On Monday, May 6th, Nanxun, Huzhou

left the hotel and drove to Huzhou City. Xiaoshuai said that when he arrived in Huzhou, he must eat thousands of buns. The most famous one in Huzhou is Ding Lianfang Qianzhang Baozi. The head office is near the Central Hospital. The road in front of it is extremely congested, and there is no parking lot around it. I just can't get in when I see the Baozi shop, but my stomach is getting more and more hungry. Finally, I stopped the car, bought the traditional soup with thousands of steamed buns and vermicelli, and took a bite of steamed buns when I was hungry. To be honest, I didn't feel the delicious food I imagined, not bad, and definitely not delicious. The tofu skin is covered with meat and scallops. Many of the meat is very porcelain, and you can also enjoy the delicate flavor of scallops, but you just don't think it is fragrant enough. Maybe the meat stuffing is too strong. I soaked it in soup for a while and felt that it tasted better.

it's called steamed stuffed bun, which looks more like two meatballs wrapped in tofu skin.

it's like this when you bite it open!

I wanted to buy some two-sided yellow ones to taste, but the handsome boy dragged me to Chow Sang Ji to eat wonton. Chow Sang Ji is also an old name in Huzhou, which was introduced in 1941. This year is the period of Wang Puppet. It seems that Huzhou was fairly stable at that time, otherwise no one would have the mind to open a shop to do business. There are many kinds of wonton in Chow Sang Ji. I ordered the one with a flat tip. The wonton is good, and the drops of lard in the soup are very tasty. After eating a bowl, breakfast is full.

I've eaten thousands of steamed buns, so I'm looking for a bowl of Chow Sang Ji flat-pointed dried bamboo shoots and fresh meat wonton.

After breakfast, I took a walk around the Lotus Village, which used to be Zhao Mengfu's other business. Now it is a free park. The garden is very lively, and singers, singers and dancers occupy a flat place. Xiaoshuai and I asked for a cup of tea in front of the Lotus Pond, sat down to have a rest and watch the scenery. At this moment, we can ignore those noises, and imagine the scene of Zhao Mengfu drawing and writing here ~

After lunch, we drove more than 31 kilometers to practice the town. I asked a lot of people to find the fish restaurant recommended by my friends. I saw a lot of cars parked in front of the restaurant and knew I had found the right place.

When I entered the door to order food, I was puzzled to see that mutton was different in size. Ask the store to know that big lamb is the meat of big sheep and little lamb is a newborn lamb. It's just that there is no big mutton this season, only little mutton, and the little mutton is sold together with the whole sheep. If you want to eat it, you will not sell it. How can we two eat a sheep? Even if it's just a lamb. I had no choice but to order a few dishes at will and deal with lunch here.

saltwater lake shrimp.

stir-fry the fish head. Originally, it was said that it was burned with some bad oil, but as a result, the store added mash. However, the fish head is really fresh, with a salty and light taste, and it is delicious no matter how it is cooked.

stir-fry shredded eel. There are too many onions.

roast old goose. This is very delicious and delicious.

I saw a lot of soy sauce in Ding Lianfang and Chow Sang Kee for breakfast. It was dark, red and shiny, and I felt that soy sauce was used a lot, and the taste was heavy and salty. This lunch at noon confirms my opinion. It's really salty and heavy. In the afternoon, I wandered around nanxun town, and saw some cooked dishes placed in front of restaurants, which were also black, red and shiny. It seems that the diet in Huzhou is also rich in oil and red sauce. In Wujiang that year, when Mr. Jiang Hong introduced his hometown dishes, he said that their hometown dishes were in the style of thick oil and red sauce. Although Wujiang Nanxun belongs to Jiangsu and Zhejiang provinces, it is geographically closely linked, and the dietary style is not too far away. From this perspective, I can understand that Nanxun (Huzhou) is bright with black, red and oil.

Xunhoof of the restaurant in Guzhenli

Wandering around nanxun town in the afternoon. It used to be rich here. It was extremely rich. Nanxun has the saying of "four elephants, eight cows and seventy-two dogs", and the size of animals represents the amount of wealth. Elephants are more than or equal to 11 million taels of silver, cattle are more than or equal to 5 million taels, and dogs are more than or equal to 1 million taels. During the Qianlong period, the national income was only 51 million taels of silver a year, and the wealth of Nanxun Town exceeded it.

the garden pond of the library

the ancient town is built on both sides of the river

the arch bridge

the old shop

the ancestral temple archway

the library

Xiaolianzhuang

stayed at the Garden Mingdu Hotel in Nanxun. The catering director Cao Shoufeng is an old friend, and Matsuzaka of Nanjing Marriott Hotel is a good friend with him. He specifically told Shoufeng to treat me well. In the afternoon, Shoufeng accompanied me to visit the ancient town, and in the evening, he gave a banquet to invite the chairman of the company to entertain me.

tea cake.

Two-fold Taihu shrimp with bad brine. Rare!

fish dumplings made of white fish.

braised lamb. I came to Huzhou this time just to eat mutton. I didn't get it at noon, but I finally got it tonight, and it was lamb. Mr. Fu of the hotel said that this place eats lamb and pays attention to using lambs that have not eaten milk, so the taste is right. I don't have this kind of experience, and I don't know the difference. But I like this dish very much tonight. It's heavy, fragrant and has no smell.

squab. This dish needs improvement.

fish in white soup. The fish is from Taihu Lake, and it tastes really fresh.

It is said that this green vegetable is related to Xi Shi, and it will no longer taste sweet and waxy when it leaves Nanxun. This dish has been selected by hangzhou dishes Museum after it has been prepared by Shoufeng.

Double-topped noodles, topped with fried fish and big meat, are delicious, but the amount is too small to eat enough.

Shoufeng said that tonight is all Nanxun Huzhou flavor dishes, using local ingredients. After eating a meal, I felt Shoufeng's mind. It really takes some courage for a five-star hotel to make local flavor. You have to do better than ordinary social restaurants, and with the environment and services, you can sell more expensive than social restaurants and win business guests. At the same time, nanxun town is a tourist destination, and many tourists visit it every day. Many guests will choose to dine in the hotel. As a local hotel, they have the obligation and responsibility to introduce local specialties to tourists. If they do well, they will score points for Nanxun, otherwise they will lose points. I think these dishes I ate tonight can add points to Nanxun. They are carefully cooked and taste good. I will come to Nanxun again for these delicious dishes.