Nanhu Sichuan dish

Popular in the Republic of China, it is a special dish of Jiaxing Nanhu cruise ship. Eight bowls and eight small bowls are authentic, and there are also eight small bowls, six large bowls or six small bowls, four large bowls and four small bowls. The ingredients are mainly fresh crab powder, crab roe and river shrimp with the characteristics of South Lake. And excellent cooking, especially cold dishes. Xu Kewei, a close friend, said: "Boat dishes are a special composition of painting fat in the river." "It's really a good day in the spring and autumn, with banquets and clear sounds of silk and bamboo. What an interesting landscape." During the Anti-Japanese War, cruise ships were abandoned and dishes disappeared. See "Places of Interest and Tourism" in this local chronicle.

Guanchao Sichuan dish

During the Republic of China, the tide-watching season in Haining was the most popular, and its dishes had more local characteristics than those in Nanhu Boat Cuisine. There are fried shrimp, braised Monopterus albus, fenpi crucian carp, crystal hoof (or gold and silver hoof), Chinese cabbage taro, sour bean paste, ling roasted tofu, hibiscus egg soup and so on.

Milk carrion

Bacon is a traditional dish in Jiaxing, and it is the best dish produced by Wu Hotel. The hotel was founded in the 23rd year of Guangxu reign in Qing Dynasty (1897) and has a history of nearly a hundred years. Sufu pork is mainly sandwich pork, with rock sugar, sufu halogen, red rice flour, yellow wine and other accessories. Cook in a large pot first, then put the bowl in a steamer and continue steaming with low heat. The meat is crisp and waxy, and the flavor is rich. Milk carrion has a unique flavor and is deeply loved by the masses. In the past, tourists from Shanghai, southern Jiangsu and other places came to Jia, and after tasting it themselves, they always brought some back to feed their relatives, friends or the whole family.

After 1958, because of the relocation of outlets and other reasons, milk carrion disappeared in the catering industry.

Binary line

During the Republic of China, it was one of the traditional famous dishes of Jiaxing Wu. Oil gluten 1 piece, 5 pieces of bean curd skin, and mushrooms 1 piece are embedded in meat, put in a clay pot, and served 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 go with wine, and soup can go with rice. It is said that this dish was very popular among Jiaxing officials in Beijing in the late Qing Dynasty. In the 1980 s, it tried to restore it, as if the flavor had not reached the historical level.