Wuzhen-Xitang Food at a Glance Steamed Pork with Lotus Leaf Flour: The most famous local specialty, it is soft and refreshing, fragrant but not greasy, and is a must-try.

Qingtuan: There are two kinds, one is bean paste filling, and the other is pickled bean paste filling. The person who bought the bean paste filling said that the bean paste is very good, not the kind of very fine muddy bean paste. It should be handmade by him.

Yes, there is still red bean skin, but it is very delicious, without adding a lot of sugar, and it is not greasy at all. I bought dried pickled bean filling, and I only thought the skin was delicious and the filling was average.

Gorgon stone cake: The shape is similar to the cloud cake. I had no desire to buy it, but I left a classic saying to the SR who took the photo: cut slowly. The hand of the person holding the sharp tool to cut the pastry seemed to tremble, and the others burst into laughter.

Xianheng side dishes: stir-fried pumpkin, mushrooms and cabbage, flavored river shrimps, flavored small river fish, all full of color, flavor and flavor, especially the most common mushroom and cabbage, it is really the best home-cooked dish I have ever tasted.

Unfortunately, the noises made by the other tables at that time echoed through the sky (what Liang Baobao puzzled was why Jiangnan women were so rude), which ruined the scenery.

Dried tofu: I boldly tasted it first. It tasted good, but I didn’t think about buying it. I made a small profit.

... There is also a delicacy that I have seen but missed - green plums, soaked in sugar water, the green appearance is very beautiful. People who have eaten it said that it is very crisp when bitten, a little sour and a little sweet, and the taste is very clean.

Unfortunately, when I looked back and wanted to buy it, I had nowhere to go.