Let these old Nanjing delicacies
stir your appetite.
Keep this "Nanjing Intangible Food Map"
Let's feel "Nanjing on the tip of our tongue"
Green Willow House is a vegetarian dish
Founded in 1912, Green Willow House was originally a small shop in Taoye Watanabe on the Qinhuai River, but now it is well known in Nanjing.
It is famous for its halal dishes and vegetarian dishes, especially in the Spring Festival, there are not enough pots of fried vegetables in Lvliuju!
Source: Public Comment @ Yidier
Vegetarian steamed buns, a cage in 1 yuan, with 4 steamed buns, are full of stuffing and super fragrant.
Source: Public Comment @liyasiya
Plain roasted goose is actually marinated bean skin, which is very fragrant and delicious, and even steamed buns are super refreshing after porridge.
Source: Public Comment @Daisyfengye_91
There are a lot of dried shreds in dried shrimps and chicken sauce, and the chicken soup has a strong flavor. Some shrimps, black fungus and soup heads are very good and affordable.
Source: Public Comment @ Yidier
Liu Changxing Pastry
Liu Changxing started in 191 and became the largest noodle restaurant in Nanjing in 1935. Until now, Liu Changxing is still one of the noodle restaurants that old Nanjing people love to go to.
Thin-skinned crab roe steamed buns are made with warm water and alkali without fermentation, and the outer skin is compact, which is called "a unique skill in Liu Changxing".
Source: @ Pay attention to you because of your beautiful pictures
The noodle texture of vegetarian noodles is refreshing, and you are used to eating big fish and meat. An occasional bowl of vegetarian noodles is also a good choice.
Source: @ 丫丫丫丫
Liu Changxing also has duck blood vermicelli soup that Nanjing people like. There are not many fans, and the soup is delicious and fresh, but it is not as fresh as monosodium glutamate. Duck blood and duck liver are big and tender.
Source: @ Pei Bao Er
Anleyuan Muslim Snacks
Founded in 192, Anleyuan is one of the five famous Muslim time-honored brands in Nanjing. In 212, Anleyuan Muslim snacks were selected into the Nanjing Municipal Intangible Heritage List.
Beef buns are a signature, and the meat stuffing is very good; Steamed dumplings slightly oil is still a best-selling product;
Thin-skinned fried, which has a mixed feeling of steamed buns and fried, and will burst the juice; There are also shepherd's purse buns, green vegetable buns and bean paste buns ... There are many kinds of snacks, and basically they won't step on thunder.
Tofu brain is also worth a try. It's served in a wooden bucket and served with a plate of dumplings. Be sure to remember to eat the dumplings together. The taste is very special: tender tofu and crispy dumplings, which feel tender and crisp at the same time.
Qinhuai traditional snacks
"A pool of spring water is rouge, flowing into the dream of the previous dynasty." The long Qinhuai River flows into the history of the ancient capital of the Six Dynasties and enriches the tongue of Nanjing people.
It is said that Qinhuai snacks are unique, with exquisite Jinling flavor, exquisite workmanship and exquisite selection of materials, which is the exclusive style of Qinhuai River.
Huangqiao sesame seed cake and kai yang dried silk in Yongheyuan, beef soup and fried dumpling in Jiang Youji, tofu waterlogging and scallion cake in Fengju, duck oil crisp sesame seed cake and jambalaya Bao in Qifang Pavilion;
Dried sesame oil and shredded chicken are used as noodles, and sweet-scented osmanthus-filled dumplings are used in Liujue Lianhu Pastry. Seven unique Zhanyuan noodle restaurant smoked fish silver noodles and thin bag dumplings; Spiced beans and spiced eggs in the Eight Unique Kuiguang Pavilion.
Nanjing fragrant belly
Nanjing fragrant belly has a long history. In the Qing Dynasty, Yuan Mei's "Suiyuan Food List" recorded that "Zhou Yixing was spread in Caixia Street, and he was famous for selling small bellies for more than 8 years."
Source: @ Ouch
Old Nanjing likes to call the fragrant belly "Xiaodu". A good fragrant belly is tight, red and white, fragrant and tender, slightly sweet, and is suitable with meals and wine.
Muslim cuisine
Muslim cuisine in Nanjing has a deep origin. Founded in 1845, Muslim Ma Xiangxing Restaurant has spanned three centuries and has an indelible position in the history of Nanjing's Muslim cuisine.
Source: @ Huahua
Ma Xiangxing has four famous dishes: Meiren Liver, Squirrel Fish, Anchovy Shrimp and Fried Eggs. Beauty liver is the most popular, and the demand exceeds the supply, so it is often absent and becomes the regret of many diners.
Source: @wy_2873
Anchovy shrimp is a special dish, salty and fresh, but not greasy. The pure shrimp meat is mixed with ginkgo and green beans, and the color matching is very beautiful. The fried fine prickly heat is used as a container, and the dish is very chic.
Source: Public Comment @ 丫丫丫丫丫
Egg steamed dumplings, with cooked eggs as skin and minced chicken as stuffing, has a light taste.
Source: Public Comment @ Zhao Yibei
In Sweet and Sour Mandarin Fish, mandarin fish is crispy and wrapped in sweet and sour juice, which is sweet, greasy and sour.
Source: Public Comment @ameliaHXY
Beijing-Suzhou Cuisine
The so-called "Beijing-Suzhou Cuisine" refers to Jinling local cuisine that was sought after by noble families and upper-class dignitaries from the Six Dynasties to the Republic of China.
Source: ICphoto
Jinling cuisine is very "big" at first, and this "big" means positive, which is worthy of the table. At the same time, it adopts the characteristics of the four directions, adapts to the tastes of all directions, and pays attention to seven flavors, fresh, rotten, crisp, tender, crisp, thick, fat, sour, sweet, bitter, spicy, salty, fragrant and smelly.
Traditional famous dishes include canned meat, stewed raw knocks, vegetarian jambalaya, stewed dishes, eight treasures and one pine, smoked pine nuts, flat meat crisp and so on.
Jiming Temple is vegetarian
Jiming Temple is vegetarian, which is said to have a history of thousands of years. Jiming Temple is also the birthplace of Chinese Buddhism vegetarian culture.
Source: @ Jovian
A bowl of spicy vegetarian noodles is very delicate, the noodles are smooth and tough, and the dried beancurd and Pleurotus eryngii in the topping are chewed at the same time, which has the taste of chewing meat. With spicy red soup, you won't feel vegetarian noodles at all.
besides ordering pasta, you can also order food. Jiqing Weide (vegetarian spicy chicken), Heart without hindrance (dry pot Agrocybe aegerita), King Kong Prajna (chicken singing vegetarian ham), Lohan vegetarian roast (vegetarian roast goose) ... Each dish has a clever Zen meaning and a wonderful mind.
Spicy chicken looks like meat, but it's actually bean products, and vegetarian food with strong taste is also good; Vegetarian roast goose tastes light, moist and tender.
Source: @ 京京京京京
Sweet and sour tenderloin is very interesting. The bones of ribs are made of lotus root, and the outside is made of fried dough sticks wrapped in sweet and sour sauce, while fish is made of bean products, which tastes very good.
Source: Public Comment @ Shentian Hemei
Eight Fresh Water
When Hexi is not the present Hexi, the Eight Immortals of Water are the imprint of the soul.
At that time, there were many ponds and swamps in the sandbank of Jianye, so naturally, fish, shrimp and snails were formed in the deep-water ponds, water chestnuts, lotus roots and water chestnuts in the shallow marshes.
The Eight Immortals of Water include the edible parts of eight aquatic plants, namely Zizania latifolia, lotus root, Oenanthe javanica, Euryale ferox (the head of a chicken's head is rice), Ligustrum japonicum (arrowhead), water chestnut, shepherd's purse and water chestnut, and the water is light, fresh and sweet.
"Water chestnut in spring, lotus root in summer, arrowhead mushroom and celery in winter in late autumn, fresh water bamboo from March to October, and vegetables in aquatic seasons". Summer heat is booming, and a plate of stir-fried lotus root is the best interpretation of the land of fish and rice.
Nanjing salted duck and salted duck
According to statistics, China people can eat 4 billion ducks a year, and 15 million of them are attributed to Nanjing people!
In Nanjing, the salted duck has a poetic name, osmanthus duck. The reason is that every October, in the season when osmanthus is fragrant, the salted duck is especially fragrant.
As a "non-legacy" of Jiangsu province, the inheritors of Nanjing salted duck production skills are all from Hushu.
The cooked duck in the lake has inherited the traditional craft of dried salted duck. The duck meat is crystal clear, fat but not greasy, salty and tasty, which makes people feel good.
Yuhua Tea
The mountains, waters and urban forests in Nanjing are like a natural landscape painting. And yuhua tea is only suitable for growth in this climate.
yuhua tea smells strong and soft, but it is condensed but not scattered. It is slippery but not greasy after entering, and the water contains sachets, so it is the best.
the making process of yuhua tea is complicated, and one piece is hard to come by. In a 1,-acre tea garden, each person can pick tea for 1 hours a day, and at most, he can pick 4 fresh leaves, while 4 fresh leaves can only fry 1 or 2 yuhua tea. If the tea is fried by hand, each person can only fry about 1 catty a day.
Longpao crab roe soup dumpling
Longpao crab roe soup dumpling has a history of more than 15 years. With a unique traditional formula, after cooking crabs, boiling crab yellow oil, making skin soup and other processes, it is famous for its thin skin, rich brine, beautiful shape, fresh taste and oily but not greasy at all times and abroad.
The dragon robe man said, "A good soup dumpling is alive". When he held it in his hand, he moved it a little, twisted it constantly, poked it gently with chopsticks, and the golden soup overflowed!
The crystal clear thin skin, with delicious crab meat, crab roe and pork leg, makes the dragon robe crab roe soup dumpling smell fragrant, which makes people eager to taste it.
Liuhe beef breast
Liuhe beef breast, also known as Liuhe basin beef, has a history of one hundred years. As early as the Qing Dynasty, it was a tribute to the imperial court. In 1915, it won the Panama International Gold Award and became famous at home and abroad.
According to legend, during the Xianfeng period of Qing Dynasty, there was a man named Huangfu in Liuhe who had a superb skill in making spiced and cooked beef. Later, it was passed on to three people of Hui nationality, Chang, and sold under the name of "Muslim basin beef breast". They hung up the signs of Chang Qing Ji, Chang Jing Ji and Chang Yu Ji respectively and sold them in the county. As a result of the competition among the three companies, the quality of pot-preserved beef is getting better and better.
Liuhe beef breast is characterized by smooth reddish brown, crisp and fragrant, good color and taste, oily but not greasy, instant when chewed, thorough but not rotten, consistent appearance and color, rich in nutrition and easy to digest.
Xingdian roast duck and spiced beef
Since the mid-Qing Dynasty, the cooked food made by the Hui people in Xingdian is very famous, among which the Muslim roast duck and spiced beef have their own characteristics and become one of the Muslim special foods that have been passed down to this day.
The characteristics of Muslim roast duck are tender, fragrant and fresh. Water chestnut color flesh, unique pine nut fragrance; Tender skin and oily flesh, the skin and flesh are neither close together nor separated; When cutting, the knife sees oil, and the plate is salted; Rosin overflows and seeps into the heart, which greatly increases appetite.
spiced beef is made from wild buffalo, and there are as many as twenty or thirty kinds of seasonings, including star anise, cinnamon, fennel and flowers.