1. The fried meatloaf was amazing at first bite, crispy, delicious and meaty!

But after eating the first one, I didn’t want to pick up the second one.

I'm tired of it.

But now that I think about it, the aftertaste is still very good.

2. Xisha Sheep Tail I remember the elders often mentioned that in their time, Xisha Sheep Tail was made with fresh lard and red bean paste.

The workmanship is very complicated, but the taste is completely different from the current one.

In fact, many things are like this, the older, the better.

3. Boiled fish balls are made from white fish from Taihu Lake.

The fishy smell of this fish is not too strong.

It melts in your mouth and has a very "meaty" texture.

This is a very light fish ball.

It is said that King Xiong Wenzi was stabbed in the throat while eating fish, and he immediately chopped up the cook in anger.

After King Wen ate fish, the chef had to chop off the head, skin the fish, remove the bones, and chop it into fish balls.

4. Double intersection double pepper noodles is a special snack in Jiangnan ancient town.

There are more than 10 kinds of noodles including marinated noodles, beef, shredded pork, sauerkraut, etc. Among them, double pepper noodles (also called crispy fried fish noodles) are the best.

5. Thousands of bags of vermicelli Ding Lianfang Thousand Piece Buns are made from thin and tough beans, wrapped in pure diced pork, and served with Kaiyang, scallops, butterfly slices produced by Anji Xiaofeng, bamboo shoots, and fried sesame seeds.

The bag is tight and airtight, but it can be cooked for a long time without burning.

The ingredients of the soup are unique, and Ding Lianfang Qianzhang Bao is a unique device with special vermicelli and spicy oil.

5. Pot: Nowadays, there are very few people standing in the iron pot soup on the street, but every time I think of my grandpa’s iron pot soup, my heart feels sweet and warm.

6. Ding Sheng Cake Ding Cake is light red in color, soft and fragrant, and sweet and glutinous in the mouth.

The main method is to put the rice flour into the Ding Sheng cake mold, press it tightly, use a knife to smooth the surface, put it in a cage and steam it over high heat for 20 minutes until the cake surface is cooked, take it out, turn it over and place it on the chopping board.