2. Wonton old duck pot is a local dish in Xitang. It is said that it was invented by the kiln who packed it. Because of the long working hours and high labor intensity, the kiln worker solved the problem on the spot and stewed the old duck in the kiln. But this is just duck meat, not enough to eat, so the kiln worker added wonton to the pot, which can satisfy hunger and supplement nutrition, killing two birds with one stone.
3, shepherd's purse jiaozi, also known as cicada clothing, is the first choice for Xitang farmers to try early in spring. This dish is characterized by golden color, rich flavor, pure flavor of soup, fragrant teeth and cheeks, and better taste with local rice vinegar. It is a special farmhouse dish suitable for all ages, rich in nutrition and full of pastoral taste.
4. Snails are a common dish in Jiangnan water towns. Xitang River intersects with water, where there is water, there must be snails. Snails in Xitang are thin and thick. Stir-fry with onion and shredded pepper, spray with wine and sugar, then pour with red soy sauce and anise. This soup is undercooked and sticky. Most of them are delicious and have a strong flavor, which is really delicious with yellow wine.
5. Xitang water network is interlaced, and the source comes from Taihu Lake. Excellent water quality provides a good environment for the growth of wild fish. This fish is about an inch and a half long, flat and compact, and will never grow up. Wash pomfret, drain, mix with chopped green onion and salt and pepper, and put it in a pot to eat. This dish is crispy, delicious and calcium-supplemented, and it is a rare green dish.
6. The crabs in Xitang are fresh and tender, dripping with fat and with thin shells. When steamed in clear water, they turn scarlet. Put the crab in half into a dish, add oil, salt, ginger, onion and monosodium glutamate, and then steam it in water. This is the salted crab.