Is there any special music in Jiangsu? Snacks (to be representative)? Is there a scenic spot?

Sanding big steamed bun

Make stuffing with diced chicken, diced meat, diced bamboo shoots and various ingredients, and knead it into a closed mouth of crucian carp. Big stuffing, fresh chicken, tender winter bamboo shoots, delicious pork, delicious and beautiful shape.

Vegetables steamed dumplings

Chop vegetables in water, mix them with salt, sugar and cooked lard to make stuffing, roll them into thin skin with half-cooked hot noodles, knead them into chrysanthemum shape, and decorate them with a little ham. The skin is white and bright, the stuffing is green, sweet and fragrant.

Melaleuca oil cake

Flour is fermented and rolled into a rectangular dough, evenly sprinkled with white sugar, mixed with oil ding, rolled into a 16-layer rectangle, folded by 40%, with 64 layers in total. Sprinkle shredded red melon on the cake surface and steam in a cage. The cake is translucent, with distinct layers and good color, fragrance and taste. Together with the emerald steamed dumplings, it is called "Yangzhou Double Unique".

Huangqiaoma pancake

/kloc-in the autumn of 0/940, the New Fourth Army marched eastward into northern Jiangsu for a decisive battle of Huangqiao, and people in Huangqiao area of Taixing County scrambled to make scones, which was famous all over the country. Its appearance is beautiful, its production is fine, and it has the characteristics of fragrance, crispness and crispness. Divided into two categories: sweet and salty 10, including floss, ham, scallion oil, Kaiyang and fresh meat. Sweet people include osmanthus, red bean paste and five kernels.

Jiangyan su pancake

Crispy dough is rolled into a multi-layer cylinder, cut into several sections, flattened vertically, and rolled into a cake blank. A stuffing made of ham, diced bamboo shoots, diced chicken, shrimp, etc. Sandwiched between two cake blanks, knead and fry until mature. Rich layers, clear patterns, golden color, crisp taste and fragrant smell.

Thin leather bag

The stuffing is made of lean seven, fat three pork and jelly, only soy sauce is used, and salt and monosodium glutamate are not added to keep the original flavor. The finished product has many thin fillings, enough marinade, delicate and symmetrical appearance and beautiful shape.

Liu Fengju scallion cake

Make the white powder oil-water dough, refined salt and chopped green onion into a cake crust with uniform thickness, and fry it. Golden color, crisp, fragrant, best with tofu brain.

Hot dry silk

Soybean is processed into dried white bean curd, cut into filaments, washed and scalded repeatedly to remove the bean smell, poured with refined marinade and sesame oil, supplemented by shredded ginger and dried shrimps. Elegant color, soft and unusual, delicious and meaningful.

Color brittle point

Created by chef Yin Changgui. Simulation of four seasons flowers and animals, vivid image. Crisp and oily, fragrant and sweet, it is a high-grade variety with unique style at the banquet.

Sanxing Matuan

Choose the best japonica rice and glutinous rice to make wet rice flour, mix in proper amount of flour to make skin, wrap it with stuffing and rub it into a circle, and then roll it up with sesame. After frying twice, it is sweet, crisp and sticky, suitable for all seasons.

Soviet-style ship point

Gan Yuan Ming Dynasty. Rice flour and flour are kneaded into animal and plant images as snacks on cruise ships, hence the name. After careful study by famous teachers, it is made into characteristic rice noodles, which are exquisite and delicate, with sweet fillings such as roses, sugar oil, bean paste and jujube paste. Salty people include ham, scallion oil, chicken and so on.

Rose lard cake

Rice and glutinous rice flour are made into cakes, steamed and sprinkled with dried rose crumbs. There are both sweet and salty, and there are more than 20 kinds of fillings. Beautiful appearance, soft and moist fragrance, sweet and fat with brine.

Guihua jiaozi

Put glutinous rice flour into a bamboo board, sprinkle with clear water and shake it to make the powder ball pearl-shaped, and then use a big-eye mesh screen to pick out the Lantern Festival with roughly the same shape. After cooking, even the soup is scooped out, and sweet osmanthus is added, which is good in color, fragrance, taste and shape.

Spotted dick

Mix the above white flour, pour into a plum-shaped conical mold, fill with red bean paste, white sugar and sweet oil ding, sprinkle with red and green silk, cover and bake. This is a flavor snack served during the old temple fair.

Feng Zhen da wan noodles

Cover the ribs stewed with various spices, make clear soup with eel, and make noodle soup with fermented wine and a small amount of cooked lard. Because soy sauce is not used for seasoning, the soup is clear and the noodles are soft and crisp, so it is also called white noodle soup. Founded in the Taiping Heavenly Kingdom.

Steamed steamed bread

Small steamed buns made of tightly fermented dough. Using clean pork leg meat and jelly as stuffing, the skin is thin and tough, so it won't break when picked up, and it won't leak when turned over. The marinade is delicious. Season with vinegar and shredded ginger when eating.

Wangxingji wonton

Refined dough; Chop pork leg, vegetable leaves, mustard tuber, etc. Into velvet, repeatedly stirring to make stuffing. Serve with bone soup and sprinkle with shredded egg and dried silk. The skin is thin and white, tough and smooth, without damage or adhesion; The brewed cabbage is tender and delicious.

Five-color yulan cake

Pie made of glutinous rice flour and flour is fried in a flat pan until both sides are golden and crispy outside and cotton inside. The stuffing is divided into five colors: fresh meat, red bean paste, rose, white sugar sesame and lard vegetable. Because magnolia petals were added to each filling at the beginning, it was named.

Sweet osmanthus sweet taro

Smooth taro is cooked with proper amount of edible alkali and brown sugar and sprinkled with osmanthus. Taro is sauce red, bright and attractive, crisp and sticky, sweet and delicious, with osmanthus fragrance. It is a good seasonal product for Mid-Autumn Festival, especially suitable for the elderly.

Changzhou hemp cake

Crispy flour cake, heavy fermented oil, finely kneaded, wrapped with peeled white sesame seeds, rinsed with caramel water and baked in the furnace. There are two kinds of stuffing: sweet and salty. Fragrant, crisp, loose and crisp.

Silver silk noodles

Add an appropriate amount of egg white to the white flour and roll it up with a fine-toothed knife. Noodles are as white as silver and as slender as silk. Cooked twice, mixed with chicken soup, such as shrimp, covered with silk, it tastes better.

Sam sun wonton

Add white flour and proper amount of egg white to make skin, and use fresh river shrimp, fresh herring and fresh pork leg as stuffing, hence the name Sanxian. When you eat it, mix it with chicken soup, which is delicious.

Horseshoe Crisp

Roll the dough with sugar pastry into a round crust with thin edge and moderate thickness, wrap it with sugar pastry, make a cake blank, print it with horseshoe prints, and bake it with low heat. The finished product is golden in color, soft and slightly brittle, oily but not greasy, and was created for the reward of Taiping Army.

Tangmian steamed dumplings

Pork, cooked winter bamboo shoots, leeks, frozen skin, shrimp, white pepper and seasoning are used as stuffing, and instant noodles are rolled into dumpling skins, wrapped and steamed. The dumpling skin is thin and the stuffing is visible, the juice is thick and the stuffing is fresh and tender.

Fish Dao noodles

Swordfish is a specialty of Zhenjiang. Its fish are tender and delicious, especially around Tomb-Sweeping Day. Swordfish soup is made of fish supplemented with mushrooms and bamboo shoots, and the fish head, fish skin and fish bones are boiled into soup brine to make the noodles tasty. It is a traditional seasonal product.

Assorted vegetable bag

Traditional low-fat food. Seven kinds of fruits and vegetables, such as yam, fresh bamboo shoots, mushrooms, ginkgo, millet, day lily and dried bean curd, were used as raw materials, and seven kinds of auxiliary materials, such as hemp chips, soft candy and sesame oil, were made into stuffing together with cooked vegetables and steamed into steamed bread. The filling is oily green and crisp. It has a production history of more than 60 years.

Fish scale crisp

It is an innovative variety that combines the softness and fragrance of egg snacks with the crispness and oiliness of crispy snacks. Because there are diamond-shaped knife lines on the surface of the crisp blank, it is fish-scale after frying, hence the name. Golden color, crisp inside and outside, instant in the mouth and sweet in taste.

Clam cake

Clam shells, known as "the freshest in the world", are chopped into dough and pancakes with demineralized vegetables such as fresh pork, water chestnut or loofah. Golden color and delicious taste.

Hibiscus huoxiang dumplings

Dumpling skin is made of leaves of Pogostemon rugosa, filled with osmanthus bean paste, hung with egg paste made of white flour, glutinous rice flour and egg white, and fried at low oil temperature. The surface is as white as snow, with a faint green color, and the entrance is fragrant, which has the function of cooling and dispelling summer heat. It is a snack suitable for today in midsummer.

Leek dumplings

It is recorded in the "Suiyuan Food List". It is said: "Chinese chives are mixed with meat, seasoned, put in leather bags, burned in oil, and crispy on the noodles." Now it tastes better to use spring leeks as stuffing and boiled noodles as skin.

Eel spicy soup

For soup breakfast, it is famous for its spicy and delicious flavor. It is cooked with fresh eels, eggs, gluten and seasonings. High nutritional value.

Wenlou baozi stuffed with juicy pork

It began in the light years of Qing Dynasty. Its fillings are all soup, which is a veritable soup bag. Soup stuffing is rigorous in material selection, unique in technology, large and thin without breaking, full of Zhang Tang juice without overflowing, plump and delicious, and unique.

seed pod of Chinese scholar tree

Also known as small wonton, the skin is as thin as paper. When making stuffing, the pork should be deboned, beaten into meat swallows, mixed with leeks, supplemented with onion and ginger juice, rolled, smoked and kneaded to form. Delicious and smooth.

fish soup noodles

The soup is made of live crucian carp, eel bone and cooked lard. , milky white, cut into fine noodles with a knife. The soup is thick and mellow, and the fine noodles are flexible and smooth.

Lotus root starch jiaozi

The stuffing is made of fruit materials such as sugar cubes, almonds, walnuts, pine nuts and kumquat cakes, and is made of lotus root starch by repeatedly sticking, rolling and scalding. It is a snack in summer and today, and it can also be used as a beet at a party. It has a production history of more than 200 years.

Grilled fish cake

Grilled fish looks like yellow croaker, about 6 ~ 9 cm long. Its abdominal cavity is stuffed with minced meat, pickled melons and other fine powders, and egg white paste is hung on it, which is fried in a pan. Crisp and tender, with unique flavor.

Sauté ed scallion oil

Crispy noodles are rolled with chopped green onion and diced meat. Heat on a circular baking tray. Generally, they are baked in street stalls, which are fragrant and appetizing.

Crispy fish with dried silk

Evenly cut the dried bean curd into shreds, blanch to remove the beany smell, add the stock, fry the shredded eel until crisp, add the shrimps to taste, add the shredded bamboo shoots, cover with shredded ginger, and drizzle with sesame oil. Delicious and fragrant.

Lotus seed blood glutinous rice

Sweet glutinous rice is made of blood glutinous rice, a famous local specialty, with sweet-scented osmanthus, candied dates and sugar. After being boxed, it is surrounded by white sugar lotus seeds. Rice is purple, lotus is milky white, sweet and fragrant.

Ice gourd

Wrap the diced sugar in flour, rub it into a gourd shape, fry it, and sprinkle with white sugar to eat.

soup

It is made of chicken, pork bones, wheat kernels and a variety of aromatic auxiliary materials into thick white soup, which is cooked with flour paste. The fragrance is overflowing.

Crab soup packets

Mix minced pork, frozen skin and crab meat with onion, Jiang Mo, soy sauce and sesame oil to make stuffing; Stuff a loaf of bread, steam it in a cage, eat it while it is hot, and dip it in balsamic vinegar and shredded ginger. It has a production history of more than 200 years.

spring roll

Add a little salt to flour, add water and mix well, and make pancakes on a flat pan; In addition, green leafy vegetables, leeks, Chinese cabbage, pork, beef, chicken and crab meat, mushrooms and winter bamboo shoots are used as fillings. The cake is stuffed into a roll, fried and eaten. The finished product is as thin as paper, transparent and crisp, with meat outside and delicious taste.

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