Wuzhen, one of the six ancient towns in the south of the Yangtze River, is known as "China's last water-pillow family", with a civilization history of more than 7,000 years and a town-building history of 1300 years. As the hometown of food and snacks in the south of the Yangtze River, the ancient town is reluctant to leave. The town is full of hotels of all sizes. In every homestay in Tashi, the landlord can manage the catering independently and do a good job. It is also very comfortable and affordable to choose a homestay near the water and sit down and taste the landlord's specialty. Wuzhen cuisine, which belongs to Jiangsu and Zhejiang cuisines among the four major cuisines in China, pays attention to clearness, freshness, crispness, tenderness and originality. Many ancient dishes circulated among the people have been cooked by Wuzhen people so far. They use local materials according to the season, and their diet is also adjusted according to the season. Hu mutton cooked in a cauldron with earthen stoves and firewood in winter, sauced chicken cooked by traditional folk crafts, traditional long street banquet in the Lunar New Year, and fresh and delicious seafood in the water town are all traditional local specialties in Wuzhen, which delighted diners from all corners of the country.

Let's take you into Wuzhen today and share some special products of Wuzhen! !

Braised mutton is a special snack in Wuzhen, and it is also a must-try dish for tourists when they come to Wuzhen. Braised mutton tastes crisp, fat but not greasy, but it tastes like mutton. Besides mutton, we should also prepare ingredients and seasonings: sugarcane heads, red dates, fennel, cinnamon, yellow wine, soy sauce and so on. The meat is dark red and the juice is moist. Onions and radishes are boiled in water, and they are full of gravy, sometimes even more delicious than mutton. Braised mutton is a traditional food. Friends who like mutton, don't miss it. Braised mutton in Wuzhen is boiled in a large iron pot for more than six hours with Chinese herbal medicines such as Lycium barbarum and jujube and Taihu sheep. Juice is fragrant and meat is rotten. It is said that "a winter mutton is better than a few Jin of ginseng!" It tastes crisp, fat but not greasy, but it tastes like mutton. It is best to eat in autumn.

Wuzhen sauce duck is a local female duck released by local farmers that year. Soak and burn the original juice for three times, then add the superior soy sauce, yellow wine, sugar and spices to soak and burn, and then apply sesame oil after taking out the pot. The water in the duck has basically evaporated, so it is particularly easy to preserve. There is a saying that it is not frozen in June and it is not frozen in the twelfth month. The appearance of the sauce is bright and shiny, the entrance is crisp and delicious, and the aftertaste is endless.

The steamed white water fish in Taihu Lake is selected from the wild white water fish in Taihu Lake. Its meat is delicate and tender, and the soup is delicious. Generally, white-water fish die after taking out the water, but it is well preserved and its taste has not changed. If you meet live white water fish, don't miss the opportunity to let the store kill it alive and steam it to taste its fresh and tender taste. However, it should be noted that although this kind of fish is fresh and delicious, it has many fishbones, so be careful when eating it.

Zongxiang black rice, also known as "green rice", is also a special snack in Wuzhen, Jiaxing. The main raw material is steamed black rice. Before steaming, black rice should be soaked in black leaves for several hours. People in Wuzhen believe that eating black rice in the long summer can keep mosquitoes from biting people all summer. Zongxiang black rice is bright in color and fragrant, and you can feel full of happiness when you eat it.

Gongzongzi is a local specialty snack in Wuzhen. It is thinner than Jiaxing Zongzi, fatter than Huzhou Zongzi, with flat head and boat shape, so it is called "Bow Zongzi", which has a good meaning of "Caitou Zongzi" or "Caitou Zongzi". Moreover, wrapping zongzi into the shape of a boat is not only for the sake of beauty, but also for making full use of zongzi leaves, and it will not stick to each other when cooking zongzi. The zongzi cooked in this way, when eaten in one bite, is full of strong fragrance.

Champion Ball is a famous dish in Wuzhen, which is mainly made of brine tofu. After grinding the brine tofu, add shrimp to make meatballs, and then make broth. This dish is a famous local traditional dish. It is said that when the scholar practiced for him on the eve of the exam, the people would definitely eat a dish. After continuous evolution, this dish has become what it is today.

Wedding eggs, as the name implies, are a good dish, so they are a must-have dish for a wedding reception in Wuzhen people's home. They are made by stewing local eggs in half, dipping them in minced meat and then simmering them in chicken soup.

The radish cake in Wuzhen is also very famous, and it is a must-have snack for traveling in Wuzhen. Deep-fried until golden brown, crispy skin and fresh radish inside. You can't stop taking a bite. When you come to Wuzhen, no matter how many people there are, you have to queue up to buy some radish cakes that adults and children love to eat. This has become an established thing.

Wuzhen sister-in-law cake is the traditional name of Wuzhen. According to legend, Wuzhen Sister-in-law Cake was invented because of the quarrel between two sisters-in-law. It is also famous in the cakes in Wuzhen, with a history of hundreds of years. Wuzhen Sister-in-law Cake has many flavors, including white sugar, salt and pepper, sesame, crisp and waxy, salty and sweet.

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 tofu, which they call "a thousand miles fragrance". In fact, diners who like stinky tofu don't care what name they use, as long as it stinks thoroughly and purely.

In addition to the snacks mentioned above, Wuzhen also has Ding Sheng cake, green dumplings, fermented dumplings, sweet-scented osmanthus square cakes, glutinous rice eight-treasure duck, grandma's sugar rice cakes, sashimi rolls, wildfire rice, etc. The whole Wuzhen is a gourmet paradise with endless food! !