Soft pocket long fish has a large pot of color and aroma. Each piece is the length of the adult index finger. With a pair of bamboo chopsticks, the two ends of the silk will be softly close together. The oily and fragrant simmering juice is all carried. Hot and snoring, the onion, garlic, squid and pepper are all coming together, only one addictive. If you don't see the real thing, you can't think of it. You can make the squid "soft pocket" like this.

"Squirrel squid" is a traditional dish in the Suzhou area. It has been listed as a top-class dish in the south of the Yangtze River. There are many dishes made with squid, usually steamed or braised, and the squid dishes shaped like squirrels are first in Suzhou. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, Zeng Wei served to the Songhelou Restaurant in Suzhou for dinner. The chef used the squid to make bones. The fish was engraved on the fish. After the seasoning, the egg yolk paste was dragged into the hot oil pan. After that, pour the hot sweet and sour marinade, the shape is like a rat, the outside is crisp and tender, sweet and sour. The Emperor Qianlong was very satisfied after eating. Later, the Suzhou official government reported that Qianlong had eaten fish in Songhelou. This dish was famous in Suzhou. Later, the operator used squid to make it, so it was called "squirrel squid", and soon the dish was spread all over the country. This dish has been in existence for more than 200 years since its creation. Now it is well known both at home and abroad and has become one of the most famous dishes in China.

Saltwater duck is a famous product in Nanjing. It has a history of more than a thousand years. And the duck meat is the most delicious before and after the Mid-Autumn Festival. Under the sweet-scented osmanthus tree, a bowl of duck meat and a cup of sweet-scented osmanthus wine are really a thing of ghosts and sorrows. Therefore, the saltwater duck is famous for its name: "Osmanthus duck". "White Gate Recipe" records: "Jinling August, salted duck is the most famous, everyone thinks that meat has sweet-scented osmanthus.

The pufferfish, which is abundant in the Yangtze River, is top grade. Every time it falls into the spring, the puffer fish is fat, and the Jianghuai people think that it is also precious. When you taste the hairy crabs, go to Yangcheng Lake and enjoy the puffer fish. "Braised puffer fish", "baby porpoise burning grass", "milk soup river bream", "fried river puffer fish" are all delicious dishes that "not beaten chopsticks".

The boiled dried silk, also known as chicken sauce and dried silk, is a refreshing and nutritious dish. The beauty of its flavor has always been promoted as a beautiful dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fanggan. The knife is extremely fine. The fresh flavor of various seasonings is cooked and compounded into the dried tofu. It tastes refreshing and appetizing. It is very rare and delicious. The dish is beautiful in color, fresh and soft, and the soup is fresh and mellow.

Clam lobster is a freshwater lobster, also known as Crayfish. Previously produced in the United States, it was transferred to Nanjing in the 1930s. Later, it entered the rivers and lakes of Hongze Lake, Tianquan Lake, Maoer Lake, etc. in the territory of the country, and the annual peak season of crayfish from May to September. The output can reach 5,000 tons. The unique taste, hemp, spicy, fresh and fragrant crayfish has become a kind of popular culture. It has a long aftertaste and is often eaten and eaten.

When I came to Changzhou, I had to taste the casserole fish head of Tianmu Lake in Puyang City. This is a traditional Jiangsu famous dish. It is said that the fish caught in the Tianmuhu Reservoir staff gave the guests a drink, but the fish was too big, so the owner threw away the fish head with a small amount of meat. Later, the old secretary of the reservoir, Xu Yugen, felt sorry, and put the fish head back. Cook the soup in the pan. After several years of exploration, the fish head of the soup is more and more delicious, the soup is thick and the aroma is overflowing, and the people who tasted it are all amazed. Since then, this casserole fish head has become famous.

Crystal hoof, also known as crystal meat, is a famous dish in Zhenjiang, Jiangsu Province, and has a history of more than 300 years. The crystal hoof of Zhenjiang "Yanchun Restaurant" is even more famous. When the crystal hoof is served on the table, different kinds of meat can be cut according to different meat quality, such as "glass dishes", "jad belt hook food", "add light bar food", "triangle food" and so on. After the crystal hoof is made into a dish, the meat is red and white, smooth and crystal clear, and the crystal is frozen and transparent. It is like a crystal, so it has the reputation of “crystal”. When eating, it has the characteristics of lean meat crispy, fatty meat is not greasy, crispy and tender, and so on. It is accompanied by ginger silk and Zhenjiang balsamic vinegar. There are poems to praise: "The scenery is infinite, and nowadays, it is more loved by the meat of Jingkou. It is not greasy and delicate, and it is fragrant and tender."