Shuyang Specialty Snacks

Muyang is a county town in Jiangsu Province. Due to its special geographical location, this area has diverse cultural traditions and naturally there are many different kinds of special snacks. For example, there are the Machang mung bean cakes which taste great and can clear away heat and reduce internal heat, the Miaotou thousand sheets of flour cakes which have a smooth and elastic texture, and the Muyang vegetarian chicken which is colorful, fragrant and delicious. These special snacks of Muyang are very delicious. Let's introduce in detail the specialty snacks of Shuyang.

Shuyang County is a traditional Huaiyang cuisine area. Local cuisine emphasizes knife skills and has a light flavor without being spicy. The cooking method is good at controlling heat, and is good at stewing, roasting and braising; special attention is paid to the freshness and tenderness of the ingredients. The specialties of Shuyang County are as follows:

1. Traditional dishes include fried long fish, braised lion's head, cuttlefish cake, etc.

2. "Chao Pai" is one of the most common breakfasts in this area. "Chao Pai" is the name for baked cakes in Shuyang and is a kind of sesame cake-like food. Because the shape of the baked plaque resembles the hu held by ancient ministers when attending court, it is also called Chao Pai.

3. Miaotou Qianzhang. Miaotou is very flexible. Lift Qianzhang into the air with both hands and slowly apply force. It is elastic and can be stretched. When you let go, you can see it shrink back. Cut the Miaotou Qianzhang into prisms or long strips, blanch them in boiling water, add a little bit of alkaline, they will become very smooth, and after frying them, they will taste excellent and have a "tender" feeling.

4. Other common ones include Wuji vermicelli, Qianji old goose, Shucheng Gujia hanging oven pancake, etc.

Other specialty foods:

Machang Mung Bean Cake

Machang mung bean cake is a specialty snack in Machang Town, Shuyang County, Suqian City, Jiangsu Province. Machang has a history of making red bean cakes for more than a hundred years, and there are still dozens of families in Machang Old Street who make this their business. In the 1930s and 1940s, the most famous families were Wang Mingfu and Wang Minglou. Now the oldest family is Xu Wenshijia.

There are seven steps in making red bean cakes: the first is material selection, which means choosing authentic mung beans produced locally in Machang and removing all the mud and sand impurities; the second is soaking, which means soaking the selected mung beans in clean water until they peel automatically; the third is peeling, which means filtering repeatedly with clean water until all the mung bean skins are washed away; the fourth is grinding, which means grinding the soaked and peeled mung beans into a paste with a fine-toothed stone mill; the fifth is the ingredients, which means adding a small amount of fine taro powder and fine sesame powder to water and stirring them into a paste; the sixth is cooking, which means using warm water, a flat pan and a special mold with a diameter of about 3 cm, height and width, to scoop the bean cake paste into the mold and cook it until it turns slightly yellow.

Guanxiang Sansan: Guanxiang Sansan is a specialty food of Shuyang. When the noodles are fried into golden brown, you can take them out. After cooling, they are crispy, crunchy and fragrant!

Qianji Goose: Qianji Goose uses exquisite ingredients, and uses grass-fed geese that are more than 2 years old, and the shortest growth period is 1 year. Qianji Goose’s “Four Goose Pieces” (goose head, goose feet, goose wings, and goose gizzards) are the best-selling!

Shuyang jelly: There are many types of Shuyang jelly, including pea flour, mung bean flour, taro flour, etc. According to the taste of the diners, soy sauce, vinegar, mashed garlic, hot sauce and other condiments are added!

Shuyang vegetarian chicken: Shuyang vegetarian chicken (also known as chicken cake) has a history of hundreds of years. Vegetarian chicken is a vegetarian dish that imitates meat. Its texture and taste are difficult to distinguish from the original meat and it has a unique flavor. It is made with tofu skin (thousand-pieces, not oily tofu skin) as the main ingredient, which is rolled into a round stick shape, tied tightly and cooked, then sliced ​​and fried, and stir-fried with seasonings. It can also be made into other shapes such as fish, shrimp, etc.