Do you have any delicious recommendations for Yizheng? Let me share with you what delicious food there is in Yizheng. I hope it will be helpful to everyone!

Eight kinds of cuisine in the continent

"Wear in Hangzhou, eat in Yangzhou", Yizheng cuisine not only inherits the essence of Huaiyang cuisine, is elegant in style and full of taste, but also creates a batch of Food rich in local characteristics, such as the whole beef feast, the whole fish feast, the whole goose feast, the "Eight Types of Zhou" wild vegetables on the river beach, etc. In addition, the "Yougang Lobster", "Xincheng Pork Head Meat", etc. are also famous far and wide.

"Eight Things on the Continent"

Yizheng is a riverside city with unique soil along the river, rich products, and rich wild vegetables, so it is known as the "Eight Things on the Continent". Common ones include Artemisia annua, asparagus, Malantou, celery, silver carp moss, wild wild rice, wood fungus, lotus root, etc.

Grilled pig head

Split the cleaned pig head in the middle of the back of the head, remove the pig brain and bones, rinse in clean water for 2 hours, and cook in a boiling water pot for 20 minutes. Take it out, dig out the eyeballs, cut off the pig's ears, cut off the cheek meat, then cut off the tip of the pig's mouth, remove the lymphatic meat, scrape off the tongue membrane, add water and cook over high heat twice, for about 20 minutes each time.

Tie the spices into a spice bag. Place a bamboo grate on the bottom of the pot, place ginger slices, green onion knots, pork head meat, rock sugar, soy sauce, cooking wine, balsamic vinegar, spice bag, water, cover the pot and simmer over low heat for about 2 hours , until the soup thickens.

When taking it out of the pot and putting it on the plate, arrange the tongue, head meat, cheek meat, pig ears, and eyeballs in order, shape it into a pig head shape, pour the original sauce on it, and garnish with cabbage hearts.

It is characterized by bright red color and rich aroma.

Twelve Wei Five-Spice Dried Tea

Twelve Wei Five-Spice Dried Tea is a specialty of Yizheng City, Yangzhou City, Jiangsu Province. Twelve Wei five-spice dried tea has a delicious taste, with moderate saltiness, fragrance and sweetness. It is extremely delicious when chewed coarsely, and full of fragrance when chewed carefully. It has a lingering aftertaste after eating. It has the miraculous effect of appetizing, increasing appetite, and you will not get tired of eating for a long time.

Twelve Wei, an ancient riverside town that produces spiced dried tea, belongs to Yizheng. It was an important town for the collection and transportation of Huai salt in the Qing Dynasty and was known as the "Salt Capital". Twelve Wei five-spice dried tea was originally produced by the local "Dou Tianchang" dried tea sauce garden shop. It was popular during the Guangxu period and has a history of more than 100 years. The five-spice dried tea from Twelve Wei, together with the dried tea from Gaoyou Jieshou and Dangtu Quarry, are also known as the “three major fragrant dried tea” in the lower reaches of the Yangtze River. Later, Twelve Wei dried tea kept improving in the competition, and its quality continued to improve, and it was sold as far away as Shanghai, Wuhan, Xuzhou, Bengbu and other places. Twelve-wee dried tea is sold on trains on the Shanghai-Nanjing and Pukou lines and on passenger ships of all sizes along the river. Merchants on the salt ships that distributed in Twelve Welfare often carried dried tea as gifts for relatives and friends, as well as as snack food on the way.

In the production of Twelve Wei Five-Spice Dried Tea, we adhere to the traditional craftsmanship, with excellent material selection and rigorous production. We have gone through six processes and checked every step. The dried five-spice tea is oily and moist, with a fragrant aroma and delicate taste. It tastes "chewy" and has an endless aftertaste. It can be used not only in elegant halls, but also on the dining tables of ordinary people.

There is nothing special about the production process of Twelve Wei dried tea. First, you need to soak the purchased soybeans for a day, then squeeze out the soy milk. After the soy milk is cooked, it is still stewed with traditional gypsum. The final soy milk is poured into molds and poured, and the dried tea often has the words "Twelve Wei" on it, indicating the noble origin of this dried tea. Twelve Wei dried tea can stand out and win in the spice ratio of the dried tea. This is the so-called secret recipe. Nowadays, Twelvewei’s dried tea has formed an industrialized production line and is sold to a wider market. Sometimes when sitting on the train, you will hear a salesperson shouting “Dried tea, Twelvewee dried tea”. Nowadays, it is difficult to find the old workshops that produced dried tea in Shishiwei. Basically, some of them make their own tea and eat it themselves, and most of them are old people. There is an old man surnamed Qian who lives in a west alley in Twelve Wei. He must be in his eighties this year. I was lucky enough to eat the dried tea he made, which was delicious. Someone asked why his dried tea was so delicious. The old man hunched over and raised his fingers and said, "My dried tea needs to use five spices, and none of them can be missing. Compared with those outside, we never cut corners."

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Take a bite of the dried tea from Twelve Wei. It is moist and fragrant, with a delicate taste. You can also cut the hot dried tea into shreds or slices, mix with sesame oil, and cut some coriander. Or mix it with wild vegetables on the riverside, pile up a plate of peanuts, and simmer some wine under the sunset. What is the mood? When I was a child, I often saw people carrying poles with bamboo baskets on both ends and covered with blue floral cloth. Inside, there are neatly stacked twelve-wee dried tea. The seller of dried tea shook the bell on the pole while shouting, "Twelve-wee dried tea, twelve-wee dried tea." Nowadays, it is rare to see it. Here we go, this is the fireworks smoked out by the years ```````

The production process of Twelve Wei Five-Spice Dried Tea is as follows:

1. Selection of materials: no matter green beans, The soybeans should be full of water, uniform in size, and free of impurities.

2. Soak the beans. It is best to gently pinch the bean skin with your fingers.

　3. Rinse the soaked beans in water and stir them continuously with a wooden rake until all the bean skins are rinsed.

4. Grinding. In the past, large stone grinders with fine teeth were used for manual operation, and the grinding was done by animals with a uniform rhythm and long flow of water, which could fully grind the beans so that the soy milk would overflow and improve the concentration of the pulp. Nowadays, semi-mechanized grinding is used. The operation is simple, the efficiency is high, and the quality remains the same.

5. Boil the slurry in a pot with reed wood mixed with rice bran as fuel. The fire is stable but not fierce, large but not intense, and can be adjusted at any time. Fire. Do not burn the bottom when boiling, otherwise the taste will deteriorate, and do not pick the tofu skin, otherwise it will affect the quality of the tea. 6. After the soy milk is boiled, use a spoon to stir it. Stir in the soy milk. Pour in gypsum water or salt brine to denature the protein and solidify it into a tofu brain shape.

7. Wrap the four corners into a square shape and place the tin block trademark mark in the center. , the boards are neatly stacked on the rack, and the single wooden faucet is pressed down in sequence, and the plugs are added in sections. Don't be afraid of time and effort, so that the roll can be rolled without breaking.

8. Simmer. Put the pressed raw dough into the pot again, and boil it with the soup made from sweet, brown, soy sauce, rock sugar, five spices, dried bamboo shoots, tea leaves, etc., and wait until the dried tea becomes fragrant, then stop the heat. Soak for about two hours, then remove from the pan to dry, drizzle with sesame oil, mix well and serve.