smoked bean tea

wuzhen people call drinking tea "eating tea". Smoked bean tea is also called baked bean tea. The main raw material of bean tea is smoked beans. It is a unique processing method in Wuzhen, and it is better to choose tender and late soybeans in autumn, especially fragrant japonica beans. Boil fresh late beans in light salt water until they are half cooked, take them out and drain them, put them in an iron sieve and bake them on a charcoal fire. Bake with slow fire until the skin of green beans is wrinkled and the aroma escapes. The smoked beans baked in this way are cooked but not burnt, crisp but not hard, fragrant and delicious, and have an endless aftertaste. Smoked bean tea must also have some auxiliary materials, such as osmanthus, fried sesame, orange peel, shredded radish, perilla, fried cypress and so on. Osmanthus fragrans is fragrant, sesame seeds enrich blood and orange peel ventilates, while Perilla has the effects of reducing qi, relieving asthma, resolving phlegm and relieving cough. With the unique matching of main and auxiliary materials, smoked bean tea has become a top-grade hospitality product with nourishing function. When drinking, guests can put a small amount of salt particles according to their preferences to enhance the taste.

Sanjiu Liquor

In the old days, the brewing industry in Wuzhen was very developed. In the Ming Dynasty, there were more than 2 brewing workshops, among which Gao Gongsheng, Shunxing and Yongsheng were the most famous. Now there is only Gaogongsheng Bad Workshop, formerly known as Gaogongsheng Sauce Garden, which was built in the early Ming Dynasty.

Sanbaijiu is made from natural raw materials such as white rice, white water, white flour and so on, adhering to the traditional technology for a hundred years. This wine is mellow, pure, sweet and delicious, and is suitable for men, women and children.

Wujiu

Wuzhen "Wujiu" takes glutinous rice, a local specialty, as the main raw material, and uses folk brewing techniques in many traditional folk processes such as rice selection, soaking, steaming, spreading cold, fermentation, squeezing, aging, freezing, filtering and filling. The wine has the characteristics of mellow, sweet and refreshing, and rich nutrition.

Sister-in-law Cake

One of the famous traditional cakes in Wuzhen. Shaped like a chess piece, hand-made with selected materials, it is suitable for all ages, with sesame seeds, shallots, peanuts, coarse grains and chrysanthemums. It is both sweet and salty and has a unique flavor.

Sister-in-law cakes have been produced in Wuzhen for at least hundreds of years. During the reign of Qing Qianlong, Wuzhen Tongzhi Dong Shining originally revised and Lu Xuepu continued to revise the "Local Products" of Volume 2 of Qing Wu Town Records, including its "Biography": "Fine wheat flour, sugar and sesame seeds are printed into round cakes, with salt and pepper and white sugar, which are sweet and moist and famous far and near."

Dingsheng Cake

Dingsheng Cake is a famous traditional cake in Wuzhen. It is said that it was a special snack made by the people of Wuzhen in ancient times to welcome the soldiers who came back from the war. Dingsheng Cake's crimson color symbolizes the triumph of the war. Later, because Wuzhen was proud of reading since ancient times, scholars in ancient times won the top prize in the exam, and relatives and friends had to make several cages of sweet and soft cakes to express to be no.1's good wishes. Dingsheng cake is lotus-shaped, the outer layer is refined fragrant rice and glutinous rice flour, the rice flour is fine and uniform, the inside is filled with bean paste, and a small amount of sugar and osmanthus flowers are mixed in the middle, which tastes fragrant and delicious, sweet but not greasy.

stinky dried beancurd

stinky dried beancurd is found all over the country, but the stinky dried beancurd in Wuzhen has a unique flavor. It is made by soaking the best dried bean curd for more than 2 hours, and never using chemical preparation, only using traditional old bittern, so it has no peculiar smell and pure fragrance. Traditional old brine is hard to come by. Some stores have used old brine for several years, adding vegetable stalks and bamboo shoots every year. In order to prevent deterioration, red-hot iron tongs are put into the brine for sterilization from time to time.

Fried rotten dried beans in vegetable oil, strung them on bamboo sticks, and smeared with douban hot sauce are delicious. Now there are restaurants that steam stinky dried beans, and they are also euphemistically called "a thousand miles of fragrance".

Radish cake

Radish cake is a classic delicacy in Wuzhen, commonly known as Youdunzi. Wash and shred the radish, marinate it with a little salt, squeeze out the water, add the chopped green onion and mix well. In addition, flour and cold water are mixed into a paste, and then an oval mold spoon made of white lead skin is used. The bottom layer is covered with powder paste, shredded radish is added, covered with flour paste, fried in an oil pan until golden brown, and demoulded. It is delicious when eaten.

Fermented rice balls

Wuzhen Sanjiu Liquor brewed by traditional methods is sweet, fragrant and strong, and is deeply loved by alcoholics. And the wine produced by its distillery is a rare delicacy. Wuzhen people cooked glutinous rice balls with the wine, and added osmanthus flowers and medlar to make a delicious wine-brewed round ball. The wine tastes sweet and moist, the dumplings are waxy, and it tastes fragrant with osmanthus.

Sweet-scented osmanthus cake

Refined white sugar, japonica rice flour, glutinous rice flour and sweet-scented osmanthus are used as raw materials. The sweet-scented osmanthus square cake, which is prepared in a proper proportion and refined through frying, steaming, grinding, mixing and cutting, is very popular among tourists. Take a bite of the melted sugar and it will flow out. The sugar permeates into the rice flour, making the square cake sweet and delicious, and the Gui Xiang is rich.

Fresh meat wonton

"Winter Solstice Wonton Summer Solstice Noodles", how happy it would be to eat hot wonton in cool autumn and winter. Glutinous dough, fresh and fragrant meat stuffing, supplemented by chopped green onion, shrimp and seaweed.

ebony eight-treasure porridge

Boil longan, lotus seeds, red dates, red beans, mung beans, corn and peanuts together with glutinous rice and ebony, then add brown sugar, and bring to a boil with high fire, then turn to low heat and simmer slowly. It tastes thick and waxy.

sesame dumplings

mix white sugar and sesame seeds evenly to make dumplings, and add a little water to glutinous rice flour to make dumplings. Wrap the evenly mixed stuffing in the middle of the glutinous rice balls and make them into balls. After the water boils, add the glutinous rice balls and cook them.

Bow Zongzi

is Wuzhen Zongzi, which is a snack with strong local characteristics. Because it is thinner than Jiaxing Zongzi and fatter than Huzhou Zongzi, and because its head is tilted and its tail is flat and its shape is like a boat, it is known as "bow Zongzi", which means "rich-headed Zongzi" or "colorful-headed Zongzi". However, the original source of the bow zongzi is to make full use of the zongzi leaves, and at the same time, the zongzi leaves will not stick to each other to form a sandwich when cooking, so it is wrapped into a hull shape with four corners sticking out and the head is awkward.

tube bone porridge

Wash the pig bone and put it in a pot, add ginger, wine, a few drops of vinegar and more water, and boil it. After boiling, filter out the broth and cook porridge with it. After the porridge is boiled, add the bone meat and simmer slowly. The aroma is tangy, and it can be served with homemade farmhouse dishes.

Gate Bridge Casserole

Thick soup boiled with bones, and vermicelli casseroles with various side dishes are cooked. With local sweet potato vermicelli as the base, vegetables and mushrooms as the auxiliary materials, different vermicelli casseroles are prepared with different ingredients, and the thick soup is delicious.

wuzhen baiju

Chrysanthemum morifolium, also known as Chrysanthemum morifolium, Chrysanthemum morifolium, Chrysanthemum morifolium and Chrysanthemum morifolium, is one of the top ten traditional famous flowers in China.

Chrysanthemum morifolium is also a traditional cultivated medicinal plant in China, one of the eight famous medicinal materials in Zhejiang Province, and the best variety of chrysanthemum. Ming Li Shizhen said in Compendium of Materia Medica that chrysanthemum can benefit five veins, regulate limbs, treat wind-heat and bone pain in the head, nourish eyes and blood, treat wind vertigo, and make hair not white. Baiju decoction has the effects of anti-inflammation, lowering blood pressure, ventilating and regulating pulse, nourishing blood and invigorating spirit. If you bathe with Chrysanthemum decoction, it can relieve itching, protect skin and beautify.

Since the Southern Song Dynasty, the custom of planting, cultivating, appreciating and tasting chrysanthemums has gradually formed in Tongxiang. Chrysanthemum exhibition has become the communication form of Tongxiang art chrysanthemum and one of the indispensable activities of local people's life. Wuzhen belongs to Tongxiang City, and the white chrysanthemum it produces is also famous far and near.

Silkworm quilt

The area around Tongxiang, Zhejiang Province is rich in silk, and almost every household in rural areas raises silkworms. The silkworm culture in Wuzhen, Tongxiang City has a long history. Wuzhen silk inherits the essence of the ancients, inherits traditional crafts and integrates modern technology, and is made of natural silkworm silk and other handmade silk floss. Its flexibility, comfort, moisture absorption, breathability and durability are the most ideal bedding for returning to nature.

Wujin

Wujin originated from the folk weaving industry in Wuzhen and has a history of thousands of years. The weaving process of Wujin is extremely complicated and fine. The weaving master chooses the best natural silk as the basic raw material, supplemented by pure gold thread, and the inlaid gold "Wujin" is solid in texture, gorgeous in color, strong in three-dimensional, elegant and free from vulgarity. In the old days, it was only used for the logo on the emperor's robes and the robes of dignitaries.

blue calico

The raw materials and dyes of blue calico are all from the countryside, and the technology is from the people. In the old days, every household in rural areas of Zhejiang used blue calico, which can be used to make curtains, headscarves, aprons, bags, curtains and tablecloths. The production process of blue printed cloth includes seven processes: pattern design, engraved draft, painted version, copying, dyeing, leveling and drying.

xuchang sauce

Tao xuchang, a native of wuzhen, founded the xuchang sauce garden with his own name in the ninth year of Xianfeng in Qing dynasty (1859), which is also the earliest sauce garden in wuzhen, with a history of more than 15 years. The sauces in Xuchang Sauce Garden are all brewed by traditional hand. Every spring and autumn, the sauce garden buys high-quality soybeans, broad beans and other raw materials from neighboring villages and towns, after steaming, spreads them on bamboo plaques to mix flour and sauce koji, and then puts them in the koji-making room to make koji. The koji-making process takes about 72 hours, and then it is completed after half a year of natural exposure and fermentation.

Bamboo and Wood Craftsmanship

The rattan and bamboo wares in Wuzhen flourished in the Ming and Qing Dynasties, especially because bamboo furniture is cheap and fine, and it is still very common today. In addition, there are lanterns made of bamboo and wood, oil-paper umbrellas and so on. Nowadays, in Dongzha and Xizha scenic spots, there are old folk artists who run bamboo workshops, show bamboo art on the spot, and produce and sell it themselves.

Wuxiang

Wuzhen Xiang culture has a long history, and the Wuzhen Xiang Market held in Qingming Festival in Grain Rain every year is the grand ceremony of Xiang culture. On the 3th day of the seventh lunar month, it is the day of burying incense in the ground in Wuzhen. The custom of burying incense in the ground is to commemorate the birthday of the Tibetan King Bodhisattva. Every year on the 3th day of the seventh lunar month, every household will put incense in front of the door. In 26, the custom of inserting incense into the ground was included in Tongxiang intangible cultural heritage list.