This time in go on road trip, Zhejiang Province, I ate several dishes that surprised me: white fish, white shrimp and whitebait. At that time, I was puzzled:

I had eaten this whole set of "Huxian" species in Suzhou before, and they were also called "Three Whites of Taihu Lake". And I remember very clearly that the waiter in the restaurant proudly introduced that "this is our specialty in Jiangsu". But ... The new town and ancient town is the "territory" of Zhejiang. How can so many "Jiangsu specialties" be arranged? Moreover, the restaurants we ate openly listed these three dishes as "new city specialties". That is to say:

Xinshi, a thousand-year-old town in the south of the Yangtze River, lives in Hangzhou Bay, Zhejiang, but eats Wusu fish.

it's ... it's very interesting to talk about.

actually ... nothing unexpected.

The boundary where Huzhou City is located has been a part of the "Three Wu" since ancient times. At that time, the State of Wu was the "big tyrant" of the "five tyrants in the Spring and Autumn Period" (the vassal state of the same period), and it was centered on the Taihu Lake Basin, with a very wide radiation area ... It would be endless to talk about this matter. In a word: Huzhou and Suzhou, including Hangzhou and Shanghai, are a family. Do you want to say that this "postal area" is silly and unclear in the eyes of many northerners? I can't tell them apart.

The geographical location of the new town in Deqing County, Huzhou City is quite ingenious: it is at the junction of Zhejiang, Anhui and Jiangsu. Although it is in the "site" of Zhejiang, its location is close to the south bank of Taihu Lake, and even the name "Huzhou" originated from Taihu Lake.

From the map, the distance between Xinshi ancient town and the misty peak of Xishan in Taihu Lake can't be closer than the West Lake scenic spot in Hangzhou, the provincial capital. Therefore, the county planning in Deqing is always changing, and it is really impossible to plan to go to Hangzhou one day ...

In my feeling, Xinshi Ancient Town is a low-key, humble, silent but tasteful Jiangnan town, but it is not well-known, and I don't know why. In fact, the town is quite easy to visit. The river network here is densely covered, and the waterways extend in all directions. Going forward for 35 years, this place was once one of the best brilliant docks on the Grand Canal in the south of the Yangtze River. And the Hangjiahu Plain, where Deqing is located, has been the largest "imperial grain producing area" in China since the Three Kingdoms. Therefore-

Thanks to the natural advantages of low altitude in the land of plenty in the Yangtze River Delta, Liangzhu culture in Huzhou (and surrounding cities and counties) germinated early. The history of human habitation here is extremely long. The common people live a rich and stable life, live and work in peace and contentment, and have a lot of delicious food and picky tastes ... It's not easy. Finally, the point is made: the more this "golden triangle" where many cultures gather and streams meet, the more unique and delicious food will be hidden.

For example, the three dishes in Taihu Lake are common dishes on people's dining tables in southern Jiangsu and northern Zhejiang. In a sense, it is also an ancient "tourist dish".

from ancient times to the present, literati like to travel mountains and play with water, especially in the Tang dynasty, if you don't write two poems about green mountains and green waters, you are embarrassed to mix in the "large group" of thousands of people. Throughout the Tang, Song, Yuan, Ming and Qing dynasties, we can see that Jiangsu, Zhejiang and Shanghai are the "poetry base camp" for these young and middle-aged artists. Wang Changling, a poet in the Tang Dynasty, wrote "Autumn Evening in Taihu Lake", saying, "The water stays misty and rainy, and the frost falls slightly in Dongting", which describes the different mood of boating on the water and enjoying the moon when staying in Taihu Lake at night.

Taihu Lake is beautiful, and the beauty lies in Taihu Lake. Today, boating is still the best choice for tourists to visit Taihu Lake. Over time, in order to attract business, boatmen are ingenious, and diverse services and exquisite dishes in the lake have become a "must-punch" experience for tourism in Taihu Lake (and surrounding cities and counties).

In Changzhou, Suzhou and Wuxi, there is a famous "boat dish", and its main raw material is the "Three Whites of Taihu Lake". The material of this famous dish is taken from the original place and digested from the original place, which is extremely delicious and different from the traditional dishes in ordinary restaurants. Along with fish and shrimp, other fresh dishes in season, such as sauced duck, steamed meatballs and other gourmet snacks, have also spread. This legend is a thousand years.

As time goes by, the "Taihu Lake Taste" becomes a whole and radiates to the surrounding cities, counties and villages with a radius of more than 1 kilometers. And among the numerous people who get the moon by being close to the water tower, the destination of this article: Xinshi Ancient Town.

For thousands of years, the taste of Taihu Lake has been compatible with the local characteristics of the new city, forming a "new city specialty dish" common in local restaurants.

There are many ways to make Taihu Lake white, such as frying, stir-frying, cooking, frying, steaming, stewing, braising, and thick and thin processing. Generally speaking, according to the change of seasons, the listing order of "Huxian" will be adjusted accordingly: eating whitebait in spring, eating shrimp in summer, steaming white fish in autumn and tasting soup in winter.

during this trip to the new town, we tasted all these dishes.

white shrimp is small and curled up, and it is famous for its taste instead of winning by its size. This characteristic gives people a feeling of "Taihu Lake" and "Gusu". I always feel that the whole person has to put up his orchid fingers when eating, and it is a good match to have a Shaoxing opera with Wu Nong's soft words ... < P > Because of living in rivers and lakes with pure fresh water all the year round, white shrimp has less pigment cells, presents a crystal clear appearance, and its whole body is as white as moist jade, which is also the biggest reason for its name. But the boiled white shrimp is beautiful, tender and tender, soft and digestible, and has very high nutritional value.

White shrimp is rich in magnesium, especially suitable for people with poor cardiovascular system, and it is also a good choice for the elderly and children.

The shrimp-based tofu pot with white shrimp left a deep impression on our table. People in Zhejiang have a long history of eating "Bao", and the white shrimp in Taihu Lake is mixed with the material of "Zhejiang cuisine", which leads to many such practices that are different from those in Jiangsu.

The appearance of whitebait is similar to that of white shrimp, and it is transparent and small. Whitebait has a sharp head, a slender body, and is extremely rich in calcium and protein, which is an excellent tonic for the immunocompromised.

whitebait can be fried and eaten, and it is often used to make whitebait soup.

When eating whitebait soup, we don't want to waste a bite. We don't know if there is any fish in the wasted bite, and we can't tell-whitebait melts and disappears as soon as it is made into soup. In short, whitebait soup will be complete only after drinking a bowl of nutrition with water. In addition, according to reliable information, eating whitebait often can prolong life!

There are 16 species of white fish, and their * * * is characterized by their extremely large size, which is more suitable for steamed fish or fish pieces. The white fish on the plate has a warped mouth, tastes delicious and is shaped like a knife.

White fish contains nutrients that tonify the kidney. The local people say that it can strengthen the yang. Well ... anyway, we can believe what others say. In addition, the skull of white fish contains brain-beneficial ingredients. In short, "fish brain is the most precious thing" and don't waste it.

In fact, there are more kinds of "fresh things" in Taihu Lake, and the output is also very large. Besides fish and shrimp, hairy crabs taste excellent. It's a pity that this trip is not a good time to eat crabs. Then, wait for the next autumn to drive in Jiangsu, Zhejiang and Shanghai again.

I'm Sister Dahong, the anchor of audio radio travel channel, a professional travel player, focusing on minority play and sharing unpopular destinations. Travel is not an attitude, but life itself.