The top ten specialties in Huzhou are Zhoushengji wonton, Taihu goose, Hubi, Huzhou feather fan, Nanxun stinky dried tofu, Anji white tea, Changxing ginkgo, Changxing purple bamboo tea, Changxing chestnut and Taihu whitebait. Among them, Zhou Shengji wonton, after cooked, is white, tender and delicate, smooth and crystal clear, so it is known as the crystal ingot and the double-feathered bird.

1. Zhoushengji wonton:

Zhoushengji wonton is a famous traditional pasta snack in Zhejiang Province. Together with the eldest Zongzi, Ding Lianfang Qianzhang Baozi and Zhenyuantong Rose Crisp, they are the four famous spots in Huzhou. After Zhou Shengji's wonton is cooked, it is white, tender and delicate, smooth and crystal-clear, so it is known as the crystal ingot and the double-feathered bird. Its wonton is well-made, with thin and smooth skin, full stuffing, long juice at the entrance and long aftertaste.

In the production of Zhou Shengji Chaos, it highlights that I have no one. The shape of wonton looks like an ingot, and the stuffing is made of top-quality sandwich meat, bamboo shoots and black sesame seeds. The wonton soup is even more unique. It is made by simmering leg bones and chicken feet bones into milky white juice, and Zhou Jixiang, who has made extraordinary efforts, has become a hit and gradually formed his own characteristics.

2. Taihu Goose:

Huzhou is located in the north subtropical monsoon climate zone. Four distinct seasons, abundant rain and mild climate. This climatic condition conforms to the living characteristics and production needs of Huzhou Taihu goose, and is also beneficial to the growth of feed crops. Huzhou Taihu goose, with high posture, meticulous and compact constitution and close feathers. Sarcoma is round and smooth without wrinkles. The neck is slender and arched, and there is no pharyngeal pocket.

The carcass of Huzhou Taihu Goose is beautiful after slaughter. The whole carcass is weighed, smooth and clean, with plump muscles, small abdomen without sagging, compact skin, elasticity and luster, and white meat, while the beak, feet and webbed parts are orange.

3. Hubi:

Hubi, together with Huimo, Xuan paper and Duanyan, is also called Four Treasures of the Study, which is an important symbol of the long and splendid Chinese civilization. The hometown of Hu Bi is Shanlian Town. There is a local temple of Bizu Meng Tian. According to legend, Meng Tian, the general of Qin Shihuang, invented the writing brush with dead wood as the tube, deer hair as the column and wool as the quilt.

Hubi's hometown is Shanlian Town, Huzhou, Zhejiang Province. During the Southern Song Dynasty, Xuancheng, which is located in the south of the Yangtze River, was devastated by the war, which made Huzhou, which borders Xuancheng, very lucky to be free from the looting of soldiers, and became a place where the adherents of the Southern Song Dynasty lived together. Some pen workers in Xuancheng moved to the neighboring Huzhou, relying on the only remaining brush users in the south of the Yangtze River to make a living, and improving the pen-making technology according to their needs, and the lake pen was born.

4. Huzhou feather fan:

Huzhou feather fan is made in Huzhou City, Zhejiang Province. It is one of the traditional handicrafts with a long history and unique style in China. It is usually made of the wings and tails of wild birds such as geese, eagles, storks, birds, eagles and green chickens in the reeds around Hongze Lake, PoHongze Lake and Poyang Lake. Washed by the stream, the feathers are soft and shiny.

The traditional high-grade feather fan, the handle of which is woven by splitting the silk of stork feather or goose feather tube, is hinged with agate and sandalwood chain copper wire, which is very delicate. Its Zhuge fan, peach fan, round fan, half-moon fan and velvet folding fan are the best among many products. In the national fan quality appraisal in 1981, the peach-shaped fan and the half-moon fan were rated as the first.

5. Nanxun stinky tofu:

Nanxun stinky tofu is dark ochre on the outside, white and tender on the inside, tough but not hard, fragrant and fresh, chewed by mouth, with a long aftertaste, which can be eaten for a long time. It has the characteristics of benefiting qi, tonifying deficiency, growing skin, benefiting color, filling bone marrow, strengthening strength, tonifying deficiency, being edible, high in nutrition, high in inorganic salts, low in fat and low in calories.

There are two general ways to eat stinky tofu: one is to fry it in oil and mix it with sweet onion sauce, chopped green onion and other condiments to eat; The other is that the dried stinky tofu is added with seasonings such as onion, sauce and Jiang Mo, and stewed in water to obtain stewed stinky tofu. Although the stinky dried tofu has a bad smell, it tastes fragrant and delicious. In the words of Nanxun people, this is a pure Nanxun flavor.

6. Anji white tea:

Anji white tea is straight and slightly flat in shape, like orchid; The color is green and the white hair is exposed; The leaves and buds are like gold inlaid with green sheaths and wrapped in silver arrows, which is very lovely. After brewing, the fragrance is high and lasting. The taste is fresh and refreshing, after drinking, the lips and teeth remain fragrant, and the aftertaste is sweet and fluid.

the bottom of leaves is bright and green, and buds and leaves can be distinguished. Anji white tea also has a unique charm different from other green teas, that is, it contains a hint of fragrance that is as clear as light bamboo snow. The higher the grade of tea, the purer the fragrance, which may be the charm of Anji, a tea town. Phoenix-shaped Anji white tea strips show buds straight, strong and even; The color is light green, fresh and pan-Phnom Penh.

The dragon-shaped Anji white tea is flat and smooth, straight and sharp; Light green shows jade color and is even. The soup color of the two teas is light green and bright, and the aroma is fresh and lasting; The taste is fresh and mellow, or rich, fresh and sweet, with white leaves and green veins.

7. Changxing Ginkgo:

Ginkgo biloba, commonly known as ginkgo tree, has a very long life span, which can generally reach a thousand years. Its fruit is called ginkgo. In the ancient temples in Huzhou, you can generally see one or two ginkgo trees that can meet the sky. Only Changxing has a lot of forests. In recent years, it has been planted in batches, and more than 11, ginkgo trees have been built.

There is an ancient ginkgo tree in South Song Dynasty in Xu Jiatun, which is over 7 years old, with a height of 19 meters, a bust of 18 centimeters and a crown of 18 square meters. Although the tree is old, it can still produce 7 kilograms of ginkgo annually.

According to the appraisal of China Ginkgo Annals Editorial Committee, this tree belongs to the eldest son Buddha's finger ginkgo, which can be compared with Dongting Emperor. The varieties of Ginkgo biloba in Changxing include giant bergamot, middle bergamot, small bergamot, big plum pit, small plum pit and eyeball, among which the quality of giant bergamot is the best.

8. Changxing purple bamboo tea:

Guzhu Mountain is a low mountain and hill, with Tianmu vein in the west and Miaomiao Taihu Lake in the east, with gentle slope, rich vegetation, thick soil layer and high organic matter content, which is suitable for tea tree growth. A good microclimate gave birth to a famous tea, Zizun Tea, which has been fragrant for thousands of years. This tea has delicate bud taste, purple bud color, bamboo shoots, tightly wrapped strips, brewed in boiling water, fragrant and clear soup color.

9. Changxing Chestnut:

Chestnut is a specialty of Changxing and a tribute of Ming Dynasty. Changxing chestnut, together with green plum and ginkgo, is also called Changxing three treasures. Chestnut in Changxing County has a long history and has a certain reputation. According to the Records of Huzhou Prefecture, it is recorded that tea-fruited chestnut was born in Si 'an Mountain and was used as tribute at the age of 2. The Record of Ming Taizu records that in October of the 15th year of Hongwu, Huzhou citizens entered Xinli.

Changxing chestnut varieties mainly include Chushujiang, Dayouguang, Zipi, Kuili and Machiqing. Chestnut can be eaten raw or cooked, and can be mixed at will to make delicious food. Such as roasted chicken with chestnuts, roasted meat with chestnuts, fried chestnuts with sugar, etc., you can also wrap zongzi with chestnuts every Qingming Festival, which is very popular among consumers.

1. Whitebait in Taihu Lake:

Whitebait in Taihu Lake is a specialty of Taihu Lake in Huzhou City, Zhejiang Province. Whitebait is a freshwater fish, about seven to ten centimeters long, slightly round, delicate and transparent, and its color is like silver, hence its name. Produced in the Yangtze River estuary, it is slightly larger, commonly known as noodle fish and noodle fish. Whitebait is rich in nutrition, delicate in meat, white and tender, without scales, spines, bones, intestines and fishy smell, and contains a variety of nutrients.

most of the chilled whitebait is exported overseas, and it is called fish ginseng. After exposure, the dried whitebait has the same color, fragrance and taste, and its shape remains unchanged for a long time. Whitebait can be cooked into various famous dishes and delicacies, such as scrambled eggs with whitebait, dry fried whitebait, whitebait boiled soup, whitebait balls, whitebait spring rolls, whitebait wonton, etc., all of which are unique lake fresh delicacies.