Tianmu Lake "casserole fish head" Tianmu Lake "casserole fish head" was founded in Tianmu Lake Hotel in Jiangsu Province. After nearly 30 years' careful cooking in Zhu Shuncai, senior chef, Jiangsu Province, it is known as the best traditional dish in Jiangsu and has become a wonderful flower in China cuisine. Cooking the fish head of Tianmu Lake casserole uses the silver carp head naturally raised in Tianmu Lake, and the pure natural Tianmu Lake is the soup base, which is a unique cooking technology. Because the green vegetation around Tianmu Lake not only filters the water, but also the bottom of the lake is sandy rather than muddy, this unique natural environment makes Tianmu Lake clear, sweet and spotless, so the fish growing in it have no earthy smell. Therefore, "Tianmu Lake" casserole fish head is highly praised by the majority of food lovers for its excellent quality of "fresh but not fishy, fat but not greasy". Ma Tang Changzhou Ma Tang has a long history and unique flavor. According to legend, as early as the Tang Dynasty, the local people began to mix sugar and sesame seeds in caramelization to make a kind of hemp candy, called hemp candy. By the end of the Northern Song Dynasty, there was a great show of smoke and the army of nomads from the North invaded the south on a large scale. Zhao Gou, the King of Kang, fled from the capital city of Bianliang to the south and was partial to the south of the Yangtze River. He always compromised and made peace, not wanting to recover the lost land in the north. The people are very dissatisfied with this. At that time, someone once wrote a poem saying, "When will the West Lake dance stop?" ? Warm wind makes tourists drunk and makes Hangzhou a continent! "To vent their dissatisfaction. The people in Changwu area expressed their desire to resist gold and recover lost land in another form. They changed the spherical sesame candy into a cylindrical shape like a vessel and gave it to Kang Wang to inspire his courage to resist and rejuvenate the country. People don't know whether Zhao Gou, King Kang, was encouraged or not. However, Changzhou sesame sugar has been made into a cylinder since then and continues to this day. Changzhou sesame sugar is finely selected and beautifully made. Sesame requires no skin cover and no stuffing at both ends. The hole in the sugar layer is not hard, the taste is sweet and crisp, and it does not stick to teeth. The color is white and bright, and the thickness is generally uniform, just 20 pieces per catty. It is really a good gift for a family trip and a friend. Crab steamed stuffed bun was produced in Daoguang period of Qing Dynasty, which was initiated by Wanhua Teahouse in the south of Xiaoheyan Bridge. Guiying Teahouse was established in 19 1 1. It is well-known for its good management and quality, and is deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, crab flavor, fat but not greasy, juicy and fleshy, and tender stuffing", supplemented by balsamic vinegar and tender ginger, which has a better flavor and is a must for Changzhou. 1985 was rated as the city's high-quality product, which was listed in Jiangsu Snack Menu, and 1990 was listed as one of the top ten famous spots by Changzhou Municipal Government. "Evergreen brand" taro is a tuber of Araceae, which is rich in reducing sugar, crude starch, calcium, phosphorus, iron, vitamins and amino acids, especially the iron content is 26 1 mg/kg (calculated by fresh weight), and the crude protein content is 2.04%, which is higher than that of sweet potato, yam and cassava. Jianchang Town has a long history of planting taro. According to historical records, it was designated as a tribute as early as the Ming Dynasty. Due to the unique soil and water conditions and traditional planting experience, the taro produced by Jianchang, especially the red taro, has excellent quality. It has the characteristics of red skin and white meat, delicious and pollution-free, and it is fragrant and waxy when eaten directly. "Evergreen brand" red taro is a kind of green and healthy food that returns to nature and improves food structure. At present, the annual production capacity reaches 2,000 tons, which can expand production according to market demand. " John Lone brand "Fried Duck with Pearl" and John Lone brand "Fried Duck with Pearl" are made of high-quality fresh ducks in Jiangnan water town as the main raw materials, supplemented with water-soluble pearl powder, Lycium barbarum, etc., and refined by advanced technology. This product is tender, non-greasy, fragrant and delicious, and contains protein, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. This product is vacuum packed, sterilized at high temperature and delivered from the factory. Long shelf life and convenient carrying. It is not only a good food for dining tables and banquets, but also an ideal food for business trips and tourism. This product won the gold medal of Beijing International Food and Processing Technology Expo in 1995, the product trusted by consumers in 1996, the famous brand product of the Third Agricultural Expo and the famous trademark of Changzhou in 1998. Wuta cuisine, a traditional specialty of Changzhou. Because its vegetables are flaky like money, its plants are green and full of vitality, so it is customarily called "money vegetables". I hope the four seasons will be smooth and good luck. In the past, the person in charge of the vegetarian canteen hosted by Tianning Temple studied hard when people could still eat this kind of "money dish" in hot summer, and took "money dish" as his specialty. They are separated from taoyuan village (now Taoyuan New Village) by a river. There is a "gentleman's agreement" that there is no need to sign a contract-every year in the cold winter, several thousand kilograms of Wuta cuisine should be provided for the temple, washed and dried by the cook, and stored in a large container filled with more than half of the "seven stone jars" of soybean oil, so that Wuta cuisine will not be allowed to "breathe", and it will be taken out for pilgrims to do Buddhism in the temple in rainy days, or to entertain guests to eat vegetarian fast as a rare and famous dish. Imagine, in the hot summer of the "summer drought" season, there are not many leafy vegetables, but you can eat "money vegetables", which is cool and refreshing, which naturally reminds people of Bai Xuehao's winter scene and makes them feel cool and interesting. Can you not make people laugh? It can be seen that the vegetarian restaurant in Tianning Temple was so exquisite and meticulous, and the painstaking design and management of serving guests were so thoughtful and meticulous! Tianning Temple vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian. Righteous vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian vegetarian secondly, it is a popular fashion to have a family dinner or get together with relatives and friends for a change. Especially in the hot summer, people are tired of meat and greasy food, but vegetarian food is mostly rare seaweed such as bean products, fresh vegetables and fruits, mushrooms, fungus, Nostoc flagelliforme, etc., cooked with sesame oil, which is light and delicious. In addition, the Buddha land is clean and solemn, and the environment is elegant. It is really a pleasure to visit several times a year to adjust the taste of life and satisfy your curiosity. In order to adapt to economic development, improve consumption patterns, promote tourism, enrich food culture, and enhance the self-supporting ability of temples, Tianning Temple resumed the opening of "Ruyi Su Zhai Guan" 1988. The temple site is located on the east side of the mountain gate, which has both the simplicity and solemnity of the temple architecture and the style of modern decoration. A pair of columns in the museum are fascinating: "Jin Yu Dian, Xi Jing Qing Zhai. Relax in the blessed land, prolong life, and add meals here. "A poem written by Qian Xiaoshan, a famous calligrapher and poet of the Yi nationality, is full of scenes, neat antithesis, appreciation of monks and customs, and refreshing to read. The restaurant in the museum can be divided and separated, and can accommodate more than 100 people at the same time. Vegetarianism can be divided into court vegetarian, folk vegetarian and Buddhist vegetarian. Palace vegetarianism is a vegetarian meal during the banquet of ancient emperors. Many varieties of modern folk vegetarian dishes and Buddhist vegetarian dishes are among the famous dishes. Most of the chefs here are trained in Shanghai Jade Buddha Temple and Zhenjiang Jinshan Temple Vegetarian Restaurant, and they can cook more than 40 kinds of traditional Buddhist vegetarian dishes and Changzhou local cuisine. The vegetarian restaurant here has Buddhist colors, such as "Buddha shines brightly", with golden millet as the main symbol of Buddha's light. The dish is surrounded by green and tender Chinese cabbage, ochre mushroom and yellow almond, which are colorful, soft and delicious at the entrance and fragrant. There are also various dishes such as "Longevity", "Lucky Fortune", "Congratulation on Getting Rich" and "Harvest of Grains" to celebrate good luck and happiness. Elaborate ingots, bergamot, peaches and peaches are all beautiful in color, fragrance and shape. They are regarded as exquisite "handicrafts" and are deeply loved by Chinese and foreign guests. Qin Xue brand Jintan is white and smooth, with even and full particles. It is the best product in glutinous rice, listed as a tribute in Ming and Qing Dynasties, and won the gold medal in Panama World Expo in 1930s. Qin Xue brand Shuimo glutinous rice flour is refined with Jintan standard glutinous rice as raw material and the most advanced modern production technology and equipment. Qin Xue brand water mill glutinous rice flour is suitable for making jiaozi, Yuanxiao, fried cakes and other snacks. Its products have the advantages of crystal clear color, rich fragrance, smoothness and delicacy, softness and smoothness. Qin Xue brand Shuimo glutinous rice flour sells well all over Jiangsu, and is exported to large and medium-sized cities in more than ten provinces such as Shanghai, Qinghai, Hebei, Shandong and Beijing. Changzhou's local product dried radish is a traditional local product in Changzhou, among which Hongmei brand is one of the most famous dried radish in China. Its products are salty and sweet, with four characteristics: fragrant, sweet, crisp and tender. This kind of dried radish, also called fennel radish, needs to be processed when it is bought home. First, rinse with clear water, clean, and then dilute too much salty taste. Drain, cut into cubes, pour into the pot and stir-fry until the water is controlled. Then oil pan, onion, ginger and garlic, dried Chili, stir-fried diced radish. Porridge is preferred in summer. You can also watch the football match with cold beer. Pick up a dried radish and have a drink. People who have been to Changzhou will say, "There is a strange thing in Changzhou. Dried radish is an appetizer. "Authentic Changzhou dried radish is really different from dried radish in other places. It is made of sweet and tender solid carrots produced by the new gate outside the west gate of Changzhou, washed and cut into strips, moderately dried, and then added with appropriate amount of salt, sugar and various auxiliary materials, and carefully pickled. Due to the excellent selection of materials, a unique pickling process and a unique flavor seasoning are adopted. Therefore, Changzhou dried radish is yellow and red in color, salty but not salty, slightly sweet in salty, crisp but not spicy, and very delicious. Besides, it is cheap and easy to carry. It is not only a side dish for people to eat, but also a pastime food after drinking and eating. If you buy authentic Changzhou products, customers will be satisfied. Due to the exquisite selection of materials and fine processing, the pickled dried radish is golden in color, delicious in taste, rich in aroma, crisp and refreshing. Dried radish is not only delicious, but also has anti-inflammatory, heatstroke prevention and appetizing effects in medicine. This kind of dried radish is mainly made from local excellent varieties of fresh radish "thin skin and one knife" and "mallard egg" by wind dehydration. When pickling, first wash the radish with mud, cut it into strips with uniform thickness, expose it to the sun for three to five days, and then pickle it twice. For the first time, according to the proportion of adding salt to each 100 Jin of white radish, mix well and knead thoroughly, and put it into the cylinder in batches. When loading the cylinder, put one layer and step one layer, step by step. Take it out of the tank after three days and air it for another two or three days. Then the second pickling, adding salt according to the proportion of one and a half Jin per hundred Jin, then evenly mixing, kneading thoroughly, and then putting it into the tank in batches, which can be pickled for about seven days, and then it can be stored or eaten in the tank. I have a special liking for Changzhou dried radish, not only because it is crisp and sweet, inexpensive and suitable for all seasons, but also because it is a ginseng of poor and middle peasants. Radish is naturally planted on private plots. Summer is the season of radish harvest. The green radish, carrot and white radish in the field were pulled out one by one, and two baskets were fully loaded, weighing about 100 kilograms. Cut off the radish seedlings (which can be pickled), then put them in a basket, wash them in the river, cut the round radish like a watermelon, and spread them out under a dim kerosene lamp all night. There must be a scorching sun every other day. Spread the sliced radish in a bamboo basket to dry. Some people have bamboo curtains, and they can also be laid on them. After being exposed to the sun for three times, the radish will shrink into a boat with two sharp ends and a thick middle, like two upturned horns. Another night, please come out of the jar, clean it, sprinkle a thick layer of sun-dried radish in the jar, sprinkle a lot of coarse salt, add fried star anise and fresh coriander, step on it for a few minutes, and then spread a layer of radish, salt, fennel and coriander. After all the salting, cover it with a wooden cover smaller than the jar mouth, and then press a huge yellow stone on the wooden cover. A month later, the unique fragrance of Changzhou dried radish will pervade the whole old house. Crispy spicy dried radish tastes fresh and crisp, with red outside and white inside, and has a unique flavor such as spicy, sweet and salty.