1, Fenghuang Gaozhuang Dried Tofu: Fenghuang Gaozhuang Dried Tofu began in the Xianfeng period of the Qing Dynasty and has a history of 100 years. Fine and unique production, cheap and good quality. At the end of the Qing Dynasty and the beginning of the Republic of China, it once sold well in Changshu, Jiangyin and Wuxi. Gaozhuang dried bean curd has two kinds: thick and thin, with deep red color and delicate texture. Spiced seasoning permeates the taste and is a good product for leisure consumption or as an appetizer.
2. Oil cake: Oil cake is a famous traditional snack in Zhangjiagang. It tastes oily but not greasy, sweet but not sticky, fragrant and delicious. Crisp, sweet, loose, crisp and fragrant, full in appearance, golden in color and clear in crisp layer. Tuoluobing in Jiangyin City originated in Qianlong period of Qing Dynasty, and has a history of more than 200 years, reaching its peak in the late Qing Dynasty and the Republic of China.
3. Tofu brain: In Jingang and Jiangtan reeds in Daxin area, catching a bucket of tofu brain can make this special Yangtze River fresh. It is not a combination of fat horn and tofu, but is named after the cooked fat horn meat condenses into flocculent, like tofu flower.
4. Xi Shi Cake: Heyang people are no strangers to Xi Shi Cake. In traditional families, whenever they want to have a happy event, they have to steam several cages of Xi Shi cake, cut it into small pieces and distribute it to friends and relatives.
5, Tangqiao steamed vegetables: steamed vegetables, in the constant collision and evolution of pots and pans and fresh, finally became a popular feeling. In port cities, when it comes to steamed vegetables, people will think of Tangqiao. In fact, the cooking skills of Tangqiao steamed vegetables have been included in the list of the fourth batch of representative intangible cultural heritage projects in Zhangjiagang.
6. Luyuan Chicken: Luyuan Chicken is a specialty of Luyuan Town, Zhangjiagang City, Suzhou City, Jiangsu Province. Luyuan chicken has the characteristics of adaptability to grazing, strong foraging, wide adaptability, rough feeding resistance, strong disease resistance and good egg quality.
7. Wine-brewed shad: Wine-brewed shad is a famous local flavor in Zhangjiagang and is deeply loved by the masses. The method is to gut the fresh shad, wash it, add a proper amount of fermented wine and cooked lard, add onion, ginger, ham slices and seasoning, and steam it in a cage for about 15 minutes.