People in Wuzhen call drinking tea eating tea. Smoked bean tea is also called baked bean tea. The main raw material of bean tea is smoked beans. It is a unique processing method in Wuzhen, and it is better to choose tender and late soybeans in autumn, especially the fragrant cowpea. Boil the fresh late beans in light salt water until they are half cooked, take them out and drain them, put them in an iron sieve and bake them on a charcoal fire. Roast with low fire until the skin of mung bean is wrinkled and the aroma escapes. The smoked beans baked in this way are cooked but not burnt, crisp but not hard, fragrant and delicious, with endless aftertaste. Smoked bean tea must also have some auxiliary materials, such as osmanthus, fried sesame, orange peel, shredded radish, perilla, fried cypress and so on. Sweet osmanthus fragrance, sesame blood, orange peel ventilation, perilla has the effect of reducing qi and relieving asthma, resolving phlegm and relieving cough. The unique combination of main and auxiliary materials makes smoked bean tea a top-grade hospitality product with nourishing function. When drinking, guests can put a small amount of salt particles according to their preferences to enhance the taste.

Sanbaijiu

In the past, the brewing industry in Wuzhen was very developed. In the Ming Dynasty, there were more than 20 winemaking workshops, especially Gao, Shunxing and Yongsheng. At present, there is only Gaogongsheng Bad Factory, formerly known as Gaogongsheng Sauce Garden, which was built in the early Ming Dynasty.

Sanbai liquor, brewed from natural raw materials such as white rice, white water and white flour, is a mellow, pure, sweet and delicious wine suitable for men, women and children.

Wujiu

Wuzhen "Wujiu" takes glutinous rice, a local specialty, as the main raw material, and adopts folk brewing techniques to select rice, soak, steam, spread and cool, ferment, squeeze, age, freeze, filter and fill. The wine has the characteristics of mellow, sweet and refreshing, and rich nutrition.

Sister's cake

One of the famous traditional cakes in Wuzhen. Shaped like a chess piece, hand-made with selected materials, suitable for all ages, including sesame seeds, shallots, peanuts, coarse grains and chrysanthemums. It is sweet and salty, and has a unique flavor.

Sister-in-law cakes have been produced in Wuzhen for at least a hundred years. Originally revised by Dong Shining, Tongzhi of Wuzhen, and continued by Lu Xuepu during the reign of Qing Qianlong, there is a biography about it: "It is famous for printing round cakes with superfine wheat flour, sugar and sesame, with salt and pepper and white sugar."

Dingshenggao

Ding Sheng cake is a famous traditional cake in Wuzhen. It is said that this is a special snack made by ancient Wuzhen people to welcome soldiers returning from the battlefield. The crimson color of Ding Sheng cake symbolizes the victory of the war. Later, because Wuzhen was proud of reading since ancient times, ancient scholars won the first prize in the exam, and relatives and friends had to make several cages of sweet and soft cakes to express their good wishes for being the champion. Ding Sheng cake is lotus-shaped, the outer layer is refined fragrant rice and glutinous rice flour, the rice flour is fine and uniform, the stuffing is bean paste, and a small amount of sugar and osmanthus flowers are mixed in the middle, so it tastes fragrant and delicious, sweet but not greasy.

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, and it never uses chemicals, only uses traditional old brine, so 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.

Stir-fried stinky dried beans with vegetable oil, strung them on bamboo sticks and smeared with douban spicy sauce. It's delicious. Now there are restaurants steaming stinky dried beans, also known as "a thousand miles of fragrance."

Radish meat pie

Radish cake is a classic food in Wuzhen, commonly known as Youdunzi. Wash and shred radish, marinate with a little salt, squeeze out water, add chopped green onion and mix well. In addition, flour and cold water are mixed into paste, and then an oval mold spoon made of white lead skin is used. Spread batter on the bottom layer, add shredded radish, spread batter, fry in oil until golden brown, and demould. It tastes delicious.

Fermented rice wine dumplings

Wuzhen Sanjiu wine brewed by traditional methods is sweet and delicious, and is deeply loved by alcoholics. The wine produced by its brewery is a rare delicacy. People in Wuzhen cook glutinous rice balls with wine, add osmanthus and medlar, and make delicious glutinous rice balls with wine. The wine tastes sweet and moist, jiaozi is waxy, and it tastes sweet-scented osmanthus.

Osmanthus Jelly

Refined sugar, japonica rice flour, glutinous rice flour, osmanthus, etc. Used as raw materials. Sweet-scented osmanthus square cakes are prepared in a proper proportion and refined through frying, steaming, grinding, mixing and cutting, which are deeply loved by tourists. Take a bite of the melted sugar and it will flow out. Sugar permeates the rice flour, making the square cake sweet and delicious, and Gui Xiang is rich.

Xianrouda wonton

"Winter solstice wonton, summer solstice noodles", how happy it is to eat hot wonton in cool autumn and winter. Tender and smooth dough, fresh and fragrant meat stuffing, supplemented by chopped green onion, shrimp and laver.

Five-rice eight-treasure porridge

Cook longan, lotus seeds, red dates, red beans, mung beans, corn, peanuts, glutinous rice and black rice together, add brown sugar, boil over high fire and simmer over low heat. It tastes thick and waxy.

Sesame sweet glutinous dumplings

Mix sugar and sesame seeds evenly to make dumplings, and add a little water to make dumplings. Wrap the evenly stirred stuffing in the middle of the glutinous rice balls and make them into balls. After the water is boiled, add the glutinous rice balls and cook them.

Chuantouzong

It is Wuzhen Zongzi, a snack with strong local characteristics. Because it is thinner than Jiaxing Zongzi, fatter than Huzhou Zongzi, and because its head is inclined and its tail is flat, and its shape is like a boat, it is called "bow Zongzi", which means "rich Zongzi" or "colorful Zongzi". However, the original source of the bow zongzi is to make full use of the leaves of the zongzi, and at the same time, the leaves of the zongzi will not adhere to each other to form a sandwich during cooking, so they are wrapped in a hull shape with protruding corners and awkward heads.

Tube bone porridge

Wash the pork and put it directly into the pot, add ginger, wine, a few drops of vinegar, and then add more water to boil. After boiling, filter out the broth and use it to cook porridge. After the porridge is boiled, add the flesh and blood and simmer slowly. The aroma is tangy, and it can be served with homemade farmhouse dishes.

Zhaqiao casserole

Thick soup boiled with bones and vermicelli casserole cooked with various side dishes. With local sweet potato vermicelli as the base, vegetables and mushrooms as the auxiliary materials, different vermicelli casseroles were prepared with different ingredients, and the thick soup was delicious.

Chrysanthemum in Wuzhen

Chrysanthemum, also known as chrysanthemum, chamomile, chrysanthemum, chrysanthemum and chrysanthemum, is one of the top ten traditional famous flowers in China.

Chrysanthemum morifolium is also a traditional cultivated medicinal plant in China, one of the eight famous medicinal materials in Zhejiang Province, and the best variety of chrysanthemum. Li Mingzhizhen said in Compendium of Materia Medica that chrysanthemum can benefit five veins, regulate limbs, treat head wind-heat and bone pain, nourish eyes and replenish blood, treat wind dizziness and make hair not white. Baiju decoction has anti-inflammatory, blood pressure lowering, pulse dredging, blood nourishing and refreshing effects. If you take a bath with chrysanthemum soup, it can relieve itching, protect skin and beautify.

Since the Southern Song Dynasty, Tongxiang has gradually formed the custom of planting, cultivating, viewing and tasting chrysanthemums. Chrysanthemum exhibition has become the spread form of Tongxiang art chrysanthemum, and it is also one of the indispensable activities in local people's lives. Wuzhen belongs to Tongxiang City, and the white chrysanthemum it produces is also well known.

Silk quilt

Tongxiang, Zhejiang Province is rich in silk, and almost every household in rural areas raises silkworms. The silkworm culture in Wuzhen, Tongxiang City has a long history. Wuzhen silk inherits the essence of the ancients, traditional crafts and modern technology, and is made of natural silk quilts and other handmade silk floss. It is flexible, comfortable, hygroscopic, breathable and durable, and it is the most ideal bedding for returning to nature.

Jin Wu

Wujin originated from the folk knitting industry in Wuzhen and has a history of thousands of years. Wujin's knitting technology is extremely complicated and fine. The weaver chooses the best natural silk as the basic raw material, supplemented by pure gold silk thread. The inlaid gold "Wujin" is solid in texture, gorgeous in color, strong in three-dimensional sense, elegant and refined. In the old days, it was only used as a sign on the robes of emperors and dignitaries.

A blue cloth with a white pattern

The raw materials of blue calico, homespun and dyes all come from rural areas, and the technology comes from the people. In the past, every household in rural Zhejiang used blue calico, which can be used to make curtains, headscarves, aprons, bags, curtains and tablecloths. The production technology of blue printed cloth includes seven processes: pattern design, manuscript engraving, printing, copying, dyeing, leveling and drying.

Xu Changjiang pin

Tao Xuchang, a native of Wuzhen, founded Xuchang Sauce Garden named after himself in the ninth year of Xianfeng in Qing Dynasty (1859). It is also the earliest sauce garden in Wuzhen, with a history of 150 years. The sauces in Xuchang Sauce Garden are all brewed by hand. Every spring and autumn, the sauce garden buys high-quality raw materials such as soybeans and broad beans from neighboring towns, steams them, spreads them on bamboo plaques to mix flour and sauce koji, and then puts them into the koji-making room to make koji. The koji-making process takes about 72 hours, and then it is completed after half a year of natural exposure and fermentation.

bamboo crafts

The rattan and bamboo wares in Wuzhen flourished in the Ming and Qing Dynasties, especially the bamboo furniture, which is cheap and good in quality, is still very popular today. In addition, there are bamboo lanterns and oil-paper umbrellas. Nowadays, in Dongzha and Zhaxi scenic spots, there are old folk artists who run bamboo workshops, show bamboo art on the spot and make their own sales.

Wuxiang

Wuzhen Xiang culture has a long history, and the Wuzhen Xiang City held by Tomb-Sweeping Day in Grain Rain every year is a grand ceremony of Xiang culture. The 30th day of the seventh lunar month is the day when Wuzhen buries incense. The custom of burning incense underground is to commemorate the birthday of the Tibetan King and Bodhisattva. Every year on the 30th day of the seventh lunar month, every household will put incense in front of the door. In 2006, the custom of inserting incense in the ground was included in Tongxiang intangible cultural heritage list.