Huaiyang cuisine

Clear the lion head

VicentaLakin

The lions usually have three cooking methods: stew, steam, and red burning. If they want to be light, they're recommended for steaming, so that they can keep the food as fresh as it is, without destroying its nutrients

Mushroom oil

VicentaLakin

It's a simple and delicious home dish. Even the new guy can handle it

Pine corn

VicentaLakin

Pine corn, traditional food in the north-east. The fragrance of corn and pine have always been the favorite of children and female friends. It's like love。

Oil pavilion

VicentaLakin

With the city building, the city pipe has come out of history

Clean up the lion's head

VicentaLakin

The lion head is a traditional dish in the Yangyang restaurant department in Jiangsu province, China. It's 60% fat and 40% skinny with onions, ginger, eggs and so on, and it's made of fist-sized meatballs that can be evaporated and fatter。

Snow hogs boil tofu

VicentaLakin

Tofu is nutritious and contains many trace elements necessary for humans, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and abundant quality protein, with a digestive absorption rate of over 95 per cent. Tofu, which is used to feed foods, is used to remediate, dry, dry, clean stomachs, and is more suitable for thermal, stenched, gastrointestinal and post-hot maintenance。

Yangzhou fried rice

VicentaLakin

Shrimp pine corn

VicentaLakin

THERE'S NEVER ENOUGH CORN TO EAT, THERE'S NOTHING TO EAT, THERE'S NOTHING TO EAT, THERE'S MORE LOVE FOR PINE CORN, THERE'S SOMETHING TO ADD TO IT, IT'S MORE DELICIOUS AND COLORIER. IT'S GOT SHRIMP ON IT, AND IT'S GOT AN EXTRA LEVEL. IT'S SOFT, IT'S SWEET, IT'S DELICIOUS. CORN CONTAINS A LARGE QUANTITY OF CALCIUM, AS WELL AS A WEALTH OF NUTRIENTS SUCH AS EGG PHOSPHORUS AND VITAMIN E. THESE SUBSTANCES HAVE THE EFFECT OF REDUCING CHOLESTEROL, PREVENTING CELL AGING AND REDUCING BRAIN DEGRADATION, AND MUST EAT MORE CORN OVER TIME。

Fairy country tofu

VicentaLakin

Tofu is a local feature of our selection of young salt halogens and fine, thin meat chops, as well as starch and moistures, in flat ball form, with oil and butter, called tofu or meat round, and cooked with water, softly and softly, as compared to lion heads。

A duck blood fan

VicentaLakin

THE DUCK BLOOD FAN SOUP, ALSO KNOWN AS DUCK BLOOD FAN, IS A TRADITIONAL NANJING FOOD, ONE OF THE LONG-KNOWN DUCK FOODS. DUCK BLOOD FAN SOUP IS MADE OF DUCK BLOOD, DUCK INTESTINES, DUCK LIVER, ETC. THE COUNTRY IS DOMINATED BY A SMOOTH AND SMOOTH TASTE, A SMOOTH SMELL AND A PROPER NORTH-SOUTH TASTE. DUCK BLOOD FAN SOUP IS MADE OF FANS, DUCK BLOOD, DUCK LIVER, DUCK INTESTINES, MADE OF OLD DUCK SOUP. A SMALL BOWL OF FAN SOUP, BUT THE DUCK'S DELICIOUS. A SIP OF SOUP JUICE, A SIP OF FANS, A BITE OF DUCK BLOOD, CAN'T HELP BUT WONDER THAT THESE THINGS ARE SO DELICIOUS IN THE WORLD. THE DUCK BLOOD FAN SOUP WAS FIRST CREATED BY THE TOWN'S NO. 3 TALENT, AND THE DUCK BLOOD FAN SOUP WAS ONCE PRAISED BY THE FIRST EDITOR OF THE DECLARATION AT THE END OF THE NIGHT AS "THE TOWN'S MAYON FOOD IS GOOD AND PURPLE SAND MAKES SILVER SILK." THE JADE BELT IS A THOUSAND PIECES OF TWILIGHT, AND I'LL SEE YOU IN MID-AUTUMN. I'M NOT A POET. I'D LIKE TO PRAISE YOU, THE PROPHET. " NUTRITIONAL VALUE OF DUCK BLOOD: 1; HIGH IRON CONTENT IN DUCK BLOOD AND OPEN PRESENCE IN HEMOGLOBIN IRON, EASILY ABSORBED BY HUMANS. 2. THE PRESENCE OF TRACE ELEMENT COBALT IN DUCK BLOOD HAS SOME EFFECT ON OTHER ANAEMIA SUCH AS MALIGNANT ANAEMIA. 3. DUCK BLOOD HAS THE EFFECT OF INTESTINAL PROFANE, WHICH REMOVES SLAGS FROM THE INTESTINAL CAVITY AND DEPURATES HARMFUL SUBSTANCES SUCH AS DUST EGYPTIAN METAL PARTICLES TO AVOID CUMULATIVE POISONING. SO IT'S THE BODY SCAVENGER. 4. DUCK BLOOD CONTAINS VITAMIN K, WHICH LEADS TO BLOOD CONDENSATION AND STOPS. 5. DUCK BLOOD ALSO PROVIDES MANY TRACE ELEMENTS TO THE HUMAN BODY, WHICH CAN BENEFIT FROM MALNUTRITION, KIDNEY DISEASE, CARDIOVASCULAR DISEASE AND POST-DISEASE CARE. 6. DUCK BLOOD FANS ARE RICH IN LOW SODIUM SALT, LOW SATURATED FATTY ACID, RICH IN POTASSIUM AND IRON; BEEF COOKERS ARE RICH IN LOW SATURATED FATTY ACID, POTASSIUM AND PROTEIN; SOUP BAGS ARE RICH IN TRACE ELEMENTS SUCH AS SMOKE ACID, CALCIUM, PHOSPHORUS AND POTASSIUM。