Fermented Yuanxiao: One of the special snacks in Changzhou, Changzhou people have had the custom of eating Yuanxiao during the Spring Festival since ancient times. /kloc-More than 0/00 years ago, Pei opened a shop in Qianqian Street, and added wine to the traditional Yuanxiao, creating Yuanxiao.
Changzhou dried radish: Its production technology has a history of more than 600 years. Changzhou dried radish is yellow and red in color, slightly sweet in salty, crisp but not spicy, and quite delicious. And is low in price and convenient to carry. The technological process of Changzhou dried radish generally includes: raw material selection, cleaning, slicing, pickling, drying, canning, turning over, canning and sealing, and finished products.
Hengshan Bridge shutter: It was famous as early as the Ming and Qing Dynasties. According to Wujin's records, pilgrims from all walks of life who come to worship the Dragon God at Bailong Temple in Hengshan Bridge enjoy meals in the museum, but also take some home for their families to taste, which is well-known every year. The louver of Hengshan Bridge made a dish, pale yellow like milk, fresh and tender but not greasy. There are seven main production processes: grinding, draining, boiling, stippling, casting, extrusion and veneering.
Pear toffee: According to Changzhou local records, the ancient palace pear toffee spread in Changzhou during Xianfeng period of Qing Dynasty (1854) and gradually developed. Pear paste sugar is made of rock sugar and pear juice as the main raw materials, with more than 20 kinds of natural Chinese herbal medicines such as almond, licorice, platycodon grandiflorum, mint, malt, peach kernel, poria cocos and yam. Pear paste has unique color, fragrance, taste and appearance. It is not sticky or greasy when eaten, relieving cough and phlegm, relieving asthma and moistening lung.
Changzhou Sesame Cake: Its production technology was first established in Xianfeng period of Qing Dynasty, and it was first made by Wang Changsheng, a pastry chef in Changle Tea House next to Renqiao, with a history of 150 years. Changzhou sesame cake is made of superior pig fat, white flour, shelled sesame, sugar, refined salt and other raw materials, and then baked in a traditional barrel furnace. It has traditional flavor, including sweet, salty, pepper and salt, round and oval, golden color, thin and crisp skin, crisp and soft, and distinct layers.
Huangli Beef: It has a history of one hundred years. Huangli, commonly known as the "dock" and "the junction of four counties and sixteen towns", refers to a businessman who is famous for his bull market and runs long distances. Drinking a bowl of beef soup here can not only relieve fatigue, but also prolong his physical strength. Gradually, eating beef in Huangli has formed an atmosphere. At present, trademarks such as "Huangli Red Star", "Huangli Hanshi" and "Hanping Beef" have been successfully registered, and Huangli Beef has its own specialty store.
A xing duck head: it is one of the pedigrees of Panshi pot-stewed vegetables, and its origin is Huangli, Wujin.
Pan Axing's grandfather is a famous chef who is good at cooking pot-stewed dishes. Later, he passed on his skills to his son Pan Sanyuan, and then from Pan Sanyuan to his son Pan Axing. It has a history of over 65,438+000 years. The appearance of Axing duck head is red, bright and dry. The taste is fragrant and transparent, fragrant but not greasy, and moderately salty.