There is a folk proverb in Wuzhen that "a winter's mutton is better than a few Jin of ginseng". In winter, it is very pleasant and satisfying to have a bowl of hot braised mutton noodles, sprinkle with chopped green onion and drink fresh and sweet mutton soup. The selection of braised mutton in Wuzhen is very particular. It must be made of the "Flower Goat" of that year, that is, the young Hu Sheep. This kind of mutton is tender and fat, and its skin is thin and clean. Then it was burned overnight with clay pots and dead mulberry trees, in order to add the whole radish and sugar cane section in addition to the mutton flavor. Finally, the braised mutton out of the pot tastes delicious. Diners have different tastes for mutton, some like fat and thin, some like the tender and smooth lean meat, some like the fat tail, and some specially offer sheep's hoofs ... The best time to taste Wuzhen mutton is after the autumn wind. At that time, in the streets of Wuzhen, there was almost a cauldron steaming at the door of every shop.

Baishui fish

Whitewater fish is a kind of wild fish in Wuzhen waters, which grows in pollution-free rivers. Its tender and delicious meat is a rare freshwater treasure. Whether steamed or braised, it is a rare delicacy. White water fish usually die when caught out of the water, but if it is properly preserved, its taste can remain unchanged. If you have the opportunity to meet live white water fish, don't miss the opportunity, and let the store kill and steam it quickly, and taste its fresh and tender taste is the right way. Of course, it is rare to cook white water fish with braised pork and chopped pepper. Some shops even marinate white water fish with light salt before steaming, which is a bit similar to the practice of rotten salmon in Anhui cuisine, and has a unique flavor.

Sanbaijiu

At present, there are three products of Wuzhen brand yellow rice wine, namely Sanjiu at 55℃, white glutinous rice wine at 12℃ and sweet liquor at 4℃. These three wines are all brewed by hand with traditional techniques. Sanbai Liquor is famous for its rich aroma, mellow taste, soft taste, refreshing aftertaste and endless aftertaste. There is a thin layer of wine in the small glass. Take a sip, and the unique momentum of shochu will be scattered in your mouth, with a long aftertaste. Here is a magical saying: "Drinking in the morning can make you drunk all day, and drinking every day can make you drunk for life".

Saute chickens and ducks

Chicken and duck in Wuzhen sauce are baked repeatedly with the original juice and soup, which is particularly easy to preserve because of the production process. There is a saying that "June is not spoiled, and the twelfth month is not frozen". The sauce is red and shiny, crisp and delicious. In the production of sauced chicken and sauced duck, every link needs to be strictly controlled, and the cooking temperature must be very accurate. It requires a unique cooking method and many years of firing experience. Hexi Farmers' Market (small food market) Wuzhen old shop "Le Hui Luwei" is very famous for its sauced chicken and sauced duck, which are the best in Wuzhen.

Yezi yipin xian

Taking advantage of the fresh meaning of fish and sheep, the two raw materials are combined into one, which repel each other's odor and make it more unique. The raw materials are mutton from Wuzhen Lake and crucian carp from Chexi River, which have regional characteristics.

Stewed feet with dried bamboo shoots

The combination of trotters and dried bamboo shoots is a perfect match-trotters absorb the fragrance of bamboo shoots, and bamboo shoots absorb the fatness of trotters. You have me, I have you, plus thick red soy sauce and seasoning, a bowl of rice or clear soup noodles is enough.

Small wonton

Although it is only a few wonton in a bowl of clear soup, with a touch of chopped green onion at most, the taste of this bowl of wonton is rich and long. The skin of wonton is smooth and tender, the meat is delicious, and the wonton soup is white and clean, just like a quiet freehand painting with the lightest pen and ink.

Rotten dried bean curd

There are stinky dried tofu all over the country, but the stinky dried tofu in Wuzhen has a unique flavor. It is made by soaking the best dried bean curd for more than 20 hours. Brewed only with traditional old bittern, it has no peculiar smell and pure fragrance. Traditional old brine is hard to come by. Some shops have used old brine for several years, adding vegetable stalks and bamboo shoots every year. In order to prevent deterioration, the red-hot iron tongs are put into salt water for sterilization from time to time. Shops in Wuzhen now generally fry stinky dried beans with vegetable oil, string them on bamboo sticks, and spread them with douban hot sauce. There is also steamed stinky dried beans, which is called "a thousand miles of fragrance". In fact, diners who like stinky dried beans don't care what name they use, as long as they stink completely.

Boiled eggs with sugar

Most children in the north may have only eaten egg flowers or poached eggs. If children from Jiangsu and Zhejiang come to Wuzhen, childhood memories may be ignited in an instant. Because this is the favorite food for children by the elderly at home. It is nutritious, sweet and soft. At the roadside stall in the cold winter, there will be a small blackboard hanging out, which reads "Chinese New Year, eat sugar and burn eggs, sweet!" Its method is very simple. Boil the water in the pot, add the crystal sugar, sprinkle some medlar, turn the fire to break the eggs and pour them into the pot. The outermost protein is solidified first, and the golden yolk inside is still flowing and tender. I like to eat something older, boiled more, and sweetened wine. A bowl of boiled eggs with My Sweetie sugar will come out.

Smoked bean tea

People in Wuzhen call drinking tea "eating tea". Although Tongxiang is famous for its chrysanthemum tea, Wuzhen probably eats smoked bean tea the most, which looks ordinary but has a strong flavor. Baked with green edamame charcoal, elegant merchants put the peel and marks of the seeds (all in local dialects, the fruit of the seeds is similar to that of oranges, but the skin is very small, and the skin is very fragrant), while less elegant ones put orange peel and sesame seeds, which are distinct and not chaotic. The aroma gathers in a cup of tea, and people who haven't drunk it can't imagine its special taste. When it comes to fine kung fu, Chaoshan kungfu tea is incomparable.