Huzhou specialty snack Zhang Yipin Sauce Mutton

Zhang Yipin Sauce Mutton was created by Zhang Hesong from Ningbo during the Guangxu period (1875-1908). It was named after the store name "Zhang Yipin". This dish is It is made from tender Hu sheep, braised over charcoal fire, and refined with soy sauce, water sugar, red dates, ginger, pepper and other ingredients. It is characterized by bright red color, thick juice and tender meat, crisp but not rotten, fresh and delicious, with both color and aroma. It is a century-old traditional Huzhou dish. Pear chicken drumsticks

Use clean chicken drumsticks and egg whites to make the pear shape. It is white as snow, pine on the outside and waxy on the inside. It is a great dish for banquets. Shrimp and seabass roll

Used seabass and shrimps, with ham slices, bamboo shoot slices, shiitake mushrooms, etc., the production process is exquisite, the style is elegant, the finished product is original soup, the meat is tender and smooth, fresh and delicious.

Shasha Sheep Tail

It is named because it is round and round, fat and waxy like a sheep’s tail. Use fine suet thin slices to roll and wash the sand, add dry glutinous rice flour to make the filling, then hang it with egg paste, fry it until it turns yellow, put it in a basin, sprinkle with soft white sugar and rose fragments, the outside is light yellow, and the inside is washed with suet. It is absorbed by trachoma and tastes oily and sweet. It is a must-have dish for folk banquets in Huzhou. Pan-fried meatloaf

Use pork shank cut into bacon paste, mix with eggs, minced green onions, starch cooking wine, etc. to make a flat round meatloaf, and fry over low heat until it turns brown. It is characterized by pine on the outside and tender on the inside. It is a must-have dish for banquets in Linghu Town, Huzhou.

Three shredded tripe stalls

Choose grass carp tripe stall, with three shredded shreds such as ham, shiitake mushrooms, and bamboo shoots, which are "baked in white". The fish pieces are fan-shaped, neat and beautiful, and have a light taste. Fresh and tender, with a unique water town flavor.

Old-Fashion Shrimp

This dish is made of shrimp cooked in slurry over high heat and oily, and cooked with ham, sea cucumber, mushrooms and other high-end raw materials. The color is bright and pleasing to the eye, and the texture of the shrimp is fresh and tender. The food is fragrant but not greasy, and tastes fresh and delicious. It is one of Huzhou's traditional famous dishes. Shredded eel in paste

Shredded eel in paste is cooked with oil stir-fry method, and is served with ham, chicken breast, shrimp and other supplements. It is famous for its "heavy oil, spicy garlic, soft and tender", and is a famous dish. Huzhou traditional famous dishes. Hu-style sheared mutton

Selects the fat and tender leg meat of Hu sheep and removes the bones, with ginger, garlic, chili pepper, red dates, cinnamon, star anise, cloves, Shaoxing wine, soy sauce, white sugar, refined salt and other condiments. fishy. First, simmer over high heat, then low heat for a longer time, and finally simmer over high heat until the soup is thick and the meat is red in sauce. Remove the small bones, cut into pieces, and put on a plate. Add the original soup, minced ginger, minced garlic, and minced red pepper. This dish is characterized by its ruddy color, crispy, soft, juicy and mellow taste. It is a good nourishing food in winter.

Scallion oil and walnut fish roll

It is a typical Jiangnan water town flavor dish. It is made using the deep-fried technique, making the fish roll shell crispy and golden in color. The filling is filled with pork suet, chives and peach kernels, and it tastes particularly fragrant when dipped in salt and pepper. Changxing Exploded Eel

The century-old famous dish of Pheasant City, "Changxing Exploded Eel", has excellent color, fragrance and is famous far and wide. According to legend, Emperor Qianlong went down to Changxing from the south of the Yangtze River and tasted this dish. He was full of praise for it, and it was later listed as a famous dish in the palace. Choose eels of the same size and cut them into shreds, add "five oils" (vegetarian oil, meat oil, sesame oil, soy sauce, bad oil), "three spicy" (old ginger, green pepper, pepper) with shredded ham, etc., and cook over a slow fire Cooked slowly, this dish is delicious and has a unique flavor. Tibetan fish balls

Made with minced white fish meat, lean pork, minced bamboo shoots, fungus, leek sprouts, etc. This dish is white in color, tender and smooth in texture, and tastes fresh. It is a must-have dish for Huzhou folk festive banquets. Taihu Flavor Banquet

The vast 36,000-hectare Taihu Lake is home to rich fishery resources, including whitebait, white shrimp, and bream, which are known as the "Three Treasures" of Taihu Lake, as well as white fish, There are fish, angle fish, hairy crabs, etc.; there are lilies, yams and other fresh vegetables grown along the Taihu Lake; there are also Huzhou specialties such as Hu sheep, ginkgo, chestnut, ebony and other delicacies. All have created unique conditions for the "Taihu Flavor Banquet". "Taihu Flavor Banquet" was founded by Taihu Villa in Taihu Tourist Resort. It uses raw materials such as lake fresh food, mountain delicacies, game, green vegetables, etc., and adopts modern cooking techniques such as roasting, stewing, deep-frying, pan-frying, roasting, steaming, simmering, stir-frying, bursting, salt and fire, drunkenness, carving, osmanthus frost and other modern cooking techniques, and is refined. A combination of South Taihu flavor banquet.

It has strong regional characteristics, unique flavor, numerous varieties, a collection of delicacies from mountains and lakes, mellow and delicious taste, light and elegant dishes, extremely high nutritional value, elegant dining environment, and the integration of lakes and mountains with delicious food.

Moganshan "Full Goose Banquet"

Moganshan, one of the four major summer resorts in the country, is well-known at home and abroad. Mogan Mountain has beautiful mountains and clear waters, fresh air and superior natural environment. Local farmers in Moganshan have raised white geese, a high-quality lean poultry species, for generations. White goose has fresh and tender meat, unique flavor, high nutritional value, and is an environmentally friendly green food with high protein, low fat, and low cholesterol.

Deqing Moganshan Hotel uses high-quality white goose as raw material and absorbs the essence of cooking from the north and south of my country. The knife skills are fine and varied, and the original soup is often used. Nutritional matching is emphasized to maintain the original flavor of the goose. Various cooking techniques such as steaming, stewing, roasting, stewing, and boiling are used. The cooking methods draw on the best of others, including light and tender southern dishes; It has a salty, spicy northern flavor. Colorful and beautiful. The "whole goose feast" made into hot and cold soups, pots and other local flavors has become a hibiscus flower in Wuyue food culture. Since the creation of "Quan Goose Banquet" in 1999, it has been favored by diners and has become one of the brand cuisines of Moganshan Hotel.

Changxing "Tea Banquet"

Changxing is the hometown of Purple Bamboo Shoot Tea and the place where the tea saint Lu Yu wrote the astonishing masterpiece "The Book of Tea". The "Tea Banquet" launched by Changxing Jinling Hotel is the result of the organic combination of Changxing tea culture and culinary cuisine.

The "tea banquet" uses Changxing's local specialties as raw materials, including green plums, ginkgo, and chestnuts, the "three treasures" of dried fruits in western Zhejiang; Changxing lilies, wild vegetables, cauliflower, and fine mandarin fish from the river that nourish the lungs and replenish qi. , hairy crabs, shrimps, chicken, pigeons, etc. are refined. Expanded the scope of "tea banquet". Changxing's "tea banquet" embodies strong local culture and local specialties, and is different from other banquets. Looking at the "tea banquet", the production is exquisite and delicate, reflecting the integration of tea culture and food culture. It can be summed up as: "tea tree leaves are used in dishes, and flavor specialties are brewed into delicacies; Rui Cao Kui juice is used to cook delicacies, and allusions from famous places are included in the names of dishes." The Changxing "Tea Banquet" not only embodies the history of tea culture for more than 1,200 years, but also displays the unique ideas and exquisite skills of contemporary famous chefs. It is worthy of being a fine food. The Hundred-Fish Feast

Huzhou is known as the “Home of Silk, the Land of Fish and Rice”, and the Hundred-Fish Feast is one of the best Chinese dishes. Huzhou is adjacent to Taihu Lake and has a dense network of rivers. It is one of the three major freshwater fish bases in the country. Huzhou is rich in fish resources, and its freshwater fish production accounts for one-tenth of the country's total. Huzhou is rich in fresh fish, and Huzhou people also love to eat fresh fish. Baiyu Feast uses fish as the main raw material, uses various knife techniques, and uses various methods such as deep-frying, sautéing, stir-frying, frying, steaming, and stewing to cook hundreds of various dishes, hence the name Baiyu Feast. It is characterized by fastidious cooking techniques, versatile knife skills, the use of white juice original soup, and emphasis on maintaining the fish flavor; it also takes into account the southern flavor of being clear, light, tender, and smooth, and the northern flavor of being fresh, fragrant, salty, and spicy. The Hundred Fish Feast consists of 11 kinds of dishes. In 1979, chefs such as Wu Shuibao of Huzhou Hotel launched the "Hundred Fish Feast". By 1997, the Hundred Fish Feast had created more than 500 types of fish dishes. Since the launch of Baiyu Feast, it has won the team gold medal at the Second National Cooking Technology Competition in February 1993 and the special gold medal at the Taipei Chinese Food Exhibition in 1995. Domestic culinary authorities call the Baiyu Feast "a masterpiece of Chinese cuisine", and Japanese friends call it "the best of Chinese cuisine".

A feast of bamboo shoots

Anji is known as the "Bamboo Town of China" with 900,000 acres of bamboo forests, ranking first in the country. Anji Hundred Bamboo Shoots Banquet takes advantage of the bamboo shoot resources in Zhuxiang to develop a special dish with unique mountain delicacies and wild fragrance. Bamboo shoots are tender and refreshing, fragrant and crispy, and their nutritional value is known as "the best vegetarian food in the world". Bamboo shoots are sweet and cold in nature. They have the functions of nourishing yin and replenishing blood, resolving phlegm, digesting, relieving irritability, and diuresis. They are in line with modern people's "three lows and one high" (low sugar, salt, fat and high protein) and "one thick and one green". ” (crude fiber, green food) dietary requirements. The founder, Anji Hotel, uses the best bamboo shoots in Zhuxiang as raw materials, and can be cooked in more than 10 ways, including braised, stir-fried, stir-fried, braised, braised, steamed and boiled, or made into a stand-alone dish; or supplemented with various meat and vegetable dishes. More than 100 hot and cold bamboo shoot delicacies are carefully prepared, and now more than 160 varieties of Anji Bamboo Bamboo Banquet have been launched.

During the China Bamboo Village Cultural Festival in 1997, Anji’s “100 Bamboo Shoots Banquet” wowed guests and friends from all over the country and became famous all over the world.