What are the delicious foods in Changzhou? Recommend Changzhou specialties.

Changzhou is located in the south of Jiangsu Province, south of the Yangtze River and north of Taihu Lake. Changzhou has a history of 2500 years, and there is the Beijing-Hangzhou Grand Canal in the city, which has accumulated this quaint southern city. There are many delicious foods in Changzhou. Let me take you to know them.

After the fish head in Tianmu Lake casserole swims in the vast Tianmu Lake, you don't have to worry about not eating anything anymore. Fish head in casserole must be your first choice. And eating fish head in Tianmu Lake casserole is very particular. It is not good for fish to be too big or too small. It is best to choose live silver carp with a fish head of about 3 kg, so that the meat is fat and tender. Yixing casserole must be used, with Tianmu Lake as the soup base.

You can try the restaurant in the food street outside the archway in Shanshui Garden Scenic Area, which is affordable but not authentic enough. After entering the resort along Yingbin Road, there are three better places to eat fish heads: one is Tianmu Lake Hotel, which serves "Zhu Shuncai" fish head casserole soup; One is Biboyuan Food Center, opposite Tianmu Lake Hotel, with elegant environment. These two places are actually one, one around 200 yuan. There is also a landscape garden hotel, which has a good environment and a very economical price. The fish head soup is 300 yuan. When eating, add a plate of fresh vegetables mixed with celery and fried celery, which is more delicious and refreshing.

Silver face Changzhou silver face, as thin as silk and as white as jade, is very delicate just looking at it. Plus the original soup cooked by grass chicken, it is really slippery and sticky, soft and slippery. If you add shredded egg skin and coriander to the soup, it will be more fragrant.

Liyang fried liver Liyang fried liver is a traditional famous dish in Liyang, which is a big dish on holidays. The main ingredients are pork belly, pork liver, oily tofu and swollen dried bamboo shoots. After "Zhagan" stew, the three meats are mixed, the pork belly is fat but not greasy, the pork liver is full of sauce, and the small intestine is rotten but not scattered. The two kinds of vegetarianism absorbed the delicious and greasy flavor of meat food, but also had unspeakable delicacies. However, for those who taste it for the first time, it takes courage to prick the liver, so if you are interested, you can try Tianmu Lake Hotel. When eating liver, many foreigners will eat the small intestine first, and then eat all kinds of ingredients one by one. But for Liyang people, it is the authentic "Liyang eating method" to bite off other ingredients except the small intestine and feel the mixed fragrance.

Changzhou people like to add crab buns. Only by cooking, steaming and selling now can we keep the crab fragrant, fat but not greasy, and we have to queue up to eat steamed buns, which is no less than eating Quanjude roast duck in Beijing. The most noteworthy thing is that the crab buns in autumn are the most attractive. They are small and unique. They are made of refined white flour, cooked plate oil, crab powder and pork. The crab oil is golden and shiny, the juice is delicious, the fragrance is fragrant, the skin is thin and strong, and the stuffing is tender, smooth and refreshing.

Changzhou sesame cake, which has just been baked, is yellow in color, not burnt or rotten, and its rich fragrance is mouth-watering. Take a bite, it's crispy, crispy, sweet and salty, and people can't help but like it. If it can be accompanied by a bowl of tofu soup from Shuangguifang at this time, it must be excellent. If you don't have enough to eat, you can also buy fine products to take home for friends and family to taste.

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