Nanxun, like many ancient towns in Jiangnan, has a typical water town style, the difference is that it is the one that can withstand loneliness. Zhou Zhuang has the Fangyuan Shuangqiao painted by Chen Yifei, Lu Zhi has The Wansheng Rice Line written by Ye Shengtao, Wuzhen has Mao Dun's Lin Family Shop, and Nanxun in Huzhou, Zhejiang Province, silently waits for her strong cultural accumulation, waiting for tourists who really understand her, without complaint.
I remember that I wrote Xitang, Zhouzhuang, Wuzhen, and Wuyuan successively before, and I couldn't avoid falling into this Huzhou town - Nanxun. I don't know if Nanxun's spring, summer, autumn and winter will make me stop and stay nostalgic, I only remember that Nanxun's eating and drinking are destined to make me unforgettable in this life.
Travel is a very wonderful thing, then the most indispensable thing in travel is food, in other words, how many popular delicacies are hidden in the ancient town of Nanxun?
1. Double topping
In the area of Tai'an Road, in recent years, it has been quite famous as a kind of topping noodles, with more than ten kinds of toppings such as marinade, beef, white chicken, vegetarian silk, snow vegetables, etc., especially double toppings (also known as crispy meat fried fish noodles) as the top product. Noodle shops such as The Town's Zhuangyuan Building and Wufu Building are sold.
2. Dried stinky tofu
Folk proverb: "Stinky Nanxun, Spicy Wuzhen", because Wuzhen people love to eat spicy, but Nanxun people love to eat "stinky". There are two general ways to eat: one is stinky dried tofu fried in oil, mixed with sweet onion sauce, minced shallots and other condiments can be eaten: the other is stinky dried tofu into the onion, sauce, ginger and other condiments, stewed in water, that is, into a clear stew stinky dried tofu, stinky dried tofu Although there is a smell, but it tastes fragrant, its taste is very good. In the words of the Nanxun people, this is "pure Nanxun flavor".
3. Thousand bags
Thousands of bags, a traditional famous spot in Huzhou. The eighth year of Qing Guangxu (1882) was created by Ding Lianfang, hence the name. The main ingredients are 1,000 pieces of beans, fresh pork, kaiyang, dried scallops, bamboo shoots, cooked sesame seeds, refined salt, monosodium glutamate, rice wine, etc. to make fillings; use 1,000 pieces as a foreskin, wrap into the filling, make a triangle bun, and cook it with coarse mung bean vermicelli. Served with spices such as chili oil, rice vinegar, white pepper, and shallots. The characteristics are that the meat is tender and not greasy, the aroma is overflowing, the flavor is unique, and the nutrition is rich.
4. Nanxun fragrant kohlrabi
Nanxun fragrant kohlrabi is generally processed in February and March, and the quality of processing depends on the selection of ingredients and the process of curing. The production method should be sorted, dried, sliced, salted, and loaded. The main flavor characteristics are yellow and tender color, delicious taste, salty and suitable, sweet aftertaste, slightly fragrant, crisp and tender vegetable head, delicate fiber, and each dish head is spread into a fan shape. It is suitable for both meals and is a top product for processed vegetables. Boxed kohlrabi 10 yuan a box.
5. Embroidered brocade
The shape of Nanxun embroidered brocade is similar to that of ordinary green vegetables, except that the stem is slightly thinner, the edge of the leaf has a fine zigzag shape, and the veins on the leaf surface are rich in a curvy beauty. After this dish is cooked, it is still turquoise. Tasting this dish, not only has a fragrance in the juice, but also has a much softer and softer than ordinary vegetables. The strange thing is that this dish only grows within ten miles of Nanxun, and ten miles away this dish is a variant, tangible and fragranceless.
6. Hooves
Like other ancient towns, the most in the ancient town is the Xun Hoof, there are many streets in the ancient town, about 26-50 yuan / jin, the price of each store is different, in fact, it is braised hoof, and some restaurants in Nanxun also provide hot dishes.
7. Smoked bean tea
Smoked bean tea is a traditional native product of the South Taihu Lake region, and farmhouse hospitality is known for its homemade and drinking customs. It is mainly prepared with smoked beans, sesame seeds, orange peel, buzi, dried carrots and other "tea fruits", and can also be added according to their own preferences and conditions, adding a little tea, dried flat-pointed bamboo shoots, osmanthus and other ingredients.
8. Wind maple
The Nanxun people call the wok (i.e., glutinous rice pot) the wind maple. Wind citrus with sugar to boil water is called wind maple soup. During the Spring Festival, guests are treated with wind and orange soup, which is popular in the countryside and tastes sweet and slightly Q-inspired. Price 8 yuan a pack.
9. Paraderma
Pangpi fish is a dish with a high serving rate in Nanxun Ancient Town, mostly based on pepper and salt flavor.
10: Sauté the onion with eel shreds
Stir-fried onions with eel silk is also a common home-cooked dish in the ancient town, which is fried with green peppers and onions.
1, onions should be sautéed and brown, the product can achieve crispy. 2, eel silk must be fresh and fresh. 3, when the eel is sautéed in the pot, the water must be boiled dry, and the flavor should be burned after seasoning, but it should not be too long when burning, otherwise the eel is not crispy and soft.
postscript:
Nanxun, a small town in Jiangnan, I don't know if it is less sad, or more lively, anyway, every place, always indispensable to eat and drink, I hope to find someone like you, together to walk through the beauty of the world, taste the delicacies of the world.