Four famous foods in Kunshan

Xiya rice flour biscuit

The color, flavor and nutrition are the best of the four

Xiya rice flour is one of the famous specialties in Kunshan, which has a history of many years. It is characterized by its excellent color, fragrance, taste and nutrition, and has the reputation of "a soup is fragrant all over the street".

do you know? Xiya Rice Noodle adheres to the concept of good faith management and brand-new service, selects the first-class rice flour, uses a variety of precious Chinese herbal medicines in ingredients, and uses authentic local chicken, first-class high-quality hoof bones and selected beef tendon meat for multi-process cooking. In Kunshan, there is a folk song, "Since ancient times, Yuan Ye has collected birds and hunted the sunrise for rice noodles".

②

Zhengyi Youth League

Seasonal gift for relatives and friends

Youth League, an ordinary mass pastry, is quite popular in Jiangsu, Zhejiang and Shanghai. It was originally a tribute to ancestors in Tomb-Sweeping Day.

Folium Artemisiae Argyi is used as green juice in Zhejiang. Folium Artemisiae Argyi is fragrant, but it has a strong medicinal flavor. In Songhu area, vegetable leaves are used to make green juice, which makes the dumplings light green and yellow in color. Only in Kunshan Zhengyi, the green dumplings are unique, the green juice is unique, the raw materials are well-selected, and the color and flavor are all available, so it is famous everywhere.

According to the old people, in the late Qing Dynasty, there was a middle-aged man named Zoe on Zhengyi Street, who washed it with a kind of weeds called "Jiangmaicao" and soaked it in a basin filled with lime. After soaking for a certain period of time, take out the "Jiangmaicao" and mash it, wring out the green juice, and mix it with the dried pure glutinous rice flour and soften it, so that you can make dumplings.

After the victory of the Anti-Japanese War, Qian Dajun, a Kuomintang, became the mayor of Shanghai. He was born in Zhengyi. One year, he went back to Zhengyi's grave to worship his ancestors during the Qingming Festival. When he returned to Shanghai, he took many green dumplings and distributed them to Chen Cheng and other colleagues as a specialty of his hometown. Thus, Zhengyi's reputation spread further and wider.

③

Crispy socks in Jinxi

Fragrant and crisp, sweet and salty

The name "Crispy socks" sounds neither elegant nor tacky, but it is quite famous in Jiangnan water town. Small shortbread, as thin as cicada's wings, tastes fragrant and crisp when bitten, and tastes sweet and salty in the mouth. It has always been a traditional food that people are scrambling to buy.

it is hard to know how many years the production history of sock bottom crisp is. It is said that it has been hundreds of years. According to legend, in the late Southern Song Dynasty, Emperor Xiaozong fought against the Nomads and led the navy and army to be stationed in Pingjiang. The soldiers were United as one enemy and defeated the invasion of the nomads from the army. Emperor Xiaozong gave a banquet to celebrate and reward the three armed forces.

Chen Fei, who accompanied her, wanted to eat cakes, but the chef couldn't make cakes that Chen Fei was satisfied with, so she collected them from the people. The shortcakes made by an old lady in Jinxi were paid tribute to Chen Fei because they were famous locally. Who knows that Chen Fei liked them very much after eating them, and everyone followed suit, so they spread among the people. Because the shape resembles the socks of the ancients, it is called "socks bottom crisp".

④

Lujiabang Tangzao

Tangzao, a popular snack, is about the size of red dates. It is made by frying glutinous rice flour with maltose in an oil pan, and then dipping sweet-scented osmanthus in white sugar. This refined sugar jujube has three characteristics: sweet but not greasy, loose but not sticky, crisp aftertaste. Suitable for men, women and children, it is full of sweet-scented osmanthus fragrance when chewed gently, which is attractive for appetite and is also an ideal gift for people to give to relatives and friends.

Lujiabang sugar jujube has a history of nearly a hundred years. During the Guangxu period of Qing Dynasty, there was a young man named Chen Youwen, whose family was poor. He set up a stall in Lujiabang town, making cakes and tea. One year, the weather was particularly hot. Xiao Chen was so greedy and slept late in the morning that he soaked rice for too long and became hot and sour. In order to remove the sour taste, the raw materials were not lost and the products were not spoiled, he thought of many ways.

Later, he twisted the rice noodles into strips, kneaded them into small pieces, fried them in an oil pan, took out the mixed sugar, and tasted them. They were not only sour, but also sweet, crisp and delicious, which was welcomed by customers and sold nearly 1, kilograms a day. The customer asked the shopkeeper what his name was. When the shopkeeper saw it looked like a big red jujube, he casually replied that it was called sugar jujube. Since then, the reputation of sugar jujube has spread all over the world.