1. Yushan Green Tea
Yushan, Changshu, which is "ten miles and a half into the city", is not only beautiful and picturesque, but also rich in green, cool, fragrant and nourishing famous tea: Yushan green tea. On the top of Yushan Mountain, there is a mountain. There are many strange stones on the mountain, which are shaped like the blade of an axe. This is called Jianmen, and the surrounding mountains are very flat and full of tea trees. Facing the blue lake, the air is pure. Every year around "Grain Rain", tea trees grow buds, which are picked in time and carefully baked to make high-grade green tea, which is famous at home and abroad, so it is also called Jianmen green tea. After liberation, Yushan Forest Farm was set up for unified management. Especially since the reform and opening up, with the attention and support of the local government, scientific cultivation has made Yushan tea more lush. In addition, the frying and cultivation techniques have been continuously improved, and the quality of tea has risen linearly. The authentic Yushan green tea produced by the tea factory operated by Yushan Forest Farm is now world-renowned.
2. Duck blood glutinous rice
Blood glutinous rice, a specialty of Changshu, commonly known as duck blood glutinous rice, belongs to the rice family, with long stems and red awns. When it is ripe, the chaff is light purple. After peeling and fine grinding, the rice grain is dark red, like duck blood, and its nature is japonica rice. So when cooking, you must master its properties. Generally, it is appropriate to mix Panax notoginseng, that is, 30% blood glutinous rice and 70% white glutinous rice. You can make all kinds of snacks after meals. Made of blood glutinous rice, zongzi, eight-treasure rice, Redmi crisp, rice noodles and other foods, it is not only bright in color, but also sweet and delicious. It is said that it was a tribute from the Ming Dynasty, and Ye Henara, Empress Dowager Cixi who was not in Beijing in the Qing Dynasty, loved to eat Changshu blood glutinous rice for the court. In recent years, with the development of economy and the improvement of people's living standards, blood glutinous rice has become an essential product at banquets and has been included in sweets.
3.puffer fish
At the mouth of the Yangtze River in Changshu, there are not only delicious seafood such as shad, yellow croaker and saury, but also a puffer fish with small eyes and fat eyes. Although this kind of seafood is delicious, there is a saying in ancient times that "eating puffer fish is tasteless", but you should be careful when eating it and never be careless. Because this fish is highly toxic in its stomach, it has poisonous juice in its spine, fin tail, liver and other places. As the saying goes, there is a circle of "desperate dolphins" eating the river. Therefore, before eating, you must ask an experienced chef to clean the viscera of the fish belly, then fry it in oil, add seasoning and cook it repeatedly until the meat is rotten and crisp before eating. In order to prevent poisoning, it is best to cook a pot of "reed root soup" to detoxify before eating fish. In a word, you must be especially careful when eating this kind of fish to prevent poisoning accidents.
4. sea turtles
Green turtle, an ornamental animal, has become a unique decoration on the desk, especially in a white porcelain bowl filled with clear water, and its coat color is more green and lovely, which is pleasing to the eye. The green turtle originated in the shade of Yushan mountain stream. Qin Huaihai's poem says, "The water of soft-shelled turtles is green". Turtles have ivory floors, and those with white heads and red eyes are the most expensive. Breeders must wash frequently, and the water should be fresh water or fresh water. In case of bleach, your hair will rot. Spring warmth is held out of the altar, and fish and shrimp are eclipsed in early summer. Hibernate in early winter, enter the altar or altar, don't eat or move, and take it out next Qingming. Each container will contain a head, and more than one container will lose hair.
5. Hupu Yellow Croaker
Hupu Town, located at the mouth of the Yangtze River, is rich in delicious yellow croaker. Every year in March and April of the lunar calendar, flowers are in full bloom and the weather is beautiful. Fishing boats gather in the tiger-pouncing port, and people come and go, which is very lively. Yellow croaker, known as "Hundred Days Yellow", came into the market in spring. Yellow croaker is a kind of seafood. Every spring, fishermen go out to sea to fish, scatter the live fish in the net into the cabin and pickle them with salt, so they are also called salted yellow croaker. People bought this kind of fish, went home, scaled, disembowelled, washed and dried. It can be preserved for a long time and eaten as a home-cooked dish. Because yellow croaker is fat and tender, it can make all kinds of dishes. In addition to curing and storage, dry smoking, rotten stains, whole stew or braised diced pork are all delicious, which is one of Changshu people's favorite seafood.
6. Fushan Shade
Shad is a traditional aquatic food unique to the Yangtze River estuary in southern Jiangsu. Whether steamed or braised, it's delicious. The origin of this rare fish is limited to the rivers in Yucheng area, and the fishing season is short, so it can only be seen around the Dragon Boat Festival. Therefore, it is a rare commodity, worth a hundred times, and it is said that the shad in the Yaochi of the Queen Mother of the West is a fairy. Later, because she was beautiful, she was sent to the East China Sea and turned into a fish. It was accepted as a servant by Prince dragon three. One year in May, Wang Zilong took the fish to Poyang Lake for a blind date. After passing through Fushan Port, he arrived in Zhang Tianshi, and was won by Shi Tian. After an operation at noon, she was rescued by a girl and fled back to the East China Sea. Since he was saved, Prince dragon three has sent Shade to Fushan Port every year in early May to pay homage to him. Because they can come on time, people call them "Shade".
7. osmanthus chestnuts
At the foot of the beautiful Yushan Mountain, Yushan is rich in precious osmanthus chestnuts. Changshu has the habit of planting osmanthus trees. Every Mid-Autumn Festival, osmanthus blossoms in front of the house and behind the house, and the village is fragrant. At this time, chestnuts gradually mature. Sweet-scented osmanthus chestnuts are rich in starch, protein and sugar, and have high nutritional value. They can be eaten raw or cooked. Raw food is sweet and crisp, cooked food is sweet and delicate, and it is full of Gui Xiang. If made into chestnut soup, it will be a sweet and refreshing dish; If you use it to roast chicken, the chicken is rotten and crisp, and the taste is bone-deep. This is a famous dish for all ages.
8. There are no snails
Snails are ostracods and can be used as food. It is a miracle that all the snails in the world have been found, but only the snails in the pond in front of Xingfu Temple in Changshu are natural. Gong's Song Chuang Kuaibi in the Ming Dynasty said: "A Zen master went out and saw his disciples cooking snails, so he smashed them. The Zen master put the snails into the stream with a spell, and all the snails came back to life. So far, there are no snails in the stream. " It can be seen that this snail existed hundreds of years ago and formed a wonderful legend circulating among the people. Why this pool is the only place where this innocent snail exists, its mystery needs further study and discussion by biologists.
9. beggar chicken
Call flower chicken, also known as yellow mud stewed chicken. According to legend, there was a beggar at the foot of Yushan Mountain in the late Ming and early Qing Dynasties. Slaughter the chicken, cut it out, because there was no cooker, he spread mud on the mountain, cooked it in the fire, and ate it after removing the mud shell. It was very delicious. "beggar chicken" got its name from this. In 9 years of the Republic of China, Zhu 'er, a famous chef in Mountain View Garden, chose "three yellow" hens (yellow feathers, yellow mouths and yellow feet), added chicken gizzards, fresh meat, ham and mushrooms as stuffing, wrapped them with lotus leaves, and improved the production techniques such as mud coating, paying attention to the heat, stewing and shelling, and putting them into a pot, pouring sesame sweet sauce and sesame oil. Because the skin is golden, the aroma is overflowing, the meat is tender and smooth, the ingredients in the belly are palatable, the color and smell are good, and the reputation spread like wildfire. 1983, this dish has obtained the certificate of excellent and special products from Jiangsu Provincial Department of Commerce, and has been listed in China menu.
/kloc-0 0. fried chicken
Pan-fried chicken was created by Wang Si Restaurant in the 26th year of Guangxu in Qing Dynasty (1900). Wang Sijia, the shopkeeper, has a secret frying pan. Every spring and autumn, he takes three yellow hens and cooks them half-cooked. After cooling, he put them in the oil pan and stewed them with low fire. Fat chicken is plump, golden and bright in color, tender and crisp in meat, and fragrant and fragrant. It is also listed in China Menu (Finance and Economics Press, 1959 edition).