1, chicken head rice
Chicken's head rice is planted in swamps and lakes in the north and south of the river, and Suzhou real estate is the most famous. Euryale ferox is divided into north and south. North Polygonum cuspidatum is often dried and sold as dry goods, while South Polygonum cuspidatum (chicken head rice) eats its freshness and watery spirit.
Step 2 water chestnut
Water chestnut can be eaten raw as fruit after being washed and peeled. Tender water chestnut is crisp and delicious, fried with lotus root, horseshoe and water chestnut, which is a famous lotus pond snack. There are also stewed pork ribs with water chestnut, fried water chestnut with leek, and water chestnut lean broth.
3. Lotus root
In Huguang area, lotus root will be made into lotus root ribs soup, which is a common taste. There are also spicy stewed lotus root slices, which taste crisp, spicy and fragrant. Stir-fried lotus root balls with minced lotus root meat are all special ways to eat in Hubei. Sichuan lotus root plays an important role in stir-frying diced lotus root and stringing maocai. Stir-fried lotus root with sugar is unique to Shandong, and it is cooked with slow fire. In Tianjin, people will eat fried lotus root clips with meat in them.
Step 4 water chestnut
Stir-fried water chestnut is also very refreshing, such as fried shredded pork with green pepper, fried winter bamboo shoots with water chestnut, chopped water chestnut into powder and tofu balls, which is rich and refreshing. Huaiyang's famous dish "Lion's Head" is made of chopped horseshoes and kneaded into meatballs.
5. Zizania latifolia
Zizania latifolia ripens twice a year, and autumn is the season when Zizania latifolia goes on the market. Braised water bamboo in oil is the most common practice in Jiangnan area. Cut the water bamboo into hob blocks and blanch it with boiling water. Deep-fried leek and ginger, salt, sugar and soy sauce, and water, a classic salty and sweet taste.
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