What are the three strange faces in Zhenjiang?

Let's talk about the first strange: balsamic vinegar is not bad. As the saying goes, seven things should be cooked: oil, salt, firewood, rice, sauce, vinegar and tea. Vinegar is the first of five flavors: sour, sweet, bitter, spicy and salty. Vinegar is a traditional acidic condiment in China. The ancients gave vinegar the reputation of "God of Food". For thousands of years, people have to add some vinegar when cooking, such as frying, frying, mixing and frying. , to fishy taste. If you taste crystal pig's trotters and crab soup packets, dip them in balsamic vinegar and add shredded ginger, you will feel fresh and fragrant. As for baked mandarin fish with vinegar, sweet and sour pork ribs, etc. , are famous dishes in Jiangsu, with unique flavor. When Su Dongpo, a poet and gourmet in the Song Dynasty, tasted shad in Jiao Shan, Zhenjiang, he wrote a poem praising: "Braised whitebait with ginger and purple vinegar, the snow bowl is more than two feet high, the peach blossom is still spring, and the taste is better than perch." In China, wine-making has a long history. The ancient book "Book of Rites" recorded in "Talking about the Public" that "Song Xianggong lost his wife. Sugar is meat sauce and acyl is vinegar. It is estimated that vinegar has been brewed in China for at least 2,600 years. Zhenjiang balsamic vinegar is famous at home and abroad for its "sour but not astringent, sweet but slightly sweet, strong color and fresh taste" and has won many awards at home and abroad. Speaking of balsamic vinegar, let's talk about the second strange dish of improper meat. When it comes to cooked pig's trotters, you can see them everywhere. Braised trotters, spiced trotters, sauced trotters and broth trotters have their own characteristics. However, with strict selection of materials, fine processing and delicious taste, Zhenjiang's crystal hoof should be the first to be popularized. Crystal pig's trotters are delicious in meat color, white and smooth in skin, frozen in brine, crispy in meat, fat but not greasy, thin and toothless. Therefore, there is a poem in the neighborhood saying that "the scenery is infinite and golden, and I love Beijing meat more. It is not greasy or crisp, and the crystal dishes are slightly red and tender. Crystal vegetable hoof is a flavor dish developed on the basis of ancient dishes "boiled pig" and crystal cold pottery. Boiled pig comes down in one continuous line with crystal vegetable hooves. The materials, hooves, salt and pepper are basically the same, and the production method is basically the same. They all use old brine and alum to clarify the original soup and freeze it. The difference is that "boiled pigs" do not need salt water, while crystal vegetables and hooves use salt water. So some people call it "Yao hoof" and "Yao meat", while others call it "nitrate meat" and "frozen hoof". There is also a beautiful legend among the people. One of Zhang, who went to Yaochi to attend the flat peach party of the Queen Mother, passed by Zhenjiang and smelled the smell of vegetable hoofs. He quickly got off the donkey and came down to eat the vegetable hoof, even forgetting the flat peach party, so it was delicious. Eating pig's trotters with shredded ginger and balsamic vinegar tastes better. Let's talk about meat first, and then talk about the third monster: the noodle pot cooks the lid. " Cooking the lid in the noodle pot "is a creation in Zhenjiang cooking technology." Pot cover noodles, the noodles used are "jumping noodles". The so-called "jumping noodles" means that the kneaded noodles are placed on the chopping board, and the operator sits on one end of the bamboo pole and the other end is fixed on the chopping board, jumping up and down, dancing acrobatics, repeatedly squeezing into thin dough and cutting it into noodles with a knife. This noodle has pores, and the marinade is easy to taste, chewy and unique in taste. As for the name of noodle soup, there are many varieties. If saury is listed in early spring, the new noodle soup should be "saury noodles"; There are "long fish noodles" in summer; There are all kinds of "covers" in autumn and winter. The noodle soup that you usually eat is red noodle soup.