Top 1 double cast
Pouring refers to the topping (refers to the juice poured on the dish to flavor or embellish, also refers to the dish added to the well-served staple food) single pouring and double pouring is the number of parts of the topping, single pouring a piece of double pouring two pieces, as for what the topping is your own choice.
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.
Top2 stinky dried tofu
The outside is a dull ochre color, the inner jade is white and tender, tough but not hard, both fragrant and fresh, chewed through the mouth, the aftertaste is long, and it is not tired of eating for a long time.
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 onion 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. Although the stinky dried tofu has a bad smell, it tastes delicious and its taste is very good. In the words of the Nanxun people, this is "pure Nanxun flavor".
Top 3 thousand bags
Thousand Zhang Bao, a traditional famous spot in Huzhou, Zhejiang. The fourth year of Qing Guangxu (1878) was created by Ding Lianfang, hence the name. The main ingredients are 1,000 pieces made of beans, fresh pork, kaiyang, dried scallops, bamboo shoots, cooked sesame seeds, salt, monosodium glutamate, rice wine and other fillings.
Use a thousand sheets as a foreskin, wrap in the filling, make a triangular bun, and cook it with the 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. In 1989, he won the Golden Tripod Award for Quality Products in the Catering Industry of the Ministry of Commerce. Since the 1990s, the products have been vacuum-packed and sold at home and abroad, and are very popular.
Top4 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.
If you taste it yourself, you will feel that the taste is fresh, used to fry it, and you will feel that it is full of MSG and is full of freshness, with sweet, crisp and tender characteristics.
Top5 embroidered brocade
Embroidered brocade, a famous dish unique to Huzhou. The shape of the 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 curved beauty.
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.
Top6 hoof
Xun hoof, fired using folk traditional craftsmanship, was originally one of the favorite main dishes of the Nanxun people during the New Year festival, with a rosy color, fragrant but not greasy, and can be purchased in the scenic area of the ancient town.
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.
Top7 smoked bean tea
Smoked bean tea, also known as baked bean tea, is a local traditional tea drinking custom in Jiangsu and Zhejiang, especially in Nanxun, Huzhou. It is a refreshment made with smoked beans as the main ingredient and other accessories brewed together. The accessories are generally dried carrots, orange peels, osmanthus flowers, sesame seeds and green tea leaves, and other exquisite people also add Zhenze black tofu dried, flat tip, bamboo shoot tip or green olive and so on.
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.
Top8 Wind Maple
The glutinous rice fins are very light and thin, and the wind can blow, so it is called "wind maple".
Wind citrus can be eaten dry, crisp and delicious, can also be brewed and drunk, put a few pieces in a small porcelain bowl in Phnom Penh, sprinkle with sugar, boiling water to wash down, like a lotus blossoming, floating on the water, flowing along the edge of the bowl, the aroma goes up, drilling the nose. Sip it down, the entrance is soft and slippery, and the glutinous sweetness is full of tongue cavity.
Top 9 pangolin fish
Pangpi fish, scientific name long body carp. It belongs to the family Carp, which is edible and can also be used medicinally.
Pangpi fish is a dish with a high serving rate in Nanxun Ancient Town, mostly based on pepper and salt flavor.
Top10 sautéed onions with shredded eels
Fried eel onion is a home-cooked dish, the main nutrients are vitamins, proteins, calories, the main ingredient is 500 grams of eel, the time required is 20 minutes
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.
Top 11 real cake
Qishi cake is a kind of soft traditional specialty pastry, the main ingredients are fresh mustard, rice flour (glutinous rice flour), etc., and the accessories are white sugar, which was first made by the residents of Xitang Ancient Town in Jiashan, Zhejiang Province and has been passed down to this day.
There are many flavors, walnut, poria, purple potato, black sesame... Favorite poria and original. The mouth is firm and fragrant after a few chews, and the aftertaste is endless. Xiaobian personally pushed the osmanthus flavor, super fragrant.
Top12 Dingsheng Cake
Chinese cuisine, Dingsheng cake belongs to the Hangzhou cuisine, with spring health conditioning, postoperative conditioning effect. It has a sweet taste, the color is light red, soft and fragrant, and the entrance is sweet and sticky. The pastries are soft, a bit loose, with a sweet bean paste flavor. Legend has it that during the Southern Song Dynasty, the people specially made for the Han family army to go out to encourage the soldiers, and the cake had the word "Dingsheng" on it, and it was later called "Dingsheng Cake".
It smells fragrant, sweet and fluffy in the mouth, with the grainy feeling of rice noodles and bean paste in the middle. The method is to put the rice noodles into a mold, scrape them flat and steam them for 20 minutes.
Top13 begonia cake
Begonia cake is made of peanuts as the main ingredient, and the cooking technique of begonia cake is mainly baking, and the taste belongs to sweetness. Characteristics of begonia cake: the color is purple sauce red, shaped like begonia flowers, sweet and soft, suitable for hot food.
Many ancient towns have, shaped like begonia flowers, purple sauce red, is to put bean paste into the batter, and then add sugar lard diced, red and green silk, melon seeds and sesame seeds on the noodles, etc., covered with sugar sprinkled on the iron plate on the coal stove and baked. Freshly baked begonia cake, sweet and fluffy, sweet but not greasy.
Top14 orange red cake
Orange red cake is one of the famous points of Nanxun in the ancient town of Huzhou Water Town, Zhejiang Province, made of glutinous rice from Jiangnan, exquisite shape, transparent as jade, sticky and delicious, sweet and moderate, rose orange fragrance, very strong taste, with glutinous but not sticky, sweet and not greasy, suitable for all ages, deeply loved by the public. Such as Zhenyuantong's orange red cake, sticky, fragrant, sweet, non-stick teeth!
The taste of soft glutinous q-bomb, kumquat and tangerine peel is very strong, not very sweet, one grain at a time, very durable, and it is refreshing and non-sticky to the hand. My companions don't like to eat, and I think eating is addictive, and it varies from person to person.
(Ps: "Wild Water chestnut" was originally the name of a tea shop on the East Street of Nanxun Town, the owner's surname is Shen, Suzhou, and now the orange red cakes in the scenic area are almost the same, but when bought in the old shop, it will be 2 yuan cheaper than other places.) ）