Wujiang Food Raiders Wujiang Snacks Raiders

Wujiang is a famous land of fish and rice, a water town with a history of more than 6, years, and has been a prosperous place since ancient times. Eating in Wujiang is like living in Wujiang. You can not only feel the warmth of Wu Nong's soft language, but also experience the smoothness and informality. The hospitable people of Wujiang will entertain you with their most sincere hearts and the best food.

native fish, rice, fruits and vegetables, famous food and snacks made by indigenous methods. Tongli Zhuangyuan hoof, Tongli Min cake, Lili Youdun, Shengze muffin, winter dumplings, Zhenze black bean curd, malt cake, oily stinky bean curd, Pingwang honey cucumber, Shengze panlong cake and smoked beans are all famous cakes in Wujiang. Wujiang famous products include whitebait, Taihu crab, Taihu eel, mandarin fish, perch, squid, Monopterus albus, soft-shelled turtle, green shrimp, Shunjie cabbage and so on. Wujiang's grandmother tea, smoked bean tea and so on are also famous customs in Wujiang.

1. Hairy crabs in Taihu Lake

2. Three whites (white fish, white shrimp and whitebait) in Taihu Lake

3. Wujiang "three tea"

three tea, a Bai nationality in Dali, Yunnan Province, is very famous, and Wujiang, Jiangsu Province also has three tea, which is mainly popular in the rural areas in the southwest of Wujiang City, and has a unique flavor. The characteristics of Wujiang three tea's drinking method can be simply summarized as "sweet first, salty then light". The first course of tea is called rice and dry tea. It is generally used to entertain distinguished guests, or to entertain new guests and visiting relatives for the first time. But this is a tea without tea leaves. It's just dried rice with sugar and washed with boiling water. It's very convenient to drink, but it's hard to make dried rice, so it shows the gift of this tea. The production process of dried rice is very particular: "First, shovel some cooked new glutinous rice at the bottom of the pot with 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, and this will be a dry meal." This work is very tiring, even in winter, it will make you sweat. In addition, a special person is needed to burn the fire under the stove, and the temperature should be controlled in strict accordance with the orders of the shovel. Dry tea brewed with boiled water is actually just a kind of rice-soaking, but it is like white clouds and pears, which are fragrant all over the house, soft but not rotten, sweet and palatable. The second course is smoked bean tea. The main ingredients are smoked beans and tea leaves, supplemented by fried sesame seeds, dried carrot sticks and orange peel, as well as fresh Zhenze black bean curd, which is slightly salty. This tea is characterized by multi-color and multi-flavor, with strong local flavor. The last course is green tea. Locals are also modestly called fresh water tea. Green tea, tea and boiled water, this is the real tea. Some people say that three tea in Wujiang: First, eat instant rice, then soup, and finally drink tea, which is no different from our general diet procedure.

Wujiang perch and Taihu water shield

Wujiang perch

There was a great master in the Western Jin Dynasty, Cao Mao Hans Zhang (Ji Ying), who was an official in a different place 3, miles away from home. Whenever the autumn wind started, he thought of the perch in his hometown. This is evidenced by his poem: "When the autumn equinox started, the Wujiang River was full of water and perch was fat, and it was a pity that I didn't return home for three thousand miles." After this incident, it was passed down as a story.

Perch feeds on fish, shrimp, etc. It is large, up to .6 meters long, with small black spots on its back and dorsal fin. It lives in the coastal waters, spawns in the estuary at the junction of salt and fresh water in early spring, grows fast, and swims into the freshwater river in autumn. Perch is a natural raw material, so it should be cut and eaten. Its taste is delicious and its meat is tight, which is widely spread all over the world. In Songling Town, Wujiang City, there is a 2-mile-long river that draws Taihu Lake from the Grand Canal to the Yangtze River and turns into the East China Sea. It is called Wusongjiang (Songjiang for short) and is famous for its rich bass. There is a hanging rainbow bridge on the Wusong River with a hanging rainbow pavilion. Scholars of Song Dynasty and later generations came to Wujiang to admire the perch, often boarded the hanging rainbow bridge to enjoy the autumn scenery, and were intoxicated with the hanging rainbow pavilion. When poetry flourished, they left many beautiful sayings about perch. For example, Su Dongpo, a great writer, intoned, "Ji Ying really won ondine, and he is also a sage for bass." The great calligrapher Mi Nangong (Mi Fei) said in a poem: "Jade breaks bass frost and oranges, and the rainbow and autumn are all over the southeast." Because of their praise, Wujiang perch became famous. Chen Yaozuo, the prime minister of Longtuge in the Northern Song Dynasty, praised Wujiang as the hometown of perch in his poem "The boat is tied to the shore, and the autumn wind slants the sun". During the Song Xining period, Lin Zhaozhu, a magistrate of Wujiang County, built a "perch pavilion" to show his ambition for the hometown of perch.

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 in Suzhou presented four jars of water shield and "water shield poems", 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 water shield. "Ye Qing is like a green lotus, the stalk is purple like a purple ribbon, the taste is smooth as crisp milk, and the air is clear and 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 gelatinous mucus, which has a fine, smooth, moist, cool and delicious feeling when eaten, 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 October, and the fresh water shield garden can only survive for about one day. Therefore, it is necessary to immediately kill water shield or freeze it for preservation after harvesting, and the processed water shield can be sold all the year round. Taihu water shield is convenient to eat, can be accompanied with meat stir-frying, can be vegetarian, can be boiled in soup, can also be used as stuffing, and is a superior product for making delicious food.

smoked bean tea

in the beautiful and rich Yangtze river delta, especially on the bank of Taihu Lake, there are plenty of fish and rice, more melons and pods, and farmers smoke and bake beans to make smoked bean tea.

The preparation of smoked bean tea is mainly based on baked beans, supplemented by sesame seeds and green tea, and some are supplemented by other ingredients. First, put the fine tea into a small handloom, brew it with boiling water at 95℃, and then add 3 or 4 smoked beans; Some also put tea and smoked beans into the cup at the same time, and then brew boiled water. At this time, the tea and smoked beans float in the cup with the tea soup and gradually sink to the bottom of the cup, so they can be drunk.

the baking of smoked beans is that after the "autumnal equinox" of the lunar calendar every year, before and after the "cold dew", when the edamame is full but not old, the green edamame meat is selected and cooked in a pot with boiling water, and the bean coat is removed. After drying, it is spread on a screen of barbed wire and baked with charcoal fire. It is advisable to bake with slow fire, and the beans must be continuously stirred and baked in the screen. Generally, it takes about five hours. At this time, the color is as green as jade, hidden in the jar, and it will not be bad every other year.

"smoked bean tea" makes the tea soup green and yellow, and the fragrance of tender tea and the umami flavor of smoked beans are mixed into one, which is refreshing and appetizing.

Zhenze black dried bean curd

Black dried bean curd, a famous specialty of Zhenze, has a history of 2-3 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 dried bean curd among the local products offered by Wudong County. After tasting it, Emperor Qianlong praised it first. Since then, it has become a tribute, and the signboard of "presenting dried tea" in black lacquer has been erected. Because dried black bean curd can also be used as refreshments, it is also called dried tea. Its taste is delicious, sweet and salty; Its quality is fine and tough, and it breaks without cracking, so it is known as "plain ham".