Jinbo wine

Jinbo wine is a century-old traditional famous wine in Jingjiang and one of the three treasures of Jingjiang. Thirty-six precious traditional Chinese medicines such as Codonopsis pilosula, Angelica sinensis, Schisandra chinensis, Red Shanzhi, Eucommia ulmoides, etc. are carefully selected and refined with traditional secret recipes. Regular drinking can prolong life, maintain beauty and keep the body healthy. Since it was introduced from the court to the people of Jingjiang during the Tongzhi period of the Qing Dynasty, it has become famous far and wide. "Mingfang brand" Jinbo wine is a fine product among Jingjiang Jinbo wines. It has high-quality materials, authentic formula and rigorous processing. It is the best choice for consumption and gifts to relatives and friends.

Shouxing sesame oil

"Shouxing" brand sesame oil is famous for its "pure quality, strong fragrance and mellow taste". "Shouxing" brand sesame oil can nourish yin and nourish the skin, warm the spleen and stomach, and is good for the spleen and stomach. It has miraculous effects in delaying skin aging and regenerating skin after burns. It enjoys a high reputation among many edible oils.

Wufu Pickles

Xinghua Wufu Sauce Factory is a professional manufacturer of sauces. Its predecessor was Yangzhou Wufu Sauce Garden. Wufu pickles have four traditional characteristics: fresh, sweet, crisp and tender. The varieties produced include pickles, sauce, soy sauce, soy sauce, vinegar, fermented bean curd and other ten series of products. As early as the Xuantong period, it had won awards at the Nanyang Product Fair. Its leading products include bottled (bagged) pickles, including more than 20 varieties such as young ginger, milk cucumber, pagoda, coriander, assorted vegetables, pickled melon, sesame hot sauce, soy-sweet peanuts, and garlic seeds.

Xuanbao Wontons

Xuanbao Wontons are named after being produced in Xuanbao Town, Taixing City, a thousand-year-old ancient town with a glorious revolutionary tradition. It has a history of more than 50 years. Xuanbao wontons are characterized by thin skin, tender fillings and delicious soup. They are deeply loved by ordinary people and people from all walks of life. The production process is relatively complicated and all is made by hand. The special film "Xuanbao Little Wontons" was broadcast on CCTV, and Xuanbao Little Wonton shops were also opened all over the country.

Huangqiao Shaobing

Huangqiao has a long history, and Huangqiao Shaobing is well-known. As early as the Ming Dynasty, Huangqiao was an important grain distribution center in the Jianghuai area, and Huangqiao Shaobing served as an "ancient and convenient fast food" for porters in the Jiangquhai area. During the Anti-Japanese War, during the decisive battle of Huangqiao commanded by Chen Yi and Su Yu, Huangqiao sesame cakes became the food for the front line, making an indelible contribution to the victory of the war. "Huangqiao Shaobing is yellow and yellow, yellow and yellow Shaobing comforts the busy..." This famous "Huangqiao Shaobing Song", written by Li Zengyuan and composed by Zhang Mei, has since spread all over the country with the footsteps of the New Fourth Army. In the early days of the founding of the People's Republic of China, Mao Zedong once praised "Huangqiao Shaobing is famous" in a conversation with the guards around him. In the 1970s, a prose piece called "Huangqiao Shaobing Song" was included in middle school language textbooks.

Huangqiao Shaobing went out of Huangqiao and went to the whole country. It is a product of reform and opening up. At present, there are Huangqiao Shaobing restaurants in almost all cities above the county level across the country. Huangqiao sesame cakes have not only become an important way for Huangqiao people to get rich, but also become a bridge connecting Huangqiao's history, culture and economy. In the near future, Huangqiao Shaobing will become "modern people's fast food".

Huangqiao Shaobing is a traditional food in Huangqiao Town. In 1940, the eastward marching troops of the New Fourth Army fought a decisive battle with the Kuomintang anti-Japanese diehards in the Huangqiao area. Huangqiao people used Huangqiao Shaobing to support the front line and made a Huangqiao Shaobing made a great contribution and symbolized the unity of the army and the people in the war of resistance. Since then, Huangqiao Shaobing has become famous all over the country. Huangqiao Shaobing is famous for its exquisite materials, fine production, moderate salty and sweet taste and fragrance. The general varieties include fried cakes, square cakes and sesame cakes. , angled cakes, etc.; fine varieties include suet meat floss, suet white sugar, osmanthus cake with sweet osmanthus, dragon and tiger fight, crab roe, shrimp, jujube paste and more than 20 varieties. It is one of the 79 famous snacks in Jiangsu Province.

Dafuzhi Ginkgo

Taixing is the famous hometown of ginkgo. Ginkgo cultivation has a history of more than 1,400 years. The annual output of ginkgo reaches about 3,000 tons, accounting for half of the national output. One or more, the quality ranks first in the country. "Dafuzhi Ginkgo" is a ginkgo variety with excellent texture cultivated by Taixing people for thousands of years relying on their unique geographical, soil conditions and climate advantages. It has large fruit, full kernels, sufficient pulp, thin shell, heavy grains, white color and sweet taste. It is famous for its waxy and storage-resistant characteristics.

It is rich in nutrients, good as medicine and food, and can be eaten as a hot food. Regular consumption can prevent Alzheimer's disease, asthma, phlegm and cough, spermatorrhea, leucorrhea, frequent urination and other diseases. It has special effects on cardiovascular and cerebrovascular diseases. Dozens of ginkgo juice, ginkgo extract, shelled and fresh-keeping ginkgo, and other ginkgo foods, drinks, medicines, and beauty series cosmetics have been developed successively, and have quickly become famous in domestic and foreign markets.

Jingjiang crab roe soup dumplings

Jingjiang crab roe soup dumplings are one of the six famous snacks in China and have a history of nearly 200 years. In recent years, with the continuous improvement of production technology and formula, crab roe soup dumplings are favored by gourmets from all over the country for their delicious taste, fitness and beauty. After the Jiangyin Yangtze River Bridge was opened to traffic, it has become a custom for tourists at home and abroad to eat Jingjiang soup dumplings while watching the Jiangyin Bridge. On June 21, 2001, "Chen Shirong Soup Bun" named after Chen Shirong, a top cook and manager of Hongyun Restaurant, was approved and registered by the State Trademark Administration, laying a brand foundation for crab roe soup dumplings to go nationwide.

Jingjiang crab roe soup dumplings have "two unique features": one is the preparation, and the other is the way to eat them. The stuffing is specially made from the golden autumn crabs, fresh pork skin, and authentic old chicken. The skin is thin, the soup is clear but not greasy, and it is thick but not oily. When tasting soup dumplings, you must remember the twelve key points: lift gently, move quickly, open the window first, and then suck the soup. Legend has it that Emperor Qianlong went to the south of the Yangtze River to taste Jingjiang crab roe soup dumplings. He once left a legend that "Emperor Qianlong ate the soup dumplings and threw them half way down his back" because he didn't understand the point.

Three delicacies of the Yangtze River

The three delicacies of the Yangtze River, saury, anchovy, and fish are the most delicacies in the Yangtze River. Among them, the swordfish feast is carefully made with swordfish as the main raw material, and the dishes are full of fun. Swordfish is a famous Yangtze River aquatic product in Jingjiang. The fish is long and narrow like a knife, hence its name. The saury is white with green eggs and has a yellow back. The meat is delicate and delicious, and it is also known as the most delicious fish in the river.

However, although saury is fresh, it scares many people. Because there are nearly a thousand long and short, thick and thin bones, spines, and awns all over its body. The sharp thorns are sharp and strong. If you are not careful, they will be swallowed into the throat, unable to move forward or retreat, and the pain will be excruciating. However, you can be safe when eating saury in Jingjiang. The frightening thorns on the saury in Jingjiang have been removed before consumption. In February and March of spring, saury is on the market in large quantities, so saury feasts are held accordingly. 5 kilograms of fresh saury can host a banquet, and there are more than 20 dishes made entirely from saury. The whole body of saury can be used for cooking. The head and tail of saury, as well as the spinach seeds that most people don't care about, can be turned into cold dishes with sweet, spicy and sour flavors after being fried thoroughly and accompanied by condiments. It will look golden in color and taste delicious. Extremely crispy.

As for the fish body, it can be transformed into dazzling ways. There are sweet-scented osmanthus fish cakes, fish fillets with pod paste, fish cubes in vinegar, salt and pepper fish strips, crystal dumplings, crispy longan, Wenwu saury, fried saury noodles, first-grade tofu, double-skin saury, saury meatball soup and so on. Especially the civil and military swordfish is the most mouth-watering. In one pot, there are two saury fish, one is braised and the other is steamed. The two flavors complement each other. The double-skinned swordfish is the most wonderfully made. The large saury fish in the basin looked like one whole body, intact, but when I stretched out my chopsticks, I realized that except for the head and tail, there was not even a single thorn left. People who don’t know what is going on think there is some miraculous craftsmanship. In fact, it is very simple. It is to peel off the skin of a knife fish for use, then put the debone-free fish meat, head and tail into the shape of a fish, and then put it on top. Covered with the complete fish skin and steamed, of course it looks like a whole fish. To end the swordfish feast, there is a dessert: swordfish wontons. Those are wontons made with saury meat as filling. You can imagine how delicious they are.

An exquisite swordfish feast depends entirely on the maker’s exquisite skills and ingenious design. The most basic and complex part of the production process is to remove the saury bones. The key to dethorning is to peel off the fish skin. The skin of the swordfish is extremely thin and tender, and most of the awns that are thinner than a hair are connected to the skin. A skilled veteran can completely peel off the skin of the fish, and at the same time, take out more than half of the awns. Then, use the pork skin as a base, lightly beat the body of the saury with the back of the knife, and the bone spurs will be embedded in the meat skin, and then lightly wipe it with the edge of the knife, and what is left on the edge is the pure saury meat.

Meilanchun Liquor

Meilanchun and Meilanshen Liquor are sesame-flavored and strong-flavored liquors produced by Taizhou Meilanchun Liquor. Meilanchun wine is carefully brewed using a combination of unique traditional fermentation techniques and modern high-tech means. It has the unique style of "prominent sesame aroma, mellow and plump, refreshing and sweet, and refreshing after drinking". Meilan Shenjiu is produced using Wuliangye's production technology and has the flavor of Wuliangye. It is also known as "Jiangsu Wuliangye" by consumers.

Rare rice wine

"Rare rice wine" is brewed from the fine glutinous rice abundant in the Lixiahe area using traditional crafts and modern technology. It has a unique flavor and has long been famous. Zheng Banqiao, one of the Eight Eccentrics of Yangzhou in the Qing Dynasty, once left a beautiful line in the rain: "The home wine is ripe, the children are pouring it, and the young woman is a guest, and the red sleeves are facing the golden bottle." This product contains a variety of amino acids and has the effects of nourishing blood and qi, clearing the lungs and nourishing the kidneys, and promoting health and beauty. It is a good gift for relatives and friends during festive holidays.

Pisces pork jerky

"Pisces brand" pork jerky was founded in 1936. It selects fine materials and pays attention to preparation. It adopts traditional technology and adds a variety of natural spices. After more than ten processes Processed through various processes, this product has bright color, delicious taste, endless aftertaste, and is easy to eat. Pisces brand pork breasts can be stored at room temperature, easy to carry, and rich in nutrients. It is a good product for travel, parties, leisure, and gifts. The products are exported to Japan. , Russia, Southeast Asia and Hong Kong and Macao regions