Yixing has many famous local dishes, which often leave a deep impression on people and are praised. But it's rare now. Yixing local dishes are related to local characteristics and seasons. Yixing is a water town in the south of the Yangtze River on the coast of Taihu Lake, with mountains and water. Jiangnan has four distinct seasons. In the past, Yixing people paid attention to what season, what season and what food to eat.

Everyone knows "Three Whites in Taihu Lake", delicious food in the lake, whitebait, "white stripes" and white shrimp. The key to eating is "white". If the white shrimp is burnt into "red shrimp", it is not the white shrimp in Taihu Lake. That's what's strange.

And "green tea shrimp". This should use Yixing river shrimp and Yixing super-fried green tea. Squeeze the shrimps out first and wash them with bamboo chopsticks in cold water. Gracefully, you can't wash it by hand. If your hands are hot, the shrimp will not be fresh after heating. Green tea is brewed before use. After the shrimps are cooked in the oil pan, pour the tea into the pan and stir-fry slightly. Add seasoning, then pour in shrimp. Tea shrimp, "clear and white", has a pleasant smell of tea. Shrimp and tea, in one go.

Yixing people's "raw roasted eel back" is also very distinctive, with several colors, such as "raw fried butterfly eel slices", which is different from others. Monopterus albus should catch bigger Monopterus albus, but "penholder Monopterus albus" cannot be used. Generally, restaurants should "stop" eel in a boiling pot, but Yixing eel slices pay attention to live killing and fresh frying, and can't be stopped in boiling water first. Wash it after killing, batch it into thin slices with an oblique knife, and it will turn over after frying, like the wings of a small butterfly. This is the skill of fencing. Moreover, Yixing pays special attention to the season of eating Monopterus albus, such as "Monopterus albus tube braised meat". It is best to use Monopterus albus in light summer for fresh tonic.

In spring, sometimes the dishes are "Silkworm Shrimp", "Panlong Crazy Tiger" and "Cauliflower Fish". "Yang Xian Ming Shrimp", this shrimp should be raised in green tea first. There are also "big chestnut stewed chicken" and "big chestnut ribs" in the mountains. It is also very affordable. The west wind is ringing, the frost is gray, the chrysanthemum is yellow, and the crab's feet itch. It was the season for Yixing people to eat crabs. In the past, Yixing's green shell "crab" was famous far and near. As the saying goes: "The delicate jade is full, and the shell is convex and red and fragrant."