Local specialty Taicang meat floss Taicang meat floss is a famous local specialty with a history of more than 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 leg meat into pineapples, either for self-feeding or as a gift to guests.

Because there is no proper name, it is called meat floss.

Later, it was carefully studied and improved by the mobile chef Ni De. The taste of the meat floss is better than that of Li's, and the products are high-quality and high-quality, so it is very popular.

Therefore, Ni De opened Ni Hongshun Meat Floss Shop in the city, specializing in Meat Floss, and became famous.

Taicang Pork Floss is made from the finest fresh pork leg meat, using traditional recipes, advanced equipment, and fine processing.

Its characteristics: crisp, loose, fragrant and fresh.

According to measurements, every 100 grams of pork floss contains more than 40% protein, less than 7% fat, 5.24% sugar, and 17 kinds of amino acids.

It is an excellent health and nutritional supplement for pregnant women, infants and the elderly, weak and sick. It is also an ideal food for traveling and giving as gifts to relatives and friends.

It won the Grade A award at the Panama International Exposition in 1915, the Jiangsu Province Quality Food Award in 1982, and the Ministry of Commerce's Quality Food Award in 1984.

Taicang Zaoyou was formerly known as Laoyicheng Zaoyou.

It is a condiment made from glutinous rice as raw material and mixed with a variety of medicinal materials.

Yuan Mei's "Suiyuan Food List" of the Qing Dynasty recorded: "When the bad oil comes out of Taicang, it becomes more fragrant as it ages."

Its characteristics are: rich color, fragrant taste, which can relieve fishy taste, improve freshness and appetizing.

Braised in braise, stir-fried hot or cold, meat or vegetarian, adding a little can add a delicious flavor to the dishes.

It has won the Grand Prize at the Panama International Expo, the Ministry of Commerce’s Quality Products, and the Gold Medal at China’s First Food Expo. It is marketed in Shanghai, Jiangsu, Beijing, Tianjin, Singapore, the Philippines, Myanmar, and the United States.

Taicang Zaoyou was founded in the Qianlong period of the Qing Dynasty.

It is said that the Civil and Military Examinations are held twice every three years in Taicang, Zhili Prefecture. Scholars from all over the country gather to take the exams, and they must buy bad oil and bring it back to eat for themselves or as gifts to relatives and friends. Later, it was turned into an official gift, and it became famous.

In the late Qing Dynasty, Qian Tiaofu, a Taicang native who was the governor of Henan Province, presented the oil to Li Hongzhang, who then presented it to the Empress Dowager Cixi.

After the Queen Mother tasted it, she felt it tasted very good. She often made wine and sent people to the south of the Yangtze River to purchase it.

Therefore, the bad oil shops in Taicang City have the gold-lettered signboard of "Process Bad Oil".

Taicang white garlic Taicang white garlic is mainly produced in Xintang Township, Taicang.

It is one of the four famous white garlics in my country, along with Shanghai Jiading, Shandong Cangshan and Xinjiang white garlic.

It is characterized by plump and firm garlic heads, large and uniform garlic cloves, white color, and spicy taste. It is the best white garlic because of its strong spicy taste.

It has high edible value and is an essential daily condiment.

It can promote the secretion of gastrointestinal juice, help digestion, induce sweating, diuresis, and sterilize.

Shuangfeng taro Shuangfeng taro, also known as purple-stemmed taro, referred to as water taro, also known as fragrant taro, belongs to the genus Araceae.

Historically, it was distributed in Shuangfeng and Qimao areas of Taicang City.

It is characterized by its round waist shape, black and hairy skin, purple buds and purple stems, white flesh, soft and fragrant, crisp but not greasy, making it a good vegetable.

Eating candied taro during the Mid-Autumn Festival is a holiday tradition in Shanghai, Suzhou and other places.

Maoban Green Broad Bean Taicang Maoban Green Broad Bean is a famous agricultural specialty product in Jiangsu Province and is the top grade broad bean variety.

Produced within ten miles around Maojia City in Taicang City (today's Xinmao Township), it is locally called "Xuangong Bean". Later, Maojia City became more and more prosperous, and foreign merchants went to Maojia City to purchase, so they called it "Maobanqing"

famous.

Shanghai Old Town God's Temple Spiced Beans are made from Maobanqing and are exported to various parts of Southeast Asia with an excellent reputation.

The characteristics of Maobanqing are large green grains, broad boards, dented tails, white flesh, fresh and glutinous taste, easy to crisp but not greasy, and a hundred-grain weight of 130-135 grams, which is about 20 grams higher than the general variety.

It also contains a variety of nutrients and is a good vegetable food.

Dashui white soybeans are produced in the southern area of ??Taicang. They are characterized by large particles, oval shape, light yellow skin, and glutinous texture. The protein content is as high as 37.84-39.2%. The tofu is tender and does not dissolve in water.

, and has a high pulp yield, and was exhibited at the 1962 National Agricultural Exhibition.

According to the identification of 150 soybean varieties by the Jiangsu Provincial Vegetable Research Institute, Dashui white soybeans are the best-tasting varieties among late-maturing soybeans.

Shuangfeng Mutton Noodles Shuangfeng Mutton Noodles, also known as Mengjia Mutton Noodles, is a long-standing traditional food in Taicang.

The characteristics are that the meat is crispy but not rotten, the soup is fresh but not sour, and the noodles are moderately soft and hard.

According to legend, more than a hundred years ago, an owner surnamed Meng opened a noodle shop in Xishi, Shuangfeng Town. From winter to the spring equinox of the following year, he specially selected high-quality female "Taicang goats" as raw materials, supplemented by more than a dozen

Braised mutton cooked with various condiments and Chinese herbal medicines for more than an hour. The meat is rich in flavor, the skin is fat and the meat is crispy, and the soup is delicious without any smell.

When customers ate the fat lamb noodles in the original soup, they immediately felt hot and the chill went away, so it became famous all over the world.

Since then, Mengjia mutton noodles have experienced several ups and downs with the passage of time, and the production technology has been spread in Shuangfeng Town.

Nowadays, when winter comes, there are about twenty noodle restaurants in Shuangfeng Town. They imitate the Meng family's mutton noodle making techniques and sell large mutton noodles. They often use the word "authentic" in the name, and diners also confirm that they can taste the authentic ones.

Comparable to Meng's mutton noodles.

At that time, people named it after the place, so the mutton noodles were changed from "Mengjia" to "Shuangfeng".