2. Jiangyin Black Du Liquor, also known as Du Liquor, is said to have been made by "Brewmaster" Du Kang when he lived in Jiangyin. Black wine is not only different from the traditional rice wine in the south of the Yangtze River, but also different from the fierce and spicy sorghum wine in the north. It is a mellow and sweet wine with moderate alcohol content. Jiangyin blackness wine takes 50 days from feeding to brewing, and it will be sealed for more than two years after brewing. This wine tastes sweet,
This wine is mellow and nutritious. Regular consumption has the functions of strengthening the body and strengthening the spleen, regulating qi and promoting blood circulation. In the second month, women often steam walnuts and sesame seeds with this wine to discharge pollutants and replenish their bodies.
3. Huashi Soy Sauce, also known as "Dingguo Soy Sauce", was brewed by Jiangyin Huashi and was founded in 1853 (Xianfeng three years). It uses high-quality soybeans and flour as raw materials, fermented into sauce, exposed to the sun for one year, fully matured and colored to make soy sauce. Therefore, the color is thick red, and the sauce is mellow, delicious and not rotten for a long time. This kind of soy sauce has a history of nearly a hundred years in the south of the Yangtze River, and is exported to the mainland and frontier areas.
4. Tuoluo cake originated from rural pasta "Tuoluo cake". The "lifting furnace" is a cooking tool, which consists of a barrel furnace and a furnace cover. The furnace cover is made of iron. After burning, it will be tightly covered on the barrel furnace, baked up and down, concentrated hot air, and slowly cooked cakes. Later, with the change of people's living habits, the stove was no longer used in the process of making robing, only the frying pan was used, and the oil and sugar were also reduced. The specific method is to use the hot dough with no energy and gained weight as the shell of the cake, add stuffing when wrapping it (shepherd's purse is the main stuffing for dragging robing), put a few pieces of suet to pinch some sugar, close it and roll it flat into a cake. Robing, who just came out of the pot, is palm-sized, round, yellow, soft, oily and delicious. But the oil in the cake is boiling hot, so you should bite less, chew slowly and have a delicate taste. Eat the pancakes while they are hot, because there are diced suet in the stuffing, which is fried with pigs. If you eat it cold, you will lose a lot of delicious food. According to a book, its preparation method is to reuse crisp sugar, fry it in a frying pan, and fry it up and down at the same time, with yellow transparency as the degree, without the disadvantages of endogenous coke, sweetness and saltiness, and it is a good product in cakes.
As the name implies, Gushan sesame seed cake is a sesame seed cake produced in Gushan Town, Jiangyin, also called spring cake, because it is made every year in spring, and the shepherd's purse used for stuffing is also something in spring. The method of taking and making Gushan sesame seed cake is similar to that of Tuoluo cake. Its skin is brittle. Its stuffing is made of shepherd's purse, red bean paste, jujube kernel, walnut kernel, pork chop oil, sugar, osmanthus fragrans and so on.
The difference is that Gushan's sesame seed cake is baked, while Tuoluobing is fried and baked.
6. Straw sandals are traditional snacks in Jiangyin. They are carefully made of flour, which is especially crispy and delicious. Its shape and color are like grass soles woven with straw. It is said that "Kusanagi" originated from the anti-Qing struggle in Jiangyin. In the second year of Shunzhi in Qing Dynasty (1645), the Qing army went south, and Jiangyin people were not afraid of rape, so they closed the city to resist Qing Dynasty. After a long time, the people outside the city were extremely anxious, and there was no food in the city. Thousands of compatriots are bound to suffer. Everyone is trying to send food to the city. There is a Puxie Bridge in the east of Jiangyin, which is the distribution center of folk weaving "Puxie" and "Straw Shoes". There is a couple's shop at Qiaotou, and the couple are worried that they can't send meals to help the soldiers and civilians in the city. On this day, an old man selling straw sandals came and asked to replace straw sandals with sesame cakes to satisfy his hunger. When he saw the sandals, the man was inspired. After he baked the sesame seed cake under the grass, he tied the straw rope one by one, mixed it in real straw sandals, passed the checkpoint of the Qing army, secretly came to the city gate, and then hung the sesame seed cake into the city with a rope. Then the couple passed on the secret of this method to their associates, and the city got a batch of sweet and delicious biscuits. After the Qing army attacked the city, the method of making this kind of cake was inherited, and it was euphemistically called "Kusanagi".
7. Dumplings made of water There have always been two kinds of dumplings used by Jiangyin people: one is made by scalding or frying dry glutinous rice flour and then rolling it on dry powder, and the other is screened out with wet rice flour. Reunion screened with wet rice flour is commonly known as water reunion. Compared with the reunion dinner made of dry powder, it is much more convenient to cook and much softer to eat. The method of making the reunion dinner with soaked water is: put the wet rice flour just in spring into a small basket and let it spread out. Then move the basket back and forth constantly, so that the wet rice noodles in the basket have snowball effect and become powder balls of different sizes, which makes the structure roll tighter and tighter. After all the wet rice noodles in the basket are rolled into balls, sieve them with a big eye sieve, leave the small ones in the basket, and continue rolling after adding powder. Take what's left in the sieve, rub it and roll it again. In this way, the reunion left in the sieve becomes a reunion. After the water-made dumplings are made, just boil a pot of boiling water, pour the dumplings in, and after it floats to the surface, you can take it out and put it in a bowl with osmanthus brown sugar soup. At this time, the water is sweet, soft and waxy, and the taste is quite distinctive.
8. Powder salt beans In front of the old county town of Jiangyin City, there were many autocratic powder salt beans such as Pan Fuxing's old shop. Its production method is to soak soybeans in water to make them fat, dry them slightly, then stir-fry them with white sand, and then stir-fry them with flour and salt water. Powdered salt beans taste Xian Yi, crisp and abnormal, which is a good recreational wine. It is worth mentioning that powdered salt beans used to be canned food and were sold all over Jiangsu and Shanghai.
9. Knife and fish noodles In the Song Dynasty, Wang Anshi wrote a poem: "Overseas pearl rhinoceros has a long market, and human fish and crabs don't care about money." It is said that Jiangyin is rich and fertile, with fish and crabs everywhere. This is not the poet's exaggeration. Jiangyin is a treasure in the Yangtze River Delta. It has always been a paradise for fish and shrimp and the birthplace of swordfish noodles. The production of swordfish noodles is very technical. The chef must have an excellent eye to pick out a piece of meat with the least bone from the narrow and hairy back of saury; Cut it off with a sharp knife, chop it into paste and put it in the noodles. Add some egg whites. But this is really just the beginning. Then there is kneading, which is very particular. There are Lamian Noodles and hand-rolled noodles in the north, and the swordfish noodles in Jiangyin are not hand-rolled, but pressed with poles. Fix one end of the rolling pin, put the other end between the chef's legs, sit under the hip, and then put the dough on the bottom of the rolling pin. The chef poured all his weight and strength into the dough, pressed it hard until it was as soft as water and as tough as glue, then spread it out slowly, folded it until it was thin and transparent, cut it carefully with a knife, fished it out casually, and threw it away smartly, very thin and smooth, like wisps of silver whiskers. Down to the pot, the ball is spinning, fish it into a bowl and pour chicken soup; Fresh, fine, smooth and fragrant, and the sense of smell and taste are integrated into one. Jiangyin dialect is true: "noodle soup splashes your eyes and makes you slap in the face." Around the Lantern Festival in the first month, a small number of swordfish went on the market. As soon as the spring tide surged, a silver swordfish went upstream from the vast sea area. At that time, Jiangyin market was full of swordfish, and hotels scrambled to put up eye-catching signs: "Swordfish noodles!" It's the right time to come to Jiangyin to taste saury.
10. Crossing the bridge Monopterus albus "Crossing the bridge Monopterus albus" is a special dish in Jiangyin. According to legend, during the Qianlong period of the Qing Dynasty, Cai Peng, a former magistrate of Jiangyin, went to the Confucius Temple to offer sacrifices. This time, the chef plans to cook a special dish to help his host enjoy the delicious food. So I bought a stout eel, boned it, cut it with a knife, chopped it into big pieces, mixed it with seasoning, fried it in oil, then added chicken soup and simmered it. Cai Kong returned to my official residence and offered this dish at home. He saw the fat and arched eel section, just like the exquisite bridge in front of the Confucius Temple. The pattern on the eel was like the stone steps on the bridge, which was very beautiful. Eel meat is crisp, sweet, salty, spicy and fragrant, and it was immediately named "Crossing the Bridge Eel" with a poem:
All the writers in the world have Confucius;
The essence of cooking, Yin comes first.
Eels are famous, and crossing the bridge is said to be absolute;
Beautiful and mellow, fresh and crisp.
Since then, "crossing the bridge eel" has become a traditional dish in Jiangyin. Cross-bridge eels have been circulating in cities for hundreds of years. Through the continuous processing of famous chefs in past dynasties, the shape and taste are more beautiful, and it has become a necessary dish for banquets in Jiangyin hotels. 1987, "crossing the bridge rice noodles", as a special dish in Jiangyin, was included in the China menu Jiangsu Volume.
1 1. Swordfish, shad and puffer fish are the famous "three fresh" in Jiangyin. Legend has it that there is an interesting story: they live in the sea and are very good "sea friends". In the spring of April, we swam into the Yangtze River together and swam upstream at the fastest speed. I don't know. I swam to Jiangyin Huangshan Goose Nose Park and ran into a net. Swordfish thinks they are smart, so they shrink back as soon as they touch the net. Who knows that it has a pair of serrated beards on its mouth, which shrinks back and just sticks firmly to the internet. Seeing that saury was "captured" because of its retreat, shad rushed forward to save it. Who knows that the shad head is small and the body is big, and when it is rushed hard, the body just gets into the mesh and is tightly stuck by the mesh. When the puffer fish saw his friend being captured behind, he was so angry that his white belly bulged like a ball. As a result, he lost his swimming ability and became a "net prisoner". In this way, it has become a delicious food on people's table.
People have the deepest feelings for swordfish among the "three fresh". In Jiangyin, during the Qingming Festival, swordfish was sold in the market, with swordfish in the hands of pedestrians and swordfish on the table. It was really a festival of swordfish, the world of swordfish. Saury is narrow and flat, white as silver and shaped like a knife. Saury is extremely flexible in the river and swims as fast as a swallow. There is a cloud in the Qing poem: "The snow on the Yangtze River makes waves, and the scales splash like knives." The fisherman caught the net in the huge waves, and the silver was shining. Swordfish is not only delicious, but also contains high levels of protein, fat, phospholipids and vitamins A and D. Steamed swordfish is the best without scaling. If the main bone is removed, mashed, filtered and mixed with flour, unique swordfish noodles and swordfish wonton can be made. The juice of saury is also extremely delicious. If you wash rice with saury juice, your appetite will be greatly increased. But saury has a triangular thorn around its neck, so be careful when eating it.
Compared with saury, shad is elegant and lofty. Shad is a migratory fish from Jiangchao River, which lives in the ocean. It enters the Yangtze River to lay eggs in May and June every year in the lunar calendar and returns to the sea in September every year, so it is called shad. The shad is fierce, guerrilla warfare is rapid, and the scale front is fast, so it can kill other fish, so it is also called "Hunjianglong". But it's very delicate. Once out of water, it will die soon, so shad is rare. Jiangyin has "Grain Rain meets shad".