cheap jewelry price tags wholesale What are the special snacks in Jiangsu Ganyu?

wholesale jewelry display pieces Jiangsu's famous snack
San Ding big bags
This are made of chicken, meat, bamboo shoots, and various ingredients. There are many large stuffing, chicken, tender bamboo shoots, pork aroma, delicious and delicious, beautiful shape.
Emerald roasted wheat
green vegetables are slightly simmered and chopped, mixed with fine salt, white sugar, cooked lard to fill the filling, rolled into a thin skin with a half -cooked hot noodles, pinch into chrysanthemum shape, the neck mouth filling slightly exposed heart exposure Use a little ham fur. The skin surface is white, the filling is green, and the sweet and scent.
Thousand layers of oil cakes
flour fermented and rolled growing square skin, sprinkled with white sugar, diced oil, rolled and pressed, rolled into 16 -level square squares, and folded 40 % off. Essence Sprinkle the cake noodles and steamed it on the cage. The cake is transparent, with clear layers, and good color and fragrance.
Huangqiao sesame cakes
The autumn of 1940 New Fourth Army entered the east of northern Jiangsu to conduct a decisive battle of Huangqiao. Its beautiful shape, fine production, has the characteristics of fragrance, crispy, crispy. There are two types of sweets and more than 10 varieties. The salty ones include meat pine, ham, shallots oil, open foreign, fresh meat, etc. The sweet people include osmanthus, bean paste, and five kernels.
The crisp cake of Jiangyan
The crispy dough rolls into a multi -layered cylindrical shape, cross -section cutting, vertically flat flat, rolled into a cake blank. Between the two pieces of billets, the stuffing heart made with ham, bamboo shoots, chicken diced, shrimp and other stuffing. It is rich in layers, clear patterns, golden color, crispy and fragrant.
This leather bag
M: Slender seven, fat three pork and skin frozen, etc., use only soy sauce, without salt and monosodium glutamate to maintain the original flavor. The finished product is thin, the marinade is full, the appearance is fine and thin, and the shape is beautiful.
Li Fengju onion oil cakes
The white powder oil water dough, refined salt, and minced onion to make a thick and uniform cake skin, fried. The color is golden, loose butter, and fragrant. It is best to eat with tofu brain.
This dried shredded filaments
The soybeans are processed into large white dried, cut into filaments, repeatedly washing and hot, extended the bean fishy smell, poured refined marinade and sesame oil, and ginger and shrimp. The color is elegant, soft and tender, fresh and timeless.
The color crispy spots
created by chef Yin Changgui. Simulate four -time flower and animal shapes, vivid images. Crispy oily, sweet and delicious, is a unique high -end variety in the feast snacks.
Samsung linen
Themores of superior japonica and glutinous rice to make wet rice noodles, mix with an appropriate amount of flour as skin, wrap the stuffing heart and rub into a round shape, roll the sesame seeds, fried twice, sweet, sweet , Crispy, sticky, hot and cold, all seasons are suitable.
The Su -style boat point
Yuangan Ming Dynasty. Using rice flour and flour to move into movement and plant image, it is supplied on the cruise, hence the name. Later, the famous teacher studied carefully, special rice noodles, delicate and exquisite, and those with sweet fillings include roses, sugar oil, bean paste, jujube mud, etc. The salty people include ham, onion oil, chicken, etc.
Rose lard generous cakes
Strafed japonica and glutinous rice flour to form the cake pivot, steam, and sprinkle rose chips. Sweet and salty are all prepared, with more than 2O kinds of stuffing. Beautiful shape, fragrant pine soft, sweet and fat.
This osmanthus Lantern Festival
Set glutinous rice with fine flour in the bamboo plaque, swaying by the water while sprinkling, making the pink balls pearl -shaped, and then sieved with large eye nets to extract the generally consistent Lantern Festival. After cooking, the soup is scooped out, add sugar osmanthus, color, fragrance, taste, and shape.
Ame blossom cake
This above white flour mix, inject plum -shaped cone mold, with bean paste, sugar, and deltite oil, sprinkle with red and green silk dots and baked. Flavor snacks supply during the old Temple Fair.

The large surface of Fengzhen
The pork ribs made of various aromatic materials are poured as the cover, and the soup is made of catfish hanging, and wine and a small amount of cooked lard are boiled into marinade. Made into soup noodles. Because it does not need soy sauce when it is seasoned, the soup is clarified, and the noodles are soft and crispy, so it is also known as the large soup. Created in the Taiping Heavenly Kingdom period.
M small bun
small buns made of tight fermented noodles. Use clean pork leg meat, skin frozen, etc. to fill the stuffing heart, thin and toughness, pick up the skin, turn over without leaking the bottom, and the delicious flavor. During the food, vinegar and tender ginger shreds are used as condiments.
Wang Xingji
refined noodle skin; chopped into pork leg meat, vegetable leaves, Sichuan mustard, etc., and repeatedly stirred into stuffing. Damn with bone soup, sprinkle eggs and scent. The skin is thin and white, tough and lubricated, not damaged and linked;
five -color magnolia cakes
made into pie with glutinous rice fine flour and flour. Pinks are divided into five colors of fresh meat, bean paste, rose, white sugar sesame, lard greens. The name is added to each stuffing heart at the beginning.
osmanthus sugar taro
This taro plus an appropriate amount of food alkali and red sand sugar, sprinkle with osmanthus and eat. The taro is red, bright and seductive, the entrance is crispy and soft, sweet and delicious, and it is fragrant. It is a good product for the Mid -Autumn Festival.
Thema cakes
see crispy noodle cakes, heavy yeast and heavy oil, rubbing with precision, peeling white sesame seeds, span the sugar water, and baked in the furnace. There are two types of stuffing. Fragrance, crispy, loose, crispy.
In silver silk noodles
Plip an appropriate amount of egg white on the white flour, rolled with fine -toothed noodles, the noodles are white as silver and slender. Cooked in two times, with chicken soup, such as adding shrimp and poured by silk, the taste is better.
Sanxian ravioli
Pupering flour and an appropriate amount of egg white to make the skin. When eating, the chicken soup is excellent.
This crispy horseshoe
This rolled sugar -oil dough into a thick round leather on the edge of the edge, wrapped in sugar crispy, made of cake blank, printed on the stamp of horseshoe, and baked with a micro -fire. The finished product is golden, crispy and crispy, oil and not greasy, and created by the Tao of the Taiping Army.
This steamed dumplings
The pork, cooked winter bamboo shoots, leek, skin frozen and shrimp seeds, white pepper and seasoning are prepared into stuffing, rolled into the dumpling skin with the hot surface, and wrapped in steaming. The dumpling skin can see the filling, the juice is thick and thick, and the filling heart is tender and fragrant.
Saka marine noodles
The saury is a special product of Zhenjiang. The fish is tender and delicious. The fish is made of saver with mushrooms and bamboo shoots, as the covering, and the fish head, fish skin, and fish bones are boiled into soup to taste the noodles. For traditional seasonal products.
The sacrifice of sacrifice
traditional low -fat foods. Seven kinds of fruits and vegetables such as yam, fresh bamboo shoots, shiitake mushrooms, ginkgo, plate millet, golden needle vegetables, and dried tofu are used as raw materials. In addition, 7 kinds of auxiliary materials such as sesame crumbs, cotton sugar, and sesame oil are made into a stuffing heart and steamed into buns. The stuffing is green, crispy and tender. It has produced history for more than 60 years.
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series of innovative varieties that integrate eggs with soft fragrance and crispy snacks. Because the surface of the crispy blank is rhodating -shaped, it is frying fish -scale, hence the name. The color is golden, the inside and outside are loose, the entrance is melted, and the taste is sweet.
Clash cakes
Claded clams and fresh pork, coriander or loofah and other tender vegetables such as "the first fresh in the world", chopped and noodle pancakes. The color is golden and delicious.
Fromico incense dumplings
The leaves of fragrant herbaceous plant Huoxiang as the dumpling skin, stuffed with osmanthus bean paste, hanging above white noodles, glutinous rice flour, and egg whitening eggs, low oil temperature Fry. The surface is as white as snow, and it is faintly green, the entrance is incense, and it has the skills of cooling and cooling heat.
chives
"Suiyuan Food List" is recorded. Said: "Leeks mix meat, add ingredients, noodle bags, burning in the oil, and adding crispness in the surface." Now the head of the head knife is made of filling, the boiling water is hot, and the flavor is better.
This spicy soup
is the early point of soup. It has high nutritional value.
Wenlou soup bag
. During the Qing Dao Guang years. Its filling is made of soup, and it is a veritable soup. The soup filling is rigorous, the craftsmanship is unique, and the skin is thin but not broken.
Huai dumplings
, also known as Xiaoyu, thin skin like paper. When making stuffing, you need to use the pork to make the tendons, pat it into a meat swallow, mix with leeks, supplemented with green onions and ginger juice to adjust, and use rolling, rolling, pumping, pinching and other methods. Fresh and smooth.
The fish soup noodles
This are repeatedly boiled into soup with live catfish, catfish bone, cooked lard, etc., which are milky white and cut with the cut surface with the knife. The soup is strong and mellow, and the fine surface is flexible and smooth.
This grocery balls
Mascular oil, almond, walnut kernels, pine nuts, kumquats and other fruit are made into stuffing hearts. For summer snacks, you can also use beet for feasts. It has produced history for more than 200 years.
The catfish cakes
The catfish is like a yellow croaker, about 6-9 cm in length. It fills the meat in the abdominal cavity and the croissance and other fines. Crispy and tender, unique flavor.
Onion oil burns
thin oil crispy stalls