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This dish was famous in Suzhou.

The beauty of its flavor has always been promoted as a beautiful dish in Huaiyang cuisine.

It is said that the fish caught in the Tianmuhu Reservoir staff gave the guests a drink, but the fish was too big, so the owner threw away the fish head with a small amount of meat. It is like a crystal, so it has the reputation of “crystal”. After the crystal hoof is made into a dish, the meat is red and white, smooth and crystal clear, and the crystal is frozen and transparent. Later, the operator used squid to make it, so it was called "squirrel squid", and soon the dish was spread all over the country. The knife is extremely fine.

The fresh flavor of various seasonings is cooked and compounded into the dried tofu. It is said that this Jiangsu cuisine recipe is invented by a beggar who got a chicken occasionally and then wrapped it with mud and burnt it in the fire. Jiangsu cuisine, also called Su cuisine, one of the eight Chinese cuisines with over 2,000 years’ history, is famous for its beautiful and delicate appearance and the fresh, umami, natural, mild and lightly sweet taste. It is a convenient and easy staple food for beginners.Jiangsu cuisine is mainly composed of four local styles include Nanjing cuisine formerly known as Jinling cuisine, Typical Su Cuisine dishes are: Diced Chicken and Carrots, Mandarin Fish in Squirrel Shape, Wind-Dried Chicken, Sparrow in Hot Sauce, Braised Turtle, Dove with Spice Powder, Freshwater Shrimp with Bitter Melon, Egg Soup with Chrysanthemum Blades, Long-Lasting Wealth (stir-fried tripe) and Crispy Fragrant Duck.

The oily and fragrant simmering juice is all carried. When the crystal hoof is served on the table, different kinds of meat can be cut according to different meat quality, such as "glass dishes", "jad belt hook food", "add light bar food", "triangle food" and so on. When eating, it has the characteristics of lean meat crispy, fatty meat is not greasy, crispy and tender, and so on. Besides, the chefs are especially good at simmering, braising, and stewing.The dish is also called osmanthus duck since it is often eaten when osmanthus bloom.

Even today, most dishes served at state banquets can be identified as Huaiyang cuisine, so Huaiyang cuisine is … The unique taste, hemp, spicy, fresh and fragrant crayfish has become a kind of popular culture. Therefore, the saltwater duck is famous for its name: "Osmanthus duck". The crystal hoof of Zhenjiang "Yanchun Restaurant" is even more famous. Famous Jiangsu dishes are Brine-Boiled Duck, Sweet and Sour Mandarin Fish, Braised Meat Balls in Brown Sauce, Beggar’s Chicken and so on.Jiangsu cuisine flavor is umami, natural, mild, and lightly sweet with rich original flavor of food materials. Sweet and sour sauce is topped on it. The chef used the squid to make bones. The ingredients are rich mainly including freshwater fishes, river fish and sea food like reeves shad, knife fish, balloon fish, silverfish, crab in Yangcheng Lake and crucian.

The duck is first marinated with fried salt and then boiled in the brine made of ginger, scallion and other spices.The mandarin fish is shaped like the tail of squirrel by special cutting and frying cooking method. A Beloved New York Bagel Shop Reveals Its Secrets Huaiyang cuisine, as an epitome of Jiangsu cuisine, was originated in the areas surrounding Huai’an and Yangzhou, and featured on the menu of the royal courts.

Skillful Jiangsu chefs can even cut tofu 2cm wide into 30 slices, and the finished shredded tofu is like a single hair and can go through the needle eye. When you taste the hairy crabs, go to Yangcheng Lake and enjoy the puffer fish.

This dish has been in existence for more than 200 years since its creation.

When the crystal hoof is served on the table, different kinds of meat can be cut according to different meat quality, such as "glass dishes", "jad belt hook food", "add light bar food", "triangle food" and so on. It has been listed as a top-class dish in the south of the Yangtze River. When I came to Changzhou, I had to taste the casserole fish head of Tianmu Lake in Puyang City. It is crispy outside and tender inside, and red or orange in color.It is also known as Four-Joy Chinese Meatballs or Lion’s Head Meat Balls.

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So they don't add much salt, sug… Most of the Jiangsu cuisine dishes well preserve the original flavor of food materials. Under the sweet-scented osmanthus tree, a bowl of duck meat and a cup of sweet-scented osmanthus wine are really a thing of ghosts and sorrows.

The chefs are especially good at simmering, braising, and stewing. Jiangsu cuisine is sometimes simply called Su cuisine, and one of its major styles is Huaiyang cuisine.

"Braised puffer fish", "baby porpoise burning grass", "milk soup river bream", "fried river puffer fish" are all delicious dishes that "not beaten chopsticks".Crystal hoof, also known as crystal meat, is a famous dish in Zhenjiang, Jiangsu Province, and has a history of more than 300 years.