Wuxi Sauce, Wuxi Qingshui Oil Gluten, and Huishan Mud Afu are among the three famous products in Wuxi and are famous at home and abroad. They flourished during the Guangxu Period of the Qing Dynasty (1872-1909). With the rapid development of industry and commerce in Wuxi City, many butcher shops hired famous teachers, worked hard to operate, created famous brands, and competed for business. Brands such as "Lao San Zhen","Lu Jiajian","Lao Lu Jiajian", and "Real Lu Jiajian" have appeared successively. As families compete with each other, the quality of meat bones continues to improve. <br /><br />Wuxi pork ribs are cooked very carefully. The first is to select fine materials, and three-sandwiched straw straw is needed as raw materials. This straw is used as raw material. This kind of straw weighs only seven or eight kilograms on a pig. It is characterized by its delicate meat quality. Second, the ingredients should be good. You need to use soy sauce, soft white sugar, old rice wine, as well as onions, ginger, fennel, cloves, cinnamon, etc. to cook them. The third is to operate strictly. To a hundred kilograms of raw meat bones, add 12 kilograms of soy sauce, 3 kilograms of white sugar, and 3 kilograms of yellow wine, and cook them with slow fire for two hours. Finally, Wuxi ribs weighing about 64 kilograms were prepared and their characteristics were maintained. <br /><br />Wuxi Sauce Ribs is a famous Jiangsu dish suitable for all ages. Its color is red, the meat is crispy, the bone aroma is rich, the juice is thick, the taste is fresh, and the salty and sweet, fully reflecting the basic flavor of Wuxi cuisine.
[zi Jian]: It is uājīan in southern Fujian dialect, and it is translated as "Sea Oyster Jian" in Mandarin<br /> Oyster is in southern Fujian, which refers to oysters (or sea oysters). <br />Oyster, also known as sea carp, is known as oyster, oyster, oyster yellow, etc. The Fujian family is mostly called oysters; the Cantonese family is mostly called oysters. <br />Oysters are not only nutritious, but also delicious. Zaijian is the most popular folk snack on both sides of Fujian and Taiwan. <br />Many Fujian and Taiwanese snacks are actually alternative grains invented by people when they were living in poverty and were unable to eat enough. They are a symbol of poor life. Zizijian is such a creative dish invented in a poor society. <br />Regarding its origin, folk rumors say that in 1661 AD, the Dutch army occupied Tainan, and Zheng Chenggong led troops from Luermen to invade, intending to recover the lost land. The Zheng army defeated the Dutch army with great momentum. In a fit of anger, the Dutch army hid all the rice grains. Zheng Jun, in a hurry, decided to use local ingredients to mix Taiwanese specialties oyster and sweet potato flour with water and fried them into cakes. Unexpectedly, it was passed down to future generations and became a popular snack in Fujian Province. <br />Nowadays, with the improvement of living standards, the ingredients used for rice frying are becoming more and more abundant, and it is no longer limited to a single sweet potato flour. So it is now popular among people. <br />[Zizai Fried] and [Oyster Fried]<br /> This dish is also found in other cuisines, especially Cantonese cuisine, but most of them are called "Oyster Sauce". The practices are similar, some use egg liquid, some use flour paste. There are basically two types of dipping ingredients, one is the salty and fresh taste made with fish sauce, and the other is the sweet and sour taste made with tomato sauce.
