Nanjing: food taste sweet temptation (Photos)

����NanjingFood has always been known as Beijing Su dishes, cook is claiming "Su Jing gang". Nanjing food with strict material selection, production of fine, outstanding material, exquisite sinocalanus, gorgeous color known, and timely make seasonal changing varieties. Its flavor characteristics mainly in taste and alcohols, brackish moderate, wide adaptation. Pay attention to the authentic dishes, with fresh, fragrant crisp, rotten, tender. The shape of the hard and soft, thick and delicious, fat but not greasy, and light but not thin. Sulan supporting bone without losing its shape, tender crisp without losing its flavor.

Purslane

Purslane, the characteristic is not Nanjing, but it is for my trip to Nanjing left a deep impression. The most common purslane is cold, flapjack, soups, and this made of dried after eating fried, the taste is more special, also the beautiful and delicious.

The double stinky pot

The double stinky pot, is the stinky tofu and large intestine soup pot, rich flavor, stinky tofu compact not broken, e. soft but not fishy, is go with food. Some people like the broth taste, but again afraid of greasy, can be cut into small intestine turn over, the inside of the oil removal. This cooked pork to eat is not greasy. But there are a lot of people can't stand the broth taste, then this "Jinling smelly" will remove the intestine weight has become the single.

Small fish

Honey lotus root

Small fish, which are also called the Yangtze River fish, the fish. The river fish here is a large round rice crust, crisp and chewy. The crispy rice knocked into small pieces, dipped in the soup, taste good!

����Image source:Ice Qin in the heartSina blog

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