Steamed white silk fish
Steamed white silk fish
Xitang, a land of plenty of fish and rice, is particularly rich in aquatic resources, with fish ponds dotted all over the place, among which Hu Fen is the most famous. Cultured white snakehead occupies a place in Xitang food spectrum because of its delicious meat and rich nutrition.
Ingredients: white silk fish, tender tofu, onion, ginger, cooking wine, etc.
Cauliflower fish, also known as pond carp, is a top-grade fish and a wild species, which is rare in the market. This fish is fresh and tender, loose but not scattered, and the soup is delicious and appetizing.
Raw materials: cauliflower fish, eggs, salt, monosodium glutamate, etc.
Introduction to country food: Capsella bursa-pastoris wrapped in meatballs is the first choice for Xitang farmers to try in early spring. This dish is characterized by golden color, fragrant smell, fresh and pure soup, fragrant teeth and cheeks, and better taste when served with local rice vinegar. Is suitable for all ages, rich in nutrition, full of pastoral flavor of the farmhouse cuisine. Raw materials: bean curd skin, shepherd's purse, pork leg, salt, monosodium glutamate, cooking wine, etc. Production method: First, divide the whole bean curd skin into small pieces, soak it in water until it is soft, crush the shepherd's purse and the first-class pork leg together, and add salt, monosodium glutamate and a little cooking wine to make it round. After finishing, put it in a steamer and steam it, and you can eat it.
Steamed meat with rice noodle and lotus leaf
It is made of appropriate pork belly, spiced fried rice noodles, bean curd coat and fresh lotus leaves, with seasonings such as clove, star anise, soy sauce and sweet noodle sauce.
The meat is crisp and waxy, fragrant but not greasy. I still want to eat after eating! It is said that steamed pork with rice flour belongs to A Niu's family, hehe.
Sauced snail
Sauced snail
Snail is a common dish in Jiangnan water town. The Xitang River is criss-crossed. Where there is water, there must be snails. Snails are generally edible around Tomb-Sweeping Day. It is said that eating Malantou can improve eyesight.
June red
"June Red" is a household name in Xitang, which refers to the river crab produced in the midsummer of June. The crab of "June Red" is only as big as an egg. The crab meat is tender, the crab fat is dripping with oil, and the shell is thin. Steaming in clear water will turn deep red, hence the name. In Hangjiahu area, there is also a saying that "no matter how poor you are, don't forget June Red", which is a praise for the June crab. June red meat is tender and full. Generally speaking, it is cooked and dipped in balsamic vinegar and soy sauce, Jiang Mo. You can also split June red with a knife and coat the crab with flour to make a "noodle crab", but it is rare to taste delicious.
Tian Xia Di yi noodles
Noodles are the staple food of northerners, and the method is generally simple and pure. For southerners, especially Jiangsu and Zhejiang people, noodles are usually snacks for a change, so they pay special attention to the collocation of accessories and often add a lot of things. Sliced belly, shredded eel, beef, etc. , made of a variety of fabrics, full of flavor and rich nutrition. Xitang people are notoriously particular about making noodles. Noodles should be cooked in two pots at the same time, one pot is used to cook noodles and the other pot is used to fry accessories. The auxiliary materials commonly used by Xitang people are fish fillets, shredded eel and homemade fried fish. Put the cooked noodles in another pot. Fish fillets and shredded pork are boiled in water for 2-3 minutes. After the noodles are cooked, the soup is delicious and the noodles somersault.
Xiang you shan Hu
The taste of eels varies with different cooking methods. Tender and crisp when fried raw, moist and full when braised in brown sauce, soft and tender when cooked rotten, and crisp and crisp when fried. There are many recipes in Song's Health Care Department in Ming Dynasty and Diaoding Collection in Qing Dynasty.
Ingredients: eel, soy sauce, salt.
Steamed double stink
Good and bad, fragrant and smelly are all compared, just like this stinky tofu, it not only loses its clean appearance after corruption. And its taste has also undergone qualitative changes. But the role of this thing between smell and fragrance is extremely uncertain. There is fragrance in the smell, and there is stink in the fragrance. The more smelly, the more fragrant it is.
Raw materials: stinky tofu, stinky seaweed, oil, sugar, ginger slices, etc.
Braised pork with mushrooms is a home-cooked dish in Xitang. It is simple to make, delicious and nutritious, and is deeply loved by people.
Wonton old duck pot is a famous local dish in Xitang. It is said that it was invented by the kiln who packed it. Because of the long working hours and high labor intensity, the kiln worker solved the problem on the spot and stewed the old duck in the kiln. But it's just duck meat, and the food is not enough, so the kiln worker added wonton to the pot, which can satisfy the hunger and supplement the nutrition, killing two birds with one stone. Later, wonton old duck pot spread among kiln workers. Xitang.
This is the main food in Xitang, and the restaurants are basically peasant local restaurants. I have been to Li Meng Water Town and Qiantang Family before, and I think the former is more affordable. Recommended!