"June Red" is a household name in Xitang, which refers to the river crabs produced in June summer. The crab of "June Red" is only as big as an egg. The crab meat is tender, the crab fat is dripping with oil, and the shell is thin. After steaming in clear water, it will turn deep red, hence the name. In Hangjiahu area, there is also a saying that "no matter how poor you are, don't forget June Red", which is a compliment to the crab in June. June red meat is tender and full. Generally speaking, it is cooked and dipped in balsamic vinegar and soy sauce, Jiang Mo. You can also split June red with a knife, and then spread flour on crabs to make "noodles dragging crabs", but you rarely taste delicious.

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Xitang water network is interlaced, and its source comes from Taihu Lake. Excellent water quality provides a good environment for the growth of wild pomfret. This thrush fish lives in groups along the river bank, hence its name. It is about an inch and a half long, flat and small, and will never grow up. The cooking methods of wild pomfret include braising, steaming and making soup. Among them, the most distinctive is salted pomfret. The method is to wash pomfret, drain the water, then put it in the oil that has been boiled to 70% maturity, fry it until golden brown, and then fry it again until the oil is drained.

Steamed white silk fish

Xitang is a "land of plenty", with rich aquatic resources, and fish ponds dotted around buildings, among which Hu Fen is the most famous. The cultured white snakehead occupies a place in Xitang food spectrum because of its delicious meat and rich nutrition. White silk fish like to eat, and small fish and shrimp swim fast, which is known as "white stripes in the waves". However, the white silk fish will die as soon as it comes out of the water, so the market price is expensive. The cooking of steamed white silk fish is very particular about raw materials, with delicate methods, and pays attention to maintaining the original flavor of the fish. Add a little salt to marinate the fish for more than two hours, take it out and clean it, then put it in tender tofu, add seasoning until it is cooked for 5 minutes, add cooking wine, and steam it for 5-6 minutes.

Xiang you shan Hu

The taste of eels varies with different cooking methods. It is tender and crisp when fried, moist and full when braised, soft and tender after cooked, and crisp and refreshing when fried. There are many recipes in Song's Health Care Department in Ming Dynasty, Tiaoding Collection and Suiyuan Food List in Qing Dynasty. The "You Xiang eel paste" in Xitang is made of heavy oil and fried quickly, which is soft, tender and fragrant.

Sauced snail

Snail is a common dish in Jiangnan water town. Xitang River intersects with water, where there is water, there must be snails. Snails are generally eaten before and after Tomb-Sweeping Day, and it is said that they can improve their eyesight like eating Malantou. Snails in Xitang are small, with thin shells and thick meat. Stir-fry with onion and shredded pepper, spray with wine and sugar, then pour with red soy sauce and anise. This soup is undercooked and sticky. Most of them are delicious and have a strong flavor. It is a great pleasure for friends to drink rice wine and eat snails in the evening breeze.

Steamed eggs with cauliflower fish:

Cauliflower fish is also called pond carp. It is the top grade of fish, and it is a wild species, which is rare in the market. This kind of fish is extremely fresh and tender, loose but not scattered, and the soup is refreshing and appetizing. Xitang people make cauliflower fish by stir-frying, salt and pepper, stew and other methods. The simplest and most delicious thing is steamed eggs with cauliflower fish, which not only has the delicious taste of fish, but also keeps the eggs delicate and smooth.

Wonton old duck soup:

Wonton old duck pot. A local dish in Xitang. It is said that it was invented by local kiln workers. Because of the long working hours, the labor intensity is greater than that of kiln workers. The old duck is stewed in the kiln. It is not enough to eat duck meat, so a kiln worker added wonton to the pot, which not only satisfied the hunger but also supplemented the nutrition. Kill two birds with one stone, wonton old duck pot spread among kiln workers. Later, this dish appeared on the table of Xitang people. Compared with the past, it is much more important to make wonton old duck pot. First of all, ducks should choose local grass ducks, preferably old ducks that have finished eating. Secondly, in terms of ingredients, each family also has its own preferences, some put water bamboo, green peppers and mushrooms, and some put black fungus, bacon and bamboo shoots to see personal tastes.

Steamed double odor:

Compared with good and bad, fragrant and smelly, just like this stinky tofu, it not only loses its clean appearance after corruption, but also changes its taste qualitatively. But the role of this thing between smell and fragrance is extremely uncertain. There is a smell in the smell, and there is a smell in the smell. The more smelly, the more fragrant. Xitang people have cooked this smelly and fragrant dish to perfection. "Steamed double stink" is a combination of stinky tofu and stinky seaweed, adding a small amount of oil, sugar, ginger slices and other condiments, and then steaming on a strong fire. 10 minutes later, sprinkle with chopped green onion and decorate with shredded pepper. This dish tastes smelly and fragrant. It's very delicious.

Send a dragon's hoof:

According to legend, Jia, a rich man in Xitang of Ming Dynasty, had been married for a long time and had no children. Later, a man gave directions to do good deeds and built roads and bridges so that everyone could stop by the bridge when building the bridge. The rich businessman also gave birth to a child that year, so the bridge was named "Songzi Laifeng Bridge". After renovation, it sits in Xitang, a thousand-year-old town, facing south. The rich businessman held a grand banquet in celebration of his son. There was a main course at the banquet, namely hooves. To celebrate this festival, everyone named it "Dragon Feet". Since then, this dish has been used as the main course for family reunions all over Fiona Fang, which means early birth and auspicious reunion. Send a dragon's hoof High-quality pork leg meat, with dozens of ancestral condiments, is made by repeated boiling, steaming, stewing and stewing. The meat is crisp, tender and boneless, fat but not greasy, and delicious.

Steamed pork with lotus leaf powder:

Steamed pork with lotus leaf powder is a traditional dish in ancient town, which has five flavors and hundreds of flavors. It is made of appropriate pork belly, spiced fried rice noodles, tofu coat and fresh lotus leaves, and is equipped with seasonings such as clove, star anise, soy sauce and sweet noodle sauce. This dish has a unique flavor, crisp and waxy meat, and its fragrance is not greasy. It can be used as a snack or wine, and it can give full play to the pharmacological effects of lotus leaf in relieving summer heat, removing blood stasis and stopping bleeding.

The first side of the world:

Noodles are the staple food of northerners, and the practice is generally simple and pure. For southerners, especially in Jiangsu and Zhejiang, noodles are usually a snack for a change, so they pay special attention to the collocation of accessories and often add a lot of things. Sliced belly, shredded eel, beef, etc. Made of many fabrics, it is rich in flavor and nutrition. As we all know, Xitang people especially like to make noodles. It takes two pots to make noodles at the same time.

System, a pot is used to cook noodles, and a pot is used to fry accessories. The accessories commonly used by Xitang people are fish fillets, shredded eel and homemade fried fish. Put the cooked noodles in another pot. Fish fillets and shredded pork are boiled in water for 2-3 minutes. After the noodles are cooked, the soup is delicious and the noodles somersault.

Braised heart in oil

This is almost a common dish in Xitang people's homes. Whenever golden rape blossoms fill the fields, farmers in almost every household begin to pickle cabbage. Every time I feel bad appetite, I will stew a bowl of Chinese cabbage and feel much better. Ingredients: sauerkraut, oil, sugar, chopped green onion, red pepper, etc. Production method: Rinse pickled cabbage with clear water, add oil and sugar, and steam for 10 minute. Sprinkle chopped green onion and minced red pepper to make a delicious appetizing oil stew.

Water tofu, also known as tofu flower:

It is a snack and can also be used as an appetizer. After the milk tofu is cooked, put it in a big wooden bucket. If the customer needs it, the boss immediately scoops a few spoonfuls, heats them a little, puts them in a bowl, and sprinkles chopped green onion and mustard tuber. It tastes fragrant and tender, which makes people feel sad. Moreover, the nutritional value of bean products is very high, and regular consumption is of great benefit to the body.

Sweet zongzi

There are many flavors, such as fresh meat, bean paste, lard, red beans and so on. Although there are zongzi in many places, Xitang Zongzi has become a traditional tourism product in this town because of its good rice, sufficient material and tight binding.

Butyl malt cake collapsed:

Malt cake collapse, that is, long summer cake collapse, is a characteristic seasonal snack of Xitang Millennium custom. Butyl malt cake is made of glutinous rice flour, black sesame seeds, red beans, walnut kernels, white sugar and Chinese herbal medicines (such as fennel and malt), and refined by traditional techniques. Butyl Malt Crisp: Soft to the touch, non-sticky and non-pasty, with a strong aroma of fox algae, which is attractive to appetite, and can help digestion, reduce blood fat and prolong life. It is a good gift for friends to respect the elderly.

Hall:

Cicada wrapped in meat, white water fish, sauce-fried screws, the hall is on the misty rain corridor. It's better to eat during the day, but I always feel too dark at night, so I don't eat.

Pickled heart:

Sauerkraut heart is also a famous specialty of Xitang. In ancient times, people loved it very much, but due to the limitations of the conditions at that time, the fresh cabbage heart would deteriorate after a long time, so the clever ancients sprinkled a handful of salt on the inexhaustible cabbage heart to prolong its preservation time. This is the embryonic form of pickled cabbage heart. Later, after continuous improvement, the taste of pickled cabbage heart became better and better, and it became a special dish in Xitang flavor menu.

Qiantang people, where we eat, chose the first floor near the river. The environment is very good, the food is not expensive, and the quantity is sufficient. Cicadas are wrapped in meat, screws are fried with soy sauce, and Corbicula fluminea is added with a side skin fish soup. It was delicious. We were full.

Lu under Yongning Bridge really seldom eats small wonton, which is not as delicious as the legend. He only eats wonton skin, not meat. It is said that a small bowl actually costs 2 yuan, and business is good. They are all tourists here.

Gordon Euryale cake in the forest, this is good. I brought back a big box, which was ruined by my mother. I only ate two pieces. It's just that the location of the storefront is relatively biased.

The tofu of money, the old lady is very good, and the tofu is delicious. 1.5 yuan.