1, Xinghua fish balls: the fish balls are smooth and full in appearance, yellowish in color and white in meat, refreshing to eat, oily but not greasy, and unique in flavor.
2. Chowder: there are shredded chicken, mussels, shredded bamboo shoots, horseshoe slices, pork skin strips and other ingredients. This is Xinghua's special dish, salty in fresh and sweet in salty, and eaten with a small soup porcelain spoon.
3, Xinghua snails: There are many snails in Jiangnan water town, and it is a good time to eat snails before and after Qingming. As the saying goes, a snail is worth a goose in Qingming. It means that the snails around Tomb-Sweeping Day are the most plump meat. After Tomb-Sweeping Day, snails began to breed and their meat began to lose weight.
4, Xinghua lotus root clip: lotus root clip in Weiyang cuisine, it is called "coupling", the lotus root clip out of the pot is golden in color, salty but not greasy, crispy and delicious. Autumn is the season when new lotus roots are on the market, and it is also a good time to taste lotus root clips.
5. Crispy spring rolls: Crispy spring rolls are seasonal foods, which are usually listed after the Spring Festival and will not be sold until March of the lunar calendar. The fried spring rolls are crispy outside and fragrant inside. The stuffing we eat has sweet potato powder inside, crisp outside and waxy inside, which is very distinctive.