Zhoujiaqiao mutton used to be quite famous, especially Jiabao mutton restaurant, which was delicious and the Yangtze River was not bad. My grandmother lives near the Yangtze River, where she can eat authentic food!
Tuoluobing is a famous traditional snack in Yang She and Tangqiao. The cake has a long history, more than 150 years ago, and its production technology is unique. When baking, you need two furnaces, the bottom one is the bottom furnace (flat bottom) and the top one is the top furnace (conical spire). When baking, the two furnaces are heated at the same time, and the cake is cooked by the heat of the top furnace, which tends to drag the bottom furnace, so it is called pulling the cake. Tuoluobing takes first-class white flour, sugar, clean vegetable oil (processed pig oil), shepherd's purse, sesame and osmanthus as raw materials. It tastes oily but not greasy, sweet but not sticky, fragrant and delicious. Crisp, sweet, crisp, loose and fragrant, full in appearance, golden in color and clear in crisp layer.
Gaozhuang Dried Tofu Phoenix Gaozhuang Dried Tofu began in Xianfeng period of Qing Dynasty, with a history of 100 years. Fine and unique production, good quality and low price. At the end of the Qing Dynasty and the beginning of the Republic of China, it once sold well in Changshu, Jiangyin and Wuxi. Gaozhuang dried bean curd has two kinds: thick and thin, with deep red color and delicate texture. Spiced seasoning permeates the taste and is a good product for leisure consumption or as an appetizer.
Yangtze Sam sun
Shad, a treasure in southern aquatic products, enters the river to lay eggs in late spring and early summer every year, and flourishes during the period from Xiaoman to Mang. According to "Compendium of Materia Medica", shad "was found in early summer, but not in the remaining months, hence the name". The shad body is flat, wide and long, white as silver, with much fat under the scales, and generally weighs about 65438±0kg. Fish scales are edible and fresh. Imperial cuisine, which was listed as an emperor in ancient times, is now famous overseas and exported to Hong Kong, Singapore, Japan, the United States and other places. The shad enters the river near the sea and advances with the help of the natural thrust of the tide. The Yangtze River waters in Zhangjiagang belong to the estuary. The shad here consume less body fat, have plump meat, are the most tender and nutritious. According to the determination, every100g of meat contains protein16.9g, fat16.9g, carbohydrate 0.2g, calcium 33mg, phosphorus 216mg, iron 2. 1 mg and riboflavin 0./kl. The quality of shad caught in Zhangjiagang ranks among the best, and it is a key producing area and a major base for foreign trade export in Jiangsu Province. 1974 and 1977 have the highest yields, both above 65438+ 10,000 kg. Wine-fermented shad is a famous local flavor in Zhangjiagang, which is deeply loved by the masses. The method is to gut the fresh shad (without scaling), wash it, add appropriate amount of fermentation broth and cooked lard, add onion, ginger, ham slices and seasoning, and steam it in a cage for about 15 minutes. After the release of shad, it is rich in fragrance, white in color, tender and delicious. 1975 April 12 During President Kim Il Sung's visit to Nanjing, Shade of Zhangjiagang (Shazhou) was specially sent to Nanjing to entertain state guests.
The scientific name of saury is "Coilia mystus", which belongs to migratory fish. Every spring, swordfish swim upstream in droves, forming a fish season. There is an agricultural proverb "Swordfish spring tides and fog", which is the earliest fresh fish in spring. Swordfish is slender, with a thin side, much like a sharp knife. It is silvery white and tender, but it has many hairy thorns. Meat tastes delicious, fat but not greasy, and has a faint fragrance. Liu Zai, a famous scholar in the Song Dynasty, once praised in a poem: "The shoulders are thunderous, the face is bright, and the ginger and cinnamon are floating on the nose." Swordfish noodles and Swordfish wonton are famous for their unique flavor. Swordfish is one of the main aquatic products in Zhangjiagang, which can be caught in the Yangtze River. In the early days, saury was male, big and fat; In the later stage, most females are smaller and have little fat. After the Qingming Festival, the fish of Dao became old, commonly known as "Lao Dao". Swordfish wonton is a traditional snack in Zhangjiagang. The preparation method comprises cutting saury in half from the tail, removing head, skin and bones, mashing with the back of knife, removing fishbone, adding seasoning, and mixing with leek or lean pork to make stuffing; Then select refined white flour, add proper amount of salt and water, knead it into noodles, roll it into extremely thin skin, and wrap the swordfish stuffing into wonton. Wonton is cooked in boiling water until it floats and can be eaten. The entrance is fragrant and attractive, the taste is delicate and smooth, and the taste is unique.
The puffer fish was called "mackerel" in ancient times, and it was also called "Three Freshness of the Yangtze River" with the shad and swordfish. The puffer fish has an oval body, a small round mouth, a dark brown back, a pattern, a white abdomen, thorns, no scales, no gallbladder, and an airbag, which can be inflated by inhalation. Found in the waters where salt water and fresh water meet, they lay eggs upstream along the river every spring. Zhangjiagang catches puffer fish early and has a high yield. The puffer fish is rich in nutrition, fat and delicious, and has game, which is different from others. Ming Dow magazine in Song Dynasty once praised it as "the strange smell in aquatic animals". The puffer fish also has the effects of tonifying deficiency and eliminating dampness, harmonizing stomach and eliminating hemorrhoids. However, blood, liver and ovaries are highly toxic, and it is easy to be poisoned to death by careless cooking. After liberation, the people's government banned private trading and it was controlled by the state. After treatment, puffer fish can be made into frozen fillets or canned fish, and valuable drugs such as tetrodotoxin and tetrodotoxin can also be extracted from liver and ovary.
Phoenix peach is the main producing area of the famous Phoenix peach, with beautiful scenery, located at the foot of Fenghuang Mountain and Guoshan Mountain. Phoenix peach is an excellent variety introduced from Wuxi by 1952, which has been bred for a long time. The skin color is light yellow, milky white and reddish, with the characteristics of large fruit, tender meat, fresh and sweet, juicy and easy peeling. Phoenix peach is mainly cultivated as Baifeng, Baihua, Huangpi and Xiaoqing. Exported to Suzhou, Nanjing, Shanghai and other places.
Luyuan chicken
Among the famous dishes with chicken as the main ingredient, Luyuan Chicken in Zhangjiagang City is the most famous. It is a traditional excellent product in Zhangjiagang City, named after it was produced in Luyuan Town, and it has been said that it has been raised for 200 years. The hair, skin, mouth and feet of Luyuan chicken are all yellow, and there are sporadic black hairs between the neck feathers, tail feathers and wing feathers. The rooster is tall and strong, standing proudly, weighing more than 4 kilograms, and is known as the "king of nine pounds". Hen's feet are thick and short, muddy and strong, weighing more than 2 kilograms, laying eggs 140-200 a year, with an average egg weight of 54 grams. The chicken is tender, smooth, plump, delicious and full of flavor. According to folklore, Weng Tonghe, the teacher of Emperor Tongzhi and Guangxu in Qing Dynasty, often took Luyuan chicken as a specialty and gave it to relatives and colleagues in Beijing. It was once listed as a tribute, famous in the north and south of the river.
Today, Zhangjiagang City is vigorously developing tourism. Zhangjiagang's delicious food and Yangtze River culture have attracted many domestic and foreign tourists. In addition to impromptu tasting, the beautifully packaged Zhangjiagang Luyuan Chicken has also become the first choice for tourists to go home and give gifts to their relatives and friends.
Blood glutinous rice, also known as "hematemesis glutinous rice" and "red lotus glutinous rice", is a precious glutinous rice, and its rice was listed as "imperial rice" in Qing Dynasty. It is planted in Jincun, Fenghuang and Xizhang. Chang Zhi in Qing Dynasty. "Pinzhi" contains: "Blood glutinous rice, also known as red lotus glutinous rice, is suitable for porridge". Jin wrote "Notes on Jincun Village" and said, "The best glutinous rice is called' Luoshuangqing' and' Honglian glutinous rice', and Jiangyin people also come to buy it. As the saying goes, only those who produce Jincun are better. "
Celery planted in Jia Zhu Lane of Zhangfengxing Village has a long history and excellent quality. According to legend, Han Shizhong, a famous Song Dynasty star, and his wife Liang Hongyu were stationed in Qing 'an. They were besieged by the nomads from the army, and the army was short of food. Liang Hongyu led the troops to search for wild vegetables everywhere. When I got to the lane, I saw a large piece of wild celery, which smelled fragrant and ate it to satisfy my hunger. Later, people transplanted wild celery into their own species and called it "Qin Yu". Since then, several generations have planted and carefully cultivated it to this day. The varieties are Daqingzhong, Xiaoqing, Hong Zhong, Mali and so on, which are characterized by tender stems, green petioles, crisp texture, strong fragrance and long storage time. Whether it is fried, fried bean products, or mixed meat, it tastes delicious and has its own flavor; If boiled water is slightly hot, add soy sauce, sesame oil and other seasonings to mix cold dishes, which is crisp, tender and refreshing, and can relieve boredom and soothe the stomach. It is a common dish in family daily life and informal banquets in Jiangsu, Wuxi and Shanghai. It enjoys a high reputation in markets such as Caojiadu in Shanghai and Nanmen in Suzhou, and is called "Nongli Celery".