Huzhou special snack Zhang Yipin Sauced Mutton

Zhang Yipin Sauted Mutton was founded by Ningbo native Zhang Hesong in Guangxu period (1875-1918), so it was named "Zhang Yipin". This dish was made of Nenhu sheep, stewed with charcoal fire and refined with soy sauce, water sugar, red dates, ginger, pepper and other ingredients. It is characterized by bright red color, thick and tender juice, crisp but not rotten, fresh and delicious, and has both color and fragrance. For Huzhou's century-old traditional dish, Sydney Chicken Leg < P > is made of clean chicken leg and egg white, with white color, loose outside and waxy inside, which is a banquet dish. Shrimp and perch roll

It is made of perch and shrimp, with ham slices, bamboo shoots, mushrooms, etc. The production process is exquisite, the style is elegant, and the finished raw juice and original soup are tender, smooth, fresh and delicious.

Sand-washed sheep tail

It is named because it looks round and bad, and fat and waxy like sheep tail. It is wrapped with fine sheet oil, washed with sand and dried glutinous rice flour to make stuffing, then hung with egg paste, fried in yellow, put into pots, sprinkled with soft sugar and rose fragments, and the appearance is pale yellow. The oil-soluble painting on the inner sheet is absorbed by the sand washing eye, and the taste is oily and sweet, which is a must-have dish for Huzhou folk banquets. Pan-fried meat patty

Pork leg meat is cut into salted meat paste, mixed with minced egg and scallion, starch cooking wine, etc., and made into flat-round meat patty, which is fried on low heat until it turns brown. It is characterized by soft outside and tender inside, which is a necessary dish for linghu town banquet in Huzhou.

Three-silk belly stall

Grass fish belly stall is selected, which is cooked in white with ham, mushrooms and bamboo shoots. The fish pieces are fan-shaped, neat and beautiful, light and tender, and have a unique flavor of water town.

Old-fashioned shrimps

This dish is cooked with fried shrimps, cooked with high-grade raw materials such as ham, sea cucumber and mushrooms, which makes the shrimps colorful and pleasing to the eye, fresh and tender in texture, not greasy in Qing Xiang, and delicious. It is one of Huzhou's traditional famous dishes. Shredded eel

Shredded eel is cooked by stir-frying with strong oil, with ham, chicken breast, shrimp and other auxiliary materials. It is known as "oily, spicy, soft and tender" and is a famous traditional dish in Huzhou. Lake-style sheared mutton

The tender leg of Hu sheep is boneless, and it is mixed with ginger, garlic, pepper, red dates, cinnamon, star anise, clove, Shaoxing wine, soy sauce, sugar and refined salt to remove fishy smell. First, simmer with fat fire, then simmer with low fire for a long time. Finally, simmer with high fire until the soup is thick and the meat is sauce red. After removing small bones, cut into pieces and put on a plate, and add the original soup, Jiang Mo, minced garlic and minced red pepper respectively. This dish is characterized by ruddy color, fragrant, soft and mellow rotten juice, which is a good tonic in winter.

Fish roll with scallion oil and walnut

is a typical flavor dish in Jiangnan water town. Using the technique of loose frying, the shell of fish roll is crisp and golden in color, and the pork suet, chives and peach kernels in the stuffing are integrated into one, which is especially fragrant when dipped in salt and pepper. Sauté ed eel in Changxing

Sauté ed eel in Changxing, a century-old famous dish in Luocheng, is famous for its good color and flavor. According to legend, Emperor Qianlong went down to Changxing in the south of the Yangtze River and tasted this dish, which was full of praise and was later listed as a famous court dish. Monopterus albus, which is the same size, is shredded and cooked slowly with "Five Oils" (vegetable oil, meat oil, sesame oil, soy sauce and bad oil) and "Three Spices" (ginger, green pepper and pepper) and shredded ham. This dish is delicious and unique in flavor. Tibetan fish balls

are made of minced white fish and lean pork with shredded bamboo shoots, fungus and leek buds. This dish is white and crystal clear, tender and smooth in texture, and fresh in taste. It is a must-have dish for Huzhou folk festive banquet. Taihu Lake Flavor Banquet

The vast area of 36,111 hectares of Taihu Lake is rich in fishery resources, including whitebait, white shrimp, bonito, white fish, octopus, hornfish and hairy crabs, which are called the "three treasures" of Taihu Lake. There are fresh vegetables such as lily and yam planted along the coast of Taihu Lake; There are also Huzhou specialties such as Huyang, Ginkgo, Chestnut and Mume. It has created unique conditions for the "Taihu Flavor Banquet". "Taihu Flavor Banquet" was founded by Taihu Mountain Villa, a tourist resort in Taihu Lake. The South Taihu Lake-style banquet is made of fresh lake, delicacies, game, green vegetables and other raw materials, using modern cooking techniques such as roasting, stewing, frying, roasting, steaming, stewing, frying, frying, salt fire, drunkenness, wire drawing and cinnamon cream. It has the characteristics of strong regional characteristics, unique flavor, numerous varieties, fresh mountains and lakes, mellow and delicious taste, light and elegant dishes, extremely high nutritional prices, elegant dining environment, and the integration of lakes and mountains with delicious food.

"All Goose Banquet" in Moganshan

Moganshan, one of the four summer resorts in China, is famous at home and abroad. Mogan Mountain has beautiful scenery, fresh air and superior natural environment. Local farmers in Moganshan have been stocking a kind of high-quality lean poultry-white goose for generations. White goose has fresh and tender meat, unique flavor and high nutritional value, and is an environment-friendly green food with high protein, low fat and low cholesterol.

Deqing Moganshan Hotel uses high-quality white geese as raw materials, absorbing the essence of Chinese north-south cooking. Knife is exquisite and changeable, using the original soup of this juice, paying attention to nutrition collocation, maintaining the original flavor of goose, using various cooking techniques such as steaming, stewing, roasting, stewing, and boiling, and the cooking methods are diverse, that is, there are light and tender southern dishes; It also has a fresh, salty and spicy northern flavor. Rich and colorful, beautiful. Made into hot and cold soup, pot and other local flavors, "All Goose Banquet" has become a hibiscus flower in wuyue cuisine culture. Since the establishment of "All Goose Banquet" in 1999, it has been favored by diners and has become one of the best brand cuisines of Moganshan Hotel.

"Tea Banquet" in Changxing

Changxing is the hometown of purple bamboo shoot tea and the place where Cha Sheng Lu Yu wrote the famous masterpiece Tea Classic. The "tea banquet" launched by Jinling Hotel in Changxing is the crystallization of the organic combination of Changxing tea culture and cooking food.

The "Tea Banquet" takes Changxing local specialty as raw materials, including plums, ginkgo and chestnuts, which are the "three treasures" of dried fruits in western Zhejiang. It is made from Changxing lily, wild vegetables, cauliflower, river mandarin fish, hairy crab, metapenaeus ensis, chicken and pigeon. Expanded the extension of "tea banquet". Changxing "Tea Banquet" embodies strong local culture and local specialty characteristics, which is not the same as other banquets. Looking at the "tea banquet", the production is exquisite and exquisite, reflecting the mutual integration of tea culture and food culture. It can be summarized as: "Tea tree tea leaves are used as food, and local specialties brew delicious food;" Rui Cao kui juice cooks delicacies, and places of interest and allusions enter the name of the dish. " Changxing's "Tea Banquet" not only embodies the promotion of the history of tea culture for more than 1,211 years, but also shows the unique ideas and exquisite skills of contemporary famous chefs. It is worthy of being a gourmet boutique. Hundred Fish Banquet

Huzhou is known as "the home of silk, the land of plenty", and the hundred fish banquet is a must for China cuisine. Huzhou is close to Taihu Lake and has a dense river network. It is one of the three major freshwater fish bases in China. Huzhou is rich in fish resources, and the output of freshwater fish accounts for one tenth of the country. Huzhou is rich in fresh fish, and Huzhou people also like to eat fresh fish. The Hundred Fish Banquet takes fish as the main raw material, and uses various knife methods to cook hundreds of dishes by frying, frying, frying, steaming and stewing, hence the name Hundred Fish Banquet. Its characteristics are exquisite use of science, changeable knife work, multi-purpose white juice original soup, and attention to maintaining fish flavor; It also takes into account the clear, light, tender and slippery taste in the south and the fresh, fragrant, salty and spicy taste in the north. The Hundred Fish Banquet consists of 11 kinds of dishes. In 1979, chefs such as Wu Shuibao of Huzhou Hotel launched the "Hundred Fish Banquet", and by 1997, the Hundred Fish Banquet had created more than 511 fish dishes. Since the launch of the Hundred Fish Banquet, it was awarded in 1993? In February, the team won the gold medal in the second national cooking technology competition; In 1995, he won the special gold medal at the Chinese food exhibition in Taipei. Authorities in the domestic culinary field call the Hundred Fish Banquet "a must in Chinese cooking", while Japanese friends call it "the best in Chinese cuisine".

Hundred Bamboo Shoots Banquet

Anji is known as the "Bamboo Town of China", with 911,111 mu of bamboo forest, ranking first in China. Anji Hundred Bamboo Shoots Banquet, using the advantages of bamboo shoots resources in the bamboo countryside, developed a special dish with unique delicacies. Bamboo shoots are tender and refreshing, fragrant, clean and crisp, and their nutritional value is known as "the first vegetarian food in the world". Bamboo shoots are sweet and cold in nature, and have the functions of nourishing yin and nourishing blood, resolving phlegm, promoting digestion, relieving annoyance, and inducing diuresis, which meet the dietary requirements of modern people, such as "three lows and one high" (low in sugar, salt, fat and high in protein) and "one coarse and one green" (crude fiber and green food). Anji Hotel, the pioneer, uses the first-class bamboo shoots in Zhuxiang as raw materials, and cooks them in more than 11 ways, such as stewing, frying, stewing, frying, steaming and boiling, or independently. Or with a variety of vegetarian dishes. More than 111 dishes of bamboo shoots, both hot and cold, have been carefully produced, and now more than 161 pieces of bamboo shoots have been launched in Anji. During the China Zhuxiang Cultural Festival in 1997, Anji's "Hundred Bamboo Shoots Banquet" amazed guests and friends all over the world and became famous all over the world.