Wang Cuisine enjoys a high reputation in Hangjiahu area for its unique processing and exquisite selection of materials. Especially in today's rapid development of food processing industry, Wang Cai's handmade dishes have a unique flavor. After the Spring Festival, vegetable farmers in Nanbeiwang Village are busy harvesting and pickling.

After the overwintering black rape is cut down, it will be sun-dried for two to three days. When the water content is about 40%, the yellow leaves of the sun-dried vegetables are removed one by one, and the cattail heads are cut off. Then, weigh it and mix it with salt and rub it by hand until the salted vegetables are even and just come out of the water.

Part, and then put it into the cylinder for actual pressurization. After a week, you can put it into the steamer alone, plug it tightly, and then pickle the vegetables in the steamer. Then cover your head with cut and dried yellow leaves, and finally seal your head with mud and move into the back room to fold it upside down. Wait until after the Qingming Festival.

Food smells delicious when you are transported or eaten after a long summer. When you smell this mellow smell, your mouth is full of saliva.

Second, Haining jar meat

Haining jar meat is a special food in Haining City, Jiaxing City, Zhejiang Province. Haining's jar meat is the same color as amber, but it disappears at the entrance, and it is moist, oily and greasy, which is very distinctive. Not Dongpo meat, but Dongpo meat's "mother".

Cook the meat with a jar is one of the wonders of Haining. In Haining, you can see jar meat (commonly known as "crispy meat") when you host a banquet for friends and relatives during the Spring Festival. It is also essential to worship gods and ancestors, celebrate banquets and entertain distinguished guests and friends.

All the meat cooked in vats is "amber in color, but it disappears in the mouth, containing cream, not oily or greasy, which is unusual." In China, the Book of Rites, one of the thirteen oldest Confucian classics? The chapter "Spring Examination" in Neijing can be found in the jar.

The method of burning meat; In the Northern Wei Dynasty, Jia Sixie's "Qi Min Requirements" and "Eighty Burning Method" developed again. Who invented cook the meat's cylinder? Discovered in cooking: the invention of pottery in the cooking age is an epoch-making event in the history of cooking. ancients

With clay pots and cans, we can not only have containers, but also use them as drinking utensils. Neolithic cultural relics have confirmed that Yangshao people used fine argillaceous loess as a tire 6000 years ago, and in order to enhance fire resistance, it was properly infiltrated into clay.

Seven thousand years ago, there was an improved pottery pot in Hemudu people's drinking utensils. After that, the food raw materials are put into a container and boiled with water, which becomes the cooking method of cook the meat Tanzi. Haining has always kept it.

It has been more than 7000 years since this ancestor adopted this cooking method. This "Haining jar meat" can also become the intangible cultural heritage of world cuisine.

Another big promotion of Haining Tanrou is that in June (1075), Su Dongpo came to Haining to write An Guo Ji.

Great compassion pavilion. He is a gourmet who was surprised after tasting Haining jar meat, and personally mixed the seasoning for it. In the second year of Yuanfeng (1079), Su Dongpo was demoted to Huangzhou because of the Wutai Poetry Case, and he often dealt with a group of incompetent ink.

Guests and poets drink together to relieve boredom and sing poems to relieve their worries. He changed the method of using turtles in a jar to cook it for his friends, and told his friends that jars are not as good as jars, and jars can cook a pig, so the cooked meat is beautiful. When was the famous poem "Eating Pork"?

At work: "clean the clank, drink less water, and you can't afford firewood." Don't ruin him when he is ripe, he will be beautiful when the fire is full. "The poem introduces the cooking method of jar meat in detail. Later, he became a magistrate in Hangzhou and used this meat to comfort migrant workers in Su Causeway. Later, Su Dongpo lived in Meizhou, Yangzhou, Changzhou and other places, so "Haining jar meat" was widely circulated. Because of his spread, people used to call it "Dongpo Meat". But "Haining jar meat", no matter what it is called, has become the essence of human food.

Third, Chang 'an Banquet Ball

Haining's "Chang 'an Banquet Ball" is a delicacy in Haining. One of the main raw materials of banquet balls is fish, including silver carp, silver carp and grass carp. Silver carp weighing more than 3 kg is the best, and the fish is tender and lively. Another main raw material is meat, which should be fattened and carefully selected.

Banquet balls are divided into "dripping soup banquet balls" and "pricking wool banquet balls", which are gifts given to guests by the host. The banquet ball is round and means "happy reunion".

Four. Haining Lagerstroemia indica sugarcane

Lagerstroemia indica sugarcane is a traditional agricultural industry in Haining, with a long planting history. It is said that sugarcane originated in the Ganges River valley and spread eastward to China, Nanyang and Japan. The west passed through Syria, Egypt, Mediterranean Islands and Spain and spread to South America and Guava. It is said that the spread of sugarcane to the west began when Alexander made an expedition to India, but the history of the spread of sugarcane to the east is not recorded. According to Yu Qianlong's 25-year "Continued Records of Taiwan Province", "After the Tang Dynasty, Monk Zou began to teach Huang to make sugarcane cream." This should be the earliest record of sugarcane sugar production in China.

Five, Haining watermelon

Haining watermelon is a specialty of Haining City, Jiaxing City, Zhejiang Province. Watermelon in Haining has a long history and enjoys a high reputation. The navel of Haining watermelon is sunken, the pedicel is small, the periphery is fully developed, the skin is thin and red, and the juice is delicious.

Watermelon producing areas in Haining are Chen An Temple and Shi Feng Temple, Xie Qiao Temple, Zhou Wang Temple and Chang 'an Temple.

There are many producers. "Haining House Draft" said: "There are fine varieties in the offshore, and the fine varieties are red, and the art sells twice." "In recent times, Chen An Temple is the most popular, and there are two kinds of white and yellow. Outside Futu Temple, all the vendors in the distance are called Haining.

Watermelon. Legend has it that Ganlong went down to the south of the Yangtze River and passed through Wenyuan Pavilion in Haining. Chen Yuanlong, a university student, presented watermelons produced by Chen An Temple in Shuangyang Township. Emperor Qianlong gave a reward after eating it and appointed it as a tribute, which made Haining watermelon famous far and near. After 1930s, watermelons were planted.

The region gradually moved eastward to Huangwan and other places.

After the founding of the People's Republic of China, the above-mentioned rich areas almost disappeared, and "Huangwan Watermelon" took its place, which is well known. 1990, 4008 mu of watermelon was planted in Huangwan Township, with an annual output of more than 80,000 tons. The varieties include Xincheng No.1, Julong and Xinhongbao, which are sold to Hangzhou, Deqing, Jiaxing, Suzhou and Wuxi.