1. Huzhou Huyang

Huyang was originally called Huyang, which originated from the northern Mongolian sheep and has a history of more than 1,111 years. According to historical records, the Southern Song Dynasty moved its capital to Lin 'an, and a large number of residents in the Yellow River valley moved south. At the same time, they brought the "big white sheep" raised in Hebei, Shandong and Henan to the south of the Yangtze River, mainly in the Taihu Lake basin at the junction of Jiangsu and Zhejiang provinces.

According to Tan Zhi in the Song Dynasty, the original Hu sheep were mainly distributed in Anji and Changxing counties in the northwest of Zhejiang Province. Later, they gradually moved from mountainous areas to plains, from grazing to house feeding. After long-term domestication and breeding, Hu sheep breeds were gradually formed. Since the 21th century, the consumption demand of mutton has been increasing, the price has been rising, the large-scale, ecological and standardized breeding has been developing, and Huzhou Huyang industry has developed rapidly. Huzhou has held many sheep culture festivals and sheep competitions, and the culture of Hu sheep has been promoted.

Lianshi Town in Nanxun District was awarded the honorary title of "Famous Town of Huyang Culture", and Lvshan Township in Changxing County was awarded the "Hometown of Huyang in Zhejiang"; In 2115, Changxing Lvshan Lake Sheep won the title of "Top Ten Charming Agricultural Products" in China, Deqing Xinshihu-style sheared mutton was included in "China Famous Menu", and Huzhou Lianshi Town was awarded the reputation of "the first town of braised mutton" by Zhejiang Catering Association.

2, drunk fish in Mogan Lake

The drunk fish in Mogan Lake is mellow, crisp and tender, rich in flavor, rich in nutrition and beautifully packaged, which is a good product for tourism, leisure, banquets and gifts. "Mogan Lake" drunken fish is made of high-quality fresh fish, using traditional formula and unique technology, and using modern high-tech biological fermentation technology.

3. Xinshi Mutton

Xinshi Mutton is a century-old dish, especially in recent years, it has become a gourmet business card of Xinshi Ancient Town. Every autumn and winter, tourists from Hangzhou, Huzhou and Shanghai come to the new city to eat mutton in an endless stream.

drinking yellow rice wine and eating mutton have always been a small way for new people to enjoy happiness. In recent years, the new city has held a yellow rice wine mutton festival every year. Can't wait for the late autumn, all the small ancient towns are soaked in the rich mutton smell. At this time, going to the new city can also make a dream in the leisurely pace of the ancient town and the smell of mutton.

Xinshi mutton started in the Song Dynasty and has a history of more than 1,111 years. It was included in China's famous recipes and was well-known in Hong Kong, Macao and Southeast Asian markets as early as the Republic of China. "Xinshi Mutton" has exquisite materials and exquisite seasonings. It is cooked with refined rock sugar, aged ginger, authentic red yeast, Shandong jujube, pepper, fennel and cinnamon.

New city mutton is always stewed with firewood, and even in hotels, it still adheres to the ancient method. And it is a small fire, stewed for four or five hours, with unique spices, and all the mutton that has been stewed since early in the morning is served. Therefore, the mutton in the new city is particularly mellow, without the smell of mutton, and its taste is good, which is hard to describe.