常州美食排行榜？英文双语对照

1.天目湖砂锅鱼头

　　推荐食材：天目湖灰鲢鱼头

　　天目湖砂锅鱼头，又叫沙河煨鱼头，江苏省汉族传统名菜，其汤鲜汁浓，尝过者无不赞叹其美不可言，可是说起它的来历，知道的人却很少。天目湖是一个地名，位于江苏常州溧阳市。天目湖原名沙河水库，水库中盛长鳙鱼沙河鳙鱼长得体大壮实，肉质细腻，做出的菜肴滋味鲜美，营养丰富。

　　鲜而不腥，肥而不腻，汤色乳白，原汁原味。以天目湖里的野生大灰鲢为原料，再辅以30多道工序的独家烹饪方法烹制出的天目湖砂锅鱼头，不仅位列“十大常州美味”之首，更是无数国内外游客慕名而来的首选美食。

　　1985年，邓小平到南京，天目湖宾馆特地派厨师带着天目湖的鱼和水前往烹调，邓小平品尝过后称赞说：“这鱼头是今晚最好吃的一道菜”；有位教育家吃过之后，三年不忘其味，赋诗赞道：“鲢鱼头味美，三载有余香”。

　　2.溧阳清炒白芹

　　清炒白芹，在常州特别是溧阳地区，是家家户户都会做的家常蔬菜，一代代人从小吃到大。碧玉般白嫩的一盘，带着浓浓乡土味道，那是烟火气和清新感的绝妙结合。

　　3.溧阳扎肝

　　扎肝是溧阳传统名菜，和肉圆、酱剥子并称为溧阳三宝。扎肝是用猪小肠，将切成长条的油豆腐、带皮猪肉、水发笋干、猪肝按顺序捆扎、红烧而成的菜肴。以溧阳社渚镇、平桥一带的最为正宗。

　　4.天宁焦溪香糟扣肉

　　香糟扣肉的精华在于原料，酒糟要新鲜，猪肉以“二花脸”的五花肉为上佳，付出些时间和耐心，就可以收获一碗色泽红润、糟香浓郁、甜中带咸、入口即化的香糟扣肉，简直就是下饭神器。

　　5.金坛儒林羊糕

　　儒林羊糕酥而不散，肉色红润，不仅外形美观如糕状，也方便储存和食用，将羊糕切成薄块，放入碟中，根据各自口味，按咸、酸、辣、香基本佐料，选择最佳口味组合调配成汁液，以糕块蘸汁食用。

　　6.武进寨桥老鹅

　　寨桥老鹅是当地农家菜馆的招牌菜，红烧的，煲汤的，干烧的，虽然做法大同小异，却各有自己的风味。挑选生长2至3年的优质老鹅，切块放入油锅不断煸炒，再加入少许水，放入秘方调料，焖至鹅肉酥烂，大火收汁即可出锅，味浓肉嫩，香气扑鼻。

　　7.武进芙蓉螺蛳

　　芙蓉螺蛳以壳薄、肉厚、鲜嫩而远近闻名，爆炒、十三香、花椒酸菜都是常见做法。常州人都是吃螺蛳的高手，手指撮起往嘴里送，唇齿之间轻轻一嘬，螺肉便应声入口了。带着汤汁吸入口中的螺肉尝起来口感既嫩又脆，鲜美

Head of fish of arenaceous boiler of lake of 1. weather eye

Recommend feed capable person: Head of grey silver carp of weather eye lake

Head of fish of arenaceous boiler of weather eye lake, call Sha He head of fish of cook over a slow fire again, jiangsu saves dish of name of tradition of the Han nationality, its Shang Xianzhi is thick, all without exception of the person that had tasted highly praises its beauty cannot character, but speak of its source, known person is very few however. The day looks the lake is a place name, be located in in relief city of Jiangsu Changzhou Li. Reservoir of sanded river of original name of weather eye lake, variegated carp of sanded river of long variegated carp is filled to grow in reservoir decent big husky, the flesh is qualitative exquisite, made dish taste is delicious, nutrition is rich.

Bright and not raw meat or fish, fat and not be bored with, shang Se milky white, former juice raw ingredient. Look with the day in the lake feral big grey silver crap is raw material, again complementary cook the weather eye lake that go out with the exclusive cooking method of many 30 working procedure head of arenaceous boiler fish, not only row " 10 big Changzhou are delicate " head, it is the first selection cate that countless domestic and international tourists are attracted more.

1985, deng Xiaoping goes to Nanjing, specially of guesthouse of weather eye lake sends chef to taking a day to look the fish of the lake and water head for cook, after Deng Xiaoping has sampled, praise say: "This fish head is a the most delicious tonight dish " ; After an educationist has eaten, do not forget its flavour 3 years, endow with Shi Zandao: "Silver carp head is delicious, 3 carry lingering fragrance " .

2. Li Yang Qing fries Bai Qin

Qing Dynasty fries Bai Qin, in Changzhou especially Li in relief area, it is the vegetable of the daily life of a family that every family can make, generation acting person eats as a child big. Like jasper white a tender dish, taking thick agrestic taste, that is the excellent union of smoke internal heat and pure and fresh feeling.

3. Li this world plunges into liver

Plunging into liver is dish of name of Li open convention, pare with fleshy circle, sauce child call Li Yang Sanbao. Plunging into liver is the small intestine that use a pig, dried bamboo shoots of hair of the fried bean curd that will cut strip, pork that take a skin, water, pork liver presses ordinal bundle up, braise in soy sauce and become dish. What with Li this world the company smalls piece of land surrounded by water town, smooth bridge is taken is most authentic.

4. Sweet flooey of Tian Ning anxious brook buckles the flesh

Sweet flooey buckles fleshy elite to depend on raw material, lees wants fresh, pork with " 2 beautiful faces " steaky pork is on beautiful, give some of time and patience, can harvest a bowl of colour and lustre ruddy, flooey is sweet full-bodied, sweet in the sweet in a wretched state that carries salty, entrance to be changed namely buckles the flesh, it is god of go with rice simply implement.

5. Cake of Lin Yang of Jin Tan scholar

Confucianism Lin Yang cake is crisp and do not come loose, incarnadine and ruddy, not only the shell is beautiful the shape that be like cake, convenient also store and edible, cut ovine cake thin piece, put into dish, according to respective taste, press salty, acerbity, hot, sweet basic spice, choose optimal taste combination to allocate juice, with cake piece dips in juice edible.

6. Fierce enters old goose of stockaded village bridge

Old goose of stockaded village bridge is the fascia dish of shop of food of local peasant family, of braise in soy sauce, of Bao soup, work burn, although practice very much the same, have oneself local color each however. Choose grow 2 those who come 3 years is high grade old goose, stripping and slicing puts oily bowl ceaseless stir-fry before stewing is fried, water of rejoin a few, put secret recipe condiment, stew comes goose is crisp sodden, conflagration receives juice to be able to give boiler, flavour thick flesh is tender, aroma is tangy.

7. Fierce eats lotus snail

Lotus spiral shell with housing thin, flesh is thick, fresh and tender and far and near is famed, explode fry, pickled Chinese cabbage of 13 sweet, Chinese prickly ash is common practice. Changzhou person is the superior that has spiral shell, go to since finger gather send in the mouth, between labial tine gently one suck, snail flesh entered the mouth immediately. The snail flesh in taking soup juice air suction opening is tasted rise mouthfeel already tender fragile, delicious