Huzhou specialty snack Zhang Yipin Sauce Lamb Zhang Yipin Sauce Lamb was created by Ningbo native Zhang Hesong during the Guangxu period (1875-1908). It is named after the name of the store "Zhang Yipin". This dish uses tender Hu sheep, braised on charcoal fire, with soy sauce, water sugar

It is refined with ingredients such as , red dates, ginger, and pepper.

It is characterized by bright red color, thick juice and tender meat, crisp but not rotten, fresh and delicious, with both color and aroma. It is a century-old traditional Huzhou dish. Pear chicken legs are made of pure chicken legs and egg whites to make a pear shape. It is white as snow, pine on the outside and waxy on the inside.

, a main dish for the banquet.

Shrimp and seabass rolls are made with seabass and shrimps, and are served with ham slices, bamboo shoot slices, shiitake mushrooms, etc. The production process is exquisite and the style is elegant. The finished product has original juice and original soup, and the meat is tender and smooth, fresh and delicious.

The Shasha Sheep Tail is named because its shape is round and round, and it is fat and glutinous like a sheep's tail.

Use fine suet thin slices to roll and wash the sand, add dry glutinous rice flour to make the filling, then hang it with egg paste, fry it until it turns yellow, put it in a basin, sprinkle with soft white sugar and rose fragments, the outside is light yellow, and the inside is washed with suet.

It is absorbed by trachoma and has an oily and sweet taste. It is a must-have dish for Huzhou folk banquets.

Pan-fried meatloaf is made from pork shank cut into bacon puree, mixed with minced eggs, green onion, starch cooking wine, etc. to make a flat round meatloaf, and fried over low heat until it turns brown.

It is characterized by pine on the outside and tender on the inside. It is a must-have dish for banquets in Linghu Town, Huzhou.

Three-Sided Belly Stalls: Choose grass carp belly stalls and "white-roast" three shredded fishes such as ham, mushrooms, and bamboo shoots. The fish pieces are fan-shaped, neat and beautiful, and taste light and tender, with a unique water town flavor.

This Old-Fashion Shrimp dish uses slurry shrimp cooked over high heat and oily, and cooked with ham, sea cucumber, mushrooms and other high-end raw materials. The color is bright and pleasing to the eye, the texture of the shrimp is fresh and tender, the food is fragrant and not greasy, and the taste is fresh and delicious. It is a traditional Huzhou tradition.

One of the famous people.

Shredded shredded eel is cooked by stir-frying with oil, and served with ham, chicken breast, shrimp, etc. It is famous for its "heavy oil, spicy garlic, soft and tender", and is a well-known traditional Huzhou dish.

Hu-style sheared mutton is made from the fat and tender leg meat of Hu sheep, deboned, and seasoned with ginger, garlic, chili, red dates, cinnamon, star anise, cloves, Shaoxing wine, soy sauce, white sugar, and refined salt to remove the fishy smell.

First simmer over high heat, then low heat for a longer time, and finally simmer over high heat until the soup is thick and the meat is red in sauce. Remove the small bones, cut into pieces, and put on a plate. Add the original soup, minced ginger, minced garlic, and minced red pepper.

This dish is characterized by its ruddy color, crispy, soft, juicy and mellow taste. It is a good nourishing food in winter.

Scallion oil and walnut fish roll is a typical Jiangnan water town flavor dish.

It is made using the deep-fried technique, making the fish roll shell crispy and golden in color. The filling is filled with pork suet, chives and peach kernels, and it tastes particularly fragrant when dipped in salt and pepper.

The century-old famous dish of Changxing Baked Eel and Pheasant City, "Changxing Baked Eel Silk", is delicious in color, flavor and is famous far and wide.

According to legend, Emperor Qianlong went down to Changxing from the south of the Yangtze River and tasted this dish. He was full of praise for it, and it was later listed as a famous dish in the palace.

Choose eels of the same size and cut them into shreds, add "five oils" (vegetarian oil, meat oil, sesame oil, soy sauce, bad oil), "three spicy" (old ginger, green pepper, pepper) with shredded ham, etc., and cook over a slow fire

Cooked slowly, this dish is delicious and has a unique flavor.

Zangxin fish balls are made from minced white fish meat, lean pork, minced bamboo shoots, fungus, leek sprouts, etc.

This dish is white in color, tender and smooth in texture, and tastes fresh. It is a must-have dish for Huzhou folk festive banquets.

Taihu Flavor Banquet The vast 36,000-hectare Taihu Lake is home to rich fishery resources, including whitebait, white shrimp, and bream, which are known as the "Three Treasures" of Taihu Lake, as well as white fish, fish, angle fish,

Hairy crabs, etc.; fresh vegetables such as lilies and yams grown along the shores of Taihu Lake; and delicacies such as Hu sheep, ginkgo, chestnut, and black plum, which are specialties of Huzhou.

All have created unique conditions for the "Taihu Flavor Banquet".

"Taihu Flavor Banquet" was founded by Taihu Villa in Taihu Tourist Resort.

It uses raw materials such as lake fresh food, mountain delicacies, game, green vegetables, etc., and adopts modern cooking techniques such as roasting, stewing, deep-frying, pan-frying, roasting, steaming, simmering, stir-frying, bursting, salt and fire, drunkenness, carving, osmanthus frost and other modern cooking techniques, and is refined.

A combination of South Taihu flavor banquet.

It has strong regional characteristics, unique flavor, numerous varieties, a collection of delicacies from mountains and lakes, mellow and delicious taste, light and elegant dishes, extremely high nutritional value, elegant dining environment, and the integration of lakes and mountains with delicious food.

Moganshan "Full Goose Banquet" Moganshan, one of the four major summer resorts in the country, is famous both at home and abroad.

Mogan Mountain has beautiful mountains and clear waters, fresh air and superior natural environment.

Local farmers in Moganshan have raised white geese, a high-quality lean poultry species, for generations.

White goose has fresh and tender meat, unique flavor, high nutritional value, and is an environmentally friendly green food with high protein, low fat, and low cholesterol.

Deqing Moganshan Hotel uses high-quality white goose as raw material and absorbs the essence of cooking from the north and south of my country.

The knife skills are fine and varied, and the original soup is often used. The nutritional combination is emphasized to maintain the original flavor of the goose. Various cooking techniques such as steaming, stewing, roasting, stewing, and boiling are used. The cooking methods draw on the best of others, including light and tender southern dishes;

It has a salty, spicy northern flavor.

Colorful and beautiful.

The "whole goose feast" made into hot and cold soups, pots and other local flavors has become a hibiscus flower in Wuyue food culture.

Since the creation of "Quan Goose Banquet" in 1999, it has been favored by diners and has become one of the brand cuisines of Moganshan Hotel.