What are the delicious places in Jingjiang?

Jingjiang is located at the southern end of Subei Plain, Jiangsu Province, in the lower reaches of the Yangtze River, surrounded by rivers on three sides, with a coastline of 54 kilometers. The Yangtze River section is a part of the golden waterway of the Yangtze River. The distance from east to west is 43 kilometers, and the distance from north to south is 18 kilometers, with a total area of 673.6438+00 square kilometers. Three Kingdoms, before the first year of Wu Chiwu (238), Jingjiang was still a sandbar in the Yangtze River, and the isolated mountain stood in the middle of the river. Later, due to the tide against the river, sediment accumulated along the foot of the lonely mountain and became land. When Chiwu was two years old, it was the pasture of Sun Quan, the emperor of Wu. So Jingjiang was called Ma Tuosha in ancient times. The main specialties are: prickly porridge, taro, pork breast and crab soup packets. ...

Jingjiang prickly heat porridge ingredients: prickly heat (glutinous rice milled and sieved), rice and a small amount of alkali. Features: The cooked porridge is red or light brown, fragrant, delicious, smooth and delicious. If black cowpea or sweet potato is added to porridge, its taste will be more unique. Yuanmaike is nutritious, contains high protein and vitamins, and is easy to digest and be absorbed by human body. Production: Boil rice or rice with water first, then pour the paste with cold water into the pot, stir well and cook for a while. Adding a small amount of alkali will taste better.

Jingjiang fragrant taro is a special product of alluvial plain. It tastes fragrant, sticky but not greasy, tastes good, is suitable for all ages and is rich in nutrition. Production: one is dry-burning, that is, boiling with skin, peeling after cooking and seasoning. (This method is called "burning fragrant taro" in Jingjiang. One is stewed taro. Peel the dried taro and cool it, then stew it in oil. Add a little salt, monosodium glutamate and garlic leaves, and the taste is better. One is to stew it with chicken, pork and eel to cook. Taro is also a good gift for friends and relatives. The harvest season of sweet taro is around August and half moon of the lunar calendar. At this time, villagers often send some taro as gifts when visiting relatives and friends.

Compared with other steamed buns in the north and south of the Yangtze River and inside and outside the Great Wall, Jingjiang's soup dumplings (crab-yellow soup dumplings) have their own unique "personality": first, they are absolutely cooked, and second, they eat strangely. The production process of crab yellow soup bag is: stuffing, rolling skin, wrapping and steaming. Stuffing: First, take the thick skin of pig's trotters, cut it into pieces, simmer it with low fire until the pig's trotters are completely dissolved in the soup, and then cool it into transparent jelly-like jelly. Then take crab roe and chopped pork leg, put the cooked chicken juice, Jiang Mo and minced garlic into jelly and mix well. Rolling: Select the best fine powder, knead it, and then roll it out (without kneading). The soup cover should be round and thin. Tang Bao bag: Tang Bao bag needs a skilled master with operational skills, whose movements should be light and smooth, even like "sneaking into the night with the wind". Steaming: Steamed dumplings are white and crystal clear, with fine and even wrinkles, like a full and round, thousand-petal tightly wrapped, budding chrysanthemum, with a paper-thin skin and almost transparency. If you move a little, you can see the soup in the soup bag shaking gently. How to eat: There is a "twelve-character" mouth for eating crab yellow soup bag-gently lift it, slowly move it, open the window first, and then drink the soup. Jingjiang bacon has a short history. 1937, Shanghai Sanyou Delicious Food Factory moved from Shanghai to Jingjiang, and Jingjiang began to produce bacon. Sanyou Delicious Food Factory has now become Jingjiang Food Factory. The "Pisces" brand bacon produced by this factory is as thin as paper, square, bright in color as agate and ruby, and fine in degreasing but not greasy. Moderately sweet and salty, crisp and slightly crisp, it tastes as beautiful as fish and meat.