Let me show you the eight most famous local delicacies from Jiangsu

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This post was last edited by Thank goodness you're here on 2016-6-23 08:42. Dried tofu in soy sauce is a famous Han Chinese snack, originating from Suzhou, Jiangsu. Using fresh cylindrical soybeans as raw material, the final product is made through processes such as preparation, impurity removal, soaking, grinding, liquid separation, cooking, setting, pressing, shaping, frying, braising, cooling, and packaging. Xiting crispy cakes are a famous Han Chinese delicacy from the Xiting area of Nantong, Jiangsu. They originated in the early years of Emperor Guangxu’s reign during the Qing dynasty, and have a history of over a hundred years. Xiting crisp cakes are made with high-quality ingredients and through meticulous craftsmanship, offering a unique flavor that is sweet, crisp, and delicious. There is a folk song that goes: “The Xiting crisp cakes have eighteen layers; each layer is distinct and can reflect light. You can taste their flavor when eating them from the upwind side, and smell their aroma from the downwind side – they are sweet, crispy, and absolutely delightful.” ” Zhenjiang Xiangcu, specifically Zhenjiang Hengshun Xiangcu, uses high-quality raw materials – premium glutinous rice and wine lees from the fertile regions of Jiangsu and Zhejiang known for their fish and rice production – which is why it is also referred to as \"rice vinegar\" or \"lees vinegar\". Hengshun fragrant vinegar is produced using high-quality acetic acid bacteria, and its solid-layer fermentation technique is unique in China’s vinegar-making industry. This vinegar-making technique consists of three main stages: wine production, mash preparation, and vinegar pouring, involving over 40 different steps in total. It takes around 70 days to go from the raw glutinous rice to the finished vinegar product. The solid-phase layered fermentation technique for vinegar production endows Zhenjiang fragrant vinegar with five distinct characteristics: color, aroma, acidity, richness, and thickness. It represents the essence of China’s ancient vinegar-making traditions. The production of Fuchun snacks is a traditional Han ethnic handicraft from Yangzhou City, Jiangsu Province. It is one of the intangible cultural heritage items in Jiangsu Province. During the Xuantong era of the Qing Dynasty, the \"Fuchun Tea House\" stood out by embracing innovation and reform. It focused on developing a diverse range of tea snacks, creating delicacies such as the \"Kui Long Zhu\", the layered oil cakes which, after improvement, became known as the finest tea snacks in Yangzhou, as well as the jade-shaped siu mai and \"San Ding Bao Zi\" – all of which have been passed down to this day. Haimen mountain mutton is a famous delicacy from Haimen, Jiangsu. It is characterized by its high protein content, low fat and cholesterol levels, tender and delicious taste, lack of heaviness when consumed, rich nutritional value, and suitability for people of all ages. The lush green grasses in the lower reaches of the Yangtze River have contributed to the unique, delicious meat quality of the Haimen goats, making them one of the breeds that are protected as part of China’s livestock and poultry breed resources. Coupled with centuries-old cooking techniques refined over time, braised Haimen goat meat has become a renowned local specialty in China. Sanfengqiao braised pork ribs, commonly known as Wuxi meat bones, is a traditional Han Chinese dish from the Wuxi region in Jiangsu Province, and it belongs to the Jiangsu cuisine style. It has a history of nearly 140 years since its inception, and is one of Wuxi’s three famous local specialties. Salted duck, also known as osmanthus duck, is a famous specialty of Nanjing and a Chinese geographical indication product. Since Nanjing is also known as Jinling, it is also called Jinling Salted Duck; it enjoys a great reputation and has a history of over two thousand years. Nanjing salted duck has a long history of production, with rich experience in its preparation. The salted duck produced has a white skin and tender meat; it is rich in flavor without being greasy, and possesses delicious aromas. It is characterized by its fragrant, crisp, and tender texture. The salted duck prepared around the Mid-Autumn Festival, during the season when osmanthus flowers bloom, has the best color and flavor; it is known as Osmanthus Duck. Currently, the best handmade salted duck is produced by Anle Yuan. Nanjing plate duck is commonly known as “pipa duck,” and is also called “official gift plate duck” and “tribute duck.” It enjoys the reputation of being \"roast duck in the north and plate duck in the south,\" and is a traditional delicacy from the Nanjing area. It is made by curing and drying it in salt brine, and there are two types: preserved plate duck and spring plate duck. It is called board duck because its meat is tender and firm, resembling a piece of board. Plate duck boasts excellent color, aroma, and taste; it has a plump appearance with thick flesh and white skin. Its meat is tender and firm, offering a crispy texture and a delicious flavor with a lasting aftertaste. Nanjing plate duck has a dry appearance, resembling a flat sheet; its meat is tender and delicate, with a strong aroma, which is why it enjoys the reputation of being \"dry, flat, tender, soft, and fragrant\". Are you drooling? I really want to eat it too!