Zhenjiang is a famous cultural city in the south of the Yangtze River with a long history. There are unearthed cultural relics and historical records. It belonged to Yangzhou, Kyushu, Gong Yu in ancient times, and it was suitable for waiting for fiefs in the early Western Zhou Dynasty. It was renamed Zhenjiang in the Northern Song Dynasty. Zhenjiang has beautiful scenery and unique characteristics of true mountains and waters, and is known as "the first mountain in the world". The beauty of Jinshan, the beauty of Jiao Shan, and the precipitous and changeable beauty of Beigushan are called "Jingkou has three mountains and a good southeast". Helin, Bamboo Forest and Zhao Yin Temple in the southern suburbs are surrounded by mountains and deep forests, which extend all the way to the urban areas, and are called "urban forests". Zhenjiang is not only famous for its natural scenery, but also has many cultural relics and historic sites: the famous Jinshan Jiangtian Temple, the forest of steles in Jiao Shan, the unique ancient streets of Song and Yuan Dynasties, the exquisite stone pagodas crossing the street, the Prince Zhaoming's reading platform hidden in pines and cypresses, the sculptures of the tombs of the Six Dynasties, and the scenic spots of the ancient capital of the Western Jin Dynasty. It has recorded the long footprint of this ancient city and attracted countless scholars at home and abroad.
The ancients described the momentum of Zhenjiang scenic spots as "the best in the world". Zhenjiang has beautiful scenery and unique characteristics of true mountains and waters. Famous scenic spots include the "Three Mountains" in Jingkou (Jinshan, Jiao Shan and Beigushan) and Nanshan National Forest Park in the urban area. The three mountains are famous for their rivers, mountains, temples, caves, springs and forests. The exquisiteness of Jinshan "Temple Wrapped in Mountain", Jiao Shan "Mountain Wrapped in Temple" and Beigushan "Temple Crown Mountain" can be called the treasures of architectural art in the south of the Yangtze River.
Zhenjiang is dotted with cultural relics and historic sites, and is known as the "state of cultural relics". Jiao Shan forest of steles is known as "the first forest of steles in the south of the Yangtze River". Gudu Street in the Western Jin Dynasty is known as "a natural history museum". Danyang also has stone carvings of tombs in the Southern Dynasties. Zhenjiang is also a well-known hometown of food, featuring Weiyang cuisine with both northern and southern flavors. There are high-end specialties, the royal menu "Gan Long Imperial Banquet" and the famous snack "Zhenjiang Three Monsters", among which Zhenjiang balsamic vinegar enjoys a good reputation at home and abroad. Zhenjiang was called Yi, Dan Tu, Jingkou, Runzhou and South Xuzhou in ancient times. There are two versions of this name: first, because the northern part of Zhenjiang is relatively low, it was often destroyed by water in ancient times, so an auspicious word was added before the name of water to show hope.
Secondly, it came into being in 1 13, when Runzhou was changed to Zhenjiang in Song Dynasty (Song Huizong changed to peace for three years). It is said that the rulers at that time thought that Zhenjiang had a superior geographical position, backed by mountains and rivers, and the situation was dangerous, so it was named Zhenjiang for guarding the river defense.
The name Zhenjiang has been used for more than 800 years. The evolution of the name of Zhenjiang reflects that Zhenjiang has always been an important political center and a battleground for military strategists. Since 1985, Zhenjiang has been listed as an open coastal city, a key tourist city and a famous historical and cultural city in China. From 65438 to 0987, Zhenjiang Port was officially opened to foreign ships, and the port management service facilities such as customs and commodity inspection were relatively complete. Since then, the name "Zhenjiang" has gained great fame and spread all over five continents.
Zhenjiang is a famous historical and cultural city with a history of more than 2,500 years. At the end of the Eastern Han Dynasty, Sun Quan moved his capital from Suzhou to Zhenjiang, named Beijing, and soon moved westward to Nanjing, where Zhenjiang was renamed Jingkou. For thousands of years, celebrities in the past dynasties have been in an endless stream, singing poems and splashing ink. Li Bai, Bai Juyi, Su Shi, Lu You, Wen Tianxiang and others have left magnificent poems. There are also myths, legends and historical stories such as The Legend of the White Snake-Water Over the Golden Mountain, Romance of the Three Kingdoms-He Lv Bride, and Liang Hongyu's Golden Warrior, which add magical and beautiful colors to Zhenjiang.
In addition, Zhenjiang has a long history of religious culture. There were eight famous temples in ancient times, with strong incense and many eminent monks. Jiangtian Temple in Jinshan, a thousand-year-old temple, is the first of the land and water Dojo and has become a Buddhist holy land. Mingshan, the late host of Dinghui Temple in Jiao Shan, is one of the top ten monks in China, with profound Buddhism and high religious status in the Chinese world. Baohua Mountain, the first mountain of legalists, was the largest lecture center in China during the Ming and Qing Dynasties, where more than 70% of monks were ordained. Maoshan Taoist Temple is known as "the first blessed land and the eighth cave". Every incense period, there are 300,000 to 400,000 pilgrims on the mountain. Every year in Baohua Mountain, monks and nuns from all over the country and even many countries in Southeast Asia come to worship Buddha and be ordained. In addition, there are Long Shao Temple and Zhenjiang Mosque in Lieshan, which show the strong religious culture of the town.
2. The legend of "Three Monsters" in Zhenjiang 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.
When it comes to making vinegar, there is an old legend circulating in Zhenjiang. It is said that vinegar was created by Du Kang's son Heita.
That year, after Du Kang invented brewing, he found that the water quality in the middle and lower reaches of the Yangtze River in Zhenjiang was good, which was conducive to brewing. So he and his family came to Xiaoyu Lane in Zhenjiang and opened a small winery to make wine and sell wine. Black tower is boundless in strength, simple and honest and hardworking, and all the heavy and rough work at home is covered.
At first, I didn't know the purpose of distiller's grains, so Heita put distiller's grains in a big barrel and poured it into two loads of water in the Yangtze River. Tired, I took a jar and drank eight or nine pounds of home-brewed rice wine, and then fell asleep.
In my dream, it seems that an old man said, Heita, on the second1day, at sunset, you have to make sauce. When I woke up, it turned out to be a dream and I didn't care.
After more than 20 days, the house was full of fragrance, and Du Kang and his son were puzzled. Looking around, the original distiller's grains have become a sweet and sour sauce. What did Du Kang say it was called? Heita said: "The distiller's grains have been soaked for 21 days, and only when there is a single time can the pulp taste so good. Isn't the word "vinegar" added in 21 days? Let's call it vinegar! " The story of Du Kang brewing vinegar has been handed down.
Until today, vinegar making is still 21 days. Zhenjiang aromatic vinegar contains 17 kinds of amino acids by scientific determination.
The main organic acids are acetic acid, lactic acid, pyruvic acid, formic acid, malic acid, citric acid, succinic acid, monooxydipropionic acid and so on. They are produced by fermentation of plant raw materials and are necessary for human metabolism. Organic acids can play a good role in promoting metabolism, diuresis and intracellular oxidation and reduction. Zhenjiang balsamic vinegar also contains a lot of carbohydrates and a little alcohol.
Carbohydrate, as the source and carrier of energy, as one of the elements of metabolic intermediates and as the regulator of protein hydrolysis, plays an important role in human physiology. Meat is not a dish.
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, "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 the ancient dish "boiled pig" and crystal cold pottery. "Boiled pig" and crystal vegetable hooves come down in one continuous line, and 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.
According to the records of Dantu county, Zhenjiang crystal hoof has a history of more than 300 years. Wang Xiang, a folk literary artist in Zhenjiang, wrote an article about the earliest recorded meat in Zhenjiang. There is such a passage in the article: The words in Sixty Stories by Ding, a beginner in the late Ming and Qing Dynasties, can also be proved. The twenty-seventh chapter of synopsis of the golden chamber (continued from Jin Ping Mei) and the third newspaper "Dong Yujiao has a bright moon and sails. After a while, the bartender added a new seat and eight bowls of dishes; It was a plate of tender white fish, a plate of roast fat goose, a plate of tender steamed and glittering boiled hoof, and a plate of Jinhua ham and bacon, red, white and bright; A plate of lobster sauce fried gluten, spelled with silver silk cake fresh; Then a plate of fish-scale shad steamed with red distiller's grains, and a plate of Zhenjiang roasted turtle. The peeled amber is like an apron and soft as fat. Another plate of Suzhou crispy snails, two large plates of crispy crystal horns, and a bowl in front of everyone.
This dish of Elsholtzia crystal cooking hoof is known as the crystal dish hoof. If you take the exam again, its history will be earlier. In the early 1980s, Lu Jiu Mang, curator of Zhenjiang Museum, told the author that if there were nitrates in China, there would have been bacon, but its production method gradually evolved into today's production method.
There are as many as fourteen processing procedures for making crystal dish hoofs: mainly selecting hoofs (pig's front hoof is the best), removing hair and bones, poking irregularly on lean meat with iron solder several times (in order not to puncture the skin), then evenly sprinkling nitric acid water (with low concentration), kneading with coarse salt, stacking them layer by layer in a curing tank, curing for 7 days (with the change of climate, the amount of salt and the curing days are the same) and adding water.
There are many exquisite dishes and hooves. In order to meet the needs of customers with different tastes and fully reflect the characteristics and flavor of color, aroma, taste and shape of dishes.
Different parts of the hoof can be cooked.
3. Zhenjiang's "Three Monsters" information Zhenjiang has three monsters, the balsamic vinegar is not bad, the meat is not cooked well, and it is cooked in a noodle pot. "
sweetened vinegar
"Chinese Medical Grand Ceremony" contains: vinegar, "the best in Zhenjiang, Jiangsu". Zhenjiang aromatic vinegar is unique among many kinds of vinegar in China. Full of color, fragrance, acid, alcohol and energy. Taste it, it is sour and fresh, fragrant and slightly sweet, not astringent, and the longer it is stored, the more mellow it will taste and will not go bad. This is the "sweet and sour is not bad" in the "Three Strange Ballads". This is because it has a unique geographical environment and unique exquisite craftsmanship. Zhenjiang Aromatic Vinegar is made of high-quality glutinous rice as the main raw material, and excellent acid and vinegar strains are selected. After three processes of solid-state layered fermentation, brewing, fermentation and vinegar pouring, more than 40 processes last for more than 70 days, and then it is refined after a certain storage period before leaving the factory.
Zhenjiang balsamic vinegar lives up to its reputation. Zhenjiang Hengshun Sauce and Vinegar Factory was founded in 1850. Zhenjiang balsamic vinegar won the gold medal of Nanyang Ye Quan Association 1929. 1980 won the national silver medal, 1985 won the national gold medal, and the international culinary society and the international tourism and tourism commission won the honorary gold medal.
The popular folklore of "Du Kang Brewing Vinegar" in Zhenjiang has cast a magical color on Zhenjiang balsamic vinegar.
Yaorou
Zhenjiang's meat dishes, also known as crystal hooves, are white in skin and red in brine, crystal clear and lovely! Fat but not greasy, crisp and tender. It will taste better if dipped in ginger vinegar. It can make the tasters feel delicious, crisp and fresh. Eating yaorou is really a special enjoyment.
People in Zhenjiang have the habit of eating meat. In the morning, they eat in a restaurant, make a pot of tea, put a dish of shredded ginger, and dip the meat in the shredded ginger with balsamic vinegar. This is the "vegetable meat is not a dish" in the "Three Strange Ballads".
Although many hotels and restaurants in Zhenjiang serve crystal hoofs, the quality is different. Tasters always think that the meat in Yanchunlou restaurant is the best and most authentic. After 1984 won the title of famous and excellent products in Jiangsu Province, Yanchun Restaurant Yaorou won the Golden Tripod Award in the national catering industry on 1989.
Zhenjiang de pot cover noodles
Legend has it that there was a family in Zhenjiang in ancient times. The wife wrote a note to her husband and slipped the soup lid on the cooker into the noodle pot. I don't know if the noodles are more delicious than usual, neither hard nor rotten, but quite soft and cooked. So, he opened a noodle restaurant with others. Because the noodle pot is covered with hijab and the store is also a partnership, the noodle restaurant in Zhenjiang is also called "partnership noodle restaurant", and the noodles that come out are called "covered noodles".
Zhenjiang noodle restaurant, put a small pot cover in the pot, let it float on the water, the soup will not overflow, it is breathable and the noodles are delicious. This is the "noodle pot boiling the lid" in the "Three Strange Ballads".
With the vigorous development of tourism, Zhenjiang, a famous city, pays attention to the development of tourism resources. The famous "Three Monsters" in history have not only been inherited, but also created new features!
4. Introduce the composition of Zhenjiang, my hometown ~ ~ Zhenjiang
My hometown is Zhenjiang, which has been called Zhenjiang since the Song Dynasty in113. Due to its superior geographical location, the back of the mountain faces the river, and the dangerous situation, Zhenjiang is named after the land of guarding the river. Zhenjiang, a blessed land with outstanding people, is the first country in the world. Today, I will show you her style.
A mythical place
Zhenjiang is beautiful and colorful, with a unique style of true mountains and waters. "The male of Jinshan Mountain, the beautiful of Jiaoshan Mountain, the danger of Gu Bei and the seclusion of Nanshan Mountain" and "Spring Forest in Jiangshan Temple Cave" are famous for their complete landscapes. Zhenjiang has been called "the first mountain in the world" since ancient times and has the reputation of "urban mountain forest". Legend of the White Snake is from Zhenjiang. Although it is a myth, the myth can be passed down from generation to generation because of the beauty of Zhenjiang's mountains and rivers. With such beauty, such a legend will be born.
Zhenjiang's "three mountains" have their own characteristics. They are the Gushan Temple in Jinshan, the Gushan Temple in Jiao Shan and the Temple Mount in Gu Bei. The combination of these three can be called the treasure of Jiangnan architectural art. If you swim along the river by speedboat, you will find that these three mountains are closely connected by the Yangtze River, forming a triangle hand in hand, presenting a poetic picture of "the two sides of the tower are connected by water, and the north and south of the Yangtze River reflect the mirror".
Cultural state
Zhenjiang is a famous historical and cultural city with a history of 2500 years. At the end of the Eastern Han Dynasty, Sun Quan moved the capital from Suzhou to Zhenjiang, named Jingshi, and soon moved to Nanjing, and Zhenjiang was renamed Jingkou. For thousands of years, celebrities in the past dynasties have been in an endless stream, singing and reciting poems, splashing ink, and Li Bai, Bai Juyi, Su Shi and Wen Tianxiang all left magnificent poems. The forest in Nanshan is quiet and far-reaching, and there is a soft stream sound in the dense forest. Taking a deep breath, I feel that I have injected a word "Zen" into my body. No wonder the Zenghua Pavilion hidden in the dense forest is widely known. No wonder the eight famous temples are full of incense, and there are not enough porridge. No wonder there are "Golden Mountain is full of water", "Kanluoji is married" and "Liang Hongyu beats drums to fight for herders". The notes left by history and the footprints printed by religion have made Zhenjiang's culture. Nowadays, Zhenjiang people also like to carry cameras and hold brushes to record beauty, brand art and inherit beautiful culture.
Hometown of food
Zhenjiang people love beautiful scenery, and they prefer to enjoy life. Zhenjiang city is famous for its delicious food, and the "three eccentrics" are even more indelible-"the vinegar is not rotten, the meat is not ripe, and it is cooked in a noodle pot." There is even "it's a pity that you are not a hero until you reach the Great Wall." Said. Zhenjiang incense is acetic but not astringent, with a slightly sweet fragrance, strong color and fresh taste. Zhenjiang Yao meat is smooth and crystal clear, marinated transparent, fat but not greasy, thin and toothless. Add balsamic vinegar and shredded ginger, the entrance is tender and smooth, and the teeth and cheeks are fragrant. Zhenjiang pot cover noodles, entangled in various "toppings" on the chopping board, with kidney flowers or long fish? Vegetarian chicken or poached eggs? Do you want to add some dried or coriander ... you can sit by the fire and wait for noodles. Watching the wooden lid float in the cauldron. Various personalized pot cover noodles, the noodles are tender and tender, and the taste is better.
City of development
"Zhenjiang is developing well!" This is what tourists who come to Zhenjiang say. From the moment you enter the boundary of Zhenjiang, there are spacious roads and beautiful green belts. In recent years, wanda plaza, a new city, and great achievements in the East have mushroomed. Underground tunnels, underground shopping malls, the expanded Beigushan Mountain and the newly built Jinshan Lake at the entrance of the city are all providing Zhenjiang people with beautiful enjoyment. "Yaohan, Commercial City, Auchan, Wal-Mart and Wanda International" are all providing Zhenjiang people with a more convenient life. Listen, the cheers of Strawberry Music Festival; Look, a 20-story building.
Zhenjiang, the first city in the world, is a famous historical and cultural city full of modernity without losing its classical charm, which will certainly satisfy all tourists.
There are three monsters in Zhenjiang. What are they? Zhenjiang is a famous cultural city in the south of the Yangtze River with a long history, with many places of interest, beautiful natural scenery and magnificent mountains and rivers, and is known as "the first mountain in the world".
The most famous scenic spots are the three mountains along the Yangtze River-the steep Gubei Mountain, the beautiful Jinshan Mountain and the majestic Jiao Shan, which are collectively called "Jingkou Three Mountains". The famous city is famous for its delicious food since ancient times, and the legend of "Three Monsters" in Zhenjiang is ancient and charming. There is a catchy "Three Strange Ballads" circulating in Zhenjiang: "The vinegar is not rotten, the meat is not ripe, and it is cooked in a noodle pot", so it is a pity not to go to the Great Wall and taste the "Three Strange".
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. When it comes to making vinegar, there is an old legend circulating in Zhenjiang.
It is said that vinegar was created by Du Kang's son Heita. That year, after Du Kang invented brewing, he found that the water quality in the middle and lower reaches of the Yangtze River in Zhenjiang was good, which was conducive to brewing. So he and his family came to Xiaoyu Lane in Zhenjiang and opened a small winery to make wine and sell wine.
Black tower is boundless in strength, simple and honest and hardworking, and all the heavy and rough work at home is covered. At first, I didn't know the purpose of distiller's grains, so Heita put distiller's grains in a big barrel and poured it into two loads of water in the Yangtze River.
Tired, I took a jar and drank eight or nine pounds of home-brewed rice wine, and then fell asleep. In my dream, it seems that an old man said, Heita, on the second1day, at sunset, you have to make sauce.
When I woke up, it turned out to be a dream and I didn't care. After more than 20 days, the house was full of fragrance, and Du Kang and his son were puzzled. Looking around, the original distiller's grains have become a sweet and sour sauce.
What did Du Kang say it was called? Heita said: "The distiller's grains have been soaked for 21 days, and only when there is a single time can the pulp taste so good. Isn't the word "vinegar" added in 21 days? Let's call it vinegar! " The story of Du Kang brewing vinegar has been handed down. Until today, vinegar making is still 21 days.
Zhenjiang aromatic vinegar contains 17 kinds of amino acids by scientific determination. The main organic acids are acetic acid, lactic acid, pyruvic acid, formic acid, malic acid, citric acid, succinic acid, monooxydipropionic acid and so on. They are produced by fermentation of plant raw materials and are necessary for human metabolism. Organic acids can play a good role in promoting metabolism, diuresis and intracellular oxidation and reduction.
Zhenjiang balsamic vinegar also contains a lot of carbohydrates and a little alcohol. Carbohydrate, as the source and carrier of energy, as one of the elements of metabolic intermediates and as the regulator of protein hydrolysis, plays an important role in human physiology.
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, "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 the ancient dish "boiled pig" and crystal cold pottery.
"Boiled pig" and crystal vegetable hooves come down in one continuous line, and 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. According to the records of Dantu county, Zhenjiang crystal hoof has a history of more than 300 years.
Wang Xiang, a folk literary artist in Zhenjiang, wrote an article about the earliest recorded meat in Zhenjiang. There is such a passage in the article: The words in Sixty Stories by Ding, a beginner in the late Ming and Qing Dynasties, can also be proved. The twenty-seventh chapter of synopsis of the golden chamber (continued from Jin Ping Mei) and the third newspaper "Dong Yujiao has a bright moon and sails. After a while, the bartender added a new seat and eight bowls of dishes; It was a plate of tender white fish, a plate of roast fat goose, a plate of tender steamed and glittering boiled hoof, and a plate of Jinhua ham and bacon, red, white and bright; A plate of lobster sauce fried gluten, spelled with silver silk cake fresh; Then a plate of fish-scale shad steamed with red distiller's grains, and a plate of Zhenjiang roasted turtle. The peeled amber is like an apron and soft as fat. Another plate of Suzhou crispy snails, two large plates of crispy crystal horns, and a bowl in front of everyone. This dish of Elsholtzia crystal cooking hoof is known as the crystal dish hoof.
If you take the exam again, its history will be earlier. In the early 1980s, Lu Jiu Mang, curator of Zhenjiang Museum, told the author that if there were nitrates in China, there would have been bacon, but its production method gradually evolved into today's production method. There are as many as 14 processing procedures for making crystal dish hoofs: mainly choose hoofs (the front hoofs of pig's trotters are the best), remove hair and bones, irregularly poke a few times on lean meat with iron solder (don't puncture the skin), and then evenly.
There are three strange cities in Zhenjiang. Zhenjiang has a long history and developed culture, and there are many touching legends circulating. Among these legends, there is a ballad of "Three Monsters", which reads: "Zhenjiang Three Monsters, whose vinegar is not rotten and their meat is not ripe, are cooked in a noodle pot."
Aromatic vinegar
Vinegar, "Zhenjiang, Jiangsu is the best". Zhenjiang aromatic vinegar is unique among many kinds of vinegar in China. Full of color, fragrance, acid, alcohol and energy. Taste it, it is sour and fresh, fragrant and slightly sweet, not astringent, and the longer it is stored, the more mellow it will taste and will not go bad. This is the "sweet and sour is not bad" in the "Three Strange Ballads". This is because it has a unique geographical environment and unique exquisite craftsmanship. Zhenjiang Aromatic Vinegar is made of high-quality glutinous rice as the main raw material, and excellent acid and vinegar strains are selected. After three processes of solid-state layered fermentation, brewing, fermentation and vinegar pouring, more than 40 processes last for more than 70 days, and then it is refined after a certain storage period before leaving the factory.
Zhenjiang balsamic vinegar lives up to its reputation. Zhenjiang Hengshun Sauce and Vinegar Factory was founded in 1850. The popular folklore of "Du Kang Brewing Vinegar" in Zhenjiang has cast a magical color on Zhenjiang balsamic vinegar.
Yaorou
Zhenjiang's meat dishes, also known as crystal hooves, are white in skin and red in brine, crystal clear and lovely! Fat but not greasy, crisp and tender. It will taste better if dipped in ginger vinegar. It can make the tasters feel delicious, crisp and fresh. Eating yaorou is really a special enjoyment.
People in Zhenjiang have the habit of eating meat. In the morning, they eat in a restaurant, make a pot of tea, put a dish of shredded ginger, and dip the meat in the shredded ginger with balsamic vinegar. This is the "vegetable meat is not a dish" in the "Three Strange Ballads".
Although many hotels and restaurants in Zhenjiang serve crystal hoofs, the quality is different. Tasters always think that the meat in Yanchunlou restaurant is the best and most authentic.
pot noodles
Legend has it that there was a family in Zhenjiang in ancient times, and the wife was her husband's wife. She accidentally slipped the soup lid on the cooker into the noodle pot. I don't know if the noodles are more delicious than usual, neither hard nor rotten, but quite soft and cooked. So, he opened a noodle restaurant with others. Because the noodle pot is covered with hijab and the store is also a partnership, the noodle restaurant in Zhenjiang is also called "partnership noodle restaurant", and the noodles that come out are called "covered noodles".
Zhenjiang noodle restaurant, put a small pot cover in the pot, let it float on the water, the soup will not overflow, it is breathable and the noodles are delicious. This is the "noodle pot boiling the lid" in the "Three Strange Ballads". (