1, old shrimp. Huzhou is criss-crossed, with dense water networks and rich fish and shrimp. Huzhou people now often use live river shrimps to squeeze shrimps and fry them into dishes, which are passed down from generation to generation, hence the name Laofa Shrimp. However, this cooking method is to size shrimp to make it smooth and smooth, and add high-grade accessories such as ham, sea cucumber and mushrooms to make the dishes bright and pleasing to the eye, the shrimp is soft and tender, the juice is clear and not greasy, and the taste is fresh and crisp.

2. Tibetan fish balls. Fish balls are chopped with eels or freshwater fish, mixed with sweet potato powder (starch), and then wrapped with pork or shrimp to make pill-shaped food, which is one of local snacks with Huzhou characteristics. Its fillings are varied, such as pork, shrimp and bamboo shoots, with different tastes. Huzhou folk food custom, "Tibetan fish balls" is a necessary dish at a festive banquet, which can be said to be without it. The fish in this dish is round, white, fat and tender, and delicious.

3, rotten eel silk. It is cooked with live eel, shrimp, chicken and ham. First, put the live eel in a boiling water pot until the fish curls up and its mouth is wide open, then take it out and put it in a cold water basin; Scrape off bones and internal organs with bamboo slices, cut the fish into three pieces, cut into 4-5 cm long silk segments, and wash and drain; Shred green peppers and blanch them in boiling water; Put the wok on the fire and put the cooked pigs in.

Stir-fry the oil in the eel shreds, add seasonings such as Shaoxing wine, soy sauce, sugar, broth, etc. to boil, add monosodium glutamate, thicken with light starch, take the pan and put it on the plate, sprinkle pepper and sesame oil in the center of the eel paste, classify the ingredients around the pit, add garlic paste in the middle, and then pour the boiled lard. Known as "heavy oil garlic ridge, soft and tender".

4, Zhang Yipin sauce mutton. It was created by Zhang, a special product of Populus euphratica in Deqing County in the late Qing Dynasty. It has a history of 100 years because of its name "Zhang Yipin". The main ingredient is lake mutton with skin. Remove leg bones from Hu mutton, cut into cubes, put in a boiling water pot, and wash away blood foam; Put the meat in a pot, and add seasonings such as soy sauce, Shaoxing wine, ginger, red yeast, fennel, refined salt, sugar and Chili powder. Put it on the fire and cook it a few times to make the meat color even; Cover with sheep oil, put bamboo grates, press with heavy objects, cover and seal, bring to a boil with high fire, and simmer gently until the meat is crisp. The internal quality is fresh and tender, the color is rosy, crisp but not rotten, oily but not greasy, the juice is mellow and fragrant. Rich in protein, it is a good tonic in winter.