Aquatic delicacies in various parts of Jiangsu province have turned out to be the greatest feast of the season. Let's take a close look.
In the vegetable markets in Suzhou, we can see such black and round fish that is called Eleotridae in Latin. Although these fish are unattractive, they are very popular among native Suzhou people as seasonal dishes in the period before the Qingming Festival because of their delicate and delicious flesh. This kind of fish grows when the rapeseed flowers are blooming. It boasts tender flesh without thin bones. It can be made into soups, braised, or steamed. But the most luxurious recipe is to only take the two pieces of flesh on its cheeks to make a soup.
As the most representative spring food in the Yangtze River Delta region, puffer fish and rice seedling grass are the delicacies in the minds of many Jiangsu people. The puffer fish is fresh and tender, and the seedling grass is green and delicious. Such a wonderful combination makes the taste buds bloom with the flavor of spring.
Spring is also the season for clams to come into the market, and clam tofu soup is favored by many diners. Choose a big clam, wash it, put the clam meat and tofu in the pressure cooker, boil it, and this delicious dish is done.
Before the Qingming Festival, Yangzhong began to catch swordfish. Known as one of the "Three Delicacies of the Yangtze River", this delicacy has triggered the appetite of many people.
In addition to the traditional steamed swordfish and braised swordfish, many restaurants have also launched innovative swordfish cuisines.
