1. Chang'an Ball Banquet.

Haining's "Chang'an Banquet Ball" is a delicious and famous dish in Haining.

Banquet balls can be divided into two types: "soaked banquet balls" and "thorn-haired banquet balls". They are a greeting gift given by the host to guests. The banquet balls are round, which means "happy reunion".

2. Nanhu Ling.

Nanhu Ling, a specialty product of Jiaxing City, Zhejiang Province, is a national geographical indication product of China.

Nanhu Ling has a round shape and no horns, its skin is emerald green, and its ends are rounded. It is better than other varieties because of its thin skin, tender meat, juicy, sweet and crisp meat, and fragrant fragrance.

Nanhu Ling can not only be eaten raw or cooked, but can also be used to make cakes, delicacies, wine, and sugar.

3. Jiaxing Zongzi.

Jiaxing Zongzi is a traditional snack in Jiaxing, Zhejiang Province. It is famous for its glutinous but not mushy, fat but not greasy, fragrant and glutinous taste, moderate salty and sweet taste, especially the fresh meat rice dumplings are the most famous and are known as the "King of Zongzi".

Jiaxing rice dumplings are loved by tourists because of their delicious taste, convenience to carry and eat, and are known as "Oriental fast food".

4. Wuzhen Sauce Duck.

Wuzhen Sauce Duck uses native female ducks raised by local farmers as raw materials.

The original juice is soaked and cooked, and the soup is made three times, and then seasonings such as high-quality soy sauce, rice wine, sugar, and spices are added to stir-fry it. After it is taken out of the pot, it must be coated with a layer of sesame oil.

The water in the duck's body has basically evaporated, so it is particularly easy to preserve. There is a saying that "it won't go rancid in June and it won't freeze in the twelfth lunar month."

The appearance is red and shiny, the mouth is crisp, tender and delicious, and the aftertaste is endless.

5. Eel paste.

The taste of eel varies depending on the cooking method. It is soft and firm when stir-fried raw, moist and plump when braised, soft and tender when cooked, and crispy when fried.

Xitang's "Xiangyou eel paste" is made with heavy oil, stir-fried quickly and over high heat, and is characterized by its softness, tenderness, fragrance and plumpness.

6. Fufu.

Fermented bean curd is a traditional famous dish in Jiaxing. It uses sandwich pork as the main ingredient, and is supplemented with rock sugar, fermented bean curd, red yeast powder, rice wine and other auxiliary ingredients.

First cook in a large pot, then put a bowl into a steamer and continue steaming over low heat.

The meat is crispy and glutinous and has a rich aroma, which is deeply loved by the masses.

7. Haining vat meat.

Haining vat meat is a specialty delicacy of Haining City, Jiaxing City, Zhejiang Province.

The flesh color of Haining vat is the same as amber, which disappears when you enter it. It contains pulpy paste, is not oily or greasy, and is very special.

8. Braised mutton.

Braised mutton is a specialty snack of Wuzhen and a must-try dish for tourists visiting Wuzhen.

Made from the "flower nest sheep" of that year, that is, the young Hu sheep, the meat is tender and has less fat. It is an indispensable tonic dish in Wuzhen winter.

The mutton is crispy, fat but not greasy, deep red in color, and juicy. The onions and radishes have absorbed enough of the meat juice, and it is even more delicious than the mutton.