1. Yanguan Wangcai Wangcai is famous in Hangzhou, Jiaxing and Huzhou areas due to its unique processing and exquisite selection of materials.

Especially today with the rapid development of the food processing industry, Wangcai's hand-made dishes have a unique flavor.

After the Spring Festival, vegetable farmers in Wangcun Village in the north and south are busy harvesting pickled rapeseed for the winter. After cutting it down, they expose it to the sun for two to three days. When the moisture content reaches about 40%, they remove the shriveled vegetables one by one.

Cut off the yellow leaves, clean the catheads, weigh them and mix them with salt. Knead them by hand until the salt vegetables are even and the water just comes out. Then put them in the jar and pressurize them firmly. After a week, you can put them into jars, plug them tightly, and then put them into jars.

The vegetables are braised and cooked thoroughly.

Then cover the head with the dried yellow cabbage leaves, and finally seal it with mud and move it into the back room and fold it upside down.

Wait until after the Qingming Festival to adjust the location or start eating after the "Beginning of Summer". The aroma of the vegetables is so fragrant that when you smell this mellow aroma, your mouth will immediately overflow with saliva.

2. 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.

It is not Dongpo meat, but the "mother" of Dongpo meat.

Boiling meat in a vat is a great wonder in Haining.

During every New Year and festival in Haining, you can see vat meat (commonly known as "crispy meat") when hosting banquets to entertain relatives and friends; vat meat is also indispensable when worshiping gods and ancestors, celebrating banquets, and entertaining distinguished guests and friends.

The meat cooked in a vat "has the same color as amber, disappears in the mouth, contains pulp and is moist, not oily and not greasy, and is extraordinary." In "Book of Rites? Nei Principles", one of the oldest Confucian classics in my country, "Chun The method of using fire for pot meat can be found in the chapter "Boiled"; in the Northern Wei Dynasty, Jia Sixie's "Qi Min Requirements" "80th method of roasting" had further development.

Who invented cooking meat in a vat?

Found in Cookery: The invention of pottery in the Tao Peng era was an epoch-making event in the history of cooking.

The ancestors had pottery jars and jars, which not only had containers but could also be used as drinking utensils. The cultural relics of the Neolithic Age confirmed that the Yangshao people used loess with fine clay to make their bodies six thousand years ago. In order to strengthen their bodies,

Fire resistance, infiltrate appropriate sand into the clay and bake it into sand pottery.

Seven thousand years ago, among the drinking utensils of the Hemudu people, there was a pottery cauldron, which was an improved pottery pot.

After that, the food ingredients were put into the container and cooked with water, which became the cooking method of cooking meat in a vat.

Haining has preserved this ancestral method of cooking meat for more than 7,000 years.

(This "Haining vat meat" can also be awarded a world food intangible cultural heritage).

Another major improvement in "Haining vat meat" was that in June of the eighth year of Xining in the Northern Song Dynasty (1075), Su Dongpo came to Haining to write "The Great Bei Pavilion of Anguo Temple".

As a gourmet, he was greatly surprised when he tasted the Haining vat meat, and personally adjusted the seasonings for it.

In the second year of Yuanfeng (1079), Su Dongpo was demoted to Huangzhou due to the "Wutai Poetry Case". He often drank and recited poems to relieve his boredom with a group of poets and poets who had no talent.

He immediately changed the method of cooking meat in a vat to an earthen pot and cooked it for his friends. He told his friends that the vat was not as good as the vat, but the vat could cook a pig, and the cooked meat would be beautiful.

The famous "Pork Eating Poem" was written at that time: "Wash the pan clean, use less water, and the firewood will not smoke. Don't destroy it when it is ripe. When the fire is sufficient, it will be beautiful." The poem introduces in detail

Learn how to cook vat meat.

Later, when he was appointed as the magistrate of Hangzhou, he used this meat to comfort the migrant workers who were repairing Su Di.

Later, Su Dongpo lived in Meizhou, Yangzhou, and Changzhou, and then "Haining vat meat" became popular.

Because of its spread, people are accustomed to calling it "Dongpo meat".

But no matter how it is called "Haining vat meat", it has become the essence of human cuisine.

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

One of the main raw materials of banquet balls is fish, including silver carp, silver carp, and grass carp. It is best to choose silver carp of more than 3 kilograms because the fish meat is tender and lively.

Another main raw material is meat. Meat needs to be fertilized and the ingredients should be carefully selected.

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".

4. Haining crape myrtle sugarcane Lagerstroemia sugarcane is a traditional agricultural industry with a long history in Haining.

It is said that sugarcane originated in the Ganges River Basin and spread to China, Southeast Asia and Japan in the east; in the west it spread to South America and Java via Syria, Egypt, the Mediterranean Islands and Spain.

The spread of sugar cane to the west is said to have begun during Alexander's expedition to India, but there is no record of the spread of sugar cane to the east.

According to Yu Wenyi's "Continuation of Taiwan Prefecture Chronicles" written in the 25th year of Qianlong's reign, "In the Tang Dynasty, Monk Zou began to teach people Huang's method of making sugar cane frost." This should be the earliest record of sugar cane sugar making in China.

5. Haining Watermelon Haining watermelon is a specialty of Haining City, Jiaxing City, Zhejiang Province.

Haining watermelon has a long history and a wide reputation.

Haining watermelon has a concave umbilicus, small pedicle, fully developed sides, thin skin, red flesh, juicy and delicious taste.

In addition to Chen'an Temple and Fengshi Temple, there are also many watermelon producers in Haining, including Xieqiao, Zhouwang Temple, and Chang'an.

According to the "Haining Prefecture Chronicles": "The best seeds are obtained offshore, with fine seeds and red seeds, which are sold at twice the price." "Recently, the ones from Chen'an Temple are the most popular, and there are two types, white and yellow, and the soil is abundant.

In the temple area, traders from far away call it Haining watermelon.