Zhenjiang Cuisine Meat, Zhenjiang Pot Cover Noodle, Soup Noodle, Zhenjiang Yanchun Soup Bun, Zhenjiang Sweet and Sour Radish, etc.
1. Zhenjiang Cuisine Meat: also known as "Crystal Cuisine Meat", also known as "Crystal Cuisine Shoes", is a famous Zhenjiang dish both at home and abroad. Although the meat is cold, it is not the same as ordinary smoked meat. Its meat is crimson, cool but tender and easy to melt, and it is not stuffed with teeth; Fat meat is degreased and not greasy; The jelly is transparent and shiny, flexible, not obstinate, not greasy.
2. Zhenjiang Pot Cover Noodles: Pot cover noodles are one of the "three oddities" in Zhenjiang. With regard to pot cover noodles, Zhenjiang people love to eat, and gradually gained some reputation in other places. Pot cover noodles, just as its name implies, is to use a big pot to cover the bottom with a small pot cover. The small pot cover floats on the water. The noodles coming out in this way are very powerful, not soft or hard, and delicious.
3. Noodles in white soup: Zhenjiang's noodles in white soup are famous for their unique cooking methods. This soup is fried with fresh crucian carp and soybean oil into fish powder, put into a cloth bag, and then add water and meat into the pot with pig bones. It is boiled with vegetable oil. The soup is thick and white as milk. The noodles are soft and hard, and taste delicious.
4. Zhenjiang Banchun Soup Bun: Zhenjiang's soup is thin, translucent, full of juice, and tastes fresh and sweet. Some people call it "soup stuffing". In fact, the soup is not poured in, but the meat is filled with minced meat skin, which will naturally melt into soup after steaming.
5. Zhenjiang sweet and sour radish: wash the thin skinned white radish, dry it in the air, and cut it into two lengthways. Put it into the vat layer by layer, evenly sprinkle salt on the bottom layer, sprinkle less on the bottom layer, and sprinkle more on the upper layer. After the vat is full, cover it with bamboo strips and bamboo sticks, and press stones on it. Every 20 jin of crushed radish slices can be dried into 2 jin of dried radish. Then put the dried radish into the jar. Use 300g salt, 600g sugar and 6g saccharin as ingredients. First boil the vinegar, add white sugar and saccharin, mix well, air it to 400C, and pour it into the jar slowly. Seal the jar mouth with oil paper, and then apply the blood mixed with pig blood and lime. It will be ready after 1 week. Zhenjiang sweet and sour radish has bright color and tastes sweet, crisp and delicious.