Special dishes: "Steamed white silk fish" and "Land of Fish and Rice" Xitang is particularly rich in aquatic resources, and fish ponds are scattered among buildings, 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. How to make it: White snakehead fish likes eat small fish shrimp, which swims fast and is known as "white strip wrapped in waves". But the white silk fish died out of the water, so the market price is expensive. The cooking of steamed white silk fish pays great attention to raw materials, delicate methods and keeping the original flavor of the fish. When killing fish, add a little salt to marinate for more than two hours, take it out and wash it, put it in white tofu, add seasoning until it is cooked, add cooking wine and take it out of the steamer for 5-6 minutes. When tasting, the taste is fresh and tender, and the taste is rich and mellow. "Braised pork with mushrooms" 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. Raw materials: ribs, dried vegetables, soy sauce, sugar, etc. How to make it: The main raw materials of this dish are excellent ribs and local dried vegetables. Dried vegetables are cooked, the meat is tender but not poured, and the oil is exposed but not leaked, which fully embodies the characteristics of slightly sweet taste and strong rural game in northern Zhejiang. "Steamed eggs with cauliflower fish" 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. Method of making: Xitang people make cauliflower fish by stir-frying, salt and pepper, and stewing soup, and the simplest and most delicious thing is steamed eggs with cauliflower fish, which not only has the delicious taste of fish but also keeps the eggs smooth and tender. According to legend, Emperor Qianlong of the Qing Dynasty accidentally stabbed a water chestnut when he visited the South Lake in the south of the Yangtze River to eat it. He said, "Little water chestnut, if only there were no thorns." As soon as the emperor spoke, Nanhu Ridge stopped growing horns. Nanhu ling (commonly known as wonton ling) has the characteristics of hornless skin, smooth meat and fragrant mouth. Raw materials: water chestnut, soybean, etc. Production method: "Water chestnut with edamame" should choose first-class whole edamame, shell it and soak it in warm water. Remove two skins from water chestnut meat and soak it in warm water. After cooking, there is no black outer membrane. It looks crystal clear, with green edamame, with purple in the green, which makes people drool. It feels really comfortable. "Braised heart in oil" is almost a common dish in Xitang people's homes. Whenever golden rape blossoms fill the fields, farmers in almost every household begin to pickle cabbage. Every time I feel bad appetite, I will feel much better by stewing a bowl of Chinese cabbage. Ingredients: sauerkraut, oil, sugar, chopped green onion, red pepper, etc. Production method: Rinse pickled cabbage with clear water, add oil and sugar, steam for 10 minute, and serve. Sprinkle chopped green onion and minced red pepper to make a delicious appetizing stew. "Wonton old duck pot" Wonton old duck pot is a local famous 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 only duck was not enough to eat, so the kiln worker added wonton to the pot, which not only satisfied the hunger, but also supplemented the nutrition. Kill two birds with one stone, the old duck pot with wonton is in the hands of the kiln. Raw materials: duck, green pepper, mushrooms, bacon, bamboo shoots, black fungus, etc. How to make it: Compared with before, the old wonton duck pot is much more exquisite. First, choose local grass ducks, preferably old ducks that have been born. Secondly, in terms of ingredients, each family also has its own preferences. Some put water bamboo, green peppers and mushrooms, and some put black fungus, bacon and bamboo shoots to see personal tastes. "Pills wrapped in shepherd's purse" 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. As early as 2000 years ago, crabs appeared as food at the feast of our ancestors. Now, this rampant general has become a feast, which is the "crab feast". Ingredients: crab, oil, salt, ginger, onion, etc. Production method: Divide the crab into two pieces, put them in a dish, add oil, salt, ginger, onion and monosodium glutamate, and then steam them in water. This is the salted crab. Xitang water network is interlaced, and its source comes from Taihu Lake. Excellent water quality provides a good environment for the growth of wild fish. This kind of fish lives in groups along the river bank, hence its name. It's about an inch and a half long, flat and small, and will never grow up. The cooking methods of wild pomfret include braising, steaming and making soup. Among them, the most distinctive is salted pomfret. Ingredients: sole, chopped green onion, red pepper, salt, etc. Production method: Wash pomfret, drain water, add chopped green onion and salt and pepper, and put it in a pot for eating. This dish is crispy and delicious, and it supplements calcium. It is a rare green dish. . The taste of "oil eel paste" varies with different cooking methods. Raw fried eel is soft and firm, braised and plump, cooked and rotten, soft and tender, fried and crisp. There are many recipes in Song's Health Care Department in Ming Dynasty and Diaoding Collection in Qing Dynasty. Raw materials: eel, soy sauce, salt, etc. Production method: You Xiang eel paste in Xitang is made of heavy oil, deep-fried and stir-fried, which is characterized by softness, tenderness and fragrance. "Sauce-flavored snails" snails are a common dish in Jiangnan water towns. The Xitang River is criss-crossed. Where there is water, there must be snails. Snails are generally eaten around Tomb-Sweeping Day, and it is said that eating Malantou can improve eyesight as well. Ingredients: snails, onions, shredded peppers, etc. Production method: Xitang snails are fine and thick, stir-fried with onion and shredded pepper, topped with wine and sugar, and then topped with red soy sauce and spiced star anise. This soup is raw and sticky. Most of them are delicious and have a strong flavor. Friends, drinking rice wine and eating snails in the evening breeze, is really a great pleasure. "Steamed double stink" is good or bad, both fragrant and smelly. 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. Production method: "Steamed Double Smell" combines two local stinky things-stinky tofu and stinky seaweed stalks, and adds a small amount of seasonings such as oil, sugar and ginger slices. Put it on the fire and steam it on the water. After ten minutes, sprinkle with chopped green onion and decorate with shredded pepper. Serve. This dish tastes smelly and fragrant, and it is extremely delicious. Special snacks: (1) Malt cake, that is, long summer cake, is a special seasonal snack of Xitang Millennium custom. Butyl malt cake is made of glutinous rice flour, black sesame, red bean, walnut kernel, white sugar and Chinese herbal medicines such as fennel and malt by traditional techniques. Butyl malt cake is soft, non-sticky and non-paste, with strong fennel flavor, which greatly increases appetite. It can help digestion, reduce blood fat and prolong life. It is a good gift for friends to respect the elderly. (2) According to legend, there was a rich man named Jia in Xitang of the Ming Dynasty who had been married for a long time and had no children. Later, someone instructed him to do good deeds, build roads and bridges, so that everyone can stop at the bridge when building the bridge. The rich businessman also gave birth to a child that year, so the bridge was named "Songzi Laifeng Bridge". After the renovation, sit in Xitang, a thousand-year-old town, facing south. The rich businessman held a grand banquet when celebrating his son's birthday. There was a main course at the banquet, namely hoof. Everyone named it "Send Dragon Feet" to celebrate. Since then, this dish has been used as the main course of family reunion all over Fiona Fang, which means early birth and auspicious reunion. Send a dragon's hoof High-quality pork leg meat, with dozens of ancestral condiments, is cooked, steamed, simmered and simmered repeatedly. The meat is crisp, tender and boneless, fat but not greasy, and delicious. (3) Steamed pork with lotus leaf powder is a traditional dish in ancient town, with various flavors. It is made of appropriate pork belly, spiced fried rice noodles, bean curd skin and fresh lotus leaves, with seasonings such as clove, star anise, soy sauce and sweet noodle sauce. This dish has a unique flavor, crisp and waxy meat, fragrant but not greasy. It can be used as a snack and wine, and can give full play to the pharmacological effects of lotus leaf in relieving summer heat, removing blood stasis and stopping bleeding. (4) Noodles are the staple food of northerners, and the method is generally simple and pure. For southerners, especially in Jiangsu and Zhejiang, noodles are usually snacks for a change, so special attention is paid to the collocation of accessories, and many things are often added, such as belly slices, shredded eel, beef and so on. To make more fabrics with rich flavor and nutrition. Xitang people are notoriously particular about making noodles. Noodles should be cooked in two pots at the same time, one pot cooks noodles and the other pot fries accessories. The auxiliary materials commonly used by Xitang people are belly slices, shredded eel and homemade fried fish. Put the cooked noodles in another pot, add water to the belly slices and shredded eel, and cook together for 2-3 minutes. After the noodles are cooked, the soup is delicious and the noodles somersault. (5) Broad beans are dried every year after listing, such as dried tangerine peel, pepper, cooking wine, salt and fennel. Take it together with dried broad beans, so that the taste can quickly and completely enter the beans, then take it out, roll it with licorice powder, and then put it in a large pot and fry it until it is 70% to 80% dry, so as to make crispy and delicious spiced beans and become snacks after meals. (6) Xitang people have always loved to drink some yellow rice wine, so there have been many large and small yellow rice wine workshops in Xitang history. Jiashan Winery is the largest single yellow rice wine producer in China, located in the north of Tangxi Town. The factory strictly controls the quality, and produces more than 20 varieties of Hu Fen series, such as carved flowers, good wine and yellow wine, which have mild, mellow and unique tastes and become the best products for modern people to exchange feelings and give gifts to relatives and friends. (7) Bazhen cake is made of eight kinds of medicinal materials, such as yam, poria cocos, Euryale euryales, rice kernels, wheat teeth, lentils, lotus seeds and hawthorn, refined with high-quality glutinous rice flour and white sugar. This kind of cake is green, black and crisp. It was very popular at first because it can eliminate malnutrition in children. Later, because of its exquisite selection of materials, fine processing, sweet taste and spleen and stomach benefits, it became a famous spot in the south of the Yangtze River and enjoyed a high reputation for more than 100 years. (8) Xitang Zongzi has many flavors, such as fresh meat, red bean paste, lard and red beans. Although Zongzi is a snack in many places, Xitang Zongzi has become one of the traditional tourism products in small towns because of its good rice, more fragrant and glutinous, and tightly tied. (9) June Red refers to the river crabs produced in the summer of June in the lunar calendar. 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. When steamed in clear water, it is dark red, hence the name. There is also a saying in Hangjiahu called "No matter how poor you are, don't forget June Red", which is a praise for the "June Red" river crab. Xitang special dish Nanhu boat dish steamed pork with lotus leaf Xie Qiao Zha Cai Guanchao boat dish Xitang flavor snack Wufangzhai Zongzi Nanhuling Wuzhen Aunt Cake Pinghu rotten egg/sight/s _ restaurant _ 8861.html