braised mutton

the most famous local specialty in wuzhen is braised mutton, which is crisp and spicy with sweetness, especially after the winter solstice. The selection of braised mutton in Wuzhen is very particular. It must be made from the "Huake Sheep" of that year, that is, Young Hu Sheep. This kind of mutton is tender and fat, with a fine and clean skin and a lot of paste. Generally, the condiments are radish, soy sauce, yellow wine, red dates, rock sugar, ginger, etc., and it must be cooked first with a big fire and then with a slow fire. The heat depends on the flexibility of the burner.

The best time to taste Wuzhen mutton is after the autumn wind. At that time, all the mutton shops in Wuzhen were full of diners.

white water fish

wuzhen white water fish is also a local specialty. White water fish is a wild fish, which grows in pollution-free rivers. Its meat is tender and delicious, and it is a rare freshwater treasure. The waters near Wuzhen used to be rich in this fish, but the number has decreased in recent years. Generally, white water fish die when caught out of the water, but it is preserved properly and its taste remains unchanged. If you encounter live white water fish, don't miss the opportunity, so that the store can kill and steam it alive and taste its fresh and tender flavor. Of course, it is also a rare delicacy to cook the white water fish in brown sauce and chopped pepper. Some shops even marinate the white water fish with light salt and then steam it, which is also unique.

Reminder: Although this fish is fresh and delicious, it has many fishbones, so you should be careful when eating it.

wuzhen sauced chicken

wuzhen sauced chicken is made of native female chickens raised by local farmers that year. During processing, the whole body is fired, the raw juice is soaked and burned, and the soup is taken out three times; Then add the first-class soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, it has to be coated with a layer of sesame oil before it is finished. As the finished sauce chicken is repeatedly fired with the original juice and soup, the water in the chicken body has basically evaporated, so it is particularly easy to store. There is a saying that "June is not spoiled, and the twelfth month is not frozen". The appearance of the sauce is red and shiny, the entrance is crisp and delicious, and the aftertaste is endless. From an outsider's point of view, the production process of sauce chicken is not complicated, but every link of Wuzhen sauce chicken needs to be strictly controlled, and the cooking temperature must be very accurate, which requires a unique cooking method and many years of firing experience.

In order to be convenient to carry, there are vacuum-packed products for Wuzhen sauce chicken.

Other food recommendations

Common home-cooked dishes include braised pork with moldy vegetables, crayfish, small screws, and various seasonal vegetables. Famous snacks include stinky dried tofu, Dingsheng cake, steamed pork with lotus leaf powder, and small wonton. A) There are high-grade catering services in Tongan Inn and Jintang Club in Xizha, each with its own characteristics.

b) In each homestay in Xizha, the landlord can manage the catering independently, and they all cook excellent dishes, but there are not many tables, with only 1 to 3 tables for each family. The menu and the price are roughly the same, with local chicken in 35 yuan and braised mutton in 48 yuan. It is also very comfortable and affordable to choose a homestay near the water and sit down and taste the landlord's specialty.

c) At the edge of several workshops and sauce gardens, there are snack bars selling fried stinky tofu (5 yuan/serving) and other snacks, with dazzling ingredients and unique flavor.

d) is more common in Dongzha snack bar. Mutton noodles can be seen everywhere, with a serving of 11 yuan. Braised mutton is only 35 yuan, and there are special cakes such as silkworm flower cake and Osmanthus Jelly, but the environment is not as quiet and clean as Xizha.