Local fish, rice, fruits and vegetables, famous food made by local methods. Tongli Zhuangyuan hoof, Tongli Min cake, Lili oil stew, Shengze muffin, winter dumplings, Zhenze black bean curd, malt cake, oily stinky bean curd, Wang Ping honey cucumber, Shengze Panlong cake and smoked bean are all famous cakes in Wujiang. Wujiang famous products are whitebait, Taihu crab, Taihu eel, mandarin fish, perch, squid, eel, turtle, shrimp, Shunjie cabbage and so on. Grandma tea and smoked bean tea in Wujiang are also famous customs in Wujiang.
1. Taihu hairy crabs
2. Three Whites in Taihu Lake (white fish, white shrimp and whitebait)
3. Wujiang three teas
Three tea, a Bai nationality in Dali, Yunnan Province, is very famous. There are also three tea in Wujiang, Jiangsu Province, which is mainly popular in the rural areas in the southwest of Wujiang with a unique flavor. The drinking characteristics of Wujiang three teas can be simply summarized as "sweet first, salty then light". The first course of tea is called rice and dry tea. Generally used to entertain distinguished guests, or to entertain new guests, visiting relatives for the first time. But this is a kind of tea without tea leaves. It's dried rice with sugar. Wash it with boiling water. It is convenient to drink, but it is difficult to cook dry rice, which reflects the talent of this tea. The process of making dry rice is very particular: "First, shovel some cooked new glutinous rice at the bottom of the pot with a rice shovel, and grind the rice hard until it becomes a thin layer of rice flour skin, and stick it evenly around the bottom of the pot." When the edge of the skin is turned up, shovel it out, which becomes dry rice. "This job is very tiring, even in winter, it will make you sweat. In addition, a special person needs to be responsible for the fire under the stove, and the temperature should be controlled strictly according to the order of the shovel. Dry tea brewed with boiling water is actually just a kind of rice soaking, but it is like white clouds and pears, full of fragrance, soft but not rotten, sweet and palatable. The second course is smoked bean tea. The main ingredients are smoked beans and tea, supplemented by fried sesame seeds, dried carrot sticks and orange peel, as well as fresh Zhenze black tofu, which is slightly salty. This kind of tea is characterized by multi-color and multi-flavor, and has a strong local flavor. The last course is green tea. Locals also modestly call it fresh water tea. Green tea, tea and boiled water, this is the real tea. Some people say that three teas, Wujiang: first, eat soaked rice, then drink soup, and finally drink tea, which is no different from our general diet.
Wujiang perch and Taihu water shield
Wujiang perch
In the Western Jin Dynasty, there was a Fu Mao (from Wujiang, Ying Ji) named Zhang. He is an official 3,000 miles away from home. Whenever the autumn wind rises, he thinks of the bass in his hometown. In order to taste the bass in his hometown, he gave up his official position and returned to his hometown of Wujiang. This is proved by his poem: "It's a pity that the Wujiang River is full of water and perch is fat since the autumn equinox." After this incident, it was spread as a much-told story.
Perch feed on fish, shrimp, etc. It is very big, 0.6 meters long, with small black spots on its back and dorsal fin. It lives by the sea, spawns in the estuary where salt and fresh water meet in early spring, grows rapidly, and swims into Danshui River in autumn. Perch is a natural raw material, so it should be cut and eaten. Its delicious taste and firm meat are widely spread all over the world. In Songling Town, Wujiang City, there is a 20-mile-long river that leads Taihu Lake from the Grand Canal to the Yangtze River and into the East China Sea. It is called Wusongjiang (Songjiang for short) and is famous for its rich bass. There is a hung bridge and a hung rainbow pavilion on Wusong River. Scholars from Song Dynasty and later generations came to Wujiang to admire perch, and often climbed the Hung Hongqiao to admire autumn scenery, intoxicated with the Hung Rainbow Pavilion. When poetry flourished, it left many kind words about perch. For example, Su Dongpo, a great writer, intoned, "Ying Ji is really better than Weng Ding and is also a sage of bass." Mi Nangong (Mi Fei), a great calligrapher, said in a poem, "Jade broken perch and frost orange, rainbow and autumn spread all over the southeast." Because of their praise, Wujiang perch is famous. Chen Yaozuo, Prime Minister of Longtuge in the Northern Song Dynasty, praised Wujiang River as the hometown of perch in his poem "Boating on the Shore, Autumn Wind Setting the Sun". During Song Xining's reign, Wujiang County ordered Lin to build a "perch pavilion" to be the hometown of perch.
The water shield of Taihu Lake:
Water shield of Taihu Lake is one of the famous specialties in Suzhou. As early as the Song Dynasty, it was listed as a tribute. According to records, Emperor Kangxi of the Qing Dynasty visited Suzhou in the south, and a Zhang Zhihong from Suzhou presented four altars of water shield and Poems on Water shield, which won the favor of Long Yan and made Zhang Zhihong an official. At that time, people ridiculed him as an "official", which shows the charm of the water shield. "Julia is like a green lotus, with purple stems like purple ribbons, smooth taste like crisp milk and clear air, which is better than Lanfang." This ancient poem introduces and evaluates the color, fragrance, taste, shape and smooth taste of water shield.
The young leaves and tender stems of water shield contain a kind of colloidal mucus, which tastes smooth, moist, cool and delicious, and has a refreshing fragrance, which is excellent in taste, delicious and unique in flavor.
The harvest period of water shield in Taihu Lake is mainly from May to 65438+ 10, and the fresh water shield garden can only survive for about one day. Therefore, it is necessary to kill the water shield immediately after harvesting or freeze it, and the processed water shield can be sold all the year round. Taihu water shield is convenient to eat, and can be served with meat stir-fried, vegetarian, soup, or stuffing. It is an excellent product for making delicious food.
Smoked bean tea
In the beautiful and rich Yangtze River Delta region, especially on the shores of Taihu Lake, rivers are criss-crossing, land of plenty of fish and rice, and there are many fruits and pods. Farmers smoke and bake beans to make smoked bean tea.
The production of smoked bean tea is mainly baked beans, supplemented by sesame and green tea, and some are supplemented by other ingredients. First, put the superior tea leaves into a small hand-cranked textile machine, brew with boiling water at 95℃, and then add 30 or 40 smoked beans; Some also put tea leaves and smoked beans into cups at the same time, and then brew boiled water. At this time, tea leaves and smoked beans float in the cup with the tea soup, and gradually sink into the bottom of the cup, which can be drunk.
Smoked beans are cooked in boiling water after the "autumn equinox" of the lunar calendar every year, that is, before and after the "cold dew", when the green beans are full but not old, and the skin of the beans is removed. After drying, they are spread on barbed wire and baked with charcoal fire. It is advisable to use slow fire, and the beans must be constantly stirred and baked in a sieve. Usually green beans are smoked for about five hours. At this time, the color is like jasper, hidden in a jar, and it will not be bad every other year.
"Smoked bean tea" makes the tea soup green with yellow, and the fragrance of tender tea and the umami taste of smoked beans are integrated, which is refreshing and appetizing.
Zhenzehe dried tofu
Dried beancurd is a famous specialty of Zhenze, which has a history of 200-300 years and was quite famous as early as the Qing Dynasty. According to legend, when Emperor Qianlong left Beijing for a southern tour, there was black bean curd among the local products provided by Wudong County. After tasting it, Emperor Qianlong praised it first. Since then, it has become a tribute, and the signboard of "offering dry tea" with black paint has been erected. Because dried bean curd can also be used as tea, it is also called dry tea. It tastes delicious, sweet and salty; Its quality is fine and tough, and it breaks without cracking, so it is called "vegetarian ham".