| |
|
|
Zhenjiang Local Flavors and Snacks |
 |
Also belongs to the Huaiyang cuisine, Zhenjiang flavor is characterized
by a strict choice of the ingredients and meticulous preparations.
Zhenjiang-Yangzhou cooking can best be described as "the soup
is crystal clear that one can see the bottom of the bowl, while the
sauces are so thick that they resemble cream." Among the well-known
dishes are boiled bean curd slices, crab meatballs shaped like lion-heads,
butterfly-shaped sea cucumber and silvery carp in the form of lotuses. |
| |
|
| The
sweet-and-sour flavor is popular, the dish has the balanced flavor
between sweet and pungent, usually accomplished by combining sugar
and vinegar. The flavor is often incorporated into a sauce or dressing
that can be served with meat, fish or vegetables. The famous sweet-and-sour
specialties are sweet-and-sour pork with pineapple, and sweet-and-sour
Mandarin fish. |
 |
| |
|
 |
Famous
snacks are juicy crabmeat stuffed bun, Double Ninth Chestnut Cake,
Zhongzi stuffed with fresh meat, eight treasures in black rice and
buttered pancake. Zhenjiang is also famous for its pickled vegetables
and fragrant vinegar. |
| |
|
Zhenjiang
Fragrant Vinegar
Famous snacks are juicy crabmeat stuffed bun, Double Ninth Chestnut
Cake, Zhongzi stuffed with fresh meat, eight treasures in black rice
and buttered pancake. Zhenjiang is also famous for its pickled vegetables
and fragrant vinegar. |
 |
| |
|
 |
Pickles
Zhenjiang is also known for its century-old skill of making a wide
variety of pickles. Made of fresh vegetables and fruit, and mixed
with quality soy sauce, the pickles are good appetizers, delicious,
sweet, crisp, and tender with fine aroma. Among the pickles are included
pickled radishes and young cucumber, assorted pickles, pickled tender
ginger and lettuce, sweet and sour garlic and young ginger. |
Hilsa
herring
Zhenjiang has rich aquatic resources. Hilsa herring is a delicacy
of Zhenjiang. The fish returns to the Yangtze River to lay eggs from
the sea in April every year. It has a beautiful shape with shining
silver scales. Generally people scrape the fish scales before it is
cooked. But better not to scrape the Hilsa herring's for it tastes
delicious with them.
A Hilsa herring, which just returns to the Yangtze from the sea, tastes
like sea fish because its body still contains seawater. The fish from
the upper reaches of the Yangtze is not so delicious |
 |
| |
|
| |
Mullet
This is also one of the best fish in Zhenjiang. The fish features
a long and thin body and looks like a long knife, hence the name knife
fish. The mullet lives in coastal waters. In spring, schools of mullet
swim into the Yangtze against the current from the sea and lay roes
at the river. The section of the Yangtze at Zhenjiang, is a major
habitat of the fish. In March, it tastes best for soft bones and tender
meat. Fried sweet and sour mullet is a seasonal delicacy and so is
the steamed one. |
| |
Apart from Hilsa herring and mullet, boneless hair-tail fish is also
included in the "Three delicacies of Zhenjiang." If visitors
come to the city at the right time, they can taste these delicious
fish. Other fresh fish species are also available on free markets. |
|
|
