1. Braised pork ribs with bamboo shoots: This dish uses Anji’s precious water chestnut bamboo shoots and fresh pork ribs. The stewed pork ribs soup is very delicious and will definitely whet your appetite.

2. Braised bamboo shoots in oil: Braised bamboo shoots in oil is not only a rare specialty dish in restaurants, but also one of the most common ways to cook it at home.

The main raw material is spring bamboo shoots, and the cooking method is stir-frying. The simmering time must be long so that the flavor can be better absorbed. The rich red sauce looks very similar to braised pork and tastes salty and fresh.

3. Boiled in water: As the name suggests, it means boiling bamboo shoots in clean water over high heat without adding any auxiliary ingredients, so that you can better appreciate the fresh flavor of the bamboo shoots themselves.

It tastes fresh and delicious, slightly sweet on the tongue.

4. Hundred Bamboo Shoots Banquet: It is a traditional Han nationality banquet in Anji, Zhejiang.

Anji is known as the Bamboo Town of China. Bamboo shoots are tender and refreshing, fragrant and crispy. Their nutritional value is known as the best vegetarian food in the world.

Bamboo shoots are sweet and cold in nature and have the functions of nourishing yin and blood, resolving phlegm, digesting food, relieving irritability, and diuresis.

5. Anji White Tea: Produced in the northern foothills of Tianmu Mountain with rich original vegetation and a forest coverage rate of more than 70%, where the mountains and rivers are beautiful and the green water flows.

Anji white tea is made by green tea processing technology and belongs to the green tea category. Its white color is due to the fact that its processed raw materials are collected from a tea tree whose young leaves are all white.

6. Dried bamboo shoots and roasted pork: This dish uses high-quality wild bamboo shoots from Tianmu Mountain, sliced ??or shredded, mixed with meat and vegetables to make a meat dish.

It is a nutritious, high-fiber mountain vegetable that is delicious.

7. Anji local chicken stew: Local chicken in the bamboo forest is a special dish. It is said that "a meal without local chicken has not arrived in Anji".

All chickens are raised in natural bamboo forests. The chickens catch their own food and are fed with grains. The drinking water is from Shijian mountain spring, which is absolutely green and pollution-free.

Anji Benji Chicken Soup is crystal clear in color and has a rich and mellow aroma.

8. Steamed Stone Chicken with Bamboo Shoots: This dish is specially made from local chicken and bamboo shoots. It has a very local flavor. The chicken meat is fresh and tender and has a mellow taste.

9. Liangshan Baocai: Liangshan Baocai is a combination of 9 kinds of alpine vegetables, including greens, radish, ginger, garlic, etc. It is processed with a unique process using ancestral secret recipes.

Liangshan Baocai is a hangover-relieving and refreshing dish, rich in flavor and delicious. It was also the first dish given to the imperial palace by Emperor Song.

10. Fish ball soup: Fish ball soup has different information in different parts of Taiwan. Tainan uses milkfish, Kaohsiung chooses swordfish, and Huadong uses rare ghost fish.

The wonderful fish ball soup must be made with live fish. The soup is made from large bones and fish meat. The soup is clear and sweet. The fish balls are refreshing and elastic to bite, with the deliciousness of the fish and the mellowness of the meat.

11. Braised mutton: The braised mutton in Wuzhen is made from the local "flower nest sheep", that is, the young Hu sheep, with red dates, rock sugar, ginger, etc., and is cooked in a large pot with earthen stoves and wood fires. It is delicious but not smelly.

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Mutton is sweet and warm, and its meridians return to the spleen and kidneys. It has the effects of benefiting qi and replenishing deficiency, warming the middle and lower parts of the body, appetizing and strengthening the body.

12. Whitewater fish: Choose wild whitewater fish from Taihu Lake. After cutting and washing, slice 8 pieces evenly on the back of the fish. Marinate it with onions, ginger, salt and local rice wine for 2-3 hours, wash it and put it on a plate.

Add chicken oil, vegetable oil and ginger slices and steam for 6-7 minutes. Take it out and sprinkle with chopped green onion. Serve.