special local product
Zaozao noodles: Zaozao noodles come from Zaozao Pavilion, located in Lin Ting Road, with a history of nearly a hundred years. Its predecessor was Tianxiang Pavilion in Kunshan. The shopkeeper abandoned the pavilion because of poor management. Mrs Zhao San, the creditor, gave it to Chen Xiuying, the embroidered mother, and renamed it "Yan Fuxing". The ingenious Chen Xiuying is good at making exquisite snacks. It's really unusual for her to ask for advice modestly and cook carefully. The small noodle restaurant with only three and a half tables is full of customers and has a good reputation. After liberation, according to the meaning and homonym of "the secret is on the stove", it was officially named "Aozao Pavilion". Aozao noodles are very popular with customers. First of all, noodle soup has its own characteristics. It inherits the traditional practice and is made of herring scales, gills, fish and mucus, so it tastes fresh and tender. Secondly, the dumplings are exquisite, the fried fish are all made of herring, and the marinated duck is cooked with the old soup of "Kunshan Ma Duck", which is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which can be quickly fished out from the pot with moderate hardness. Aozao noodles pay the most attention to "five fires in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, face heat and jiaozi head heat; "Cooking soup with small materials" means that you don't need to use a big pot to make soup, but you can keep the original flavor according to the current situation of visitors.
Wansanzi: Wansanzi came from the family of Shen Wansan, a rich man in modern times. According to legend, Shen Wansan, the richest man in the south of the Yangtze River, "If there is a feast at home, there must be crisp hoofs". Wansanti takes pork leg as raw material, supplemented by seasoning. The method is to use a big casserole. After a day and a night of simmering, the temperature is extremely exquisite, with several articles, mainly slow fire. Simmer until cooked. If it is too bad, it will be fragile and destroy its original shape. After steaming, the skin will be moist and crisp, the soup will be bright red, fat but not greasy, salty and sweet, the meat will be crisp and rotten, and it will melt in the mouth. After simmering, the skin is red, and its eating method is even more special. Of the two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and the hoof shape does not move. With the bone as a knife, the hoof is cut smoothly, making people share food. Chaenomeles have become the main course of festivals and wedding banquets in Zhouzhuang, meaning reunion, while tourists are carrying fresh Chaenomeles packed in vacuum.
Justice Youth Tuanzi: The Youth Tuanzi was once a place in the south of the Yangtze River where Tomb-Sweeping Day visited the grave. The leather is mixed with glutinous rice and the stuffing is rough, so it is usually eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green glutinous rice balls, while the glutinous rice balls made by hand grinding were softer and more delicate, not sticky, and did not break, harden or change color after being stored for several days. Later, grandma Chen of Zuoyi learned this secret recipe from the south of the central bridge of Zhengyi Town. Since then, Green jiaozi has been supplied to the market and has become a snack with good color, fragrance and local characteristics. Then, we made great efforts to improve jiaozi's stuffing, using 100-fruit heart, using jujube to remove the core and cut it into fine particles, and adding sugar, roses and pine nuts. The other is bean paste heart. Jiaozi made of these two fillings is embedded with a small piece of glittering lard, which tastes sweet but not greasy, fat but not full, and tastes mellow and delicious. Since then, Justice Green jiaozi has surpassed Suzhou Huang Tianyuan and Shanghai Shen Dacheng in color, fragrance and taste, and is very famous in Suzhou and Shanghai.
Yangcheng Lake Hairy Crab: Yangcheng Lake Hairy Crab can be regarded as a must in Kunshan. Many celebrities come to Kunshan to eat authentic Yangcheng Lake Hairy Crab. There is a local saying that it is best to eat female crabs in September and male crabs in October. This is because in September, mother crab crab had plump and firm crab roe in her pocket, which was especially delicious. The ointment in crab crab's pocket is thick and fat, which melts in the mouth. It is a delicious food with high protein. Eating hairy crabs is very particular. There are more than ten kinds of tools for eating crabs, whether it is eating crab backs, crab feet or crab tongs. In short, each has its own uses and its own beauty. Of course, hairy crabs are everywhere now, but eating hairy crabs in Yangcheng Lake, Kunshan is different. There is an island restaurant in the middle of the lake, which takes about 10 minutes by boat from the shore. Eating crabs here is beautiful and beautiful, and the blue waves are euphemistic. The sweet smell of crabs spread from the tongue to the heart. This crab tastes delicious naturally. Eating crabs alone will be too monotonous, and it will also disappoint Kunshan, a good place. Therefore, a better way to taste crabs is to enjoy the beautiful scenery of Yangcheng Lake while listening to Kunqu Opera. Kunqu opera is a local opera in Kunshan, with beautiful and gentle tunes and exquisite and simple singing. Lu Xiaoman was a big fan of Kunqu Opera. I would like to ask, good music, coupled with Suzhou and Hangzhou women tapping their fingertips and slowly shaking their sleeves, this situation is not drunk and difficult.
Sock bottom crisp: "Sock bottom crisp" is said to be imitated by Jinxi people according to the tea in Song Xiaozong Normal Palace. It is shaped like the bottom of a sock, with layers of shortbread as thin as cicadas. It tastes sweet and crisp when bitten, and sweet and salty when eaten in the mouth. It has always been a traditional tea that people in the south of the Yangtze River compete to taste. The popularity of "crisp socks" lies in the exquisite materials and exquisite workmanship. When using pastry and dough, knead it five or six times repeatedly until it is completely uniform, so that the baked pastry can be thin and crisp and refreshing. The stuffing is exquisitely made and the proportion of raw materials is strict. For example, the salt used to make pretzels should be boiled in a wok and rolled finely, and the shallots should be chopped into pieces, not perforated and not exposed. Baking is very technical. When baking, the master must stare at the stove step by step until the shortbread is bright and fragrant. In recent years, on the basis of inheriting the traditional characteristics of "socks with crispy soles", Jinxi food industry has reformed its production technology, expanded its production scale, constantly introduced new products and improved its packaging, which is not only more beautiful, but also fresh-keeping and more convenient for giving to relatives and friends.