Fried pig's trotters are the traditional food with the most local characteristics. Pork belly is made of pork belly, wrapped in bamboo leaves and baked with thick oil and red sauce. Fat and thin, crisp but not rotten, fresh but not greasy. The taste is pure and juicy, and the aftertaste is full of fragrant bamboo leaves and cordial local customs. Water chestnut is a specialty of southern water towns, and it is the tender stem and leaf of leguminous plants Medicago sativa L. or Medicago australis L., also known as alfalfa, millet and anemone.

Every100g of alfalfa tender stems and leaves contains 5.0g of protein, 0.4g of fat, 2.4g of crude fiber, 8g of sugar and 0.03mg of calcium/kloc-0. Alfalfa contains crude fiber, which can promote the peristalsis of large intestine, help the excretion of stool and toxins, prevent constipation and intestinal cancer, nourish blood, relieve cough and dredge meridians. Grass head is a name in Shanghai, but it is not clear in other places. The grass is a little fragrant, and the white wine is really delicious. The method is simple: wash the grass head (also called cauliflower in some places), drain the oil in the water pot, pour it into the grass head with strong fire, keep the fire, add some salt, don't add water, stir fry and add a little white wine. It can be cooked with Erguotou or ordinary white wine. When cooked, you can turn off the heat and put the plate on.

It tastes bad when it's old. Salted shrimp raw materials: 500 grams of fresh shrimp. Salt 15g, pepper 4, ginger 2, onion 3, cooking wine 50g, monosodium glutamate 5g. Practice: 1. Remove the whiskers and feet of the shrimp, wash them and put them in a pot. 2. Before boiling, add onion, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings into the pot. After boiling, skim the floating foam, and the shrimp will be cooked in about 3 minutes. Then remove the soup from the fire and put it in a bowl. After cooling, put it into a basin. The thick sauce fried with screws tastes a little sweet.