1. Horseshoe cake is Jiangyin’s traditional pastry. In the late Qing Dynasty, the pastry of the same name in Zhenjiang was imitated and improved into noodles. This product uses fine flour and red beans as raw materials, adds nuts as auxiliary materials, and is made from fermented glutinous rice. It gets its name because the finished product is thick around the edges and thin in the middle, resembling a horseshoe. Its characteristics are crisp, loose and soft, with good color, aroma and taste.
2. Jiangyin Black Du Liquor, also known as Du Liquor, is said to have been made by the "Jiu Master" Du Kang when he lived in Jiangyin. Heidu wine is different from the bland and boring traditional rice wine from the south of the Yangtze River, and different from the spicy and spicy northern sorghum wine. It is a mellow, sweet and moderately alcoholic wine. Jiangyin Heidu wine takes fifty days from input to brewing. After the wine is made, it needs to be sealed for more than two years. This kind of wine tastes sweet and fragrant.
The wine is mellow and nutritious. Regular consumption has the functions of strengthening the spleen, regulating qi and activating blood circulation. During the confinement period, mothers often steam walnut meat and sesame seeds with this wine to drain sewage and replenish the body.
3. Huashi soy sauce, also known as "Dingguo soy sauce", is brewed and produced by Jiangyin Huashi and was created in 1853 (the third year of Xianfeng). It uses high-quality soybeans and flour as raw materials. It is fermented into sauce and then exposed to sunlight and night dew for one year. It is fully mature and colored before making soy sauce. Therefore, it has a rich red color, mellow sauce aroma, fresh and delicious taste, and will last for a long time. This soy sauce has been famous in the south of the Yangtze River for nearly a hundred years and is exported to the mainland and frontiers.
4. Tuolu cake is derived from the rural pasta "Tiaolu cake". A "lift stove" is a cooking tool, consisting of a barrel stove and a stove cover. The furnace cover is made of iron. After it is heated, it is tightly covered on the barrel furnace and baked up and down to concentrate the heat and slowly bake the furnace cake. Later, with the change of people's living habits, the stove was no longer used in the process of making tutu cakes. Instead, only the frying pan was used, and the oil and sugar were reduced. The specific method was to use hot dough that was not strong and fattened. When making the cake shell, add the filling (the main filling of the tuolu cake is shepherd's purse), put a few diced suet, pinch some sugar, press it into a cake after closing, then brush with water and sprinkle with white sesame seeds, use a flat bottom When frying in a pan, the fire should not be too high when frying. Fry over a slow fire until both sides are brown, then spray water on both sides and simmer. When done, remove from the pan. The freshly baked mozzarella cakes are as big as a palm, round, yellow, soft, oily, good in color and taste, and very delicious. But the oil in the cake is piping hot, so when tasting it, bite less, chew slowly, and savor it carefully. Tuolu pancakes should be eaten hot because the filling contains diced suet and are fried with lard. If eaten cold, much of the flavor will be lost. There is a book record: the method of making it is to use buttered sugar, put it on the frying pan with charcoal, and fry and bake it from top to bottom at the same time. It is yellow and translucent, without the disadvantages of burnt on the outside and raw on the inside. It is sweet and salty, making it a good cake.
5. As the name suggests, Gushan Shaobing is a kind of Shaobing produced in Gushan Town, Jiangyin. Since it is made in spring every year, and the shepherd’s purse used in the stuffing is also a product of spring, Gushan Shaobing is also called Gushan Shaobing. Famous spring cake. The ingredients and preparation methods of Gushan Shaobing are similar to those of Tuolu Cake. The skin is crispy. The fillings are made of shepherd's purse, bean paste, date kernels, walnut kernels, diced pork suet, white sugar, osmanthus, etc.
The difference is that Gushan’s sesame cakes are baked, while Tuolu cakes are fried.
6. Straw sole is a traditional snack in Jiangyin. It is carefully made with flour and is especially crispy and delicious. Its shape and color are just like folk straw soles woven with straw. It is said that "straw soles" were first produced during Jiangyin's struggle against the Qing Dynasty. In the second year of Shunzhi in the Qing Dynasty (1645), the Qing army went south. The people of Jiangyin were not afraid of violence and closed the city to resist the Qing Dynasty. As time goes by, the people outside the city are extremely anxious, and the food in the city is exhausted and there is no help. Millions of compatriots are bound to suffer. Everyone is thinking of ways to send food into the city. There is a Pu Shoe Bridge in the east of Jiangyin City, which is a distribution center for folk weaving "Pu Shoes" and "straw sandals". There is a couple's sesame cake shop at Qiaotou. The couple is worried about being unable to send food to help the soldiers and civilians in the city. That day, an old man selling straw sandals came and asked to exchange his straw sandals for sesame seed cakes to satisfy his hunger. Seeing the straw sandals, the man was inspired. After baking the sesame cakes with the soles of straw sandals, he tied straw strings one by one and mixed them into the real straw sandals. After sneaking through the Qing army checkpoint, he secretly came to the city, and then used the rope to The loaves were hoisted into the city. Then the couple secretly passed on this method to their accomplices, so that the city got batches of sweet and delicious sesame cakes. Later, the Qing soldiers captured the city, but the method of making this cake was inherited, and it was euphemistically called "straw sole".
7. Shuifa Tuan Yuan There have always been two types of Tuan Yuan used by Jiangyin people: one is made by boiling or frying dry glutinous rice flour and then rolling it with dry flour, and the other is made of wet rice flour. Sifted out. The reunion made by sifting wet rice flour is commonly known as water reunion. Compared with the reunion made from dry powder, it is much easier to make and tastes much softer and waxier. The method of making Shuifa Tuanyuan is: put the wet rice noodles in the spring into a small dish basket and let them spread out. Then, the basket is constantly moved back and forth, causing the wet rice noodles in the basket to produce a snowball effect, turning into dough balls of different sizes, and making the structure become tighter and tighter. After all the wet rice flour in the basket is rolled into a ball, sift it through a large-eye sieve, leaving the small ones in the basket, add the flour and continue rolling. Remove any excess that is left in the sieve, crush it and roll it again. In this way, the reunions left in the sieve become raw water reunions. After making the dumplings, you just need to boil a pot of water, pour the dumplings in, and when they float to the surface, you can scoop them into a bowl with sweet-scented osmanthus brown sugar soup and eat them. The Shui Fa Tuan Yuan at this time is sweet, fragrant, soft and waxy, and has a unique taste.
8. Pink salt beans. In front of Laoxian County in Jiangyin City, there were many places specializing in pink salt beans such as Pan Fuxing Old Store. The preparation method is to soak the soybeans in water, dry them slightly in the sun, then fry them with white sand to loosen them, and then stir-fry them with powder and salt water. The pink salt beans have a suitable salty taste and are extremely crispy. They are a good snack for drinking. It is worth mentioning that pink salt beans were once packaged as canned food and sold throughout Jiangsu and Shanghai.
9. Swordfish Noodles Wang Anshi in the Song Dynasty wrote a poem: "Overseas pearl rhinoceros grows into the market, and fish and crabs in the world do not care about money." It refers to the fertile scene of Jiangyin's fertile water and fertile soil, and the land is full of fish and crabs. This is not an exaggeration by the poet. Jiangyin is a treasure land in the Yangtze River Delta. It has always been a paradise for fish and shrimp, and it is also the birthplace of saury noodles. The production of saury noodles is extremely technical. The chef must have excellent eyesight to pick out a piece of meat with the least bone and awns from the narrow and awned back of the saury; use a sharp knife to shave it off, chop it into minced meat and add it to the noodles, add an appropriate amount of egg white, and this is Just the beginning. Next comes kneading the dough, which is very particular. In the north there are ramen noodles and rolled noodles, but Jiangyin's saury noodles are not rolled, but pressed out with a pole. Fix one end of the rolling pin, place the other end between the chef's legs, sit under the buttocks, and then place the dough on the bottom of the rolling pin. The chef pours all his body weight and strength into the dough and presses it hard until the dough is as soft as water and as tough as glue, then slowly unfolds it, and only then folds it up until it is as thin as transparent, and uses a knife to finely Cut it finely, pick it up casually, and throw it away gracefully. It is very thin and slippery, like strands of silver whiskers. Put it into the pot, swirl it around, put it into a bowl, and pour it with chicken soup; it is fresh, thin, smooth and fragrant, and the smell and taste come together. The local dialect of Jiangyin is true: "The noodle soup will shock you, and I will slap you in the face." Around the Lantern Festival of the first lunar month, a small amount of saury is on the market. As soon as the spring tide surges, silver swordfish swim upstream from the vast sea. At that time, Jiangyin's market was crowded with saury, and restaurants rushed to display prominent signs: "Saury Noodles!" It was a good time to come to Jiangyin to taste saury.
10. Crossing the Bridge Eel "Crossing the Bridge Eel" is a specialty dish of Jiangyin. According to legend, during the Qianlong period of the Qing Dynasty, Cai Peng, who once served as the magistrate of Jiangyin County, went to the Confucius Temple to worship Confucius. On this occasion, the family chef planned to make a special dish to help the master's elegance. So I bought a thick eel, removed the bones, cut it with a flower knife, chopped it into large pieces, mixed with seasonings, fried it in oil, then added chicken stock, and slowly simmered it over low heat to get the flavor. When Cai Kong, the magistrate, returned to his office, his family presented this dish. He saw that the plump and straight eel section was like the exquisite bridge in front of the Confucius Temple, and the pattern on the eel was just like the layers of stone steps on the bridge, which was very beautiful. After tasting it again, the eel meat was crispy, sweet and salty, spicy and fragrant. He immediately named it "Crossing the Bridge Eel" and attached a poem:
All the literary giants in the world came from Confucius;
Yi Yin is the first to cook the essence.
The eel is so famous that it is said to be the best when crossing the bridge;
It has a beautiful shape, mellow aroma and unrivaled freshness and crispness.
Since then, "crossing the bridge eel" has become a traditional dish in Jiangyin. Crossing the bridge eel has been popular in the city for hundreds of years. After continuous processing by famous chefs in the past dynasties, it has become more beautiful and tastes better, and it has become a must-have dish for banquets in major hotels in Jiangyin.
In 1987, "Crossing the Bridge Eel", as a specialty dish of Jiangyin, was included in "Chinese Recipes·Jiangsu Volume".
11. Swordfish, anchovy, and puffer fish are the famous "three delicacies" in Jiangyin. There is an interesting story in the legend: they live in the sea and are very good "sea friends". In April, when the spring is warm and the flowers are blooming, we swim together into the Yangtze River and swim upstream as fast as possible. Who knows, I swam to Huangshan Elbizui Park in Jiangyin and hit a net. The swordfish thinks it is smart and immediately retreats when it encounters the web. Unexpectedly, it had a pair of jagged beards growing out of its mouth, which retracted and stuck firmly to the mesh. When the shad saw the swordfish being "captured" by retreating, it relied on its great weight to rush forward desperately to save it. Unexpectedly, the shad has a small head but a big body. With a strong thrust, its body just got into the mesh and was tightly stuck by the mesh. When the puffer fish saw his friend being captured from behind, he was so angry that he snored and puffed, and his white belly swelled like a ball. As a result, he lost his ability to swim and became a "prisoner in the net." In this way, it became a delicacy on people's tables.
Among the "three delicacies", people have the deepest affection for saury. In the past, during the Qingming Festival in Jiangyin, saury was sold in the market, pedestrians carried saury in their hands, and saury was placed on the table. It can be said to be a festival of saury and a world of saury. The swordfish has a narrow body with flat sides, a color as white as silver, and a shape like a bamboo knife. The swordfish is extremely flexible in the river water and swims as fast as a flying swallow. There is a poem in the Qing Dynasty that goes: "The snow at the head of the Yangtze River is making waves, and the slender scales are splashing like a knife. When the fisherman takes the net, the silver light shines in the huge waves." The swordfish is not only tender and juicy, but also contains high protein. Fats, phospholipids and vitamins A and D. Swordfish is best steamed, without removing the scales. If you remove the main bones, mash it, filter out the fine spines and mix it with flour, you can make unique saury noodles and saury wontons. The juice of saury is also extremely delicious. Using saury juice to cook rice can greatly increase your appetite. However, there are triangular spines on the neck of swordfish, so be careful when eating.??
Compared with saury, shad looks graceful, elegant and noble. Anchovy is a migratory fish in the Chaojiang River and lives in the ocean. It enters the Yangtze River to spawn in May and June of the lunar calendar every year, and returns to the sea in September and October. It does so on time every year, so it is called anchovy. The shad is fierce, quick in guerrilla action, and has sharp scales. It uses it to fight other fish, so it is also called the "Hunjiang Dragon." However, they are very delicate and die quickly once they are out of the water, so shad are rare. There is "Shad Seen in Grain Rain" in Jiangyin