Honey Alcohol is one of the famous wines of Zhujiajiao Dianshanhu Winery, which is a high-quality sweet yellow wine. It is carefully brewed using the traditional double-set method, with green pepper and lean rice top quality fragrant glutinous rice as raw material, Chenxiangxue wine instead of fermentation water, and wheat quartz as saccharification and fermentation agent. After several years of storage, the wine is orange-red, clear and transparent, mellow and sweet as honey, so it is called honey pure alcohol. The alcohol content is about 15, and the glucose content is 23 to 27 grams per milliliter, containing more than 10 kinds of amino acids. Chunxiang is famous for its unique style. It is a new generation of sweet yellow wine in Shanghai. It sells well in the city and enjoys a good reputation in Jiangsu and Zhejiang.

In 1983, it was awarded the title of high quality product by the Ministry of Commerce of China, in 1985, it was awarded the silver medal in the national liquor competition, and in 1987, it was awarded the special prize in the first China Yellow Wine Festival. In recent years, Rice Youth has been tried out in Hong Kong and received favorable reviews. Perch Perch is shaped like a spindle, with a large mouth and fine scales. It has two puffy gills and a pair of red lines on each side of the head, hence the name four-gill perch. It is delicious when braised and boiled in soup. Perch stewed in chicken soup is a delicacy with a long aftertaste. Four-gill perch was once a prized possession of the Upper Palace. There is a story in history about wanting sea bass. According to legend, Zhang, a literary scholar of the Western Jin Dynasty, was once made a great official of the Eastern Cao and buried under the casket of King Sima Yi of Qi in Luoyang.

In order to escape the brutal political struggle, he used the excuse of abandoning his official post and returning to his hometown to miss his hometown of Wuzhong watercress, Brasenia schreberi, and sea bass, which has been passed down to the world. Nowadays, Zhujiajiao Aquaculture Farm carefully breeds four-gill perch, and the perch produced in Dianshan Lake is famous for its tender and fresh meat. Due to water pollution of rivers and lakes in recent years and the blockage of migration routes after the completion of the locks, the production is decreasing. Late Fall Four Season Beans Four Season Beans are flattened by cows, with wide shells and round, flat grains with a groove in the center. They are named after a cow's hoof print and are bluish-purple in color. If you boil the shells with water and salt for a while, they are cooked. These hairy knots have a unique flavor, crisp and fresh.

If the shells are peeled off and the bean flesh is stripped off and put in fish and other meat dishes and cooked as a side ingredient, the main ingredient will taste as fresh as the bean and the food will be even more delicious. Cow Treads Flat has the reputation of being the king of beans. Pickled amaranth is made from pickled rape. Every year in late spring, when the oilseed rape is sprouting, people pick the young moss of the pregnant flower, wash it with water, put it in the sun to dry, and then pickle it in small bottles.

The mouth of the retort was sealed with bamboo leaves and yellow mud, and placed upside down in a clay pot to prevent leakage. After a few months, the yellow mud and leaves are removed and the pickled amaranth is taken out, which has a strong aroma and a waxy yellow color, and tastes better than other pickled vegetables such as potherb mustard. It can be eaten raw or in soup or stir-fry. It is the same as eating pickled rice, congee and delicacies in teahouses. People still use medical brine bottles as containers for pickled amaranth. Although pickling is time-consuming and inconvenient to use, it tastes fresher due to good sealing.