(2) Sauced meat is a famous dish in the Red Star Pavilion. Its cooking history is long. At first, it was a home-cooked dish, and later it expanded into a formal banquet. The choice and cooking of sauced meat are more particular. You must choose fat and thin pork belly and cut it into four or five inches square. Put it in a pot, first boil it with high fire, and then burn it with slow fire for three to four hours to make the meat crisp and soft. Sauced meat pays attention to the word sauce, and neither soy sauce nor other food pigments are used. The sauce color is completely made of white sugar, which not only shows the chef's skill, but also makes the meat bright, pure and healthy. Sauced meat in Red Star Hotel is characterized by crisp but not rotten, fat but not greasy. Due to the long cooking time and the infiltration of seasonings, it is very tasty both inside and outside. When serving dishes, the dishes will be lined with chicken feathers and spinach, which are brightly colored and very popular. Instant in the mouth, suitable for men, women and children.
(3) koi fish is a business carp unique to Wubao Lake in Wuxi. Fish have red fins, and some fish have red backs, so they are called koi fish. Because the color is different from ordinary fish, and the meat is delicious, it is very popular with people. Koi fish, also known as the gift fish, is a necessary wedding ceremony for children of Jinxi, which means good luck. In the past, at the end of each year, every household had to prepare several koi fish to meet the God of Wealth on the fifth day of the Lunar New Year, which meant that carp yue longmen won a good favor.
(4) Mantaifei, commonly known as Crystal Shrimp, is a freshwater shrimp with a long body and an outer shell. Its living body is turquoise with brown spots, thin and transparent, hence its name. Shrimp's head has a pair of long and short horns, and there are rows of thin feet. When it is put into the basin, it will jump in all directions on the table, so it is called dancing all over the table. Flying all over Taiwan Province can be seen everywhere in the lakes and ponds of Jinxi, especially in summer. Because there are many yellow plums, shrimp soy sauce is chosen at this time. Jinxi's famous dishes are all over Taiwan Province (that is, drunken shrimps), and crystal shrimps in spring and autumn are generally used as raw materials. Everyone who has tasted it thinks it is particularly delicious. Black clam soup, crystal shrimp, stuffed fish and other authentic water dishes are light but extremely delicious.
(5) Black clam is a specialty of Jinxi. The shell is divided into two parts, triangular in shape, each side is about 3 to 4 cm long, and the shell is grayish brown and nearly black, so it is called black clam. People usually cook clam meat into milky soup, which is delicious and nutritious. Has good dietotherapy effect on patient with liver disease and hypertension. In recent years, Lotus Lake and Fishery Village in Jinxi Town actively use the rich lake water resources and vigorously carry out artificial breeding. Thousands of tons of black clams are exported to Japan every year, which is the main foreign exchange earning product in sideline business.
(6) Eleocharis tuberosa is an annual aquatic herb with floating leaves, which is one of the high-quality varieties of Eleocharis tuberosa. Because of its bright red shell, it is called water chestnut. Water chestnut in Jinxi has the characteristics of fresh and tender, thin shell and thick meat. Mid-Autumn Festival is listed every year, and it has been competing for the tastes of small town people. Jinxi is adjacent to Dianshan Lake in the east and Hucheng Lake in the west, and a large area of water-red water chestnut has been planted by using only one corner of the swing by the lake. Water chestnut has great vitality. Generally, after planting, it will grow vigorously without excessive management. Long-term cultivation has created the unique ability of diamond farmers to use diamond cans flexibly to pick diamonds. Before and after the Mid-Autumn Festival every year, people will magically see that farmers, regardless of gender, old and young, paddle a wooden bathtub that can only accommodate one person and play and pick freely in the pond, as if showing their water skills. People in Jinxi are very particular about eating water chestnuts. Fresh water chestnut stays in the lotus root and never eats what is picked the next day. Therefore, every day, no matter how hot the weather is, water chestnut farmers should go down to the lake early and send the water chestnut picked that day to the market early to meet the needs of diners.
(7) There are many rivers and lakes in Jinxi Town, and the area of various aquatic products is about 50,000 mu, accounting for 40.3% of the total area of the town. The richness and variety of aquatic products can be imagined. Therefore, for different fish, there are different ways to eat, emphasizing cooking, cooking characteristics and eating famous dishes, forming a variety of precious fish in the ancient town. Crystal soup-simmer carp, boneless and me, sheep soup cooled and solidified into crystal white fish jelly, sliced and eaten, delicious and nutritious. Perch-Perch is a top-grade aquatic product, which is more tender and delicious than mandarin fish. In the Jin Dynasty, Zhang Hans thought of perch, resigned and returned to his hometown, becoming a perch gourmet. Jinxi also produces perch, which is cooked and eaten, and the eating method is different from Wujiang and Songjiang. Cherishing cooking skills has been lost since the early Qing Dynasty. Squid stuffed with meat squid, small and scaleless, like puffer fish, with thorns in its abdomen. Elsewhere, chopped lean pork is stuffed into fish bellies, fried in red yam or steamed in cages. Jin Xi's diet is different. Cut the lard into small pieces and put the sugar into the fish belly. It is cooked with wine, salt, ginger and onion, which is both fragrant and appetizing. Braised crucian carp with meat-the technique is the same as that of squid, but the taste is slightly inferior. Pickled herring and mandarin fish-take herring or mandarin fish as raw materials, add bacon, cut into pieces together, and cook with fermented green pepper. Stewed puffer fish with chicken-puffer fish tastes delicious and is the highest among fish. Chicken and puffer fish are cooked together, and the soup is as straight as jade liquid. Smoked white fish in sauce-use white fish sauce for two days, take out and cook. Smoked with sawdust, the more overnight, the stronger the smoke-free smell. The food is excellent. The skills of eating fish mentioned above are all traditional dishes of Jinxi. When developing tourism, they can restore and add special food for tourists, which will certainly be welcomed.
(8) Sock-bottom cakes are said to have been copied by Jinxi people according to Song Xiaozong's tea. It's shaped like the bottom of a sock, with layers of crispy cakes as thin as cicadas. It tastes sweet and crisp when bitten, and sweet and salty when eaten. It has always been a traditional snack that people in the south of the Yangtze River compete to taste. The popularity of sock bottom crisp lies in the choice of ingredients and exquisite workmanship. When using pastry dough, knead it five or six times repeatedly until it is completely uniform, so that the baked pastry can be thin and transparent layer by layer, and it tastes crisp and refreshing. The stuffing is exquisitely made and the proportion of raw materials is strict. For example, salt used to make pretzels should be cooked in a wok, rolled and finely rolled, and shallots should be crushed into pieces to avoid perforation or exposure. Baking technology is very high. When baking, the owner must stare at the stove step by step until the shortbread is bright and fragrant. In recent years, Jinxi food industry, on the basis of inheriting the traditional characteristics of sock bottom crisp, has reformed its production technology, expanded its production scale, constantly introduced new products and improved its packaging, which is not only more beautiful but also fresh-keeping, and more convenient for giving to relatives and friends.