Intussusception is an oily sausage in pork viscera, also called small intestine. Choose the cut intestines of the big fat pig, soak them in hot water, remove them and add a little salt and alum. Rinse the mucus on both sides of the intestine repeatedly, and use bamboo chopsticks to hold one end of the fast intestine and cover it into two or three layers, that is, the intestine is also a "tube intestine". Cut the sausage into an inch square, and add chopped green onion, soy sauce, red rice flour (wrapped in gauze), sugar, water chestnut, lard, salt, etc. And soak in water for an hour and a half. The cooked sausage is round, cylindrical, sauce red, thick and fragrant, fat and rotten, not greasy, sweet and salty. 1833, the Qiaofuji Hotel in Nanmen Street, Wuxi was established. 1930, this dish was restructured from Li Xifu Hotel and Juxingyuan Restaurant and has been passed down to this day.
Rotten milk meat
Select the square meat of thin-skinned ribs with five flowers and three layers, cut each square meat into four pieces with a half weight of 1 piece, blanch it in a boiling water pot, take it out, wash it with clear water, put the square meat in the pot with a pot cushion, add clear water until it is even with the meat surface, add Redmi, cooking wine, onion, ginger, oil, sugar and salt, and cook it. Its characteristics are: the meat is not oily, not broken or greasy, sweet and salty, and the color is like red sufu, so it is named sufu meat. 1906, Jufengyuan Restaurant was founded by Master Wang Rongchu. Rong Desheng and other famous food merchants held banquets in restaurants such as Jufeng Garden, Yingbin Building and Juxingyuan. The main dish (main course) must eat fermented bean curd, and the lotus leaf clip (flour product) with fermented bean curd instead of the main food. Its taste is very unique.
Fried crab yellow oil
Lu Chun, a poet in the Tang Dynasty, said: "The flavor of the four directions should first contain Bo Huang." . The cypress tree means crab. There is a saying in choosing crabs in Jiangnan water towns: "September is the navel, October is the tip", and crabs grow into large pieces of meat. In September of the lunar calendar, the crab yolk (ovary) of the female crab (umbilical cord) is tight and full; October male crab (pointed navel) is full of crab fat (testis). Crab contains vitamins, protein, fat, sugar, calcium, phosphorus, iron and so on. It also contains advanced nutrients such as nicotinic acid, cholesterol and more than ten kinds of free amino acids. Hongze Lake Crab, Taihu Lake Clear Water Crab and Yangcheng Lake Hairy Crab are the specialties of Jiangsu. Taihu Lake and Yuqi crabs are the best in Wuxi. Fresh crabs, washed and cooked in a pot until the crab bucket (crab back shell) is red and the back of the upper and lower pieces is cracked and cooked. After cooling, peel off the crab bucket, remove the crab heart, crab belly and crab eyebrows (lungs), peel off crab roe and crab fat, and remove crab meat. Bring the wok to a boil with high fire, scoop in lard until it is 70% cooked, add chopped green onion, stir-fry, add female crab roe, male crab fat and (without crab meat), stir-fry with an iron spoon, add Shaoxing wine, white sugar, refined salt and pork soup, bring to a boil, cover the pot, simmer for about two minutes, then move to high fire and dilute the thicken with water chestnut. Features: the crab roe is crisp and fragrant, the crab fat is sticky, the butter overflows on the plate, and it tastes excellent when dipped in balsamic vinegar and shredded ginger. This dish is cooked in China World Hotel, Yingbin Building and Jufengyuan Restaurant.
Wuxi's live baked Taihu Lake is rich in fresh fish, live shrimp and clear water crabs, collectively known as "fresh lake". River shrimp can be divided into white shell, green shell and black shell, and the green shell shrimp in river (lake) shrimp is the best, with tender meat. To make a live casserole, you should take fresh and fresh river shrimp, rinse it repeatedly with cold boiled water to wash off the dirt on the shrimp, but you can't wash the shrimp clean, then filter out the water and cut off the long beard, but you can't cut off the shrimp tail. In order to prevent jumping, you can put it in a bowl and add Jiang Mo, mashed garlic, pepper, sugar, soy sauce, sesame oil, sour vinegar, yellow wine and other seasonings. After the shrimp is baked, it can still be alive and kicking when served on the table. If you are not careful, the grilled shrimp will jump out of the plate, jump off the chopsticks and even jump in your mouth. This is the characteristic of being alive.
Mirror box tofu
Take out three bags (blocks) of tofu from the small box, cut each bag into four pieces, put it in a colander to filter out the water, gently slide it into an oil pan with a temperature of 70% to 80%, and take it out until it is golden around. Then, hollow out the center of the tofu, put the mixed fine meat stuffing in the hollow of the tofu, embed shrimp in the meat stuffing, fry it in the oil pan, take it out and put it in the pan with mushrooms, bamboo shoots and bamboo shoots. Put some starch and sesame oil in the pot, arrange it neatly on the plate, sprinkle some mung beans, red, green and green, black and white, the style is beautiful and the fragrance is fragrant. Each piece of tofu is shaped like a rectangular mirror box, with soft skin and golden color, and the shrimps are golden white and tender white inside. 1943 Established Yingbinlou Restaurant, which is now the best restaurant in China Hotel.
Liangxi crackling eel
Monopterus albus is common in lakes, rivers and rice fields. There is a saying in Wuxi that "Monopterus albus participates in summer". Eel meat is sweet and wet, and is rich in protein, calcium phosphate and vitamin A, which has the functions of tonifying deficiency, expelling wind and removing dampness, and strengthening bones and muscles. Liangxi River connects Taihu Lake and runs through the Beijing-Hangzhou Grand Canal in the north and south of Wuxi. Liangxi is the elegant name of Wuxi. During the Taiping Heavenly Kingdom, a stall owner at No.7 Huishan Street, Wuxi, cooked crispy eel and stewed it with people on the basis of ancestral cooking skills. His son Zhu Bingxin (nicknamed Big Glasses) inherited his ancestral business, which has been passed down to this day. To make crispy eel, you should choose about three or two pieces of fresh eel, cook them in a boiling pot with 3% salt until their mouths are open, then take them out and put them in clear water for cooling and bleaching. Cut into eel blanks one by one. Fine remove the bones, intestines and blood clots of eel, wash and filter out the water. Fried eel is divided into three steps: (1) heating the eel in an oil pan (emitting smoke), throwing out the eel blank, shaking it continuously for two minutes, and taking it out with a colander when a considerable amount of water is discharged and the outer layer of eel becomes brittle; (2) heat the eel in an oil pan (no green rot), then put it down for three minutes, and then take it out, so that there is basically no water in the eel body, and the inner and outer meat tends to be brittle, so as to ensure that the outer meat will not be burnt; (3) Pour the oil out of the pot, and at the same time, mix the refined salt, soy sauce, Shaoxing wine, sugar and onion in the pot to make a marinade, and then crisp. When filling the pot, it is stacked up and down, empty and high, giving people a feeling of looseness and crispness, with a pinch of tender yellow ginger at the top. Crispy eel is characterized by brown and yellow color, bright and shiny, crisp and chewy, which can be broken into several pieces, loose, melt in the mouth, salty and sweet, fragrant with onion and ginger, crisp and delicious, and can also be eaten by the elderly with bad teeth. This dish will not soften after a few days. It can be eaten at the table and packaged as a gift. Liangxi crispy eel is a pearl in Wuxi cold basin. He left a good impression on the leaders of countries such as Ho Chi Minh, Sihanouk, Lee Kuan Yew and Mobutu who visited Wuxi, and was widely appreciated.
Saute Dayu
Taihu Lake in Wuxi is rich in freshwater shrimp, which has the characteristics of thick shell and fat meat. 1920, in order to meet the needs of tourists, Jufengyuan Restaurant selected large-scale fresh shrimps and squeezed out shrimp meat for frying. This dish is classified as high-grade stir-fry and is generally used for banquets. To stir-fry Dayu (also known as stir-fried shrimps), you should choose 2.5 Jin of fresh and clean green prawns, remove the head and shell, squeeze out the shrimps, wash, filter and dry. Add salt, egg white and horseshoe paste, stir-fry in oil pan, add Shaoxing wine and monosodium glutamate, stir-fry in pan, add sesame oil in pan, and part of it is surrounded by bean sprouts. Its fragrance is overflowing, with a little white in the green, and its color, fragrance, taste, shape and beauty are all good.
The first course in the world
During the Qianlong period, the sacred chariot stopped at the Bamboo Furnace Mountain House (Tomi Hall of Hui Chong Mountain Temple), and monks took tea to offer sacrifices. Emperor Qianlong praised the fragrance and delicious taste and gave fertile land 18 mu to grow tea. I also wrote a supplementary "Bamboo Furnace Tea Making Map". Later, I went to this city for a private visit. After noon, I walked into a restaurant and urged me to order food. When the host saw that the guests were distinguished and the dishes were sold out, he took the rice crust, fried it in boiling oil, and cooked it with shrimp, boiled eggs and chicken soup to make a thick juice. When you serve the table, pour the juice on the rice crust, and the dish will immediately hiss, and a wisp of smoke will come out, and at the same time, the fragrance will come to the nose. After tasting it, Qianlong felt crispy and delicious, and praised: "This dish can be described as' the best dish in the world'!" Hence the name, which is still in use today. This dish should be made of glutinous rice or japonica rice, thin and even. After drying, it needs to be fried in an oil pan and needs a big fire. Because of the high oil temperature, the rice crust rises quickly and does not absorb oil, but it is very brittle. For example, if the oil temperature is too low and the rice crust rises slowly, it is easy to absorb some oil, which will make it greasy and not brittle. Deep-fry the crispy rice crust until golden and crisp. At the same time, stir-fry shrimps with hot oil, simmer with tomato sauce, cooked shredded chicken and fresh soup, and pour them on the rice crust. This is the first dish in the world with bright red marinade, golden brown rice crust, crisp and tender, sweet and sour.