Taicang is a county-level city under the jurisdiction of Suzhou, located in the southeast of Jiangsu Province. Taicang culture belongs to the Wuyue culture, and the Taicang people belong to the Jiangsu and Zhejiang ethnic groups that use wu language. Walking in Taicang City, the city where King Wu set up a granary during the Spring and Autumn Period and the Warring States Period, the happiest thing is to eat Jiangnan cuisine.
The characteristics of the new hairy taro are round in shape, black hair on the skin, purple buds and purple stems, white flesh color, soft and smooth and fragrant, crisp but not greasy, and is a good product among vegetables. The "osmanthus sugar taro" made with it is even more unique in flavor and mouth-watering. It is also a festival tradition in Shanghai, Suzhou and other places during the Mid-Autumn Festival.
Taicang's Taishi cake is also very popular in the local area, because the delicious road is very delicious, the production of materials is very much, in the process of making will be more troublesome, you can choose the sauce of the cake according to your own preferences, Taicang's Taishi cake has a variety of ways to make, there are a variety of flavors for you to choose, if the taste is heavier, in the local area, chili sauce is very popular, because the store will be made according to the secret recipe, so the sweet pasta cake will be very delicious.
Duck selection of fat hemp duck, slaughtered, washed after the duck in the pot slowly simmered, out of the pot after the duck body is yellow, eat a mouthful of aroma, duck meat is tight, there is a bite, in the bite can feel the rich flavor, fat and delicious duck meat, the meat in the tender fiber accompanied by the sauce, its taste is indescribable. The Taicang people really made the duck top level.
"You look at this shape, this color, I won't say more, it's a waste of such a good fish!" "If the soup is scarce, are you sure it is not boiling fish?" "A sour smell, it seems to be broken!" Yu tang fish is a home-cooked dish of Taicang folk, easy to make, the special features of the dish are mainly added to the Taicang special oil as an important seasoning, delicious as always, and now can often be seen at the banquet.
Sake stuffed cakes are seasonal snacks for Taicang people in spring and only sell for one season. It has two kinds of fillings, meat and vegetarian, but the most popular is the bean paste filling. Wine cake must be eaten while hot, take a bite, the skin is soft, sweet and sour, the taste is sticky, there is a feeling that the cake is not intoxicating and everyone is drunk. Although the season has passed, but winter has arrived, will spring be far away?
Taicang people generally burn soup grass heads or directly pickle grass heads, and if they are made into snacks, it is this most common grass head cake. Blanch the fresh grass in boiling water, rinse with cold water, squeeze dry and chop, sprinkle with salt and MSG, and pour in the blanched vegetable oil. Then wrap glutinous rice flour in the grass filling, pat it flat, put it in a frying pan and fry it until golden brown on both sides.
"Shuangfeng lamb noodles" is one of the characteristic varieties in Taicang's catering culture, known for its crispness, thickness, aroma and fat. Because of its re-cooking meat, good boiling soup, and refined noodles, Shuangfeng lamb noodles are famous and well-known, and have become local winter specialties.
Lard rice candy is fried with a mixture of lard and vegetable oil. In this way, not only does the rice candy have the aroma of lard, but also the fragrance of vegetable oil, and the rice candy is also shiny and tender white, which is unique in the production process and the flavor of the product. Due to the excellent color, aroma and taste of this product, Suzhou Taicang Commercial Bureau was rated as the 1979 annual quality product.
Sugar rice cake is a must-have new year for Taicang people. There are many old shops in Shaxi Ancient Town that specialize in selling sugar rice cakes. Experienced teachers traditionally make steaming rice cakes by hand, evoking the memories of laozi. The production of sugar rice cakes requires more than ten steps. Stir, steam in water for more than half an hour, and then brush the surface with a thin layer of cooked salad oil, evenly smear the pickled sugar osmanthus flowers, and then use castor flowers dipped in edible pigments to dot the festive red pattern, and the osmanthus sugar rice cake is formed.