Hello, I will answer your questions about Wuxi specialties. I believe many friends don't know Wuxi's special snacks. Now let's have a look!
1 Wuxi snacks .. not too much, Wuxi ribs: Wuxi sauce ribs are red and bright, crispy, moderately sweet and salty, but not greasy.
2. This dish has a history of over 100 years and enjoys a high reputation at home and abroad.
3. 1982, the Central News Recording Film Studio filmed the firing and sale of Wuxi sauce ribs.
4. Myrica rubra: Myrica rubra is produced in Dafu Mountain and Ma Jishan in the suburbs.
5. It has been cultivated for nearly a thousand years.
6. Jiangnan is the birthplace of Myrica rubra, which was called "wuyue Guo Jia" in ancient times.
7. Myrica rubra is thick and small, sweet and sour, and there are more than ten varieties such as ebony, white litchi, big leaf and fine pedicle.
8. As a result, it has the effects of quenching thirst and appetizing, benefiting qi and promoting fluid production.
9. Wuxi people also like to eat "red bayberry soaked in wine".
10, red bayberry soaked in wine with a small amount of brown sugar can dispel dampness, stop diarrhea, relieve summer heat and keep out the cold.
1 1, Yangshan peach: Yangshan peach is one of the famous specialties in Wuxi, with a cultivation history of nearly 70 years.
12, tangible beauty, bright color, good taste, delicate meat, tough and easy peeling skin, rich juice, rich flavor, instant in the mouth and so on.
13. There are many varieties of peaches, among which early-maturing "Yulu", middle-maturing "Baifeng" and late-maturing "Baihua" peaches are the best.
14, which is not only good in color, fragrance and taste, but also contains some protein, fat, vitamins and various minerals. It is a specialty of Wuxi and sells well in Hong Kong, Macao and overseas.
15. Clear water oil gluten: Wuxi oil gluten has a long history, golden color, smooth surface and crisp flavor, and is a major specialty of Wuxi.
16, Yixing Phyllostachys pubescens: Yixing100000 mu of Phyllostachys pubescens, the bamboo shoots are tender and delicious, and less astringent.
17, good tea: good tea strips are tightly curled, the leaves are light green, covered with white hair, crystal clear, fresh and mellow, and the flavor is unique.
18. Whitebait in Taihu Lake: It is more than two inches long, slightly round, shaped like a Hosta, seemingly boneless and intestines-free, delicate and transparent, and silvery white in color, so it is called whitebait.
19. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. In the famous sentence of Song Dynasty poet "whitebait frost perch after spring", whitebait and perch are listed as treasures in fish.
20. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute".
2 1, whitebait was originally a marine fish, and later settled in Taihu Lake for breeding, which is a rare specialty of Taihu Lake.
22. Whitebait is tender and nutritious, without scales, thorns and fishy smell. It can cook all kinds of delicious food and is deeply loved by consumers at home and abroad.
23. Whitebait is a traditional foreign trade product of Jiangsu, and Taihu brand frozen whitebait has a long-standing reputation in Guomei.
24. Japanese people often mix whitebait with herring seeds and sea urchin sauce to make precious dishes.
25. The color, fragrance, taste and shape of dried whitebait remain unchanged for a long time.
26. Before cooking, soak it in water to make it soft and boneless, and make various seasonal dishes, which are not inferior to fresh whitebait.
In the 1970s and 1980s, whitebait from Taihu Lake moved south to Dianchi Lake and West Lake, becoming a famous local specialty.
28. White fish in Taihu Lake: also known as "minnows" and "head and tail", named after them, is one of the carnivorous economic fish with narrow body, flat side, fine bone scales and shining silver light.
29. At present, there is no aquaculture, mainly relying on natural fishing.
30. White fish meat is tender and there is a lot of fat under the scales. It looks like shad, a precious fish in Taihu Lake.
3 1, "Wu Junzhi" contains: "White fish out of Taihu Lake wins, the people get it, and when the Sui Dynasty entered Luoyang", white fish had been presented to the court as a tribute at that time.
32. White fish mostly grow in the open waters of Taihu Lake and feed on small fish and shrimp. It is a self-propagating recumbent fish in Taihu Lake, which can be caught all year round, with the highest fishing yield in June and July.
33, "Wu Junzhi" has "Wu people say that there is a day when they enter the mold, and Mei is the time after the fifteenth day of the first month.
34. White fish is full.
35, it was white at that time. "
36. After liberation, white fish resources were protected, and fishing was prohibited during the breeding period, so that white fish flourished.
37. White shrimp in Taihu Lake: In the Qing Dynasty's Taihu Lake Preparation, it was recorded that "white shrimp in Taihu Lake is the best in the world, and its color is still white when cooked".
38. White shrimp is a popular aquatic product with thin shell, tender meat and delicious taste.
39. The "drunken shrimp" made of white shrimp is served, and the shrimp is still skipping in the mouth, which is extremely fresh and delicious.
40. Shrimp peeled from white shrimp has a high meat yield and can also be processed into dried shrimp. After peeling, it is "opening the lake".
4 1, shrimp can also be used as medicine.
42, acne sores, breast milk, strong intestines.
43. It is a powerful tonic.
44. Oral administration can detoxify. Drinking a bowl of shrimp soup after drinking makes you feel comfortable and delicious.
45. Yangtze River shad: Jiangyin is famous for its aquatic products, including the three delicacies of the Yangtze River: shad, swordfish and puffer fish.
Among the three fresh foods, shad is the best, and it is called "the king of fish".
47. shad is fierce, guerrilla warfare is rapid, scales are fast, and it can fight other fish, so it is also called "Hunjianglong".
48. But it's very delicate. Once out of water, it will soon die, so shad is rare.
49. The shad produced in Jiangyin is fresh and tender, rich in fish scales and oil, and delicious.
50. Black wine: Jiangyin black wine is a specialty of southern glutinous rice wine, and it is said that it was also created by Du Kang.
5 1. This wine looks like glue ink, with a strong smell and a sweet but not greasy taste. After drinking, enrich the blood and strengthen the spleen. It is a famous Jiangnan wine, which is used for regulating menstruation and promoting blood circulation after delivery.
52. Caviar milk: Caviar milk is a super tonic used to treat mental deficiency and chronic dysentery. It is extremely precious, and its value can be compared with that of gold.
53. In recent years, it has become increasingly rare due to overfishing.
54. It has been listed as one of the precious animals under state protection.
55. White fish in Taihu Lake: Majishan Lake has a wide surface and is rich in white fish and shrimp in Taihu Lake. There are 4,300 mu of intensive fish ponds in the dike.
56. The freshwater crab shells in Taihu Lake are strong, muscular and fragrant, with a unique flavor.
57. Myrica rubra: Ma Jishan is known as the "Jiangnan Fruit Basket" and is rich in high-quality Myrica rubra.
58. It has been cultivated for hundreds of years, and there are more than ten excellent varieties such as Dianshan, Tandong, Tanqun and Xue Tao.
59. Ebony in Tanxi and Panlong Bay is especially top grade and is listed as a royal tribute.
60. There are more than 2,000 miles of Myrica rubra in the whole mountain, with an annual output of 1 10,000 tons.
6 1, Guanfeng good tea: Majishan tea tree was first planted in the Tang Dynasty, and Xiaolingshan ancient tea was the ancestor of Wuxi tea tree.
62. Tanxi wild tea is also quite distinctive. In recent years, the imported and refined "Guanfeng" fine tea has become one of the famous teas in China.
63. Shantou, Mashan: Shantou, also known as taro, was called squat pit in ancient times.
64. Maji sweet potato is big and round, glutinous and delicious. It has been cultivated for more than 1000 years and has been famous in Suzhou, Wuxi and Changzhou.
65. Xiaolongbao Wuxi Xiaolongbao, a traditional name in Wuxi, has a history of one hundred years.
66. It is made of the best flour, carefully selected materials and cooked in a small cage, with a southern flavor.
67. It has the characteristics of picking it up without breaking the skin, turning it over without leaking the bottom, sipping it full of brine, fresh but not greasy.
68. The fermented skin of steamed bread is thin, the stuffing is full of halogen, fresh and delicious. In autumn and winter, the cooked crab yellow oil is filled with stuffing, which is the famous "crab powder cage" and tastes delicious.
69. Dried bean curd, a traditional snack in Wuxi.
70. Cut the old tofu with a knife to a thickness of 1 cm, fry them one by one in an oil pan until golden brown, put them in a bowl, cut them with scissors, and pour in cooked soy sauce, sweet noodle sauce, chopped green onion, Jiang Mo, sugar and other condiments to serve.
7 1, this snack is attractive in aroma, crisp outside and tender inside, and is deeply loved by the public.
72. Sanxian Wonton Sanxian Wonton originated from the folk in Dongting Township, Xishan City, and later developed into a traditional famous spot in Wuxi.
Wonton is made of fresh meat, Kaiyang and pickled mustard tuber, so it is called "three fresh".
74. Sanxian wonton with thin skin and many soups is the most popular snack square cake in Wuxi, and it is a traditional name in Wuxi.
75. 1943 was transformed from Huzhou Dafang cake by Wang Yuqing, the owner of Liufangzhai in Chong'an Temple.
76. The square cake is made of a special square wooden template, and the cake powder is concave after sieving. Add fresh meat, bean paste, lard and other fillings, sieve a layer of cake powder, scrape it flat, cut it into pieces with a knife, and steam it in a cage over high fire.
77. The cake is white and soft, full of fillings, and has a strong Jiangnan flavor.
78. Radish cake Radish cake is a Wuxi-style snack.
79. Production method: Wash and shred the radish, marinate it with a little salt, squeeze out the water, add chopped green onion and mix well.
80. Mix flour and cold water into a paste, and then use an oval mold spoon made of white lead skin. Spread batter on the bottom layer, add shredded radish, cover with batter, fry in oil pan until golden brown, and demould. It tastes delicious.
8 1. Brewed cotton balls have a history of one hundred years in Wuxi.
82. It selects the first-class white glutinous rice flour, mixes it with hot water, rubs it, cuts it into cubes, and makes it into a small ball the size of cotton seeds with a flat screen.
83. In addition, mash the wine and sugar into a bowl, and put the cooked jiaozi and soup into the bowl.
84. Fermented cottonseed is round, soft and sweet, and it is a delicious snack for the elderly.
85. Begonia Cake Begonia Cake was founded in the Qing Dynasty, and became famous for its shape like begonia flowers, and gradually became one of Wuxi-style snacks.
86. It mixes flour and yeast powder into paste with cold water, brushes a little water and oil in a special mold, injects the batter into fillings such as bean paste, fresh meat and vegetable lard, then covers the surface with the batter, and adds diced sugar lard, shredded red and green melons and melon seeds. Cover with an iron plate sprinkled with white sugar and bake on a coal stove.
87. Sweet and delicious, especially hot food.
88, hanging powder glutinous rice balls hanging powder glutinous rice balls, also known as five-color glutinous rice balls, is a traditional name in Di Xin.
89. It selects 70% white peony root and 30% white peony stem, washes them with clear water and immerses them in water, then grinds them into gouache with water, puts them in a cloth bag to remove water with stones, rubs them evenly, and then wraps them with fillings such as fresh meat, vegetable lard, sesame seeds, red bean paste, roses and sugar.
90. You can scald it with boiling water when eating. It is soft, tough and smooth, and the stuffing is fresh and clean.
9 1, Tangtaro Tangtaro is a traditional name in Wuxi.
92. It was invented in 1858. It selects taro seeds from local high-quality taro, peels them, cleans them, releases alkali, burns them to purple, then stews them, and adds brown sugar and osmanthus to boil them.
93. It has the characteristics of crisp taro, bright red color, fresh sweet soup and overflowing fragrance, and is a timely snack suitable for all ages.
94. Magnolia Cake 1850 was made by Wuxi Ji Sun Cake Group Store, and it was named after the season when magnolia was in full bloom.
95. This kind of cake is made by mixing glutinous rice flour with boiled water into small pieces and making it into a cake embryo. Put vegetable lard, bean paste, fresh meat, roses and sesame seeds into a pan and fry them in oil. It is golden yellow, with crisp skin, soft and waxy inner shell, sweet and salty, and attractive flavor.
96. Shaomai Shaomai is one of the traditional famous spots in Wuxi.
97. Created in 1757.
98. This snack is made of pork leg, pork fat, shepherd's purse or tender leaves of green vegetables, and mixed with seasonings to make pig oil stuffing (or stuffing made of glutinous rice and gravy).
99. Knead refined white flour and water into skin slices with thin edges and thick bottom layer, then wrap them with stuffing and steam them.
100, which is delicious and non-sticky.