2009年4月20日

What to Eat in Nanjing

I love the city where I lived for nearly 8 years now, which is Nanjing. Apart from me, many foreiners travelled to China would come to Nanjing and enjoyed its culture and atmosphere very much. It's a great city for living, not so modern and quick rythem like Shanghai, but more got more leisure, peace and green trees with it.

It's a city that pay more attention to the environment. You may notice this when you take a walk in the main street. There is various kinds of green trees everywhere, in some streets with long history, you may not need to worry about the sun damage problem in the deep summer, since the tree leave is so thick as to protect you from the terrible sunshine.

I like Naning, and I want to collect some information about dinning here for those who came here for the first time. Just name a few for your reference:

Duck Blood Soup
The name of this dish may sound odd to foreigners who might wonder how the blood and soup is combined. Actually Chinese people do eat the blood of duck, goose and chicken but in a unique way. They collect the blood of a freshly killed duck or goose and stir, then seal and refrigerate until ready to use. The result is blood cakes. The soup is seasoned with salt, pepper, and subtly spicy undertones. Simmer gently for several minutes and serve with eggs, noodles and caraway. This food is the top of all travelers' recommendations. The cheap stalls at Fuzimiao dining street sell the best at 3.5 yuan.

Gan Si (Shredded Bean-curd Sheets)
A refreshing cold dish made of Bean-curd sheets. The bean-curd sheets are cut finely into threads with seasoning of sauce, sesame oil and vegetables shreds of bamboo root, mushroom, chicken or meat. It has fine shreds and a tender taste. It can also be boiled in broth and served with other meat shreds.

Salted Soup Duck
Autumn in Nanjing is a season of scented osmanthus blossom and the best time to make the delicious Salted Soup Duck because ducks at this time are fat. The chef chooses well-bred ducks and smears salt and spice on them to add flavors. The spice ingredients are a secret. Then the spiced ducks are marinated in a sauce for two hours. Just before eating, the ducks are steamed. It should taste fragrant, crisp and tender. The best restaurant to taste it is Jinling Restaurant near Xinjiekou.

Pressed Duck
A legend goes that in China's Southern Dynasties (420 - 589) an emperor was besieged by enemies in the imperial city. Soldiers guarded the city and fought hard in bloody battles. Women made salted ducks and wrapped them with leaves to preserve the flavor. Ducks were packed into a large jar and delivered to the soldiers. When the soldiers unwrapped the ducks, they found the ducks pressed flat, thereby the name Pressed Duck.

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