The top ten specialties of Huzhou cuisine include Zhou Shengji wontons, Taihu goose, Hubi, Huzhou feather fan, Nanxun stinky dried tofu, Anji white tea, Changxing ginkgo, Changxing purple bamboo shoot tea, Changxing chestnut, and Taihu whitebait.

Among them, Zhou Shengji wontons are white, tender, smooth and crystal clear after being cooked, so they are known as crystal ingots and double-feathered birds.

1. Zhou Shengji Wonton: Zhou Shengji Wonton is a famous traditional pasta snack in Zhejiang Province.

Together with Zhu Laoda Zongzi, Ding Lianfang Qianzhang Steamed Buns, and Zhenyuan Tong Rose Crispy Candy, they are the four famous snacks in Huzhou.

After Chow Sang Kee's wontons are cooked, they are white, tender, smooth, and crystal clear, so they are known as crystal ingots and two-feathered birds.

Its wontons are well-made and have the characteristics of thin and smooth skin, large and plump fillings, long-lasting juice in the mouth, and long-lasting aftertaste.

In terms of production, Chow Sang Kee Chaos emphasizes the existence of people and the absence of people. The shape of the wontons resembles ingots, and the fillings are made of high-quality sandwich meat, bamboo shoots, and black sesame seeds. The wonton soup is even more unique, using leg bones, chicken foot bones, etc., simmered over a slow fire.

Mixed with milky white juice, the extraordinary Zhou Jixiang became an instant hit and gradually formed his own characteristics.

2. Taihu Goose: Huzhou City is located in the north subtropical monsoon climate zone.

It has four distinct seasons, abundant rainfall and a mild climate.

This climate condition is in line with the living characteristics and production needs of Huzhou Taihu geese, and is also conducive to the growth of feed crops.

The Huzhou Taihu Goose has a tall body, a delicate and compact body, and close-fitting feathers all over its body.

The sarcoma is round, smooth, and wrinkle-free.

The neck is slender and arched, with no pharyngeal pouch.

After being slaughtered, the carcasses of Huzhou Taihu geese are beautiful.

The entire carcass is symmetrical, smooth, with plump muscles, a small but not saggy abdomen, compact, elastic, shiny, white flesh, and orange-red beak, breasts, and webs.

3. Hu brush: Hu brush, together with Hui ink, rice paper and Duan inkstone, is known as the four treasures of the study. It is an important symbol of the long and glorious Chinese civilization.

The hometown of Hubi is Shanlian Town.

There is the Bizu Mengtian Temple in the local area.

According to legend, Qin Shihuang’s general Meng Tian invented the writing brush using dead wood as a tube, deer hair as a pillar, and wool as a quilt.

The hometown of Hubi is Shanlian Town in Huzhou, Zhejiang Province. During the Southern Song Dynasty, Xuancheng, located in the south of the Yangtze River, was devastated by war. Huzhou, which borders Xuancheng, was lucky enough to avoid being plundered by soldiers and became a place where survivors of the Southern Song Dynasty lived.

Some brush craftsmen from Xuancheng migrated to nearby Huzhou, where they made a living from the only remaining brush-user group in the south of the Yangtze River. They improved the brush-making technology based on their needs, and the Hu brush was born.

4. Huzhou Feather Fan: Huzhou Feather Fan is produced in Huzhou City, Zhejiang Province.

It is one of China's characteristic traditional handicrafts with a long history and unique style.

It is usually made from the wings and tails of wild birds such as geese, eagles, storks, eagles, eagles, and blue pheasants found in the reeds around lakes such as Hongze Lake, Pohongze Lake, and Poyang Lake.

Washed by the stream water, the feathers are soft and shiny.

The traditional high-end feather fan has a handle made of stork or goose feather quills, and is hinged with agate or sandalwood chain copper wire. It is very delicate.

Its Zhuge fans, peach-shaped fans, round fans, half-moon-shaped fans and velvet folding fans are the best among many products.

In the 1981 national fan quality evaluation, the peach-shaped fan and the half-moon fan were rated first.

5. Nanxun Stinky Dried Tofu: Nanxun Stinky Dried Tofu is a deep ocher color on the outside, and the inside is jade-white and tender, tough but not hard. It is fragrant and fresh. Chew it carefully and have a long aftertaste. You will never get tired of eating it for a long time.

It has the characteristics of replenishing qi, replenishing deficiency, rejuvenating skin, replenishing color, replenishing bone marrow, increasing strength, replenishing deficiency, being edible, high in nutrition, high in inorganic salt, low in fat and low in calories.

There are two general ways to eat it: one is to fry the dried stinky tofu in oil and mix it with sweet onion sauce, minced green onion and other condiments before eating; the other is to add the dried stinky tofu with condiments such as onion, sauce, minced ginger, etc.

Stew over water to make stewed stinky tofu.

Although stinky dried tofu has a smell, it tastes delicious and has a very good taste.

In the words of Nanxun people, this is the pure Nanxun flavor.

6. Anji white tea: Anji white tea has a straight and slightly flat shape, like an orchid; the color is emerald green with pekoe exposed; the leaf buds are like gold-inlaid green sheaths with silver arrows wrapped inside, which is very pleasant.

After brewing, the fragrance is high and long-lasting.

The taste is fresh and refreshing. After drinking, the fragrance will linger on your lips and teeth, and the aftertaste is sweet and refreshing.

The bottom of the leaves is green and bright, and the buds and leaves can be distinguished.

Anji white tea also has a unique flavor that is different from other green teas, that is, it contains a hint of coolness, like light bamboo and snow.

The higher the grade of tea, the purer the aroma. This may be the custom of Anji, the tea hometown.

The phoenix-shaped Anji white tea sticks have straight buds, are strong and even; are light green in color and vivid with golden edges.

Dragon-shaped Anji white tea is flat and smooth, straight and pointed; light green and jade-colored, even.

The soup color of both teas is green and bright, and the aroma is fresh and long-lasting; the taste is either fresh and mellow, or fragrant, fresh and sweet, and the leaves are white with green veins.

7. Changxing Ginkgo: Ginkgo, commonly known as the ginkgo tree, has an extremely long lifespan, usually up to a thousand years, and its fruit is called ginkgo.

In ancient temples in Huzhou, you can usually see one or two ginkgo trees that meet the sky. Only Changxing has many trees. In recent years, a large number of trees have been planted, and now there are more than 11,010 ginkgo trees.

There is an ancient ginkgo tree from the Southern Song Dynasty in Xujiatun, which is more than 700 years old. It is 19 meters tall, with a breast length of 108 centimeters and a crown width of 180 square meters. Although the tree is old, it can still produce 70 kilograms of ginkgo annually.

The Chinese Ginkgo Chronicle Editorial Committee identified this tree as the eldest son Buddha's finger ginkgo, comparable to the Dongting Emperor.