These top ten signature foods are-

Tongxiang mutton

Tongxiang folk, there is a saying that "a winter mutton is better than a few kilograms of ginseng." This is the main producing area of Hu sheep. Braised mutton with Hu mutton as raw material is a traditional dish in Tongxiang area, especially in Puyuan and Wuzhen. Tongxiang braised mutton is very particular about the selection of materials, so we must use the "flower goat" of that year, that is, the young Hu sheep. This kind of mutton is tender and tender, with little fat, delicate and greasy skin. General condiments include radish, soy sauce, yellow wine, red dates, rock sugar, ginger and so on. It needs to be cooked with strong fire first, and then with slow fire. The heat depends on the flexibility of the burner.

Tongxiang flavor Bao

Tongxiang Bao is a kind of delicious food created by Tongxiang people. The food flavor in Jiangsu and Zhejiang has always been light, but Tongxiang Bao has a different flavor from the local area. In recent years, Tongxiang pot has been loved by more and more people because of its unique taste of hemp, spicy, fresh and fragrant. There are many kinds of it, including old duck pot, black fish pot, local chicken pot and bullfrog pot.

Tongxiang special noodles

Tongxiang special noodle has a resounding name, called "Aneng noodle", which is a unique flavor of Tongxiang pasta. 1996, Mr. and Mrs. Zhuang set up a small noodle stand with a simple shed near Shaojiaqiao in Tongxiang City. Because of the unique taste of noodles cooked by Master A Neng, more and more guests come here. Nowadays, "A Neng Mian" is very famous in Tongxiang, Jiaxing and other places, and many noodle restaurants have hung up the signboard of "A Neng Mian", which seems to be synonymous with good noodles.

Sanzhenzhai pot-stewed

During the light years of Qing Dynasty, Sanzhenzhai inherited the tradition of Wuzhen food culture and the experience of predecessors, and after years of exploration and innovation, it gradually formed its own unique processing technology, production skills and optimized formula. At that time, when Mao Dun lived in Shanghai, he often bought the products of Sanzhenzhai, or ate them himself, or gave them as gifts to relatives and friends as native products of his hometown.

Dongfang laoxian

On the basis of the famous dish "Fish Bites Sheep", Zhang Jinfa, the catering director of Tongxiang Oriental Hotel and a China culinary master, has successfully developed a pure natural green health-care dish "Dongfang Laoxian" which is suitable for modern people's tastes after 10 years of formula research and repeated improvement experiments. "Dongfang Laoxian" is carefully cooked by Tongxiang local mandarin fish and its secret recipe. Contains a variety of vitamins and trace elements, rich in nutrition, good in color, fragrance and taste. This dish has won the honorary titles of Zhejiang Famous Cuisine, Jiangnan Best Flavor Cuisine, China Nutrition and Health Care Cuisine, China Famous Cuisine and so on, and won many gold medals in the national freshwater fish cooking competition.

Rich and happy

Happy egg is a traditional local dish in Tongxiang. It is cooked with earth eggs, cut in half, and the other half is kneaded into a hemisphere with minced meat and stuck on the eggs, which is called "He Shuang Xi" or "Yuanyang Egg". Rich and happy eggs are combined with traditional practices, with meat and eggs, bright red color and mellow taste. For example, small ingots are piled into a cone, red, green and white are harmoniously matched, and a strong taste of joy overflows into my heart.

Fried rice cake with sweet-scented osmanthus sugar

Sweet-scented osmanthus sugar fried rice cake is a very famous cake in Tongxiang area, and almost every family will make it. Its materials are easily available, osmanthus fragrans and rice cakes are household items, and the method is simple. This kind of snack is soft, delicious and easy to make. It is the choice of many people after dinner.

Dingshenggao

According to legend, at the end of the Southern Song Dynasty, wars continued. In order to welcome the soldiers who came back from the war, Wuzhen people made a special snack: the cakes were made into plum blossoms, the outer layer was exquisite fragrant rice and glutinous rice flour, and the inside was filled with bean paste. Because its crimson color symbolizes the victory of the war, it is named Ding Sheng Cake. In ancient times, people in Wuzhen went to take exams, and relatives and friends had to make several cages of sweet and soft cakes to bid farewell to express their good wishes of being the top scholar.

Sister's cake

Sister-in-law cake is a traditional famous food in Wuzhen, Tongxiang, with a history of more than 100 years. Its ingredients are similar to crisp candy, but its taste is more delicious than crisp candy, and it has the characteristics of "oily but not greasy, crisp but not scattered, fragrant and waxy, sweet with salty". In 20 12, the making skills of sister-in-law cakes were included in the fourth batch of intangible cultural heritage list of Zhejiang province.

Malt cake collapse

The malt cake is made of mixed malt powder of rice flour and wormwood. Its appearance is blue, shiny and Huang Liang, and its taste is sweet, soft and not rotten. Glutinous rice is tough, non-sticky, and has a faint smell of weeds and sesame seeds. This is a good green snack.