秦淮区美食！秦淮区美食团购3-4人套餐「记得收藏」

秦淮区 美食

秦淮区美食有金陵盐水鸭、炖菜核、 南京板鸭、秦淮八绝、南京香肚、南京梅花糕、南京臭豆腐、蟹壳黄烧饼等。

1、金陵盐水鸭：该鸭是用当年中秋时期的“桂花鸭”为原料，用热盐、清卤水复腌后，取出挂在阴凉处吹干而成。此鸭煮制后，鲜嫩味美，风味独特。成菜皮色玉白油润，鸭肉微红鲜嫩，皮肥骨香，异常鲜美可口。

2、炖菜核：是江苏南京地区的历史名菜。烹制时先将洗净的菜心用温油汆至色泽碧绿取出，再与其它配料一起入锅炖煮，这样既可保持菜心的嫩度，又容易入味。色呈黄绿，棵形完整，菜心酥烂，入口即化，清香鲜咸。

3、南京板鸭：板鸭是用盐卤腌制风干而成，分腊板鸭和春板鸭两种。因其肉质细嫩紧密，像一块板似的，故名板鸭。南京板鸭的制作技术已有600多年的历史。

4、秦淮八绝：第一绝，永和园的黄桥烧饼和开洋干丝。第二绝，蒋有记的牛肉汤和牛肉锅贴。第三绝，六凤居的豆腐涝和葱油饼。第四绝，奇芳阁的鸭油酥烧饼和什锦菜包。第五绝，奇芳阁的麻油素干丝和鸡丝浇面。第六绝，莲湖糕团店的桂花夹心小元宵和五色小糕。第七绝，瞻园面馆熏鱼银丝面和薄皮包饺。第八绝，魁光阁的五香豆和五香蛋。

5、南京香肚：创于清同治年间，其形如苹果，娇小玲珑，老南京俗呼之为“小肚”。它肉质紧结，红白相间，吃起来香嫩爽口，略带甜味，既是宴席上的一道名菜，也是日常生活中的佐食佳品。

6、南京梅花糕：梅花糕源于苏州，在南京梅花糕制作上，后又加入小元宵、青红果、松子仁等，使其味道更加鲜美，外焦里嫩，而且有豆沙、果酱、果仁等十几种配制方法，把梅花糕又推上了一新的境界。

7、南京臭豆腐：可分为两种，一种是灰白的嫩豆腐，一种是瓦灰的豆腐干。嫩臭豆腐下到油锅里炸至金黄色，就可以起锅，吃的时候浇上一些辣椒酱、芝麻酱、蒜汁、香菜、小葱、姜末，吃起来外脆内酥软，味道香浓。灰色的臭豆腐干子，在油里炸的时间需稍久一些，才能炸得透，随着诱人的臭味弥漫开来，豆腐干的表面就会起小泡泡，待色转变成灰黑色即可食用。

8、蟹壳黄烧饼：以上等霉干菜和鲜肥肉丁作馅，经炭火从特制的烤炉中慢慢地烤炙而成，因外观似煮熟的大螃蟹壳黄色彩，故名蟹壳黄烧饼。

秦淮区美食团购3-4人套餐

作为南京美食之一的秦淮区，不仅历史悠久，文化灿烂，而且美食也是别具一格。如果你想品尝秦淮区的美食，那么美食团购3-4人套餐是一个不错的选择。

秦淮区美食团购3-4人套餐是由多家餐厅提供的优惠套餐。一般情况下，套餐包含3-4道菜品，主要以本地特色菜为主。团购套餐价格相对来说比单点菜品要优惠不少。而且，团购套餐还可以让你一次尝遍多种菜品，体验秦淮区多样化的美食文化。

秦淮区的美食非常有特色，餐厅利用当地的食材和独特的烹饪技巧，制作出了许多美味可口的菜品。其中，最为著名的当属秦淮八绝。秦淮八绝是秦淮区的八大名菜，分别为“油爆虾、糖醋丝瓜、 清炒螺丝、八宝冬瓜汤、桂花酸菜鱼、糖醋黄瓜、三丁鲮鱼、南京烤鸭”。在美食团购3-4人套餐中，你有机会品尝到其中一部分的菜品。

除了秦淮八绝，别的秦淮美食也非常值得一试。秦淮美食主要以清淡、鲜美的味道为主，烹饪方法多样，如盐水焖、糖醋等。其中以小饮食居多，如卤味、烤鸭、汤包、糕点等等。

【英文介绍/For English】：

The delicacies of Qinhuai District include Jinling Salted Duck, Stewed Vegetable Core, Nanjing Banya Duck, Qinhuai Baju, Nanjing Fragrant Belly, Nanjing Plum Blossom Cake, Nanjing Stinky Tofu, Crab Shell Yellow Shaobing and so on.

1. Jinling Saltwater Duck: This duck is made from the "Osmanthus Duck" from the Mid-Autumn Festival of that year. After re-salting with hot salt and clear brine, it is taken out and hung in a cool place to dry. After the duck is cooked, it is tender and delicious, with a unique flavor. The skin of the adult vegetables is jade white and oily, the duck meat is reddish and tender, the skin is fat and the bone is fragrant, and it is exceptionally delicious.

2. Stewed vegetable core: It is a famous historical dish in Nanjing, Jiangsu. When cooking, first blanch the washed cabbage with warm oil until the color is green and take it out, and then simmer with other ingredients in a pot, which can not only keep the tenderness of the cabbage, but also easy to taste. The color is yellow-green, the tree shape is complete, the cabbage heart is crispy, melts in the mouth, and the fragrance is fresh and salty.

3. Nanjing Banya Duck: Banya Duck is marinated and air-dried in brine. Because of its tender and tight meat, it is like a plate, hence the name Banya. The production technology of Nanjing Banya has a history of more than 600 years.

4. Qinhuai Eight Wonders: The first one is the Yellow Bridge Shaobing and Kaiyang Dry Silk in Yonghe Garden. The second must, Jiang Youji's beef soup and beef pot stickers. The third must, Liufengju's tofu waterlogging and scallion pancakes. The fourth must, Qifang Pavilion's duck oil crispy biscuits and assorted vegetable buns. The fifth must, the dried sesame oil and chicken shredded noodles in Qifang Pavilion. The sixth must, the sweet-scented sweet-scented osmanthus and five-color cakes at Lianhu Cake Group Store. The seventh must, Zhanyuan Noodle House smoked fish and silver noodles and thin-skin dumplings. The eighth must, Kuiguang Pavilion's spiced beans and spiced eggs.

5. Nanjing Fragrant Belly: Created during the Tongzhi period in the Qing Dynasty, it is shaped like an apple and is petite and exquisite. Its flesh is firm, red and white, and it tastes tender and refreshing, with a slight sweetness. It is not only a famous dish at banquets, but also a good food in daily life.

6. Nanjing Plum Blossom Cake: Plum Blossom Cake originated in Suzhou. In the production of Nanjing Plum Blossom Cake, Xiao Yuanxiao, Qinghongguo, pine nuts, etc. were added to make it more delicious, tender on the outside and tender in the inside, and there are bean paste, jam, fruit More than a dozen preparation methods such as benevolence have pushed the plum cake to a new level.

7. Nanjing stinky tofu: It can be divided into two types, one is gray soft tofu, and the other is dry tofu. The tender stinky tofu is deep-fried in the oil pan until golden brown, then you can take it out of the pan. When eating, pour some chili sauce, sesame sauce, garlic juice, coriander, shallots, and minced ginger. It tastes crispy on the outside and soft on the inside. The gray stinky dried tofu will take a little longer to fry in the oil to be fully fried. As the attractive odor spreads, small bubbles will form on the surface of the dried tofu, and the color will turn to gray. Black is ready to eat.

8. Crab shell yellow biscuits: The above-grade dried vegetables and fresh fatty meat are used as fillings, and are slowly roasted in a special oven through charcoal fire. Because the appearance resembles the yellow color of cooked large crab shells, it is named crab. Shell yellow biscuits.