When traveling to Suqian, you can taste various flavors such as "Thirteen Green Lobster" and "Luma Lobster". You can also buy! Buy! Buy! All kinds of specialties, and maybe you can even eat the same food that Emperor Qianlong made. Come and see what delicious specialties Suqian has!
Suqian Specialty 1: Yellow Dog Pig Head Meat
Initiated by the famous folk master Huang De (nicknamed Huang Puppy Dog), it is known as "Yellow Dog" pig head meat and has a history of more than 200 years. Created by Huang De in the twelfth year of Qianlong's reign (1747) in the Qing Dynasty, the meat is ruddy in color, rich in aroma, the fat meat is crispy, the meat is fresh and fragrant, and the taste is pure and authentic. Emperor Qianlong tasted this meat when he went to the south of the Yangtze River and greatly appreciated it. It is also known as "Qianlong Old Soup".
Huanggou pig head meat is as famous as Yangzhou braised whole pig head meat, and they are both representatives of the northern pork head meat cooking method. The difference is that the pig head in Yangzhou is served in a shape, while the pig head meat in Suqian is cut into pieces and roasted, and the appearance is the same as braised pork.
The traditional craftsmanship of yellow dog pig head meat has been selected into the first batch of intangible cultural heritage catalogs in Suqian City, and this dish has been included in "Jiangsu Famous Recipes".
Suqian Specialty 2: Dingzhuang Dishes
Dingzhuang Dishes is a specialty of Dingzui Town, Suyu District, Suqian City, Jiangsu Province. Dingzhuang's main dish, day lily, has a long history and is well-known in domestic and foreign markets for its long strips, thick meat, good color and fresh taste
Suqian Specialty Three: Xinyuan Mutton
< p>It is said that when Emperor Qianlong went to the south of the Yangtze River, he passed by the mouth of the Sancha River in the Xinyuan Town section of Siyang County of the Beijing-Hangzhou Grand Canal. At noon, he impromptuly got off the boat and looked around. He saw a picture of "wind-blown meadows and cattle and sheep". Feeling relaxed and happy, I decided to "have a meal" here. Local officials ordered a famous chef to prepare a delicious dish of local goat meat. Emperor Qianlong was overjoyed after tasting it and blurted out: "This is a human delicacy, and Renhe mutton is the best in the world."Suqian Specialty Four: Qianji Braised Goose
Qianji Braised Goose is the most famous product in Jiangsu Province. The special delicacies of Qianji Town, Shuyang County, Suqian City. Shuyang Qianji's "Fan Er Lao Goose" has delicious meat, clean and hygienic, and unique flavor. It has applied for registration of the "Fan Er Lao Goose" trademark
Suqian Specialty Five: Wheel cake
Wheel cake is one of the traditional snacks in Suqian, Jiangsu Province. The main raw materials are flour, white sugar, green and red silk, pig suet, rock sugar, etc. It is rich in Siyang County (formerly Taoyuan County )Yanghe Town. Wheel cake is a fried food that needs to be eaten hot. It is golden in color and has a delicate taste. Although wheel cakes are a delicacy, they contain a lot of sugar and fat and are not recommended as a staple food.
Suqian Specialty Six: Wangji Small Tuan Cake
Wangji Small Tuan Cake is a specialty of Wangji New Town, Siyang County, Suqian City, Jiangsu Province. Wangji Xiaotuan Cake, also known as "Moon Cake", is made from wheat flour and is famous for its excellent color, aroma and taste.
Suqian Specialty Seven: Qianlong Tribute Cake
Qianlong Tribute Cake is another name for Yejia Shaobing. It got its name in 1757, when Qianlong visited the south of the Yangtze River for the second time. In fact, Yejia Shaobing dates back to 1757. It was very famous in the Tang Dynasty. At that time, the skill of Yejia's furnace had reached the top level, and it could produce more than 60 varieties of famous snacks, such as "Yizhi cake", "Shuimojing", etc. It was famous for a while, and the successor of Yejia Shaobing was He was once selected into the royal dining room of the Tang Dynasty. However, due to wars and dynasty changes, Ye's biscuits did not return to the people, but many unique skills in the furnace have been lost. Only "Qianlong Tribute Cake" has been passed down to this day.
Suqian Specialty Eight: Siyang Fat Chicken
Stuffed chicken, one of the famous specialties of Siyang, is often served as the "top scene" on the table during weddings and funerals in farm families. When commenting on the skill of a chef, the preparation of fat chicken is the standard.
The production of fat chicken is very particular. It uses lean pork paste, egg yolks, steamed bun crumbs, starch, and seasonings such as salt, green onions, ginger, pepper, and MSG. Stir evenly, and then spread it on the louver. About one inch thick, mix the fat pork paste with peeled yam paste, egg white, green onion, starch, etc. evenly and spread it on top, making it about half an inch thick.
After it is done, put it into the steamer. After steaming, the upper layer will be as white as jade and the lower layer will be as red as agate. Generally, it is cut into slices with a knife and served with spinach, ginger, green onion and other condiments. The three colors of green, red and white complement each other and are very beautiful. When the fat chicken is served, the meat is fragrant. When you eat it, it is neither fat nor greasy, tender and refreshing.