TipsyShanghai

无锡酱排骨,简称“无锡排骨”,外人常称“无锡肉骨头”,与惠山泥人、清水油面筋同为无锡三大名产,也是无锡本帮菜的传统名菜。

苏杭继承了慎馀肉庄的品牌,使用传承100年的配方,排骨非常酥烂,轻轻一掰就脱骨了,肉质嫩而多汁、腴而不肥、入口即化

Wuxi Sauce Spare Ribs, together with Huishan Clay Man and Qingshui Oily Gluten, are the three famous products in Wuxi, and are also the traditional famous dishes of Wuxi local cuisine. Suhang inherited the brand of Shenyu Meat Zhuang. Using a 100-year-old recipe, the ribs are very crispy, and they are deboned with a single tap. The meat is tender and juicy, tender but not fat, and melts in the mouth.

相较别派小笼,无锡小笼包有“馅多、个大”、汤汁多而鲜甜、使用“紧酵”作面皮等特点

小笼包一笼四个,皮薄而个头大,透过薄薄的皮子都可以看到里面摇曳的肉汁

Compared with other styles of Xiaolongbao, Wuxi Xiaolongbao has the characteristics of “more stuffing, big size”, rich and sweet soup, and the use of “tight yeast” as the dough. There are four Xiaolongbaos in one serve. You can see the swaying gravy through the thin skin.

好吃的生煎,一定要皮薄肉馅多,底面煎得酥脆喷香,最重要的是,汁水一定要足,要能吃出小笼包一笼水的感觉,就完美了。

小杨生煎,每条都满足,尤其是咬开之后会有满满的一包汤汁汤中混着猪肉的香气,还很鲜美,令人满足。

For delicious pan-fried, it must have a thin skin and a lot of meat filling, and the bottom of it must be crispy and fragrant. The most important thing is that the juice must be sufficient, and it must be perfect to eat the feeling of a cage of steamed dumplings. Especially after biting it, there will be a full bag of soup, the soup is mixed with the aroma of pork, it is delicious and satisfying.

黄澄澄的鸡块,浸在花雕酒中,酒香若有似无地飘入鼻。

花雕醉鸡的独特之处在于,鸡肉已经熟透,但口感不老不柴,非常鲜嫩。味道偏清淡些,微微的酒香,更能衬托出鸡肉的鲜味。最棒的是鸡皮,爽滑之余还有脆脆的口感。

The unique feature of Huadiao Wine Chicken is that the chicken is well cooked, but the taste is not too old and woody, and it is very tender. The taste is lighter, with a slight wine aroma, which brings out the umami taste of the chicken. The best is the chicken skin, which is smooth and has a crunchy texture.

雪菜肉丝面里清鲜的汤汁,看起来非常清澈,喝一口却满满都是浓郁的鲜香回味,能瞬间点亮你的味蕾。

熬这一锅清汤需要先用牛骨和土鸡小火慢炖数小时,快出锅时再加肉末,以吸附汤里的杂质,最后将肉末捞起,只留下清澈的汤头,清澈的同时滋味却浓郁鲜美,是一道功夫菜品。雪菜肉丝是江浙沪小囡的最爱,汤头里的肉丝处理得软嫩Q弹,鲜美入味,最妙的是还带有一丝丝香菇的鲜味,细细嚼一嚼,唇齿留香

The fresh soup in the noodles with pickled vegetables and shredded pork looks very clear, but one sip is full of rich and delicious aftertaste, which can instantly lighten your taste buds. To boil this pot of clear soup, you need to simmer for several hours with beef bones and chicken on a low heat, then add minced meat when it comes out of the pot to absorb the impurities in the soup, and finally pick up the minced meat.

招牌酸辣汤,大大的一碗,酸辣开胃,食材很丰富,有笋丝、豆腐丝、肉丝等,还有已经煮得软软泡泡、吸满汤汁的油面筋。汤里卤牛腱的切丝,牛肉香味十足,口感软弹

The Signature Hot and Sour Soup is an appetizer rich in ingredients in a large bowl, including bamboo shoots, shredded tofu, pork, etc., as well as oily gluten that has been boiled to soften bubbles and soaks up the soup. The braised beef tendon is shredded in the soup, the beef is full of aroma, and the taste is soft and elastic.