What are the delicacies of Wuxi Dangkou Ancient Town? Dangkou fatty pork is made from pork belly with a little more fat. Cut it into squares. Boil it in water until the skin is soft and take it out. Then fry it over high heat until golden brown. Take it out and put it in warm water quickly. Because of the water
When cooked and fried, the fat is gone and the meat is fat but not greasy, so it is called fat-free meat.
There is a special way to eat fatty pork: when you buy fatty pork, you must soak it in cold water for 1-2 hours before the skin becomes honeycomb-like. Then season it with sugar and soy sauce and put it in a steamer.
The worse it is, the tastier it is.
It can also be made into braised pork with plum vegetables, taro, etc. It is very delicious and is a must-have Kung Fu dish for the local New Year.
Dexiang Cake Dumplings In Dexiang Teahouse, aunties are making dumplings by hand every day, and the fragrant wheat green juice whets your appetite.
The green dumplings are stuffed with homemade bean paste and are thick in texture.
The white dumplings are stuffed with carefully selected pork belly and are delicious.
This family’s Qingbai Tuan is a souvenir that Xiaokou must take home to honor his elders every time he comes to the ancient town.
Qinyuan Xiaolong When you are wandering around Dangkou, how can you not try some Qinyuan Xiaolong?
This restaurant is definitely the signature of the ancient town!
Fresh meat, crab roe, thin skin, juicy and delicious flavor, it is the most authentic Wuxi flavor, one cage is not enough!
Tofu curd We highly recommend Shuijin Tofu Pudding. This restaurant is very famous for its tofu curd. The tofu is made in-house every day. It is tender and delicious. The best thing is that the boss controls the taste very accurately!
In addition to chopped green onions, coriander, pickled mustard, and dried shrimps, there are also some chopped fried dough sticks, mixed with homemade peanut oil, and it’s so delicious!
Let traditional people-friendly snacks shine in a different light!
Wuxi Old Wine The ancient method of making wine requires washing the good glutinous rice, steaming it, drying it to a suitable temperature, then evenly mixing it with koji, and finally placing it in a wine tank for natural fermentation.
Good wine is certainly worth the wait.
Sock-soled crisps Sock-soled crisps are a specialty of Suzhou, but since Dangkou is very close to Suzhou, this "imported product" is also authentic in taste.
The reason why sock-soled puff pastry is so popular lies in its carefully selected ingredients and exquisite workmanship.
The filling core is carefully made, the raw materials are strictly proportioned, and the baking technology is very technical. During baking, the master must stay at the hearth and watch until the shortbread takes on a bright luster and exudes a fragrance.
The layers of "sock bottom crisp" baked in this way are thin and transparent, and taste crispy and refreshing, which is endless aftertaste.
Dried radish and pickles There is a specialty shop called Luzhi dried radish in Dangkou, which sells authentic Luzhi dried radish.
This is Luzhi's famous and high-quality product with unique flavor. It was founded during the Daoguang period of the Qing Dynasty and has a history of more than 150 years.
Dried radish has a variety of flavors and is generally sweet. Xiaokou’s favorite is their slightly spicy dried radish, which is crisp and delicious. I always take some home every time.
There is also Lao Ma Pickles in Dangkou, which offers beef sauce, spicy oil sauce, and spicy black bean sauce. You can smell the aroma of their sauce from far away in the alley, and it will whet your taste buds in minutes.
Jinjia Shaobings Jinjia Shaobings made with traditional baking methods are actually "imported products".
The shop is run by a husband-and-wife team. If you encounter the boss baking and you happen to be a little hungry, the aroma will be enough to make you greedy. The pancakes are also very large and paired with the plum and vegetable fillings. The portion is very generous.