduction
Crab in Yang Lake, a traditional local delicacy in Xiamen, using crab from Yang Lake, with high-quality rice wine, rice wine, Hua salt,pepper star anise soaking to make it, the appearance is like a living crab, the meat is tender and delicate, with a unique flavor. Rich in aroma, fragrant, a good accompaniment to wine.
History and Culture
In the 7th year of the Qing Dynasty (1742), the "Xiamen County Chronicle" recorded: "The food in Xiamen, such as 'Spring has fresh shrimp, autumn has lake crab', comes from the west of Xiamen Lake, and its flavor is unique compared to other places. By autumn, the Han traders from Huaiyang would carry it, and people would get it". The lake crab mentioned in the above refers to Yang Lake. Yang Lake is wide and deep, with big and fat crabs, generally three or four per jin. The largest ones can weigh half a jin, with blue back and white belly, yellow hair and golden hook. Using Yang Lake crabs, with high-quality rice wine, rice wine, Hua salt, pepper, and star anise soaking to make, the appearance is like a living crab, the meat is tender and delicate, with a unique flavor. Rich in aroma, fragrant, a good accompaniment to wine.
In 1910, it was rated as first class at the International South Sea Trade Fair, and received a prize. There are poems praising: "Chrysanthemum yellow, Osmanthus fragrant, early in the morning, Huaiyang crabs are better". Now, the "Yang Lake Crab" made by the East Town Food Factory's Yang Lake branch has become a delicacy, and is used for entertaining and gifting, and is sold both domestically and internationally.
East Town Fish Soup Noodles
Introduction
East Town fish soup noodles, a traditional local food in East Town, Xiamen, made from...noodles, with the main ingredients being noodles, the soup is white and thick, drops form beads, refreshing and delicious.
East Town fish soup noodles not only has a delicious taste, but also has good health benefits, can nourish the spleen and stomach, replenish deficiencies, and promote digestion. This is because the ingredients of East Town fish soup noodles are wild grass carp eel bone, pig bone, etc., which have high protein low fat and rich in active calcium and various amino acids. No fire after eating, no dry mouth, nutritious, which meets the dietary health needs of the present. There is a saying that "eat a bowl of fish soup noodles, it's like eating old birthday cake".
History and Culture
Legend has it that in the Qing Dynasty, there was a restaurant owner in East Town who one night, he found a new small stall selling noodles, he bought a bowl. He put it on his hand and saw that the soup was thick and white. After a while, the noodles in the bowl were covered with a thin film. He tasted it, it was fresh and fragrant, much better than his own shop. The restaurant owner was moved, and immediately invited the noodle seller to his shop. It turned out that the noodle seller was actually a chef from the imperial palace. He was once expelled from the imperial palace because he couldn't cook the soup well. So he could only open a small stall and earn a living. The restaurant owner was surprised that this was actually a royal dish, so he invited the noodle seller to his shop to cook. Since then, all the noodles in the restaurant were made with the soup made by the royal chef. This spread throughout East Town, Xiamen.“Fish soup noodles” became a famous local specialty in East Town. The East Town Fish Soup Noodles, a local specialty, is a delicious delicacy.
Method
East Town Fish Soup Noodles, a local specialty of Xiamen, has a history of more than 100 years. Legend has it that a chef named Yang Wuchun sold smoked meat in East Town, and his famous product was sausage, which people called "Yang Wuchun sausage". In recent years, the East Town Meat Products Factory has maintained the traditional production method of "Yang Wuchun sausage", using 8:2 ratio of pork and fat, adding various seasonings, and then marinating, stuffing, baking, and cooling.Its characteristics are bright color and delicious flavor. After simmering in river water, the resulting broth is thickened, and wine is added to remove the fishy smell. Then, the broth is filtered through a fine sieve to create a clear soup, which is then mixed with a small amount of shrimp shells to create the soup. For the noodles, use freshly cut noodles. Therefore, the fish broth noodles are flavorful and delicious.
Yang Five Sausage Introduction
Yang Five Sausage is a traditional Han Chinese dish from Dongtai City, Jiangsu Province, with over 100 years of history.
Legend has it that a skilled chef named Yang Wuzhi, ranked as the "fifth son" of his family, sold smoked and grilled meat products in Dongtai, with sausages being his most famous product. People called it "Yang Five Sausage". In recent years, the Dongtai Meat Products Factory has maintained the traditional production method of "Yang Five Sausage", using a 8:2 ratio of lean and fat meat, along with various seasonings. After marinating, stuffing, baking, and cooling, the sausage is ready. Its characteristics are bright color and delicious taste.. In recent years, Dongtai Meat Processing Plant has maintained the traditional production method of "Yang Five Sausage," using a ratio of 8:2 of lean and fatty meat, adding various seasonings, and then pickling, stuffing, baking, and cooling. Its characteristics are its vibrant color and delicious taste. Traditional production methods involve a 8:2 ratio of lean meat to fat, with the addition of various seasonings, followed by marinating, stuffing, baking, and cooling. Its characteristics include a vibrant color and delicious taste.
