Taicang meat floss is a famous local specialty with a history of 100 years. During the Qianlong period of the Qing Dynasty, Li Wujiang, a workshop in Taicang City, paid attention to the combination of seasoning and cooking, frying pork legs into pork floss, or eating them himself or giving them to guests. Because there is no suitable name, it is called dental floss. After that, it was carefully studied and improved by mobile chef Ni De. Its meat floss tastes better than Li's, and the goods are exquisite and very popular. Therefore, Ned opened a Nihongshun floss shop in the city, specializing in floss, which made him famous.

Taicang pork floss is made of the first-class fresh pork leg meat, which is processed by traditional formula and advanced equipment. Its characteristics: crisp, loose, fragrant and fresh. According to the determination, every100g pork floss contains more than 40% protein, less than 7% fat and 5.24% sugar, and contains 17 kinds of amino acids. It is an excellent health care and nutrition product for pregnant women, infants, the elderly, the weak and patients, and also an ideal food for traveling and giving gifts to relatives and friends. 19 15 won the first prize of Panama International Expo, 1982 won the Jiangsu Quality Food Award, and 1984 won the Quality Food of the Ministry of Commerce.

Taicang jujube oil

Formerly known as Laocheng and Bad Oil. It is a condiment made of glutinous rice as raw material and mixed with many kinds of medicinal materials. Yuan Mei's "Suiyuan Food List" in the Qing Dynasty recorded: "Bad oil comes out of Taicang, and the older it is, the more fragrant it is". It is characterized by strong color and fragrance, which can alleviate the fishy smell, enhance freshness and stimulate appetite. Braised in soy sauce, stir-fried in hot and cold, or meat or vegetarian dishes, adding a little can increase the delicacy of the dishes. It has won the special prize of Panama International Expo, the gold medal of the first food Expo in China, and has been sold in Shanghai, Jiangsu, Beijing, Tianjin, Singapore, the Philippines, Myanmar and the United States.

Taicang waste oil was built in the Qing Qianlong period. It is said that in Taicang, Zhili, civil and military examinations are held twice every three years, and children from all over the country gather to take the examinations. They must buy bad oil and bring it back to eat or give it to relatives and friends, and then perform it as an official ceremony. This is famous. In the late Qing Dynasty, Qian Liu, the former governor of Henan Province, presented inferior oil to Li Hongzhang, and Li presented inferior oil to Empress Dowager Cixi. After tasting it, the Empress Dowager was very tasteful. She often made wine and drank it, and sent people to Jiangnan for purchasing. Therefore, the waste oil shops in Taicang City have the golden signboard of "waste oil in processing".

Taicang white garlic

Taicang white garlic is mainly produced in Xintang Township, Taicang. It is one of the four famous white garlic in China, and it is as famous as Jiading, Cangshan and Xinjiang. It is characterized by fat garlic, large and uniform garlic cloves, white color and spicy taste, especially the spicy taste of white garlic. It has high edible value and is an essential condiment for daily use. It can promote the secretion of gastrointestinal fluid, help digestion, sweating, diuresis and sterilization.

Shuangfeng taro

Shuangfeng taro, also known as purple stem taro, short for water taro, also known as taro, belongs to Araceae taro. Historically, it is distributed in Shuangfeng and Mao Qi areas of Taicang City. It is characterized by round waist, black fur, purple buds and stems, white flesh color, soft, smooth and fragrant, crisp but not greasy, and is the best in vegetables. Eating sugar taro in Mid-Autumn Festival is a holiday tradition in Shanghai, Suzhou and other places.

broad bean

Taicang Maoban green broad bean is a famous agricultural special product in Jiangsu Province, and it is the top grade of broad bean varieties. Produced in Maojia City, Taicang City (now Xinmao Township) within ten miles around, locally known as "Gongxuandou"; After the prosperity of Maojia market, foreign merchants went to Maojia city to purchase, so it was famous as "Maobanqing". The spiced beans of Shanghai Old Town God Temple are exported to all parts of Southeast Asia, with excellent reputation.

Wool blue is characterized by large blue grains, wide plate, concave tail, white meat, fresh and waxy taste, crisp but not greasy. The weight of 100 grains is 65,438+0.30 g-65,438+0.35 g, which is about 20 g higher than that of ordinary varieties, and it contains a variety of nutrients, so it is an excellent food for vegetables.

Dashui white soybean

Dashui white bean is produced in the south of Taicang, which is characterized by large particles, oval shape, yellowish skin and waxy taste. The content of protein is as high as 37.84-39.2%. The tofu is tender, does not melt, and has a high pulp yield. Exhibited at 1962 National Agricultural Exhibition. Jiangsu Vegetable Research Institute has identified 150 soybean varieties, and Dashuibai soybean is the best variety among late-maturing soybeans.

Shuangfeng mutton noodles

Shuangfeng mutton noodles, also known as Mengjia mutton noodles, is a famous traditional food in Taicang. Its characteristics are crisp meat but not rotten, fresh soup but not mutton, and moderate hardness of noodles.

According to legend, more than 100 years ago, a shopkeeper named Meng opened a noodle restaurant in Xicheng, Shuangfeng Town. From winter to vernal equinox every year, the first-class female "Taicang goat" with excellent quality is specially selected as raw material, supplemented by more than ten kinds of condiments and Chinese herbal medicines, and stewed for more than an hour with slow fire, so that the braised mutton tastes flesh and blood, its skin is crisp and fleshy, and its soup is delicious and absolutely tasteless. When customers eat this original soup, Fat Sheep suddenly feels the heat rising and the chill disappearing, so it is famous far and wide.

Since then, Mengjia mutton noodles have experienced ups and downs with the passage of time, and its production technology has been circulated in Shuangfeng Town. Nowadays, there are about 20 noodle restaurants in Shuangfeng Town every winter. They actually imitate the production technology of Mengjia mutton noodles and sell mutton noodles. Every time they are labeled as "authentic", diners also confirm that they can compete with the authentic Mengjia mutton noodles. At that time, people named land, so mutton noodles changed from "Meng Jia" to "Shuangfeng".