What special food does Lianyungang have?

Places like Lianyungang are relatively close to the sea, and the seafood here is also very famous. At the same time, there are many special snacks in the local area. These special snacks are the accumulation of local people’s food culture and are also the most representative of the local cultural environment. However, Lianyungang's specialties include Wensi tofu, crab roe fish belly, shrimp cakes and fried black flower. If you have the opportunity to travel to Lianyungang, you can try the local food.

Wensi Tofu

Wensi tofu is a traditional Han Chinese dish with a long history in Yangzhou, Jiangsu Province. It belongs to the Huaiyang cuisine and Su cuisine. The ingredients are carefully selected and the knife skills are exquisite. The dish is soft, tender, and mellow, melting in the mouth. It also has the functions of regulating malnutrition, replenishing deficiency and nourishing the body. It is an excellent recipe for the elderly and children. Yu Yue of the Qing Dynasty wrote in "Chaxiangshi Congchao": "Wensi, whose courtesy name was Xifu, was good at poetry and was also good at making tofu soup and sweet porridge. Those who still follow his method today call it Wensi tofu." It is also called "Assorted Tofu Soup" in "Diaoding Ji".

Braised Fish Maw with Crab Roe

Crab roe and fish maw is a famous Jiangsu dish. The crab roe is delicious and bright yellow in color, the fish maw is soft and smooth, and the soup is rich. Fish maw is one of the precious dried food ingredients. The Chinese eat fish maw, and there are many records in history books, such as the recipe in "Qimin Yaoshu", "Suiyin Manlu" by Chen Shichong of the Song Dynasty, and "Compendium of Materia Medica" of the Ming Dynasty. Traditional Chinese medicine believes that fish maw is sweet, salty and slippery in nature, and it enters the liver and kidney meridians, and has the effects of clearing the head and eyes, nourishing the essence and strengthening the qi.

Shrimp Cake

Shrimp Pancake is a special snack in Lianyungang. It is a pancake made with shrimp and eggs. A mollusk that looks like a mantis and a shrimp grows in the Haizhou Bay fishing grounds and is commonly known as "shrimp grandma". Shrimp are large and meaty, and female shrimp are generally the best. It is very simple to identify female shrimps. You can tell which one has a white regular script "王" under its neck. It is cooked in salt water and is as famous as salt water shrimp. People are also accustomed to washing the shrimps, removing the tails, using a rolling pin to squeeze out the juice from the head to the tail, adding a small amount of batter and eggs to make a pancake, commonly known as shrimp pancake, which tastes delicious when used in stir-frying or making soup.

Fried black flower

Fried squid is a famous dish of the Han nationality and belongs to the Huaiyang cuisine. It is made by stir-frying squid and has a fresh and tender taste. Wash the fresh cuttlefish, take out its meat slices, cut it into cross-shaped pieces, blanch it in boiling water, drain the water and set aside; heat peanut oil over high heat until it is 60% cooked, add chopped green onion, ginger and garlic and fry until fragrant, then add black flower, magnolia slices, fungus, green beans, coriander, cooking wine, sugar, MSG, and salt, thicken with wet starch, serve and sprinkle with pepper.

Egg duck

Danmei Chicken is a famous Han Chinese dish in Jiangsu and belongs to the Huaiyang cuisine. The combination of dishes, the chicken soup is mellow, the chicken is crispy and tender, and the steamed dumplings are delicious. It is crispy and boneless without losing its shape. It is plump, shiny and moist, with a rich and juicy soup that is appetizing. The delicious egg chicken is made by cutting cooked eggs into plum blossom shapes, placing them around the chicken, and steaming them with wine until they are very soft, without losing their flavor. Now we use egg to make dumplings, which has taken the taste and appearance a step further. It has the effects of regulating nutrition, replenishing qi and blood, and regulating irregular menstruation. There are also delicious duck and pigeon dishes, and the flavor remains the same.

Fish Skin in Milk Soup

Fish skin in milk soup is a traditional delicacy in Jiangsu Province and belongs to the Su cuisine. It is made from white river fish skin, paired with ham, mushrooms, shrimps, bamboo shoots and other ingredients, cooked in chicken broth, with shrimps covering the soup. This dish has a thick soup and tender meat, and is very delicious.