It is a traditional famous spot of Han nationality in Jiaxing, Zhejiang Province, with a long history. Jiaxing Zongzi is famous for its waxy but not paste, fat but not greasy, fragrant and delicious, and moderate salty and sweet. Especially fresh meat zongzi is the most famous, and it is known as "the king of zongzi". Jiaxing Zongzi is loved by tourists because of its delicious taste, convenient carrying and eating, and is known as "Oriental fast food".

Chang 'an Banquet Ball

It is a delicious and famous dish in Haining. Banquet balls can be divided into two types: "soup-dropping banquet balls" and "hairy banquet balls". One of the main raw materials is fish, including silver carp, silver carp and grass carp. Silver carp weighing more than 3 kg is the best, and the fish is tender and lively. Another main raw material is meat, which should be fattened, and the material selection should be particular. The banquet ball is round and contains the meaning of "happy reunion".

Xitang bazhen eight treasure cake

It is a traditional specialty of the ancient town of xitang, Zhejiang Province, which is a medicine and a cake. It has a long history and is well-known. It is a unique cake. As early as 1920, Zhong Daosheng, an old doctor of traditional Chinese medicine in Xitang, first made it according to the "surgical authentic" ancient prescription and his own clinical experience. 1956 years ago, it has been producing and selling in Zhongjie Futang Chinese Medicine Store. After the public-private partnership, both cake makers and original distributors moved to Xitang Food Factory, and the output has increased substantially since then.

Wuzhen sauce chicken

Sauced chicken is a famous dish of the Han nationality in Wuzhen. Its appearance is red and shiny, its entrance is crisp and delicious, and its aftertaste is endless. The native female chickens stocked by local farmers in that year were selected as raw materials. During processing, the whole body is fired, the raw juice is soaked and burned, and the soup is taken out three times; Then add the first-class soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, it has to be coated with a layer of sesame oil before it is finished. As the finished sauce chicken is repeatedly fired with the original juice and soup, the water in the chicken body has basically evaporated, so it is particularly easy to store. There is a saying that "June is not spoiled, and the twelfth month is not frozen".

Shrimp cake set

It is a fine traditional snack of Han nationality in pinghu city, Zhejiang. The method is to mix the flour, fold it into powder, flatten it into skin with thick middle and thin edge, put diced pork plate oil and dried shrimps, make small round cakes first, dust the caramel and sprinkle sesame seeds; Fold the dough into dough, roll it into a big round cake, dust it with caramel and sprinkle with sesame seeds. Then paste the big and small cakes on the wall of the flourishing stove with the oven door closed, open the oven door after pasting, and bake for about two minutes. Then cut it flat from the edge of the big round cake with a knife and put it into the small cake. It has the characteristics of golden color, crispy and crisp, and delicious taste.

Steamed double stink

It is a special snack in Jiaxing, Zhejiang. It combines stinky tofu and stinky seaweed stalks, adds a small amount of oil, sugar, ginger slices and other condiments, and then puts them on a strong fire for steaming. Ten minutes later, it is sprinkled with chopped green onion and garnished with shredded pepper. This dish is smelly and fragrant in taste and extremely delicious. Good and bad, fragrant and smelly are compared, just like this stinky tofu, after corruption, it not only loses its clean appearance, but also changes its taste qualitatively. But the role of this thing between smell and fragrance is extremely uncertain. There is a smell in the smell, and the smell in the smell, the more smelly, the more fragrant it is, and the Xitang people have made this smelly and fragrant dish absolutely.

Erjinxian

During the Republic of China, it was one of the traditional dishes of Wu Zhenmao in Jiaxing. One piece of oil gluten, five pieces of tofu skin and one piece of mushroom are embedded in the meat, which is put in a pottery jar, with chicken soup, ham slices, winter bamboo shoots, sugar, wine and other condiments, sealed with cotton paper and steamed in a steamer. Its dishes can be served with wine and soup can be served with rice. It is said that this dish was popular among Beijing Jiaxing officials in the late Qing Dynasty. In the 1980s, it tried to restore it, as if the flavor had not reached the historical level.

Wen Hu Jiang ya

It is a local specialty in Jiaxing, Zhejiang Province. With its unique cooking skills, advanced technology, excellent materials and unique taste, it sells well all over the country with its characteristics of "brown red color, delicious taste, oily but not greasy, crisp but not rotten" and is favored by consumers. It is a good product for home, tourism and banquets.

Milk carrion

It is a traditional dish of the Han nationality in Jiaxing, Zhejiang Province. The fermented bean curd is mainly made of sandwich pork, supplemented with rock sugar, fermented bean curd, red yeast rice powder, yellow wine and other accessories. First, cook in a large pot, then put the bowl into a steamer and continue steaming with slow fire. The meat is crisp and waxy, and the flavor is rich. However, the North and South practices are slightly different. The finished product is red and bright, fat but not greasy, and it is a seasonal dish in spring and summer.

Mao Gou xian fen

It is a very famous snack in Pinghu, with a long history. "Maogou thread powder" is produced by a designated manufacturer with high-quality sweet potato powder. Before cooking, it is washed in a vat and soaked for several days. In the process of making thread powder, the main ingredients and condiments are very particular, and a soup is also needed. Soup is the key to determine the flavor of vermicelli. Boiling soup is the most exquisite. The basic materials used are raw chicken and the removed chicken and pig bones. When using fire, the martial arts should be followed by the text, and then the civil and military fire should alternate. No monosodium glutamate is added to the soup. Diced chicken, diced belly and diced lung, which are the main ingredients of thread powder, are also made by Sun Maogou for many years.

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