What are the specialties of Suqian?

The top ten bowls in Siyang have been circulated among the people for hundreds of years. In the past, the top ten bowls in Siyang were not eaten every day, but only when Siyang people held a wedding ceremony. For example, tying the knot, giving birth to a son, thousands of dollars of wine, wine for the full moon, wine for building a new house, and wine for old people's birthdays.

In the past, due to the low economic level, Siyang people could not see plates on the dining table. The dishes on the table are all big bowls, and the dishes on the table are all ten bowls. Over time, Siyang people named the banquet "Top Ten Bowls in Siyang". The dishes in the "Top Ten Bowls" are not static. Common specialties include red meat, lion's head, red crisp, chicken skin, chicken soaked in rice and so on, but fat chicken is essential as the first dish in the "Top Ten Bowls".

2. whitebait in Tiangang Lake

The whitebait in Tiangang Lake is about an inch long, smooth and transparent, as exquisite as an ice sculpture and jade carving, with no intestinal bones. There are two small black spots on the head, which are its eyes. There is a golden edge around the eyes, just like a very beautiful handicraft. The whitebait in Tiangang Lake is rich in nutrition, easy to digest and absorb, tender and tender in meat, and can be used to cook various delicious dishes and fresh soups.

3. Sihong Qingshui Lobster

Sihong Qingshui lobster has the characteristics of "six cleanness and two whites", that is, fresh water from the Great Lakes, with clean growth environment, bright appearance, pure cooking ingredients, refreshing taste, fragrant aftertaste and white cheeks and belly. Clear water lobster is cooked without any artificial spices. The color is red, the shrimp yellow is full, fresh and elastic, delicious and fragrant. Tender, smooth and delicious. Authentic and natural, it belongs to pure green food. It is a delicious food for all ages.

4. Sihong hairy crabs

Sihong hairy crabs, famous since ancient times, are huge with a green shell and a white belly. The male is as white as jade and the female is as yellow as gold. In autumn, their limbs are plump and their meat is tender, making them a rare delicacy for gourmets. As the saying goes, "crab meat is tasteless at a banquet", which means that as long as crabs are served at a banquet, other dishes are tasteless, which shows the position of crabs in food.

5. Guiren mung bean cake

Guiren mung bean cake is a kind of small cake with a diameter of about 2.5 cm. Don't underestimate this little bean cake. It can be fried, fried, stewed, stewed and burned. It tastes fragrant and tender, and it will stay fragrant after eating. The raw materials are also very particular, not all mung beans can be made, and only one kind called Ming mung bean is the authentic raw material of the noble mung bean cake. Ming mung bean is one of the famous specialties in Sihong County. It is bright green as jade, shaped like a finely carved jade bead, so people also call it pearl mung bean.

This kind of mung bean is both medicine and food. According to legend, Emperor Kangxi of the Qing Dynasty fell ill in Caojia Temple due to the intense heat when he visited Sizhou in the south. Thanks to the timely use of mung bean soup to relieve his summer heat, his illness was saved from drama. Later, the magistrate of Sizhou Mo took the sacred drive to the state government and ordered the chef to cook "green bean paste" with bright mung beans to offer the sacred drive.

Emperor Kangxi recovered from his illness and ate mung bean paste that he had never eaten before. He was very happy, full of praise for mung bean paste, praised Ming mung bean as "the treasure of beans", and asked rural farmers in Sizhou to widely plant and select the best products to send to the palace for enjoyment. From then on, Ming mung beans were worth a hundred times.