Changzhou is a prefecture-level city in Jiangsu Province, also known as "Dragon City", which is one of the central cities in the Yangtze River Delta region of China and a famous cultural tourism city. Our company went to Changzhou for a trip. Changzhou is at the junction with Xuancheng, Anhui, so it's not far for us to go from Hefei. We spent three days in Changzhou, visited Tianning Temple, Chinese Dinosaur Garden, Tianmu Lake, Yancheng and many other scenic spots, and also went to Shuangguifang, the first street in Changzhou. To tell the truth, these scenic spots don't impress me very much, but what makes me miss is the food here.

1. Hemp cake

One of the traditional cuisines with Changzhou flavor. It began in the Xianfeng period of Qing Dynasty and has a history of more than 151 years. It is made of pork suet, flour, shelled sesame seeds, sugar, refined salt and other raw materials by traditional barrel furnace baking. It has three flavors of sweet, salty, pepper and salt, and is round or oval in shape, with golden color, crispy and soft, and distinct layers.

2. Liyang wind Goose

Liyang wind Goose, a famous Liyang snack in Jiangsu Province, is produced in the Daxi Reservoir area of Tianmushan, liyang city, Jiangsu Province, and its raw material comes from local grass geese. It is said that Wu Zixu, a doctor of the State of Wu, lived in seclusion in Wuyuanshan, Tianmu Lake, Liyang at the end of the Spring and Autumn Period. It has a history of more than 3,111 years. It is said that Yi Yin, the originator of Chinese cuisine and the prime minister of Shang Dynasty, improved the practice of goose and passed it down to this day.

3. Stir-fried shrimps

This is also improved from a famous dish in Huai Yang. The shrimps are selected from small river shrimps that are like melon seeds, peeled by hand, rinsed and drained, starched with salt and raw flour, put in the refrigerator for one night, and then stir-fry with slow fire the next day, so there is basically no need to add seasoning. The fried shrimps are full, glittering and translucent, and the shrimps are sweet and elastic. Master Changzhou must ask the diners if they are ready to eat this dish, then stir-fry it with oil, and then take a few shovels and put it on the plate. The whole process takes no more than half a minute, in one go.

4. The lion head of horseshoe catfish

Everyone knows that it is Yangzhou cuisine. Traditionally, it uses pork that is seven times fatter and three times thinner, while Changzhou people eat lion heads of four seasons, mussels in spring, catfish in summer, crab powder in autumn and winter bamboo shoots. Among them, the lion's head of snakehead is snakehead fish, which is one of the "three fresh foods of the Yangtze River" (swordfish, shad and snakehead). The fish is unnecessarily fat and thin. After being cut into large particles, it is also made into pills. Add horseshoe, fat and half soup to the plate.

5. Sesame candy

Sesame candy is a local product of Changzhou. It tastes crispy and delicious. Although it is called sesame candy, it contains less sugar and is not greasy. I can eat a lot of it even if I don't like sweets. In fact, sesame candy sold in many supermarkets all over the country is from Changzhou.

6. steamed buns with crabs

steamed buns with crabs are traditional snacks in Changzhou, Jiangsu. The reason why it is called steamed buns with crab means that the steamed buns are added with crab oil, which will be delicious. However, not all the steamed buns in Changzhou are crab-added, but they are chosen according to the needs of diners. Some with crabs, some with half and half without crabs, and some with all crabs.

7. Grilled white mushroom

Grilled white mushroom is a Changzhou dish, which is delicious in color and flavor, fresh and fragrant in white mushroom. Wash fresh white mushrooms, add stock to taste, add seasoning, thicken, and serve.