1. Wansanhoof

Wansanhoof, commonly known as hoof. Known as "a unique skill in Zhouzhuang", this family banquet originated from Shen Wansan, the richest man in the south of the Yangtze River, and 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.

2. Apo food

Apo food, also called pickled amaranth. Rape is bolting. Take off the tender moss of the pregnant flower, wash it with clear water, dry it in the sun, put it into a deep sand jar made in Yixing (called Xiaojun beng in Zhouzhuang), then seal the mouth with Indocalamus leaves and yellow mud, and turn it 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 pickle amaranth with small bottles instead of traditional ones. Not only does it taste delicious, but it is also more convenient to carry. Small dishes are also refreshments.

3. Crystal Shrimp

In summer and autumn, crystal shrimp in Zhouzhuang is on the market. Shrimp skin is thin, but shrimp meat is full and tough. Because I have eaten in a small restaurant, I know that it tastes extremely fresh. Shrimp dregs: Rinse it and put it in a bowl. After a little glutinous rice is cooked, mix it into the shrimp bowl while it is hot, add salt, yellow wine, pepper, Jiang Mo, etc., and leave it for about a week, and the shrimp dregs are done.

4. Three Treasures of the Yangtze River

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 the hotel, but cooking river fish in river water, a fresh word, naturally adds points to the delicacy.

5. Thinking of Perch

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.

6. Sanweiyuan

Sanweiyuan looks similar to the fish balls that Cantonese people in Fujian like to eat. It may be because wheat bran is added to the flour, so the prepared gluten is very strong. 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."

7. Supportive cake

Because it is located in Zeguo, a water town, you need a good posture when you go in and out, and in order to give more festive busyness to the folk custom of "Dragon Rising on February 2nd", the steamed "Supportive cake" on the second day of February in Zhouzhuang 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, but after "cutting rice cakes into short strips and frying them in green oil to make them tender and yellow", I ended up with "holding on to the wind every year, blaming Wu Niang for having a small waist".

8. Youth League

Zhouzhuang, like other places in southern Jiangsu, has a long-standing custom of eating Youth League on Qingming Day. 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 a small idea: wrap it in red paper, weave 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.

9. Begonia cake

The brown surface of the Begonia cake in Zhouzhuang is sprinkled with caramel, and the seeds and sesame seeds are hidden under it, which is hot.

1. Tofu flower

Tofu flower is also added with Zhouzhuang specialty water vegetables, which are very chewy and delicious.