1. Chang 'an Banquet Ball. Haining's "Chang 'an Banquet Ball" is a delicious dish in Haining. Banquet balls can be divided into two types: "soup-dropping banquet balls" and "hair-pricking banquet balls", which are a meeting gift from the host to the guests. The banquet balls are round and contain the meaning of "happy reunion".

2. south lake water chestnut. Nanhuling, a specialty of Jiaxing City, Zhejiang Province, is a symbol product of chinese national geography. South Lake water chestnut is round and angular, with green skin and smooth ends, and is superior to other varieties in its thin skin, tender meat, juicy, sweet and crisp, and delicate fragrance. South Lake water chestnut can be eaten raw and cooked, and it can also be used to make cakes, delicacies or wine and sugar.

3. Jiaxing Zongzi. Jiaxing Zongzi is a famous traditional point in Jiaxing, Zhejiang Province. It is famous for its glutinous but not paste, fat but not greasy, fragrant and delicious, and moderate salty and sweet, especially the fresh meat Zongzi, which is known as the "king of Zongzi". Jiaxing Zongzi is loved by tourists because of its delicious taste, convenient carrying and eating, and is known as "Oriental fast food".

4. wuzhen sauced duck. Wuzhen sauced duck is made of native female ducks released by local farmers in the same year. Soak and burn the raw juice for three times, and then add the first-class soy sauce, yellow wine, sugar and spices to soak and burn, and then coat it with sesame oil after taking out the pot. The water in the duck body has basically evaporated, so it is particularly easy to preserve. 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.

5. Oil eel paste. The taste of eel varies with different cooking methods. It is tender and crisp when fried raw, moist and full when braised in brown sauce, soft and tender when cooked rotten, and crisp and crisp when fried. Xitang's "Xiangyou eel paste" is made of heavy oil, quickly fried and prosperous, and is characterized by softness, tenderness and fragrance.

6. Milk carrion. Preserved pork is a traditional dish in Jiaxing. It is mainly made of sandwich pork, supplemented with rock sugar, preserved vinegar, red yeast rice powder, yellow wine and other accessories. First, cook in a large pot, then put the bowl into a steamer and continue steaming with slow fire. The meat is crisp and waxy, with rich flavor, which is deeply loved by the masses.

7, Haining jar meat. Haining jar meat is a special food in Haining City, Jiaxing City, Zhejiang Province. Haining cylinder meat color is the same as amber, but it disappears at the entrance, containing paste and moistening, not oily or greasy, and it is very special.

8. Braised mutton. Braised mutton is a special snack in Wuzhen, and it is also a must-try dish for tourists to come to Wuzhen. Young Hu sheep, the "flower goat" of that year, is used as raw material, with tender meat and little fat, which is an indispensable tonic dish for winter in Wuzhen. Mutton is crisp, fat but not greasy, deep red in color and moist in juice. Both shallots and radishes have absorbed enough gravy, which is even more delicious than mutton.