Nanjing special snacks

Salted duck is a famous specialty in Nanjing, with a long history of 1000 years. Nanjing salted duck can be cooked all year round, and the curing and re-marinating cycle is short. Now it's sold, bought and eaten, so it shouldn't be stored for long.

This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck".

"White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine with clear thinking, strong purpose and long-term appetite. On holidays or working days, it seems to have become a secular etiquette in Nanjing for tourists from home to go out and buy a bowl of salted duck.

yuhua pebbles

Nanjing specialty, rich in Yuhuatai, Juhuatai and other places. According to research, the first-class rain flower stone is a kind of agate.

According to legend, during the Southern Dynasties in Liang Wudi, Master Guang Yun, a monk, gave a lecture at Lion Hill and was moved by the sound of rain. Rain fell into the ground and became countless pebbles as big as eggs and as small as broad beans, hence the name Yuhuashi, and Shishan was renamed Yuhuatai.

Rainflower stones are all kinds of gravel produced by Yuhuatai, which have been rounded by running water. The main components are hard rocks such as sandstone, quartzite, siliceous rock and igneous rock, as well as minerals such as quartz, chalcedony and opal. The former has no bright color; The chemical components of the latter, such as timely and chalcedony, are silica. Common colors are white, milky white and yellow. There are also red, purple, green, rose and black. There are also concentric, circular and spotted agates composed of stripes of different colors.

Some rare rain flower stones are magnificent, and the hazy transparency seems to contain mountains and rivers, clouds, flowers and birds, fish and insects, ghosts and gods, and the patterns are similar to those of Pig Bajie and the Monkey King, which are more praised by the world.

People often "raise" the rain flower stone in a basin and put it on the desk as an ornamental. Folk artists in Nanjing also cut the rain flower stones into various works of art, and nature and labor are integrated.

Yuhua Tea

Yuhua tea is a specialty of Nanjing and one of the top ten famous teas in China. The shape is round and green, the lines are tight and straight, the front seedlings are graceful, and the white hairs are like pine needles, which symbolizes the heroic image of the revolutionary martyrs who are indomitable and will last forever, hence the name Yuhua Tea.

Yuhua tea mainly grows in the suburbs of Nanjing, and has strict requirements on raw material selection and technological operation. Before Grain Rain, young leaves with buds and leaves 2.5-3 cm long were collected, and four processes were carried out: enzyme fixation, rolling, shaping and baking. The whole process is done by hand. Yuhua tea has good color, fragrance, taste and shape. After brewing, it is green and clear, with elegant aroma, mellow taste and sweet aftertaste. It has the effects of quenching thirst, refreshing, promoting digestion and diuresis, relieving asthma and resolving phlegm, and relieving boredom. Best-selling overseas since 1966. In Japan and Southeast Asia, people give yuhua tea as a precious gift to relatives and friends.

Nanjing dried salted duck

Nanjing salted duck is famous at home and abroad. During the Ming and Qing Dynasties, there were "ancient academies, glass pagodas, dark satin and salted ducks" circulating in Nanjing. It can be seen that Nanjing salted duck has long been famous for its folk songs. Dried salted duck is salted with brine, which can be divided into two types: salted duck and spring salted duck. Because its meat is tender and firm, like a plate, it is named dried salted duck. The production technology of Nanjing salted duck has a history of more than 600 years. In Qing dynasty, local officials always chose new salted duck with better quality to pay tribute to the royal family, so it was also called "tribute duck". During the exchange of visits, court officials gave each other salted ducks as gifts, so they were also called "official salted ducks". It is a favorite dish of Jinling people, so it has the reputation of "six dynasties flavor" and "a hundred delicious dishes". The salted duck is full of color, flavor and flavor. The laity is full, fat and white, the meat is tender and tight, and the food is crisp and fragrant.

Nanjing duck gizzard

Nanjing duck gizzard is one of the famous local products in Nanjing, which has been sold well at home and abroad for more than 200 years. Nanjing duck gizzards are oblate in appearance, compact in meat and easy to carry. The meat is firm, tough and chewy, with a long taste and no greasy feeling. This is a delicious food for all ages. Dried duck gizzard is a treasure given to relatives and friends by Nanjing people, and it is also a good product for drinking tea with meals. It is oblate, dense in meat, easy to store and carry, delicious and refreshing, and it is everyone's favorite.

Nanjing Du Xiang

Nanjing fragrant belly is one of the famous specialties in Nanjing, which was founded in Tongzhi period of Qing Dynasty. Its shape is like an apple, petite and exquisite, commonly known as "small belly" in old Nanjing. Its meat is firm, red and white, fragrant and tender, slightly sweet. It is not only a famous dish at the banquet, but also a good seasoning in daily life. Nanjing Du Xiang is said to have a history of 120 years, which was famous all over the country during Tongzhi in Qing Dynasty. Shaped like an apple, it is easy to carry, with skin as thin as cicada, tender red and white meat and unique flavor. This is a famous dish and a good side dish.

Its main ingredient is fresh pork, which is generally three points fat and seven points thin, and the seasoning is appropriate salt, sugar and spices. In the old days, whenever there was a round banquet, where the fragrant belly was placed, that is, where the host and guest sat, the phrase "living alone in a respectful place" vividly revealed the characteristics of the fragrant belly. At the 19 10 Nanyang persuasion meeting, Du Xiang won the prize, and has been well-known overseas and exported to various places since then.

Nanjing Jinyun

Nanjing brocade is a traditional jacquard silk handicraft in Nanjing. Its exquisite materials, exquisite weavers, elegant and rich patterns are like colorful clouds in the sky, so it is called "Yunjin". It is as famous as Song Brocade in Suzhou and Shu Brocade in Sichuan, and is called the three famous brocade in China.

The history of Nanjing brocade production can be traced back to the Three Kingdoms period. In the Ming Dynasty, the brocade technology became more and more mature and perfect, forming the local characteristics of Nanjing silk jacquard brocade. In Qing Dynasty, there was "Jiangning Weaving Department" in Nanjing, and Yunjin weaving was very popular. During this period, there were many kinds of brocade, solemn patterns and bright colors, which represented the highest achievement of Nanjing brocade weaving technology. Nowadays, Yunjin is not only exported as high-grade clothing fabrics, ethnic costumes and performance costumes, but also developed new varieties of daily handicrafts, such as Yunjin tablecloths, mats, quilts, bags, vests, ties, hanging screens, etc., and packed in various cartons according to the needs of consumers. Nanjing Yunjin is a jacquard silk handicraft, which ranks first among the "precious artworks" in Nanjing, and is also called "three famous brocade" with Jin Shu in Sichuan and Jin Song in Suzhou. It is characterized by solid texture, rich and beautiful patterns and rich colors, and a large number of gold threads are used, forming a brilliant and unique style. Yunjin used to be used exclusively by the court, but now, in addition to ethnic minorities, it is also exported to foreign countries to make high-grade clothing fabrics. Nanjing Yunjin, with as many as 18 colors, is rich and elegant by introducing the main flowers layer by layer.

Sakura peach

Nanjing is a famous cherry producing area in China. Mostly produced in Xuanwu Lake area. Sakura Island in Xuanwu Lake is named after its abundance of cherries. The varieties are Dongtang, Zongsi and Julia. Dong Tang cherry is top-notch, with large particles, delicious taste, delicious juice and excellent quality.

lily

Nanjing's traditional specialty, also known as Shilaofan, is produced in Zhongshan and other places in the eastern suburbs of Nanjing where plants are flourishing. White skin, fat meat, sweet and tender, and can be preserved for a long time.

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Jiangsu specialty series

Gaoyou duck

Gaoyou duck is one of the three famous ducks in China, belonging to laying duck and meat duck. It has the characteristics of good diving, strong foraging, wide adaptability, fast growth, large individual, good meat quality, high egg production rate and good egg quality, and is famous at home and abroad for producing double yellow eggs.

Gaoyou duck lays 220-250 eggs a year, with a height of 262, with an average egg weight of 83 grams and a large egg size of more than 90 grams, with an average annual egg laying of about 19 kg. Gaoyou duck grows faster, and the feed-meat ratio is 2.8-3.0: 1. Grazing for 70 days weighs 2.5 kilograms, and feeding in a shed for 60 days weighs 2.6 square meters. The slaughter rate of clean chamber is 73%, and the chest and leg muscles account for more than 26% of the carcass. Meat contains less fat and more lean meat, and tastes delicious after cooking. The processed salted duck sells well at home and abroad.

Dongting loquat

Dongting in Wuxian County, Jiangsu Province is a traditional loquat producing area in China. As early as the Ming Dynasty, dongshan town Baisha Village was rich in loquat, so it was called "Baisha Loquat".

Loquat is an evergreen tree, which blooms in winter and is full of fragrance. You can get loquat honey by letting bees collect honey. In May, the sun is shining, loquat is yellow, and the mountains are covered with brocade. The varieties of Dongting loquat are divided into two categories, Baisha and Hongsha, with more than 30 varieties, among which Baisha loquat has strains such as "Yizhong", "Green" and "Xiaobaisha". As far as seeds are concerned, its advantages are neat fruit, thin skin and juicy flesh, fast growth, high yield and insignificant age. At present, it is the main variety of Dongting loquat, and its planting area accounts for more than 90% of the total loquat area.

Dongting biluochun tea

Biluochun tea, produced in the east and west hills of Dongting, is one of the top ten famous teas in China with many buds, tender fragrance, clear soup and mellow taste.

Biluochun tea has a history of 1000 years. Folk first called it "Dongting tea", also called "scary tea". According to legend, a nun went to the mountains for a spring outing and picked some tea. After making tea, it smells strange and blurts out "it smells scary", so the locals call this kind of tea "scary fragrance". Later, Emperor Kangxi made a southern tour of Taihu Lake, and the Governor of Jiangsu helped Luo Song pay tribute with "shocking fragrance". Kangxi praised it after tasting it, but thought the name of tea was unsightly. Because it was produced in Biluofeng, Dongshan, Dongting, it was renamed "Biluochun".

Biluochun tea is characterized by tight knots, curled like a snail, white hair exposed, silver green and green, and tender leaves. After brewing, the taste of tea slowly stretches and dances up and down, and the tea color is silvery green, fragrant, cool and sweet, fresh and refreshing. As early as the late Tang Dynasty and early Song Dynasty, it was listed as a tribute.

Rugao ham

Produced in Rugao, Jiangsu. Select local healthy thoroughbred pigs with thin skin and tender feet, with a gross weight of about 60 kg, wash fresh legs and trim them into bamboo leaves or pipa shapes according to the size. Strictly control the amount of salt used in pickling, wash and dry in the sun in time after pickling, and then preserve and ferment. Preservation and fermentation is the key process of special quality ham, and the fermentation period is 5-6 months. The whole production cycle of ham is about *** 10 month. Generally speaking, the best production time is when the frost falls to early winter, and the temperature is between 2-100 C. The skin is thin and claws are thin, like bamboo leaves and pipa, thin and fat, red and white, with unique flavor, good color, fragrance, taste and shape, which can be stored all year round and eaten all year round. Rugao ham is not only delicious, but also has the effect of nourishing the body and eliminating diseases. According to records, ham is good for kidney, stomach, body fluid, intestine, bone marrow and foot strength.

Pei county Tao Dong

Produced in Pei County, Jiangsu Province. Flowers bloom in spring, 6-7 days earlier than ordinary peach trees. After the fruit is set, the peach stops growing when it grows to the size of a green cherry. After August-September, the weather turned cold, and peaches began to grow and mature until the winter solstice, which was 2-3 times that of ordinary peach trees. Winter peach skin is white and red, with a layer of milky fluff outside, thin skin and small core, and thick and juicy meat. Because of the long maturity of winter peach, it has withstood the test of "three volts" on the tree, so it tastes fragrant and sweet, chews crisp and has a little taste of rock sugar. It is easy to store and becomes a rare fruit in winter.

Suzhou hemp cake

Also known as Hu Bing, flax and Lubo. Produced in Suzhou, Jiangsu. Honey rose, sugar-coated oil ding, maltose, sesame, black dates, pine nuts, soft sugar, vegetable oil and eggs are selected as raw materials, and then undergo strict semi-processing. Purifying rose petals, pickling with plum bittern (by-product of green plum pickling), filtering to remove plum bittern, adding sugar, and candied into honey to make rose; Sugar-stained board oil diced black pig board oil with thin skin, thin feet and tender meat was selected, the oil skin and oil film were peeled off, cut into three-dimensional cubes, and molasses was added. To make caramel, it is necessary to plant late rice and japonica rice in southern Jiangsu and use barley malt pulp. The saccharifying enzyme and amylase in malt syrup hydrolyze Mihu at a proper temperature, saccharify it into syrup, and concentrate it into paste. Fine and pure white sesame seeds are selected, soaked, undressed and roasted into sesame seeds and black dates, which need to be made in Shandong, with large core, tender skin and fine meat, black and shiny oil. Pine nuts should be produced in the northeast, with big, fat and tender grains. Its production consists of 32 processes, including preparing raw materials, weighing, making semi-finished products, mixing pulp and flour, preparing stuffing, forming stuffing, spreading hemp and baking. Hemp seeds are full, jujube paste is delicate and mellow, pine nuts are tender and fragrant, and roses are fragrant. Give consideration to color and fragrance, and pay equal attention to shape and taste. Contains protein, carbohydrate, fat and other ingredients, trace elements such as calcium, iron, phosphorus, zinc and magnesium, and various vitamins. Rich in nutrition, it is beneficial to health, and has the functions of nourishing five internal organs, benefiting lung and qi, relieving exterior syndrome, tonifying deficiency and cold, and strengthening spleen and stomach. Chemical synthetic pigments and spices have never been used, so it is safe to eat. Hemp seed with golden color, fullness and luster. Rich in sesame, black dates, pine nuts and sugared sheep fat. The shape of the cake is round, the surface of the cake is flat, there are cracks around the waistband, the taste is positive, the fat is palatable, the stuffing is to the side, and the layers are distinct.

Yanghe Daqu

Yanghe Daqu is produced by Yanghe Distillery in Siyang County, Jiangsu Province. It has been listed as one of the eight famous wines in China for more than 300 years. "Sweet, soft, soft, clean and fragrant" is the characteristic of Yanghe Daqu. The main varieties of Yanghe Daqu are Yanghe Daqu (55 degrees), low-degree Yanghe Daqu (38 degrees), Yanghe Dunhuang Daqu and Yanghe Dunhuang Puqu.

Zhenjiang balsamic vinegar

Zhenjiang vinegar enjoys a high reputation at home and abroad. It has five characteristics: color, fragrance, acid, alcohol and strong. The color is strong and delicious, fragrant and slightly sweet, sour but not astringent, and the longer it is stored, the more fragrant it will be. As a condiment, it can improve taste, remove fishy smell, relieve boredom, stimulate appetite and help digestion. Zhenjiang aromatic vinegar takes high-quality glutinous rice and yellow distiller's grains as the main raw materials, and all the indexes meet or exceed the ministerial standards.

Nanjing paper-cut

The paper-cut system in Nanjing, Jiangsu Province is developed from the traditional love of flowers. Paper-cutting is done by one hand, and the artist is skilled. It is amazing that he can cut out all kinds of flowers, birds, fish and insects on unpainted paper in just three to five minutes. Nanjing Paper-cut 198 1 won the Hundred Flowers Award of Arts and Crafts in Jiangsu Province, and its products were exported abroad through China International Bookstore. Very popular.

Taixing ginkgo

Ginkgo biloba is a deciduous tree of Ginkgoaceae, with fan-shaped leaves, dioecious plants, ovoid or obovate nuclei, and it is a seed-retaining plant. Exocarp yellow, fleshy, with pulp juice; The mesocarp is a smooth white hard core; Endocarp is a green nucleolus, tightly wrapped by apricot yellow film, and the nucleolus is thin and hard. Ginkgo biloba can be eaten after frying, with soft pulp and fragrant taste.

Taixing, Jiangsu Province is a famous "hometown of ginkgo biloba" in China. In China, there is a 3000-year history of cultivation and consumption. In the Song Dynasty, Ginkgo biloba was once listed as a tribute, and the emperor praised it and gave it a good name: Ginkgo biloba; Ginkgo trees grow slowly and have a very long life. There is a saying that "the public tree gets the sun's food", so it is also called "Gongsunguo". The main variety of Taixing Ginkgo is "Big Buddha Finger". According to the determination,100g ginkgo seed kernel contains: starch 62. 4 grams, protein 1 1. 56 grams, fat 2. 6 grams, powdered sugar 6. 3 grams, cellulose 1. 2 grams, 3 grams of minerals.

Ginkgo nucleolus is commonly used as medicine in traditional Chinese medicine, which has the functions of relieving cough, relieving asthma, nourishing and tonifying kidney, and is used for lung disease cough and senile asthma. "Compendium of Materia Medica" says that ginkgo "cooked food warms the lungs and benefits qi, relieves asthma and relieves cough, reduces defecation and stops white worms; Raw food is expectorant, disinfected and insecticidal. "

Suzhou Guangfu osmanthus

Produced in Suzhou, Jiangsu. First, prepare plum pulp. Wash the yellow plums in summer, add 20% salt, marinate them in a jar for about 30 days, take out the plums, mash them with a wooden stick (using a beater), filter out the plums, and then expose the mushy plums in the sun for 7- 10 days to make them yellow-brown, so that the plum pulp is made. The juice of pickled plums is called plum dew after filtration, which can be used to process clear water osmanthus. Secondly, plum meat should be kept fresh: the day after osmanthus is picked, it should be treated with plum meat method, so as not to lose its fragrance and lose its color. You can put osmanthus fragrans into bamboo radish, soak it in clear water, take it out immediately, filter out the water, add 30% plum meat, pour it into a jar, stir it evenly, and leave it overnight to make all the plum meat in osmanthus fragrans pulp suck in. The next day, the osmanthus fragrans was taken out and drained, and then the plum meat and 15% salt, which accounted for 30% of the original weight of osmanthus fragrans, were added and fully stirred. After filling a can, sprinkle salt on the top layer, immediately press it firmly with bamboo pieces, and keep the natural color, fragrance and taste of osmanthus fragrans for a long time. Can be stored for a long time, can be taken with food, and the fragrance still exists.

Rugao Dong Tang

Produced in Rugao, Jiangsu. It is mainly made of refined white flour, white sugar, sesame seeds and caramel through the processes of selecting materials, boiling sugar, making sugar cores, making sugar bones, forming and so on. The core-making system is that sesame seeds are baked and ground, the peel and kernel are separated first, and then baked to light yellow. The temperature and time must be just right, so as not to burn, so as not to make it fragrant. In the process of boiling sugar bone, it is required to ensure its good ductility and molding smoothness. The final process is to spread the sugar bone, evenly match the sugar core, wrap it repeatedly and press it into shape. The finished product is a flat cuboid with yellow in white, distinct layers, spiral texture in cross section and phoenix eye in the center; The entrance is relaxed, crisp and sweet, with a long aftertaste.

Yangtze puffer fish

Like swordfish and shad, puffer fish is the "three fresh" of the Yangtze River and a famous specialty in Jiangsu Province. There are many kinds of puffer fish, including more than 40 kinds of insect patterns, dark colors and stripes. Its meat is tender, delicious and nutritious. Its medicinal value is very high. Valuable medicinal materials such as tetrodotoxin, tetrodotoxin and tetrodotoxin can be extracted from the toxins in liver and ovary. When cooking puffer fish, the viscera and eyes of puffer fish must be carefully removed, gills removed, skin removed, tendons removed and blood removed, and washed repeatedly with clear water.

Shuanggou Daqu

Produced in Sihong, Jiangsu. Shuanggou Daqu takes high-quality sorghum as the main raw material and special high-temperature Daqu as saccharifying starter. It is made of traditional mixed steaming technology, long-term slow fermentation at suitable temperature in the old cellar, gradual distillation, segmented wine interception, graded storage, graded storage and careful blending. Pit fragrance is rich, sweet and crisp, with harmonious fragrance and long tail. In the late Qing Dynasty, Shuanggou Daqu Liquor brewed by Shuanggou Town in Sihong participated in Nanyang Famous Wine Competition, won the first place and won the gold medal. At the first, second and third national famous wine selection conferences held in 1952, 1964 and 1976, Shuanggou Daqu was rated as a national famous wine and won the national gold medal for quality food. In the same year, he won the Golden Cup Award in the Liquor Quality Competition of the Ministry of Light Industry.

Jintan Fenggangjiu

Produced in Jintan, Jiangsu. Because Zhu Yuanzhang, the great ancestor of the Ming Dynasty, once lived in Wolong Mountain in Jintan, it was named after drinking and listed as tribute wine, so it was also called Zhu wine. Mainly made of high-quality glutinous rice produced in Hu Tao, it is white and smooth, sticky and fragrant. Cleaning the sealed wine, steaming, soaking thoroughly, adding sweet wine as saccharifying starter, adding 50% Xiaoqu wine when the sugar content reaches a certain requirement, immediately sealing, fermenting for a long time, and then squeezing and aging to obtain the finished product. Its color is natural, no pigment is added, Ming Che is clarified, and it is not turbid after long-term storage. It is as thick as honey and fragrant. This wine contains a variety of sugars, amino acids and vitamins. , and rich in nutrition. Regular drinking can nourish and strengthen the body, strengthen the body resistance and eliminate evil spirits.

Rugao white radish

Produced in Rugao, Jiangsu. Radish is clean and smooth, with less gluten and thicker meat. One of them is called duck egg head, which looks like a duck egg with a white skin and a white heart. When it is first unearthed, the skin will burst open and ooze sweet juice, which is tender, crisp and sweet. Function: Rugao radish is rich in vitamin C, and other ingredients such as vitamin B2, calcium, iron and phosphorus are higher than those of apples and pears, so it is extremely rich in nutrition. After eating, it has the functions of quenching thirst, reducing fire, lowering qi, harmonizing middle energizer, resolving food stagnation, resolving phlegm and helping digestion. Rugao white radish can pickle radish strips. Radish strips are like orange slices, slightly rolled, orange-red, shiny, crisp and slag-free, sweet and salty, and have the unique fragrance of radish strips. Using it with meals can stimulate appetite, increase appetite and help digestion.

Funing cake

Also known as jade belt cake. Produced in Funing, Jiangsu. High-quality glutinous rice, pure sugar, refined oil and high-grade candied fruit are selected and processed in proportion. First, soak the first-class clean glutinous rice in warm water for one day and one night, then pick it up, stir-fry it in a hot pot, sieve it to make it crisp and white, and then grind it into fine powder; Then put it with washed vegetables or saturated broad beans, and stir it evenly all day and night, so that the rice noodles are soaked evenly and wet and clear. Sieving twice, and then mixing with white sugar solution, sesame oil, peanut oil, etc. Put the stone made of candied green plum, red and green silk, sweet-scented osmanthus and green fruit in the middle. , making into rectangular cake blank, stewing in warm water, steaming in a cage, stewing all day and night, and then slicing and packaging. Its strip shape is complete, angular, uniform in thickness and uniform in size. Features: Funing pie has the characteristics of white color, thin slice, moist and soft waxy, affordable and instant burning. But it is not suitable for long-term storage. Sweet taste, rich nutrition, suitable for all ages.

Wuxi peach

Produced in Wuxi, Jiangsu. Wuxi peach has become the best among peaches. First, they have good geographical conditions. Wuxi is located in the south of the Yangtze River, near Taihu Lake, with mild climate and abundant rainfall, which is beneficial to the water demand of fruit during its expansion period and creates favorable conditions for tender pulp and juicy fruit. The second is to attach importance to variety breeding. The excellent strain of "Erbai" was formed through long-term breeding. After years of breeding, sister varieties with different maturity were selected. Wuxi peaches with early maturity, middle maturity and late maturity from early July to early August; The third is the cultivation method. The field cultivation of Wuxi peach is famous for its intensive cultivation with thin tubes. Beautiful appearance, bright color, good taste, thin skin and fine meat, sweet and fragrant juice.

Danyang Fenggangjiu

This kind of wine is famous in history. According to records, Emperor Xiaowen of the Northern Wei Dynasty bid farewell to General Liu Zao before going south, and treated the people with "the wine of qu" when they met in triumph. Qu 'a is today's Danyang, so Danyang Fenggang wine was called Qu 'a wine in ancient times.

Using local high-quality glutinous rice as raw material, the rice grains are large, uniform, white, sticky and fragrant. It is necessary to take the sweet water of Jade Milk Spring, which contains various inorganic salts and minerals, add special medicinal liquor, saccharify and ferment at low temperature, add Xiaoqu rice wine with a sugar content above 50 degrees, immediately close the jar mouth, and take out 60% after a certain period of time. The wine has bright red color, rich aroma and delicious taste. The alcohol content is 40 degrees, the sugar content is above 28%, and the total acid is 0.3%.

Legend has it that a long time ago, there was a well in a street in Zhenjiang, Jiangsu Province, and it was not water but wine that came out. The wine in this well is full of fragrance, 10 miles away, and can be smelled all day long. Therefore, there are many hotels in this street. Those who come for wine don't have to spend money on wine, just buy some side dishes. So more people come here to drink every day, and this street is famous. During the Three Kingdoms period, Zhang Fei, a general of Shu, passed by Zhenjiang. When he got off the dock, he smelled the wine and made his throat itch. When asked, he said that there was a wine well here, but he ignored the military order that "soldiers are not allowed to drink outside". He came, drank a bowl and shouted, "Good wine! Good wine! " I don't know how many bowls I drank in one breath, and people collapsed unconscious. After knowing this, Guan Yu angrily ran to the restaurant and asked him why he gave his brother so much wine. The restaurant said, "Our wine comes from the well and it's free. Whoever comes to the door can drink as much as he wants. " Does Guan Gong believe that there will be drinking wells and free wine in the world? Ask the shop to show him around. He looked down at the well, and a stream of alcohol rushed up from the well. He took a deep breath, and the strong smell of alcohol made him cough and his face flushed. Guan Gong's big red face was thus formed. Guan Gong thought: If this wine costs nothing, people will be greedy, and I don't know how many important things they will miss. So he waved the dragon crescent moon blade and split the well in half at once. The wine in the well flows across the street and becomes an ocean of wine. Later, some people said that this street was called "Jiuhai Street". The wine dripped from the wine well flows along the canal to Danyang, and every household in Danyang uses jars to seal the wine. On holidays, weddings and auspicious days, or when children drink "three dynasties wine", they pour it out to entertain relatives and friends, which is later the famous altar wine in Danyang.

Taixing ginkgo

Ginkgo tree is a dual-purpose tree species. Seed kernel is rich in starch, fat, protein and vitamins, and can be eaten or used as medicine. It has the effects of astringing lung and relieving asthma, and is mainly used for treating excessive phlegm, asthma, cough and frequent urination. The wood is light yellow and white with fine tree lines. After being made into a vessel, it does not become warped or cracked for a long time, and is suitable for making moldings, drawing boards, sculptures, fine furniture, handicrafts, etc. Leaves can be extracted to treat cardiovascular diseases.

Jinling salted duck

Valley-fed ducks produced in Nanjing are fat, white and tender, which was famous in the whole province in Song Dynasty. At that time, duck meat was popular in Nanjing, and once had the reputation of "Jinling duck is the best in the world". "Jinling Roast Duck" appeared after Jinling, the capital of Ming Dynasty, followed by "Jinling Salted Duck". Ducks are "osmanthus ducks" from the Mid-Autumn Festival that year. They are re-salted with hot salt and clear water, and then taken out and hung in the shade to dry. After the duck is cooked, it is fresh, tender and delicious, with a unique flavor. Therefore, it was well-known at home and abroad in the Ming Dynasty, just like the "Nanjing salted duck" that appeared in the late Ming Dynasty. In the Qing dynasty, it was used as a tribute to the court. For more than 500 years, "Jinling salted duck" has enjoyed a high reputation, and now it has become a popular wine food in Jiangnan area. Marinate and cook with the fat duck. The color of the dish is white and oily, the duck meat is red and tender, and the skin is fat and fragrant, which is extremely delicious. Slaughter the duck, wash it, soak it in clear water to remove blood, wash it and drain it. Heat a wok, add salt, pepper and allspice powder, stir fry and pour into a bowl. Rub the duck inside and outside with 25g of hot salt. Then put the duck in the tank for curing 1.5 hours and take it out, and then put it in the salt water washing tank for about 4 hours and take it out. Add water to the pot, bring it to a boil, add onion, ginger, star anise and balsamic vinegar, put the duck leg up and head down into the pot, stew for 20 minutes, lift the duck leg when blisters appear around it, and drain the soup in the duck belly. Then put the duck in the soup, so that the stomach is full of soup. After repeating this for three weeks, stew for about 20 minutes, take out the drained soup and let it cool. Change knives and plates while eating.

Suzhou golden silk candied dates

Dongshan fresh jujube in Dongting County, Wuxian County, with big fruit and small stone and loose meat, is made through nine processes: selecting, marking, cleaning, boiling sugar, cooling, drying, shaping, secondary drying and honey making. The fresh dates used must have the same maturity (about eight ripe) and uniform size; Each fresh jujube is marked with 50-70 lines, boiled with sugar for 60 minutes, cooled, dried for 24 hours, taken out, squashed and shaped; The second drying time is 12 hours, and it will be made after the jujube skin is slightly frosted. Characteristics: The sugar content is about 70%, the shape is oblate, the jujube body is dry and covered with dried silk, the luster is bright and transparent, the food is loose, and the original fruit is rich in flavor.

Dongting loquat

Produced in Wuxian County, Jiangsu Province. Loquat has high nutritional value and contains protein, sugar, fat, calcium, phosphorus, vitamin C and vitamin A, etc. The organic acids in loquat can promote the secretion of digestive glands, stimulate appetite, help digestion, and quench thirst and relieve summer heat. The "loquat cream" made of loquat has the functions of clearing away lung heat, moistening throat, quenching thirst and relieving cough, and is used as a traditional Chinese medicine. Loquat can also be made into canned food and fruit wine.

Suzhou Shuihongling

Also known as Yan Laihong. Produced in Suzhou, Jiangsu. Thin shell, tender meat and sweet juice. Eating raw can clear away summer heat and relieve troubles; Cooked food is appetizing and invigorating the spleen, benefiting qi and diuresis.