The production process of Badawan is mainly based on steaming, which meets the taste of most diners. At the same time, it can be more efficient in making running water mats.

Here are the categories for you: Wansan Hoof is a must-have dish for the wealthy Shen Wansan family in Jiangnan to entertain distinguished guests. "If there is a banquet at home, there must be crispy hoof."

After hundreds of years of circulation, it has become the main dish for Zhouzhuang people during Chinese New Year, festivals and wedding banquets, which means reunion.

Speaking of Wan San Tu’s name, there is a little story.

Back then, Shen Wansan had this dish when he entertained Zhu Yuanzhang, the founding emperor of the Ming Dynasty.

Zhu Yuanzhang felt that the flavor was unique and asked for the name of the dish. Due to the taboo of the emperor's surname, Shen Wansan did not dare to say it was pig's trotters, so he had to jokingly call it Wansan's trotters.

Sanweiyuan Grass Chicken Sanweiyuan Soup: Commonly known as soup gluten, water gluten is used as the skin, and the filling is made of chicken breast, fresh shrimps, pork shanks, onions, ginger, rice wine and other seasonings, and is cooked in grass chicken soup.

The skin is thin and the filling is tender, translucent and translucent. When you bite it gently, the fresh juice flows straightly. It is considered top quality.

Professor Chen Congzhou, a famous Chinese architect, said that this dish combines the three delicacies of small steamed buns, wontons and soup dumplings, and is commonly known as "three-flavored balls".

According to local elders, after the new wheat harvest every year, white flour is ground out, and the remaining bran is added with an appropriate amount of salt and water and washed with a fine sieve to wash out the highly sticky gluten.

To wrap meat stuffing in wet gluten, you need to wrap the meat while lowering it into the boiling soup, so that the gluten balls will form.

Braised eel tube: Slaughter the eel alive (that is, beat the eel hard to faint first, then cut open the abdomen with a knife, remove the internal organs, and remove the backbone). Then wash and cut into segments, add seasonings and braise, pay close attention to the heat, and then serve it.

The table is ruddy in color and of good color, fragrance and shape.

Stuffed snails with meat: Wash the fresh snails produced in the farmland where the water flows, take out the snail meat, add the pork leg meat and mince it finely, add onions, ginger, cooking wine and other seasonings, then stuff the snail shells and cook, wait for the pot to heat up, add oil,

Sauté the pot with ginger and green onions, add the snails, add rice wine, monosodium glutamate, pepper, soy sauce and water and bring to a boil, then simmer, pour sesame oil and remove from the pot.

Braised mandarin fish with oil and stuffed pork, an authentic Zhouzhuang home-cooked dish.

Chop the pork leg meat with seasonings and stuff it into a soybean oil pan together with wild vegetables before cooking.

Farmer's eel and carp dish Farmer's eel and carp dish, also known as Zhouzhuang grandma's dish, is quite famous in the Jiangnan water town. Since ancient times, it is often seen that old ladies who are idle at home gather together to drink grandma's tea, and grandma's dish is the most popular dish at that time.

The grandmothers pickled the most common ingredients from the farm to make a delicious tea snack.

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