13, hoofs, the favorite of carnivores \xd\ 13, hoofs, commonly known as hooves. Known as "a unique skill in Zhouzhuang", this family banquet originated from Shen Wansan, the richest man in the south of the Yangtze River. Now it has become the most delicious specialty of Zhouzhuang tourism. Almost every family sells it, whether it is a restaurant, a private kitchen or a street deli, and every household can cook it. It is said that more than 1 million "hooves" enter the "tiger" mouth every year! Haha, what is that concept? According to the average price of each 3 yuan, there are more than 3 million yuan of glistening silver for the "hoof"-worthy of being the private chef of Shen Wansan, the richest man in Jiangnan in the past! It's no wonder that urban carnivores, as long as they mention the hoofs that are oily, moist, red, bright and plump, with fresh and tender soup inside, fragrant, fat and not greasy. I can't wait to take a taxi to Zhouzhuang immediately to solve my heart's greed! \xd\ 2 Apo food, which can be either tea or vegetable \xd\ Apo food, also called pickled amaranth. Zhouzhuang people are clever, and not only are they full of tricks, but even the home-cooked side dishes are made with great care: rape is plucked, the tender moss of pregnant flowers is removed, washed with clear water first, dried in the sun, put into a deep sand jar made in Yixing (called Xiaozunbeng in Zhouzhuang), and then the mouth of the jar is sealed with Indocalamus leaves and yellow mud, and turned upside down to prevent air leakage. After a while, the leaves and yellow mud were removed, and the mouth was opened. What came to the nose was a cool, fragrant smell. After tasting it, it was obviously more delicious than potherb mustard and more tender than dried prunes. It can be eaten raw, accompanied by tea, stir-fried and made into soup. Another way to eat it is to add sugar and pour sesame oil to mix it, which is very refreshing. Nowadays, many people use small bottle containers instead of traditional small ones to pickle amaranth, which not only keeps its delicious taste, but also is much more convenient to carry. Small dishes are also refreshments, which are exquisite and lovely whether for personal use or as gifts:) \xd\ 3 Crystal shrimp, seafood in early summer \xd\ In summer and autumn, crystal shrimp in Zhouzhuang is on the market! I often meet women peddling baskets in waterside alleys. The bamboo baskets are full of fresh shrimps, with thin skin and full and tough meat. Because I have eaten in a small restaurant, I know that it tastes extremely fresh. The asking price is not high, so it's not bad to take home-boiled, sweet and sour, small ones can make shrimp sauce, and you can also learn to "sell" it now-like Zhouzhuang people make shrimp dregs: after rinsing, put it in a bowl, mix a little glutinous rice into the shrimp bowl while it's hot, and then put it aside for a week or so, and the shrimp dregs are done! Hey, hey, another way to eat! It's just that shrimp dregs are generally not only eaten, but not for saving food. As a material, it is useless to say that it is delicious enough to make you want to get up in the middle of the night and go to Zhouzhuang again! \xd\ 4 Three treasures of the Yangtze River, a generous gift from the water town \xd\ Zhouzhuang is a famous water town in the south of the Yangtze River, surrounded by lakes and rivers. Because of the clear water quality, it is rich in all kinds of fresh water, the most famous of which is the "three treasures of the river": white clam, whitebait and perch. The white clam is plump and delicious, and it is light and refreshing after being boiled and dipped in seasoning. Or take boiled water and stir-fry leeks with clam meat, which is a typical Zhouzhuang cuisine. Whitebait is snow-white, and elves are very popular with diners. What whitebait scrambled eggs, steamed eggs, crispy soup, and soup are all delicious. As for perch, it can be cooked, stewed or steamed. The practice of Zhouzhuang people may not be as exquisite and rich as that of a hotel, but cooking river fish in river water, a fresh word, naturally adds points to the delicacy. \xd\ 5. The thought of the perch, the elegant yearning of the literati \xd\ This water shield is an aquatic plant. Suzhou and Hangzhou are the most abundant and famous areas. There is mucilage in the young leaves and tender stems, and it has a soft and smooth fragrance when entering the throat. It feels like swallowing the tender buds of lotus leaves, which is very slippery and interesting. It is said that the shepherd's purse itself has no taste, but it can be fried with meat as well as vegetarian food. When it is made into soup, the soup color is clear, and when it is filled, the taste is rich. It is really a superior product of delicious food. In particular, the water shield and perch soup can be described as a perfect combination of two delicacies, which is a famous banquet dish in Zhouzhuang and even southern Jiangsu. It's no wonder that Hans Zhang, a talented scholar in the Jin Dynasty, resigned and returned to his hometown because he missed the delicious water shield and perch in the north, which led to a story about literati and food-which was envied by later generations, and he followed his long-cherished wish to Jiangnan with elegance. "Thinking of perch"-it turns out that food can also be poetic! \xd\ 6 Sanwei Yuan, which draws on the strengths of many families \xd\ Sanwei Yuan, looks similar to the fish balls that Guangdong people like to eat in Fujian, probably because wheat bran is added to the flour, so the prepared gluten is very "gluten-rich". Fresh pork, chicken breast, shrimp and onion ginger are used as stuffing. After cooking in the pot, they float chubby in the soup bowl, with a green vegetable leaf next to them ... No wonder Chen Congzhou, a famous ancient architecture expert, immediately wrote an inscription: "Zhouzhuang, Kunshan, Jiangsu, has three flavors, which are as long as steamed buns and wonton, and the world is delicious." \xd\ 7 Supportive cakes make Wu Niang wear less waist \xd\ Probably because she is located in Zeguo, a water town, she needs a good posture to get in and out, and in order to give more festive busyness to the folk custom of "Dragon Rising in February", Zhouzhuang's steamed "Supportive Cake" on the second day of February has been passed down. The supporting cake, which looks similar to the sugar rice cake, is made of glutinous rice, japonica rice and pine nuts, and then mixed with brown sugar and red dates. It is slightly yellow in color and soft in taste, which is more popular with women. I expected to do more farm work in Huangmei season after eating it, but after "cutting rice cakes into short strips and frying them in blue oil to make them tender and yellow," I ended up with "holding on to the wind every year, blaming Wu Niang for having less waist." Hey hey, greedy MM don't mind, it's a legend! \xd\ 8 Youth League, clear your eyes \xd\ Zhouzhuang, like other places in southern Jiangsu, has a long-standing custom of eating youth league on Qingming Festival. It is related to the memorial meson push of the Cold Food Festival since the Zhou Dynasty, but it is not as lively as eating zongzi and rowing dragon boats to commemorate Qu Yuan on the Dragon Boat Festival. According to the old woman, eating more green balls can clear your eyes, which must be related to the grass juice of green balls. The raw materials of green balls are wormwood and bromegrass juice, which are mashed with glutinous rice flour and then kneaded with bean paste. The raw materials are simple, the production is convenient, and it looks bright and beautiful, so it's no harm to eat while walking. There are probably a lot of people who like it, and the store in Zhouzhuang has come up with another small idea: after wrapping it in red paper, make a bamboo basket and a clip up and down, tie it with a red rope, and keep it. Let's go, it's convenient and beautiful-hehe, a pair of "more than one can bear" looks. \xd\ 9 Begonia cake, from the front to the tip of the tongue \xd\ I remember eating a plum blossom cake in Suzhou, and the sweet taste and pattern image are unforgettable so far. Unexpectedly, deep in the alley of Zhouzhuang, there was another "affair" with Begonia Cake-a beautiful name, naturally because of their beautiful embryo, a special begonia flower-shaped mold. Comparatively speaking, Zhouzhuang's Begonia Cake looks a little simpler, but it tastes good: the brown surface is sprinkled with caramel, and the melon seeds and sesame seeds are hidden under it. It tastes very sweet when it is hot, and the skin is very crisp-haha, just look at it, with a bite and a lick, Begonia flowers have quickly opened in my stomach from the front of my eyes to the tip of my tongue:) After eating two bowls in a row, I still can't satisfy my craving. Stinky dried tofu seems to be everywhere, but this one is golden and crisp, and the marinade is delicious and slightly salty, which is just right for me, who is afraid of not being spicy but too spicy. I really won't let it go in the face!