What is the specialty of Yancheng? (The more, the better)

Wu Yang sausage

Dongtai traditional famous food. It has a history of 100 years. According to legend, a skilled chef in Dongtai named Yang Pai Laowu specializes in selling smoked and roasted products, especially sausages, and is called "Wu Yang Sausage". In recent years, Dongtai Meat Products Factory has maintained the traditional method of making "Wu Yang Sausage", which is made of refined fat with 8: 2 ingredients, adding various seasonings, pickling, filling, baking and cooling. It is characterized by bright color and delicious taste. This product is listed in the famous food guide of China.

Dongtai fish soup noodles

Dongtai traditional snacks have a history of more than 200 years. This kind of white noodle soup is famous for its extraordinary technology. It turns out that the chef takes fresh crucian carp and eel bones as the main raw materials, supplemented by cooked lard, ginger onion, shrimp and other condiments, and carefully cooks the soup. The white noodle soup made of this soup is as thick as milk, dripping into beads, and the noodles are white and thin, fresh but not greasy. Unfortunately, people who come to Dongtai don't eat fish noodle soup. 1924 Dongtai fish noodle soup won the medal of Panama International Expo. Listed as "Chinese snacks".

Qi Xie yuan Huang Bao

Yancheng traditional scenic spots. The female crab of Xixiang Lake in Yancheng was selected, and its body was big, fat and yellow. And is delicious.

Jianhu Oufen jiaozi

Jianhu county traditional famous snacks. Legend has it that it has a history of more than 200 years. This kind of lotus root starch is round and transparent, elastic, soft and brown. The stuffing is made of lotus root starch and five kernels (peach, apricot, jujube, melon seeds, etc.). ) The taste is sweet and refreshing. Chew fish, avoid fat taboo. Rich in nutrition, it has the function of strengthening bones and benefiting blood. After the economist Fei Xiaotong tasted it, he wrote an article in the newspaper calling it a "treasure".

Una Zuiluo

Una town specialty. Pickled with mud snails on the beach. By the Ming dynasty, it was already made by the people. Every summer, choose a large, fleshy and fresh mud snail produced on the beach, soak it in clear water, mix sake and brown sugar, and eat it after stirring for seven days every day. It is characterized by soft and transparent shell, rich wine fragrance, moderate salty and sweet, delicate and delicious, and it is a good accompaniment. After the jar is sealed, there is no smell or deterioration. A year later, the jar was unsealed and still fragrant. 1982 is listed as one of the local products by the National Tourism Administration. Marketing in Shanghai, Sichuan, Wuhan and other places.

Drunken crab in Dazong Lake

The crabs in Dazong Lake are soaked in high-quality Qu liquor, rice wine, Huai salt, pepper and aniseed for drinking. It looks like a live crab with fresh meat and unique flavor. The wine is full of drunkenness and fragrant, and it is a good table wine. 19 10 won the first prize in the international Nanyang persuasion conference and won a medal. There are poems praising: | Chrysanthemum, yellow flowers and osmanthus flowers are early, and Huaiyang competes to praise lake crab |. Nowadays, the jar | Dazong Lake Drunken Crab | produced by Dazong Lake Branch of Yancheng Food Factory has become a good product, and it is sold well at home and abroad as a banquet and gift.

Wild duck soup packets

There are a large number of wild ducks such as beaches, depressions, oceans, rivers and swings in the eastern coastal areas of Yancheng. Local villagers used it to make a "duck soup bag", which is a good winter season. Diced duck, supplemented by chicken soup, stuffed with diced lean meat, shrimp and wet starch, made into dumplings and steamed.

Braised fish adds fuel to the flames

There is a special red squid in the river port where salt and fresh water cross Yancheng seaside. It likes to go upstream, so it is also called wave-pushing fish. In the early years of the Republic of China, Yancheng Hequ Restaurant made this dish, which was quite famous. The production method is to remove the fishsticks and add ham, pickles, lard and so on. Stewed with fish soup. The shape is complete, tender but not broken, and the soup is thick, especially in late autumn and early winter.

Braised fish skin

According to legend, it was created by the chef of Doulv Temple in Yancheng in the early Qing Dynasty. The production method is to put the sweet potato powder into a boiling water pot and condense it into powder skin, cut it into squares to form fish skin, and add chicken soup, ham and chicken breast to boil in the pot, which is delicious and refreshing.

Crispy reed finch

Yancheng's famous dish. According to legend, it has a history of 100 years. There are many reeds in Yancheng coastal waters, which are suitable for birds (warblers) to inhabit. In winter, when birds are being fertilized by reeds, their songs are crisp and sweet, which is the high-yield period of bird catching, so this kind of bird is also called Luhuayi. Clean up the birds. For every 5 finches, use 75g pepper salt to rub inside and outside the finches until the salt is dissolved. Remove the stain for about 10 minute, put the bird's belly up, put it in a porcelain bowl, add 25 grams of yellow wine and 50 grams of onion, and take it out when it is fried to yellow. Put it on a plate and dip it in pepper and salt or ketchup.

Raw shrimp

Famous dishes in urban coastal areas. Because shrimp is long, it is named striped shrimp. Because the shrimp shell is white and clear, it is also called white shrimp. In autumn and winter, young shrimps swim south to give birth, and around Tomb-Sweeping Day, young shrimps swim back to the north. At this time, the shrimp shell is soft and the meat is tender, hence the name "Spring Shrimp". The famous dish made of this shrimp, raw grilled shrimp, is a seasonal delicacy in Yancheng history. In the Ming dynasty, there was a saying that "eat crabs raw and eat shrimps alive", which means drunken crabs and shrimps. There was a fresh shrimp market in Yancheng fish market in Qing Dynasty. During the Republic of China, the raw shrimps in Songtao Hotel and Qi Ming Hotel were the most famous in Yancheng market. The method is to choose the young shrimp that swam back before Tomb-Sweeping Day. After Tomb-Sweeping Day, the shell became hard and red, and the meat became old, so it could only be cooked and eaten. First, cut off the claws and whiskers of shrimp, wash them with cold boiled water and drain them, put them into a pot, mix 500g shrimp 15g koji wine with 0.5g refined salt for 5 minutes, and sterilize them to remove fishy smell. Put it into a plate, and mix in 50g white soy sauce, 30g white sugar, 15g balsamic vinegar, appropriate amount of red fermented milk, white pepper, minced garlic, Jiang Mo, etc. , drizzle with sesame oil. For the party.

Braised mullet in white

There are marine mullet in Yancheng. Salty and fresh water in coastal ports, estuaries and harbors was very rich in the Ming Dynasty. There is a saying in ancient poetry that "mullet tastes better than perch". People often take out fresh ones and steam them, which has a unique seafood flavor. When making, they kept the original shape of fresh fish, so it was delicious in color, smell and meat. Today, mullet is still produced along the coast. Zhang Weidong, the chef of Huanghai Hotel, cooks more famous fish. The production process is as follows: a mullet weighing about 750g is mixed with 20g diced meat,10g cooked ham,10g sliced mushrooms,10g bamboo shoots and 5g pickled melon powder. First, clean the fish, blanch it in boiling water, then rinse it, put it in a long dish, put it into a flower shape with the above ingredients, and add a proper amount of yellow wine, refined salt, sugar, onion slices, ginger slices, etc. Put it in a cage and steam over high fire for 15 minutes until the fish turns into white garlic cloves. Remove the onion and ginger slices when serving, and pour in sesame oil. At that time, the color and taste were good, the fragrance was overflowing, and there was a special flavor, so it was named white stewed mullet.

Grilled fish cake

Grilled fish is a seasonal fish in Yancheng coastal area. Long body, flat side, round abdomen, slender tubular head and large scales, which can be used to make industrial glue, such as dried fish belly, and is also a valuable food. The grilled fish cake created by Yancheng chefs in the early Qing Dynasty was mainly made by removing the head and washing it. Add minced meat into the cut fish belly, cut the pickled melon, ginger sauce and chives into fine powder, mix the appropriate amount of refined salt, white sugar, white pepper and yellow wine evenly to make stuffing, put it into the fish belly, put the two sides together to make an oval grilled fish cake, and then add flour. Put the pot on the fire, rinse the lard on the surface of the pot evenly, then wrap the pink lake fish cakes one by one, fry them in the pot until both sides of the cakes are milky white, take them out, trim the edges of the cakes, add lard, and fry them on the fire until both sides are golden. Sprinkle sesame oil and balsamic vinegar on the pot, it tastes crisp outside and tender inside, and it tastes delicious. China snacks are on the market.

Braised pheasant slices with pork

Yancheng traditional famous dishes. Yancheng is adjacent to the Yellow Sea in the east and the West Lake in the west, which is rich in pheasants. Male pheasant is delicious in winter, so it is a famous dish of the season. In particular, the roasted pheasant slices are crisp and tender outside, oily and refreshing, adding the unique flavor of wild birds. The preparation method comprises selecting a pheasant (weighing about 65438 0,000g), slicing the chicken, adding 5g of yellow wine, 20g of white soy sauce and 5g of white sugar for soaking, adding chopped shrimp, pig fat, appropriate amount of onion, Jiang Mo, refined salt, white pepper and wet starch, and stirring into paste. Then wash and apply pig's net oil, sprinkle egg white, onion and pepper on it, then spread the roast chicken slices evenly on it, fold them into long squares about 25 cm and 20 cm wide by hand, and clamp them with barbed wire to cook them. Spread sesame oil, cut into diamonds, and serve with sweet noodle sauce, salt, green garlic and other seasonings.

Four gill perch

Xiangshui county specialty, produced in the middle and lower reaches of Guanhe River. The fish is blue-gray with black spots on both sides and dorsal fin. Because there is a deep wrinkle on the gill cover, it looks like four gills, so it is named "four gills bass" It is common that each piece weighs about 3-5 Jin, and the largest can reach dozens of Jin. It is the most fertile season for perch around the "ear seed" every year. Hundreds of miles off the river, fishing boats compete and cast nets to catch fish. At this time, Xiangshui, Shuanggang and Chengang can be seen in the market at any time. The meat of four-gill bass is white and tender. When cooked, meat is like garlic cloves. The soup is milky white, thick and sticky, and fragrant as osmanthus. Good color and smell, comparable to "Songjiang perch".

Eriocheir sinensis

Qingpu area, Qindong Town, Dongtai City, is rich in crabs with deep rivers, dense forks in the harbor, yellow shell, green eyes, white legs, small navel and thick meat. Qingpu fishermen set up fishing rafts in the river, with an annual output of more than 4,000 tons, which are exported at home and abroad.

Donggouchagan

Its varieties are shrimp tea and spiced tea, with unique flavor and long history. Dried shrimp tea is mostly used as a gift. Most of the tea sold in the market is dry spiced tea. Features are: old and tender, delicious, salty, broken is vertical.

Banhu Bai Ye

Banhu area in Funing County is a specialty, so it is called "Banhu Louvre". It is quite famous in northern Jiangsu. The production method is to soak soybeans, grind them into soybean milk, put them in a pot, pickle them, and squeeze them. There are three difficulties in the main process, namely, it is difficult to point brine, pour louvers and peel louvers. Characterized by light yellow color, thin and uniform, fragrant and tender. Every catty 10 to 12.

Summer jujube broad bean

Dongtai Anfeng Xiazao Village is a unique specialty. It was listed as a tribute in Ming and Qing Dynasties. This kind of broad bean is flat and round in shape, as big as a thumb, slightly concave in the middle of the bean body, and shaped like a cow's foot, commonly known as "flat cow's foot". Strangely, if the "horn edge" is planted in other places, it will be separated from Xiazao Village by a ridge, but it looks beyond recognition, either with small particles or bad taste. At that time, Antang here competed to choose "Horn Edge" watercress as the soup base, which was as white as milk and delicious. Laian Feng, a bachelor of Xinghua, studied under Wang Gen. Whenever green beans are listed, teachers and students like to receive food awards. Later, when Li Chunfang became prime minister, he paid tribute to the emperor and was praised. Since then, the "broad beans in the kitchen" have been paid tribute every year, and some officials have been ordered to purchase and transport green beans and dried beans for imperial meals. This kind of bean was used in Ming and Qing Dynasties. At that time, Xiazao Village became a "Yudou Garden". According to legend, when you were the prefect of Jiangsu, you used this broad bean to entertain Chen Yi and give it as a local product. Chen Yi specially distributed this gift to the sick and wounded, so that they could have a taste of something new and pass it on as a much-told story. Broad beans are peeled, milky white in color, fleshy and sandy after cooking, and taste fresh and tender. Dried bean curd can be used as "orchid watercress".

Cynanchum auriculatum powder

Binhai County is known as the "hometown of Shouwu". According to legend, it was planted during Xianfeng period of Qing Dynasty. Polygonum multiflorum Thunb is a tonic for both medicine and food. Binhai County established Shouwu Products Factory by using this local product. Zongqu brand refined Polygonum multiflorum powder is made from Polygonum multiflorum roots by cleaning, peeling, impurity removal, crushing, sieving, powder emulsion precipitation, separation and drying. The product is powdery, white and shiny. Won the "traditional specialty award" in Yancheng, and sold well in the whole country, Hong Kong, Macao and Taiwan, and Southeast Asia.

Huguang brand preserved egg

Jianhu county traditional specialty. Fresh duck eggs rich in He Lixia are selected, photographed and graded, put into a container filled with soda ash, lime, tea, salt and alumina, soaked in boiling water for about one month, taken out, covered with mud and covered with rice husk. Then, the eggs are wrapped in mud, put into a ceramic jar, sealed with a wooden cover, wrapped with linen sheets and hemp ropes, and stored in a ventilated and dry warehouse. It will take about a year to export.

Cedar preserved egg

Products of Binhai Regenerated Egg Processing Factory. Fresh duck eggs are refined through several processes, such as selecting materials, preparing feed liquid and soaking eggs in salt water. The main feature is that the egg body is complete after shelling, and the protein is solidified into a translucent body, which is dark green or brown. Tougher and more elastic, the yolk is harder, a little harder. Egg yolk and egg white with pine and cypress dendritic patterns are cool and refreshing, fresh and delicious, full of color and flavor. 1984 was rated as a quality product of the Ministry of Commerce and Jiangsu Province. Distributed in Singapore, Malaysia, the United States, Japan, Mauritius, Macau, Hong Kong and other countries and regions.

Qiaoqiao Ma Zhi spicy sauce

Yancheng sauce vinegar factory products. Using standard flour as seasoning, ground sesame oil is naturally fermented in solar sauce baking room. Bright color, strong sauce flavor, sweet and spicy and delicious. 1984 was rated as a high-quality product by the Ministry of Commerce and Jiangsu Province.

Gewunen ginger slices

Wu Ge traditional specialty. Wu Ge Sauce Products Factory keeps and develops this traditional product, selects fresh and tender ginger harvested three days before cold dew, and strictly controls 13 processes such as pickling, slicing, feeding, fresh and sweet thick sauce and milk brewing. Especially slicing is the most difficult. Guo Chuanmei, an old technician, is very skillful in cutting, and the cut ginger is as thin as paper, bright and transparent. 1979 10 participated in the "Food Technology Performance Conference" held by the All-China Federation of Supply and Marketing Cooperatives in Qingdao, and won the evaluation of "One inch of ginger costs a hundred dollars, which is thin and transparent". The product Xinya brand tender ginger tablet is helpful to treat stomach cold, dysmenorrhea, cold and other health care functions after eating. 1986 won the title of quality product in Jiangsu province.

Wujinjiang Daqu

Products of Wuyi Pulp Winery in Binhai County. Wuyi pulp Daqu was first brewed during the Qianlong period of the Qing Dynasty, and once had the reputation of "three drunkards in the partition and ten incense in the altar". The underground spring water with excellent water quality and moderate hardness in Batan Town is selected, with high-quality sorghum as raw material and wheat koji carefully made by wheat, barley and Ando as natural saccharifying starter. Reasonable ingredients, careful operation, low temperature into the pool, pinching the head and removing the tail, cutting the wine in sections, grading storage and careful blending, the physical and chemical indicators and hygiene indicators all meet the standards and reach the national famous wine indicators. It has a unique style of clear and transparent color, rich cellar fragrance, sweet taste, round entrance and long aftertaste. Known as "fragrant, mellow, soft, sweet and clean", it has become a fine wine at banquets and a good gift for friends and relatives. 197 1 joined Yanghe and Shuanggou in the Jiangsu Famous Wine Gold List. 1979, 1984 obtained the quality food certificate of Jiangsu province. 1986 has developed to a low level, and 26 varieties of 6 series have been produced. 1987 Wuyi pulp special qu, Wuyi pulp special liquid (38 degrees), and won the title of quality food in Jiangsu Province. On 1988, 38 Wuyi pulp special liquid and 39 Jinxiang liquid won gold, silver and bronze medals respectively. In the quality tracking activity of Jiangsu famous liquor held by China Quality Supervision and Inspection Technical Committee in Beijing, 38 Wuyi Jiangte Liquor won the Consumer Satisfaction Award and the "Long Yin Cup". Five series of 29 varieties sell well in Shanghai, Beijing, Shandong, Jiangsu, Qinghai, Xinjiang and other places, and enjoy a high reputation in Hong Kong, Macao and Taiwan and Southeast Asia.

Wuyoutang dough twists

Una is famous for its flavor. Because the blank is shaped like a rope, it is commonly known as an oil rope. Legend has it that it has a history of more than 200 years. When Emperor Qianlong of Qing Dynasty went down to the south of the Yangtze River and passed by Huai 'an House, Yancheng County magistrate paid tribute to him and praised him greatly. Because of exquisite materials and refined technology, it is famous for its fragrance, sweetness, crispness and crispness. In addition, it looks like a double dragon hovering, small and exquisite, bright red in color, oily but not greasy, sweet and delicious, and it is a good product for home, tourism and gifts. Nowadays, exquisite auxiliary materials have been added, which makes the color, fragrance and taste more prominent. The annual output has soared to tens of thousands of kilograms and won the provincial quality product certificate.

Funing cake

According to legend, Emperor Qianlong once tasted this kind of cake and named it "Jade Belt Cake". Made of high-quality glutinous rice, pure sugar, refined oil and super candied fruit. It is white, thin, moist, soft, affordable and open. Sweet taste, rich nutrition, suitable for all ages. The production process includes frying rice, pulverizing, moistening powder, boiling sugar, and shaping, that is, soaking, recycling, covering and cutting. Because of its unique skills from material selection to production and delicious taste, people scramble to buy it every winter. During the Spring Festival, every household should visit each other, and the host takes out the first dish, which is a big cake. In order to take the meaning of "good luck, step by step promotion" in the new year. Fuyang brand Funing pie, 1988 won the quality product certificate and trophy of the Ministry of Commerce. Won the Silver Award of the First China Food Expo. 1990 won the silver prize in the 40th anniversary exposition of women's and children's products in China.

Special craft and folk craft

Hair embroidery

Dongtai arts and crafts factory products. Hair embroidery, also known as ink embroidery, originated in the popular period of Buddhism in the Tang Dynasty. Folk believers cut off their hair and embroidered it on silk books or silk to become Tathagata or Guanyin Bodhisattva. Burn incense and worship to show piety. Replacing silk thread with human hair is the wisdom and creation of working women in China. Because hair embroidery does not fade or deform, it has extremely high technical requirements and is rarely circulated. Oriental statues embroidered in the Southern Song Dynasty and Maitreya Buddha embroidered by Han Ximeng in the Ming Dynasty were collected as treasures in London Museum in England and Zhengzang Hospital in Japan respectively. The only hair embroidery in Shanghai Museum, "Stop the piano and wait for the moon", was also embroidered by Han Ximeng. By the Qing Dynasty, hair embroidery was on the verge of extinction. On the basis of inheriting the traditional craft, the embroidery artists in Dongtai Craft Factory adopt the methods of rolling, winding, sewing, sleeving and virtual and real needles, and adopt a variety of human hair such as yellow, gray, ochre and white. With the depth of hair as the color line, painting and embroidery are combined to create colorful embroidery with color in ink and ink in color. Embroidery works such as Lu Xun, the Goddess Chang'e flying to the moon, flowers in flowers, animals, pavilions, mountains and rivers were exhibited at the Guangzhou Export Fair for the first time, and merchants rushed to watch them and became art treasures. 198 1 year, Dongtai Hair Embroidery won the Excellent Works Award in the National Handicraft Tourist Souvenir Appraisal, and 1983 won the Excellent Quality Certificate issued by the Ministry of Foreign Economic Relations. 1985 Tiangong brand hair embroidery was rated as a quality product in Jiangsu Province. From 65438 to 0986, the hair embroidery Hanshan Temple was exhibited in Japan. Because the inscription in the picture is embedded with four hairs, which are engraved with the poem of night parking near Fengqiao. Japanese audiences were deeply interested in the 28 Chinese characters carved on four hairs, and lined up to watch them under the microscope in turn.

Flaming flowers

Binhai county salinization products factory. 1985 was awarded the National Quality Appraisal Award of Flame Flower, and 1987 was re-inspected, still maintaining the title of excellent product. This is refined by scientific batching method on the basis of traditional technology. Exquisite technology, great technical difficulty and good safety performance. It has the characteristics of beautiful shape, small volume, vivid image, low price and can be set off indoors and outdoors. The discharge time is 5 seconds. When it is set off, it presents red and green rings; In the halo, the same image effect as household plates and wine glasses appeared twice, which made people enjoy the beauty.

fireworks and crackers

Jianhu county traditional arts and crafts. In the late Ming and early Qing Dynasties, Li Yixian, a native of Jianhu Li Jiazhuang, was good at making firecrackers and fireworks. From generation to generation, it has become a famous fireworks family. There are four kinds of fireworks: high-altitude fireworks, hand-held fireworks, ground fireworks and firecrackers. Featured fireworks are scattered flowers of the goddess, flying butterflies and "Nine Dragons". After lighting, it is like a meteor flying an arrow. When flying, it emits nine colored lights, just like Kowloon grabbing pearls. It is very popular and exported to all parts of the country.

woodcarving

Dongtai Cao Shi ancestral craft. During Xianfeng period of Qing Dynasty, Junpeng Cao handed down the most works. The drawing board in front of the shrine of Guandi Temple in Daijiayao, Xinghua County is carved with still water and lush flowers and trees. There are eighteen arhats in the cave, which is not enough. Exquisite and exquisite, with different postures. Dongtai Chamber of Commerce once had a masterpiece "Scenery in Salt Areas". In a wooden tray with a diameter of about one foot, there are carved "one well and five ponds" in the salt field, that is, brine well, fire pond, red brine pond, harbor pumping pond, ash wiping pond and ash pulling pond, as well as salt stoves, skimmers and salt pans. The people are working in the kitchen, the bull trailer is carrying salt, and there are running roebuck and rabbits in the grass, which are lifelike and reproduce the scenery of the saltworks. The couplets on the salt stove are as fine as rape flowers, delicate and delicate.

Color modeling

Painted sculptures in Binhai County were still very popular in the late Qing Dynasty, such as making up statues with clay, pinching operas and masks. After liberation, craft factories were set up in Binhai and Xiangshui to produce craft products. There are more than 90 new products. For example, the traditional "Queqiao Club". Based on the Dunhuang mural "The Goddess Scatters Flowers". There are also works adapted from real life, such as "Swordsman Flowers" and "Night Reading", which are lifelike. The colored plastic handicrafts of Binhai and Xiangshui are exported to the United States, Britain, Japan and other countries and regions, and are one of the main foreign trade products of Yancheng.

feather fan

Dongtai Anfengchang Tangjia products are the most famous. The feathers on the wings of Haidong Stork are elaborately made. At the beginning of the Qing Dynasty, when Kong dredged the Huaihe River estuary in Yancheng, he received a feather fan from his friend, which was full of praise. He wrote five laws on the topic of "feather fan": "Guests send double round fans, and the famous system is different. Scintillating clouds and delicate weaving handles. Occasionally into my arms, once went to Haidong. Full of Panasonic, give me the breeze. "

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