All About Huai'an Snacks_Specialty Food Introduction of Huai'an Snacks
The ancient names of Huai'an were Qinghe, Qingjiangpu, and Haimin.
A national historical and cultural city. Historically known as one of the "Four Great Cities along the Grand Canal" alongside Yangzhou, Suzhou, and Hangzhou, it is renowned as the "Capital of China's Grand Canal".
Huai'an, together with Yangzhou, is a major origin place for Huaiyang cuisine.Lu cuisine，Sichuan cuisine，Cantonese cuisine and are collectively known as the Four Great Cuisines of China.
Main features Desserts include: Jinhu crabs, Lianwater cured pig's trotters, Lianwater lotus root and.Stewed wild game and domesticated birds, Pingqiao tofu and sugar vinegar live carp, Boneless palm wing and leg, Tugu aquatic products turtle,ham braised fish belly, boneless and shredded fish head and.braised fish roefish bladder，dried shrimp braised reed cabbage, Huaiyang lion's head meatballs, Huai'an cuisine, Bolǐ mutton , braised catfish,Gaogou cured pig's trotters, Huai'an dumplings, Qīnggōng meat balls, Cáo family fine knife-cut noodles, corn and yam porridge.
Split-Fingered Duck Wings
Boneless palm wing introduction
Boneless palm wing is a traditional Han Chinese delicacy from Huai'an in Jiangsu Province, made by simmering chicken feet and wings until cooked and then removing the bones before pouring on fresh and aromatic sauce.Its characteristics are: meticulous selection of ingredients, delicate preparation, complete and bone-free shape. The feet are crisp and the wings are fat, with a fresh and fragrant taste, making it an excellent accompaniment to alcohol. MSG Ingredients 300 grams of chicken feet and chicken wings.10 grams of coriander leaves, 25 milliliters of Shaoxing wine, 25 milliliters of soy sauce, 10 milliliters of vinegar, 7.5 grams of sugar, 2 grams of monosodium glutamate (MSG), and 25 milliliters of sesame oil.
Blanch the chicken feet by cutting off the claw tips, and simmer them together with chicken wings in boiling water for a moment before rinsing and cleaning thoroughly. Place them in a pot with water and Shaoxing wine until they are cooked over low heat for 30 minutes. Remove them from the pot and cool them in cold water. Then remove the bones of the feet and wings, arrange them neatly, cut into sections, and plate them. Surround the edges of the plate with coriander leaves. Mix soy sauce, vinegar, sugar, MSG together in a bowl and pour it over the chicken feet and wings, then drizzle sesame oil on top.
Huaizhou dumplings introduction
Huai'an dumplings, commonly known as "wontons", are one of the most representative snacks from Huai'an. They can be eaten by boiling, mixing with sauces, or frying. This is referred to as the "three ways to enjoy Huai'an dumplings".The dough skin is extremely thin like paper. When making the filling, the pork needs to have all the tendons removed and beaten into thin sheets. It should be mixed with scallions and ginger juice for seasoning before forming the dumplings through rolling, wrapping, pulling, and shaping techniques.It is fresh, smooth, and delicious. The design can be seen through the skin, and it lights up when lit.Introduction Pingqiao tofu introduction
Pingqiao tofu is a famous Han Chinese dish from Huai'an in Jiangsu Province, belonging to Su cuisine - Huaiyang cuisine.
Choose soft tofu cut into uniform rhombus-shaped small pieces, and add chicken meat and mushroom as accompaniments.
Jiangmen Dumplings, also known as "Wontons", is one of the most representative snacks in Huai'an.
，can be steamed, stir-fried or deep-fried, collectively called "Three Ways to Enjoy Jiangmen Dumplings". The skin of the dumplings is thin like paper. When preparing the filling, the
porkmuscles must be removed, then pounded into fish cakes and mixed with green onions, seasoned with scallions, ginger juice, formed by rolling, wrapping, drawing, and pinching.， the taste is fresh, smooth, and tender. The skin can be seen through, and ignites when touched.
Flat Bridge Tofu
Introduction
Flat Bridge Tofu is a famous Han Chinese dish from Huai'an, Jiangsu Province, belonging to the Su cuisine-Huaiyang cuisine.， ，chicken pieces wood ear mushrooms Jun, coriander paste, used Chinese carp Brain is fresh, as it appears not to be steaming when lifted from the pot but is actually very hot; be careful and use with caution. Pingqiao tofu is economical and delicious, tasty yet not greasy, refreshing on the lungs.
Pingqiao tofu has delicate meat, fresh and fragrant, smooth and tender in taste. Fresh tofu is soft and oily, the soup thick and rich, sealed in oil.Tofu soup is extremely hot when eaten. White and tender tofu slices, served with chicken juice and seafood, are flavorful and well-received by diners.
Historical culture
The origin of Pingqiao tofu is related to Emperor Qianlong's southern tour. Pingqiao is a historic town in Huai'an, beside the eastern bank of the Grand Canal. Its ancient streets and simple, sincere folkways make it an appealing place. Legend has it that when Emperor Qianlong was touring Jiangnan by dragon boat. A wealthy man named Lin Baimillion saw this as a chance to please him. He had his chef prepare local tofu with carp brain and
old hen original broth for the emperor. Although Qianlong had tasted many delicacies, he had never experienced such uniquely regional flavors. Thus, after tasting it, he praised it highly. After this incident, Pingqiao tofu gained widespread fame and became a traditional dish in Huaiyang cuisine. Despite its renown, the method of making Pingqiao tofu is not overly complex. When stewed, use original brothchicken soup , along with carp brain and crab roe, lard , ginger, and other seasonings. After boiling, add cooked meat pieces, shrimp chips, a little soy sauce, and cornstarch. Boil until thickened, then add some monosodium glutamate before removing from heat. For extra flavor, you may add a bit of sesame oil orpepper powder . To determine if it's Pingqiao tofu, other than the ingredients, the key lies in the slicing technique. The slices should be as thin as walnuts; the thinner they are, the more skill is involved and the better they absorb flavors. Preparation
Ingredients:
Tofu (South) 300 grams.
Sea cucumber
50 grams Shrimp chips 25 grams Chicken breast meat 50 grams Mushroom (Fresh mushroom) 25 grams Pomfret 25 grams Green onions 15 grams. Large onion 15 grams Ginger 10 grams Cooking wine 20 grams Salt 10 grams MSG 3 grams Cornstarch 25 grams Sesame oil 15 grams Each as needed.
Operation
1. Whole block of tofu is placed in cold water to cook until slightly boiling;
to remove bean smell and yellowish water, then take out, press lightly, drain, slice into seed-like pieces, immerse repeatedly in hot chicken soup;
2. Chicken breast meat, mushroom, sea cucumber are all cut into tofu-size pieces;
3. Clean shrimp chips with warm water;
4. Clean pomfret, remove old threads, put in bowl;
5. Add ginger, cooking wine and water, steam until tender;
6. Skillet is heated over fire, add oil, place ingredients,chicken broth, pomfret juice, stir-fry boiling;
7. Tofu pieces are scooped into the pot, add salt, cooking wine, MSG, boil until thickened with cornstarch and sprinkle with sesame oil in bowl.8. Garnish with green onion slices. Stir-fry fish head Introduction Dismantled stewed fish head is a traditional dish from Jiangsu Province, golden yellow in color, the meat of the fish head tender and rich in flavor.
Preparation Ingredients: One large carp head (about 2.5 kg), 50 grams of refined oil, salt 10 grams, MSG 10 grams, ginger 25 grams, alcohol 100 grams, cornstarch 5 grams, rich broth 500 grams.
Method:
1) Cut the carp head in half and clean out both gills, wash and place in a pan with water, alcohol, 12 grams of ginger, 25 grams of green onion. Boil over high heat then switch to low heat until easily detachable from bones.
Remove after removing fish bones (keep the original shape intact), wash several times to remove fishy smell;2) Pan is heated and refined oil added, stir-fry ginger, 25 grams of green onion, take out. Add rich broth, fish head meat, alcohol, salt. Cook over low heat for about 10 minutes, then use cornstarch to thicken. Reduce the soup until thickened, sprinkle with pepper powder and serve. Add a bit of sesame oil orpepper powder
.
Thirteen spice prawns
Introduction
Thirteen spice prawns are a classic dish from Xuyi, Jiangsu Province. They have a unique taste with spiciness, freshness, aroma.
Preparation Ingredients: Bighead carp 1 (about 2.5 kg), refined oil 50 grams, salt 10 grams, MSG 10 grams, green onions 50 grams, ginger 25 grams, alcohol 100 grams, cornstarch 5 grams, rich broth 500 grams.
Process:
1) Cut the bighead carp head in half, clean and wash. Put in a pan with water, alcohol, 12 grams of ginger, 25 grams of green onion, cook over high heat then switch to low heat until easily detachable from bones. After removing fish bones (keep original shape), rinse several times for fishy smell;
2) Pan is heated and refined oil added. Stir-fry green onions (25 grams), ginger (13 grams). Take out, add rich broth, fish head meat, alcohol, salt. Cook over low heat for about 10 minutes, then use cornstarch to thicken. Boil until thickened, sprinkle with pepper powder and serve.
Jumbo Shrimp with Thirteen Flavors
Introduction
Jumbo Shrimp with Thirteen Flavors, also known as Xuyi Dragon Shrimp, is a classic dish from Xuyi, Jiangsu. The taste of this dish is unique, featuring spiciness, numbingness, freshness, and aroma. The fame of Xuyi Dragon Shrimp lies in its cooking method, which uses a special blend of thirteen spices (comprising dozens of traditional Chinese herbs) as the primary seasoning. There are two ways to cook it: stir-frying or deep-frying.
Preparation
Slice the ginger, cut the scallions into segments, and slice the garlic.Pepper one cut into small slices,Onion half cut into slices.Cumin a spoonful,Chili twelve, (plus additional seasonings such as Fennel seeds, cinnamon bouquet of cloves,Red Raisins half a bowl,Goji Berries two spoonfuls.
Pour all the seasonings into an oil pan and stir-fry until fragrant, then add soy sauce, add rock sugar, water, two spoonfuls of vinegar, then pour in a large amount of 13 spice powder and cumin powder, as well as seafood sauce.(The taste must be heavy), bring to a boil, then add the lobster, cook for three minutes. Add a little sesame oil at the end, mix in three green peppers, then simmer until fully flavored (it takes several attempts to master the timing). Finally, thicken with cornstarch.
Stir-fried Tiger Tail
Introduction
Stir-fried Tiger Tail is a traditional famous dish from Yangzhou and Huaiyin regions. It uses the clean meat of the back end of a yellow croaker fish, seasoned after being briefly blanched in boiling water. Because its shape resembles a tiger's tail, it gets its name.Yellow croaker is also known asEel , and has been regarded as one of the finest fishes since ancient times due to its rich nutritional value. It is believed to benefit all five organs and treat deficiency conditions, and was frequently used by famous traditional Chinese medicine practitioners. Its benefits are more pronounced in summer, with the saying "in midsummer, eel rivalsginseng .. The practice of making dishes from yellow croaker is said to have begun during the Han dynasty, and became popular during the Tang and Song dynasties. The Huaiyang region was among the first to create eel dishes, with rich culinary experience. Many domestic and foreign customers praise its exquisite flavor after tasting this historical dish. Preparation
Live small yellow croaker 1000 grams, garlic 25 grams,
Coriander
50 grams, sesame oil 50 grams,
MSG 10 grams, premium soy sauce 50 grams,
Shaoxing vinegar 25 grams, pepper powder 2.5 grams,
chicken broth 50 grams, salt 10 grams,
scallions 10 grams, ginger 10 grams.
Preparation:
Take an iron pot (or aluminum bucket) and pour in water, bring to a boil over medium heat. Add scallions, ginger (pounded), salt, vinegar 15 grams, then place all the yellow croaker into the pot, cover tightly to prevent the fish from jumping out. Once killed by the heat, uncover and gently stir with a spoon to remove mucus, add some cold water, and simmer over low heat for a moment before removing and washing thoroughly. Then, lay each eel on a cutting board. Hold the head with your left hand and use a bamboo knife from the gills, slicing down to the anus. Use another bamboo knife half inserted along the spine, slicing towards the tail end while turning the fish over and slicing off the three-rib bone, removing internal organs, and neatly arranging the flesh.
Place the cleaned eel in a dish (only using the tail). Take a small bowl for seasoning: add chicken broth, MSG, premium soy sauce, Shaoxing vinegar 10 grams, pepper powder. Mix with a spoon to make a liquid. Wash garlic and cut into fine pieces, wash and disinfect coriander.
Pour boiling water in another pot, add the eel tail meat and cook until tender, then remove and drain. Arrange neatly on a dish, pour over seasoned broth, place garlic pieces in the middle, heat sesame oil to eight-tenths hot, pour over garlic bits, arrange coriander around the dish.
Tips:
Add salt during boiling to prevent the eel from cracking, add vinegar for looseness and shine. According to practice, for 5 kg of live yellow croaker, use 50 grams of salt and 100 grams of rice vinegar.
Slicing: single-back and double-back. Single back means slicing to the bottom with each cut. Double back leaves a connection at the end. Shrimp Ribcage of the eel is sliced differently, leaving some attachment.
Huaiyin Chicken Rice Vermicelli
Introduction
Huaiyin Chicken Rice Vermicelli, a famous dish from Huaiyin region in Jiangsu province. Pungao, also called "deep pungao" or "pungao white," is the tender stem of the water plant. The most delicious comes from the "Tianfei Palace" area southwest of Huai'an city. It grows in muck yet remains as pure and fresh as jade, rich and fragrant, with a reputation as the "first bamboo shoot under heaven."Pungao flourishes in spring and summer, but is largest at the end of spring and beginning of summer. Historical and Cultural Background
Legend has it that during the early Southern Song dynasty, when anti-Jin heroine Liang Hongyu and her husband Han Shizhong were defending Huai'an, they used pungao as an emergency food source due to lack of supplies. Hence its name "anti-Jin vegetable."
Through generations of chefs' continuous refinement, seasonally fresh pungao dishes became top delicacies for the Two Huai banquet tables, particularly chicken rice vermicelli. Preparation
Ingredients:
Select 150 grams of pungao, 150 grams of chicken breast meat, 75 grams of pork fat, egg whites 3, chicken broth 1000 grams, ham bits, scallion and ginger juice, Shaoxing wine, salt, MSG, cornstarch, glutinous rice powder, a little pig oil.
Processing:Chicken breast meat and pork fat are finely chopped. Pungao is blanched, washed, and cut into pieces. Chicken paste mixed with starch and glutinous rice powder, diluted in chicken broth 250 grams, filtered through cheesecloth to remove residue, combined with egg whites, salt, scallion and ginger juice, Shaoxing wine, blended into a thin paste. Pour oil in a pan over high heat, deglaze with chicken broth 750 grams until boiling. Gradually pour in the rice porridge base stirring continuously to thicken. Add pungao pieces, cook further adding pig oil, salt, MSG, stir, add more oil, serve in a bowl topped with ham bits.Lian Water Chicken Cake Introduction
Lian Water Chicken Cake is a specialty cake from the Lian area.
Chicken cakes are tender and well-shaped, rich in nutrition, particularly favored by seniors.
The preparation of chicken cakes mainly uses chicken breast meat as the main ingredient, accompanied by an appropriate amount of fresh
3 Shredded chicken mixed with wet starch,rice powder, diluted with 250 grams of chicken broth, filtered through a cloth to remove residue, then combined with egg whites, refined salt, ginger juice, and Shaoxing wine, until it forms a thin paste.
4 Wipe the pan with heated pork lard, add 750 grams of chicken broth, bring to a boil, gradually pour in the chicken porridge paste while continuously stirring until thickened. Then add water bamboo pieces, more pork lard, refined salt, and monosodium glutamate (MSG), continue mixing, finish with clear oil, serve in soup bowl garnished with ham shreds.
Lian Water Chicken Cake cake
Introduction
Lian Water Chicken Cake is a Han Chinese specialty cake from the Lian area. The chicken cake is delicate, well-shaped, nutritionally rich, and greatly loved by seniors. To make chicken cake, the main ingredient is breast meat of chicken, complemented with an appropriate amount of fresh Shrimp balls, eggs,yam, and starch, along with more than ten kinds of seasonings to make.
Chicken cake is also called "Soy chicken"", not only related to the legend about Emperor Qianlong, but also known for its clear taste and bright color. Due to its soft and delicate texture, people also call it Soft chicken. As a unique traditional dish created by rural areas of Lianshui County, it has a history of over 200 years. Whenever there are holidays or festivals, friends from all over come to Lianshui just to taste the Chicken Cake, especially overseas descendants, who travel thousands of miles back home or send messages to express their wish to taste it, much like relishing "Sword-cutting Loach."Mandarin fish can be finely sliced. In the mid-1980s, a Lianshui native famous person residing in Taiwan, Gu Zhutong, asked someone to bring two local specialties back home, one of which was the Chicken Cake from Lianshui.
Cultural History
"Lianshui's Three Treasures: wine, smoked meat, and chicken cake" is how people describe the local cuisine culture far and wide. Speaking of Chicken Cake, there is a story behind it. Legend has it that when Emperor Qianlong passed through Lianshui during his southern tour, he was hungry and asked if there were any Soy chickens available. Since chicken belongs to the meat category, where could one find soy chicken? But surprisingly, a Mr. Yao from Lianshui came up with a way to make a crystal-clear, soft and delicate "Soy chicken" that pleased Emperor Qianlong so much that he praised its simplicity.
Preparation
Chicken cake is primarily made from chicken breast meat, supplemented by shrimp balls, eggs, yam, starch, and juice of green onions and ginger, plus more than ten kinds of seasonings.The main procedure involves soaking the chicken breast meat and carp meat in clear water to remove blood, then washing them until they are as white as jade. After draining and drying, cut into meat paste. Beat egg whites with the meat paste, mix broken yam, shrimp balls, fresh powder, and seasonings well, and blend to a thick white batter.Spread this on a steamer at about an inch thickness for steaming. Mix egg yolks with reserved meat batter to create yellow batter, then evenly spread over the meat batter in the steamer. Cook on low heat until done, let cool before use. Cut into one-foot square pieces and slice thin, cook briefly in boiling water, then serve for a delicacy known far and wide.
The quality of Chicken Cake is highly dependent on preparation: amount of meat, eggs, starch, yam, and seasonings all need precise control. One cannot use cooking oil or directly add green onion juice; otherwise, it will affect the color and texture. The quality of slicing is crucial, finer cuts yield better results in taste. Regarding heat control, varying sizes and speeds significantly influence the final product's quality.
Chicken Cake's characteristics are tender, fine, clear, fresh, and bright. It has a yellow-white color with a clear and delicious taste, rich in nutrition, light yet refined. Its preparation methods are diverse; it can be used as a main dish or side ingredient;It can be stir-fried, steamed, or made into soup;It can be sliced, diced, or cut into strips, with many patterns and no fixed style.When making Chicken Cake with chicken, first cook greens, bamboo shoots , squid, needle mushrooms, then place the slice-shaped cake in it. Arrange slices on top of the soup for a layered experience. For platter presentation, arrange pieces neatly and turn them to reveal white interiors while edges remain yellow. For diced chicken cake, stir-fry with other ingredients or make into soup; both are delicious. In addition, Lianshui's packed feet,
a specialty from the county with over 100 years of history, is introduced next.
Description
Packed feet, a local delicacy in Lianshui County, has been around for over 100 years. According to legend, during the reign of Emperor Daoguang, market activity and frequent business interactions prompted Mr. Zheng Yunfu brothers from Gaogou Town to enhance their offering by crafting packed feet. At that time, only four local producers were capable of supplying them. The main ingredients are a combination of pork foot skin and lean meat, with intricate preparation techniques.After 10+ procedures, the packed feet have a red-brown color, soft texture, and flavors of saltiness, spiciness, sweetness, and fragrance. They are perfect for savoring slowly. It is considered a daily delicacy in any season.Preparation Packed feet use high-quality pork foot skin and lean meat as the main ingredients, supplemented by spices such as cinnamon, cloves, star anise, fennel, aniseed, licorice, orange peel, cardamom, mace, adzuki beans, saltpeter, rice wine, rock sugar, salt, MSG, green onion, ginger, and sesame oil. These are carefully prepared. The process starts by washing fresh pork foot skin, cutting into long strips, mixing the spices and pounding them together. Soak in soy sauce for a few hours, then wrap in split pig's small intestine, tightly tied with string (preferably grass). Cook again in the original broth to complete the preparation.
Each packed foot weighs about 400-500 grams, measures approximately 18-20 centimeters long and 4 centimeters in diameter.
To eat, slice it horizontally thinly and stack into a dish as cold appetizers. Other methods are also possible.Its color is reddish-brown, layers are distinct, and the flavor is rich but not greasy; it's an excellent accompaniment for alcohol. Stir-fried SquidIntroductionStir-fried squid, a traditional Chinese dish in the Huaiyang cuisine, uses cuttlefish as its main ingredient. It is known for its tender and delicate taste. Clean fresh cuttlefish, slice into crosshatch pieces, blanch briefly,
then drain. In hot peanut oil (about 60% heat), fry aromatic ingredients such as chopped green onion, ginger, garlic, and sprinkle in squid slices along with other vegetables like bamboo shoot, black fungus, green peas, and coriander. Add seasonings including rice wine, sugar, MSG, salt, and a little water to thicken the sauce. Sprinkle pepper powder before serving. Ingredients: 500 grams of fresh cuttlefish meat, 25 grams of bamboo shoot slices, black fungus, green peas, chopped green onion, ginger, garlic, coriander, 5 grams each of rice wine, sugar, MSG, salt, and water starch, 60 grams of peanut oil.
Preparation: 1) Wash fresh cuttlefish, slice into crosshatch pieces, blanch briefly; 2) Heat peanut oil to 60% heat, add aromatic ingredients for flavoring; 3) Add cuttlefish slices and other vegetables with seasonings, thicken sauce before serving.
Introduction
Stir-fried Cuttlefish, a famous Han Chinese dish under the Huaiyang cuisine, made from cuttlefish, with a tender and fresh taste. Fresh mussel fish is washed, sliced into crosshatch blocks, briefly blanched in boiling water, then drained and set aside;peanuts deep-fried to about six-tenths of the way, add scallion, ginger, garlic sautéed until fragrant, then add cuttlefish, wood ear mushrooms, green beans,black fungus, and coriander, season with rice wine, sugar, MSG, and salt, thicken with a small amount of water starch, garnish with black pepper before serving.green beans Preparation
Ingredients: 500 grams fresh cuttlefish meat, 25 grams water-soaked wood ear mushrooms, green beans,
peanuts
60 grams peanut oil, 5 grams scallion and ginger garlic s, 15 grams coriander, 3 grams garlic, 5 grams rice wine, sugar, MSG, black pepper each a small amount, 5 grams water starch.
，Litchi cut into crosshatch blocks blanched;
2) heat peanut oil to six-tenths of the way and sauté scallion, ginger, garlic s until fragrant;
3) add cuttlefish, wood ear mushrooms, green beans,
