宿迁是个美食天堂，从“高大上”的宴客菜到街头巷尾的特色小吃全部都应有尽有。今天，就让我们来看看宿迁有什么值得一品的美味。
Suqian is a culinary paradise, offering everything from high-end banquet dishes to distinctive street snacks. Today, let’s explore some of the must-try delights Suqian has to offer.
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🍽️ 泗洪大闸蟹 Sihong Crabs
泗洪大闸蟹，以其鲜美的肉质和肥美的蟹黄闻名。泗洪清澈的水质为大闸蟹提供了得天独厚的生长条件，堪称秋季餐桌上的必备佳肴。掰开蟹壳，浓郁的蟹香扑面而来，令人垂涎欲滴。蟹黄金黄饱满、质地细腻、入口即化，带有独特的甜美和丰盈的口感；蟹肉则是洁白如玉、纹理清晰、肉质紧实而鲜嫩，每一口的鲜甜与鲜美都让人无比满足。
Sihong Crabs from Suqian’s Sihong County are renowned for their succulent meat and rich crab roe. The pristine water quality in Sihong provides an exceptional environment for the crabs, making them a must-have delicacy for autumn dining. When you crack open the crab shell, a rich aroma immediately fills the air, making your mouth water. The crab roe is golden, plump, and smooth, melting effortlessly with a unique sweetness and a full-bodied flavor. The crab meat, on the other hand, is white as jade, with distinct fibres and a firm yet tender texture. Each bite is an explosion of fresh sweetness and flavour, delivering pure satisfaction.
店铺推荐：云水轩餐厅
🍽️ 车轮饼
车轮饼，顾名思义，就是形状类似车轮的小饼，据传乾隆皇帝五次途径宿迁必吃车轮饼，对其赞誉极高。车轮饼以面粉、鸡蛋、糖和水混合成面糊倒入圆形的模具中，再将由生猪板油切丁拌上白糖、冰糖和青红丝做成的馅料放在面糊上，上面再倒上一层面糊封口，然后将模具加热，两面煎至金黄即可。车轮饼金黄的外皮薄而酥脆，内里却松软绵密，香气四溢，香甜的滋味不仅填饱了肚子，更温暖了人心。
Wheel cakes, aptly named for their wheel-like shape, have a storied history. Legend has it that Emperor Qianlong was so fond of these treats that he would enjoy them on each of his five journeys through Suqian. These cakes are crafted from a simple batter of flour, eggs, sugar, and water, poured into round moulds. A delicious filling, made from diced pork lard mixed with sugar, rock candy, and candied fruit strips, is placed on the batter before being sealed with another layer of batter. Cooked until golden brown on both sides, the wheel cakes feature a thin, crispy crust that contrasts with their soft, fluffy interior. Their rich aroma and sweet flavour not only satisfy the taste buds but also bring a comforting warmth to the soul.
店铺推荐：埠子镇
🍽️ 宿迁擀面皮 Suqian Liangpi
宿迁擀面皮作为一种凉皮类食品，以“白、薄、光、软、筋、香”闻名，吃起来爽滑筋道。擀面皮的制作方式十分繁琐，需要将面粉与水混合揉成光滑的面团，然后多次洗面，将淀粉浆与面筋分离开来，再将淀粉浆均匀地在蒸屉上摊上薄薄的一层，蒸熟成晶莹透明、色泽柔软的面皮，再用刀切成宽条或细丝。擀面皮的做法大抵相同，但每个地方的调味都不一样，宿迁人就喜欢在擀面皮中加汤料甘草还有辣椒。
Suqian Liangpi are a popular cold dish known for their “white, thin, smooth, soft, chewy, and aromatic” characteristics, offering a deliciously smooth and elastic texture. The preparation is meticulous: start by mixing flour and water to create a smooth dough, then wash it repeatedly to separate the starch from the gluten. Spread the starch slurry thinly on a steamer tray, steam until translucent and soft, and cut into either wide strips or fine threads. While the basic technique is similar across regions, Suqian’s unique touch is the addition of sweet licorice and chili, giving their rolled noodles a distinctive flavour.
店铺推荐：四季青马家凉皮店
🍽️ 乾隆贡酥 Qianlong Tribute Pastry
乾隆贡酥又名叶家烧饼，早在唐代便名声大噪，叶家烧饼传人还被入选御膳房，但后来战乱叠起、朝代更替，叶家许多炉内绝活失传，只有“乾隆贡酥”流传至今。乾隆贡酥有四绝，即酥、香、透、脆；所谓酥，即外皮酥松、内里松软，内外如一；所谓香，即饼香、油香、芝麻香三者合一；所谓透，就是玲珑剔透，外形美观，如同精美的艺术品般，诱人食欲；所谓脆，即沾唇即碎，需轻拿轻放，放置几天香脆依旧。
Qianlong Tribute Pastry, also known as Ye Family Pancake, gained fame as early as the Tang Dynasty. The Ye Family Pancake artisans were even selected for the imperial kitchen. However, due to wars and changes in dynasties, many of Ye Family’s baking techniques were lost, leaving only the “Qianlong Tribute Pastry” to survive.
This pastry is renowned for its four qualities: 1. Flakiness: The exterior is crisp and airy while the interior remains soft, with a perfect balance between inside and outside. 2. Aroma: The pastry combines the scents of baked dough, oil, and sesame to create a harmonious fragrance. 3. Transparency: It is delicate and visually appealing, resembling a fine piece of art that entices the appetite. 4. Crispness: It shatters upon contact with the lips and should be handled gently; even after a few days, it remains delightfully crisp.
店铺推荐：皂河叶家烧饼
