Tianning Temple, known as "the first jungle in Southeast China"; Hongmeige, Dongpo Xiyan Lake, Tenghua Old Museum, Tang Jingchuan Tomb, Taiping Heavenly Kingdom Wangfu Site, Weidun Village Site, Qu Qiubai Memorial Hall, Yancheng Site in the Spring and Autumn Period, Tianning Temple in the Tang Dynasty, Wenbi Pagoda in the Southern Dynasty, Zhouting Pavilion in Su Dongpo in the Northern Song Dynasty, etc. In recent years, Changzhou has accelerated the development of tourism resources and launched the China Dinosaur Park, Liyang Tianmu Lake Tourist Resort and Jintan Maoshan Scenic Area. The specialty "Tianmu Lake" casserole fish head

Tianmu Lake "casserole fish head" was founded in Tianmu Lake Hotel, Jiangsu Province. After nearly 3 years of careful cooking by Zhu Shuncai, a super chef in Jiangsu Province, it has been praised as the best traditional dish in Jiangsu and has become a wonderful flower in China's food world. Cooking the fish head of Tianmu Lake casserole is made from the head of silver carp naturally raised in Tianmu Lake, the pure natural Tianmu Lake as the soup base, and the unique cooking technology. Because the green vegetation around Tianmu Lake not only filters the lake, but also the bottom of the lake is sandy rather than muddy, this unique natural environment makes Tianmu Lake clear, sweet and spotless, so the fish growing in it has no earthy smell. Therefore, "Tianmu Lake" casserole fish head is highly praised by the vast number of food lovers for its excellent quality of "fresh but not fishy, fat but not greasy".

sesame candy

Changzhou sesame candy has a long history and unique flavor. According to legend, as early as the Tang Dynasty, the local people began to caramelize sugar and sesame seeds, and produced a sesame candy shaped like a hemp ball, called hemp ball candy. By the end of the Northern Song Dynasty, the wolf smoke was everywhere, and the nomads from the army invaded the south on a large scale. Zhao Gou, the King of Kang, fled from the capital city of Bianliang to the south, and was partial to the south of the Yangtze River. He blindly compromised and made peace, and he didn't want to recover the lost land in the north. The people are very resentful about this. At that time, someone once wrote a poem saying, "When will the singing and dancing in the West Lake stop?"? The warm wind makes tourists drunk and makes Hangzhou Bianzhou! " To vent their dissatisfaction. The common people in Changwu area use another form to express their desire to resist gold and recover lost land. They changed the spherical hemp candy into a cylindrical shape like a ware, and gave it to Kang Wang to inspire its courage to resist the rejuvenation of the country. It is not known whether Zhao Gou, the King of Kang, was inspired and courageous. However, Changzhou Sesame Sugar was made into a cylindrical shape from then on and continues to this day.

Changzhou sesame candy has fine selection of materials and exquisite production. Sesame is required to be covered with no skin, and both ends are sealed without stuffing. The hole in the sugar layer is not stiff, the taste is sweet and crisp, and it does not stick to teeth. The color is white and bright, and the thickness is generally uniform, with just 2 sticks per catty. It is indeed a good gift for family travel and friends.

Crab steamed buns

were produced in Daoguang period of Qing Dynasty, which was initiated by Wanhua Tea House in the south of Xiaoheyan pontoon bridge. Yinggui Tea House was founded in 1911. It is well-known and deeply loved by the public because of its good management and quality. The product has the characteristics of "thin and transparent skin, rich marinade, fragrant crab, fat but not greasy, rich juice, fresh and tender meat stuffing", supplemented by balsamic vinegar and tender ginger, and its flavor is better, making it a must in Changzhou. In 1985, it was rated as a high-quality product in the city and compiled into "Jiangsu Snack Recipe". In 199, it was listed as one of the top ten famous spots by Changzhou Municipal Government.

"Evergreen brand" taro

Taro is a tuber of Araceae, which is rich in reducing sugar, crude starch, calcium, phosphorus, iron and various vitamins and amino acids, especially the iron content, which is 261 mg/kg (based on fresh weight), and the crude protein content is 2.4%, which is higher than that of sweet potato, yam and cassava. Jianchang Town has a long history of planting taro. According to historical records, it was designated as a tribute as early as the Ming Dynasty. Due to the unique soil and water conditions and traditional planting experience, the taro produced by Jianchang, especially the red taro, is of good quality. It has the characteristics of red skin, white meat, fragrant taste and no pollution, and it is fragrant and waxy when eaten directly. "Evergreen brand" red taro is a green health food that returns to nature and improves food structure. At present, the annual production capacity reaches 2 tons, and the production can be expanded according to market demand.

"John Lone Brand" Pearl Sauced Duck

"John Lone Brand" Pearl Sauted Duck is made of high-quality fresh ducks from Jiangnan water town as the main material, with water-soluble pearl powder, Lycium barbarum and other materials by advanced technology. The meat of this product is fresh and tender, not greasy, fragrant and delicious, and contains protein, carbohydrates, various vitamins, calcium, phosphorus, iron and other nutrients. This product is vacuum-packed, sterilized at high temperature and delivered from the factory. It has a long shelf life and is easy to carry. It is not only a good product at dining tables and banquets, but also an ideal food for business trips and tourism. This product was awarded the Gold Award of 95 Beijing International Food and Processing Technology Expo, 96 Consumer Trusted Product, the famous brand product of the 3rd Agricultural Expo, and the famous trademark of Changzhou in 1998 respectively.

money dishes

wuta dishes, a traditional specialty of Changzhou. Because its dishes are flaky like money, and its plants are green and full of vitality, it is customarily called "money dishes", with the wish of smooth seasons and good luck. In the old days, the head of the vegetarian dining hall hosted by Tianning Temple, when people can eat this kind of "money dishes" in the hot summer, he studied hard and made "money dishes" his specialty. They were separated from taoyuan village (now Taoyuan New Village) by a river. There is a "gentleman's agreement" that there is no need to sign a contract-every year in the cold winter, several thousand kilograms of Wuta vegetables should be provided for the temple, washed and dried by the cook, stored in a large container filled with more than half of the "seven stone jars" of soybean oil, so as not to let Wuta vegetables "breathe", and taken out in the next rainy day for pilgrims to do Buddhism in the temple, or to entertain guests for vegetarian fast, as a rare and famous dish. Imagine, in the hot summer of the "summer shortage" season, there are not many leafy vegetables, but you can eat "money dishes", which is cool and refreshing, making people naturally associate with the winter scene of Bai Xuehao, and consciously feel cool and interesting. Can it not make people laugh? It can be seen that the vegetarian restaurant in Tianning Temple was so exquisite and meticulous, and its painstaking design and management of serving guests were so thoughtful and careful!

vegetarian food in Tianning Temple

vegetarian food in Tianning Temple has a historical tradition. Pilgrims from all over the world come here to make pilgrimages to the mountains, and tourists often like to have meals here. First, while doing Buddhist services, they entertain relatives and friends and taste Buddhist vegetarian food to show their feelings of gathering together, which is also a sign of sincere wishes. Secondly, changing the taste, or having a family dinner, or getting together with relatives and friends, is a popular fashion. Especially in the hot summer days, people are tired of meat and greasy food, but vegetarian food is mostly bean products, fresh vegetables and fruits, mushrooms, fungus, Nostoc flagelliforme and other rare seaweed, cooked with sesame oil, with a light entrance and delicious flavor. In addition, the Buddha's land is clean and solemn, and the environment is elegant. It is indeed a pleasure to visit it several times a year to adjust the interest of life and satisfy the curiosity.

In order to conform to the economic development, improve the consumption pattern, promote tourism, enrich the food culture, and enhance the income-generating and self-supporting ability of the temple, Tianning Temple resumed the opening of the "Ruyi Su Zhai Pavilion" in 1988. The temple site is located on the east side of the mountain gate, which not only has the simplicity and solemnity of the temple architecture, but also has the modern decoration style. A pair of pillars in the pavilion is fascinating: "Golden and jade palace, Xi Jing Qing Zhai, Relax in the blessed land, prolong life, and add meals here. " Qian Xiaoshan, a famous calligrapher and poet of Yi people, wrote a poem with a blend of scenes, neat antithesis and appreciation of monks and customs, which made it refreshing to read. The dining room in the museum can be divided and separated, and can accommodate more than 1 people at the same time. Vegetarian food can be divided into palace vegetarian food, folk vegetarian food and Buddhist vegetarian food. Palace vegetarian food was a vegetarian meal when ancient emperors gathered for a feast. Many varieties of modern folk vegetarian dishes and Buddhist vegetarian dishes are among the famous dishes. Most of the chefs here are trained in Shanghai Jade Buddha Temple and Zhenjiang Jinshan Temple vegetarian restaurant, and they can cook more than 4 kinds of traditional Buddhist vegetarian dishes and Changzhou local delicacies. The vegetarian restaurant here has Buddhist colors, such as "Buddha's light shines", with golden millet as the main symbol of Buddha's light. The dish is surrounded by green and tender Chinese cabbage, ochre mushrooms and yellow almonds, which are colorful, soft and delicious at the entrance and fragrant. There are also various dishes such as "Longevity", "Lucky for Wealth", "Congratulations on Getting Rich" and "Harvest of Grains" to celebrate good luck and happiness. The elaborately made ingots, bergamot, peaches and peaches are all beautiful in color, fragrance and shape. They are regarded as exquisite "handicrafts" and are deeply loved by Chinese and foreign guests.

Qinxue Brand

Jintan, with its waxy white and smooth color and even and full grains, is the best product among glutinous rice and listed as a tribute in the Ming and Qing Dynasties. In the 193s, it won the gold prize of Panama International Expo. Qinxue brand water mill glutinous rice flour is made of Jintan standard glutinous rice as raw material and refined with the most advanced modern production technology and equipment. Qinxue brand Shuimo glutinous rice flour is suitable for making dumplings, Yuanxiao, fried cakes and other kinds of snacks. Its products have the advantages of crystal clear color, fragrant flavor, smooth, fine and tough, soft and smooth. Qinxue brand water mill glutinous rice flour sells well all over Jiangsu and is exported to large and medium-sized cities in more than ten provinces such as Shanghai, Qinghai, Hebei, Shandong and Beijing.

native products of Changzhou

Dried radish is a traditional native product of Changzhou, among which Hongmei brand is one of the most famous dried radish in China. Its products are salty and sweet, with four characteristics: fragrant, sweet, crisp and tender.

This dried radish, also called fennel radish, needs to be processed when bought home. First, rinse with clear water, which is clean, and secondly, dilute the excessive salty taste. Drain and cut into small dices, pour into the pot and stir-fry until the water is controlled. Then oil pan, onion, ginger and garlic, dried Chili, stir-fry diced radish. Summer is the first choice for porridge. You can also watch the football match with cold beer. Pick up a dried radish and have a drink. People who have been to Changzhou will say, "There is a strange thing in Changzhou. Dried radish is a kind of appetizer." Authentic Changzhou dried radish is really different from dried radish elsewhere. It is made of sweet and tender solid carrots produced by Xinzha Gate outside the west gate of Changzhou, washed and cut into strips, moderately dried, and then added with appropriate amount of salt, sugar and various auxiliary materials, and carefully pickled. Because of the excellent selection of materials, the unique pickling process is adopted, and the seasoning with unique flavor is matched. Therefore, Changzhou dried radish is yellow in color and red in color, salty but not salty, slightly sweet in salty, crispy and not spicy, and very delicious. Besides, it's cheap and easy to carry. It is not only a side dish for people to eat, but also a pastime food after drinking and having a meal. If you buy authentic Changzhou products, customers will be satisfied. Because of the exquisite selection of materials and fine processing, the pickled dried radish is golden in color, delicious in taste, rich in aroma, crisp and refreshing. Dried radish is not only full of color, fragrance and taste, but also has the functions of anti-inflammation, heatstroke prevention and appetizing in medicine. This kind of dried radish is mainly made of local excellent varieties of "thin-skinned and one-knife" and "green-headed duck egg" fresh radish as raw materials, and is processed by wind dehydration. When pickling, first wash the radish with mud, cut it into strips with uniform thickness, expose it on the awn for three to five days, and then pickle it twice. For the first time, according to the proportion of adding salt to every 1 kilograms of white radish, mix well and knead thoroughly, and put it into the tank in batches. When loading the cylinder, put one layer, step one layer and be practical step by step. After three days, take it out of the tank and dry it again for two or three days. Then the second salting is carried out, and the salt is added at the ratio of one and a half Jin per hundred Jin, and then the mixture is evenly mixed and kneaded thoroughly, and then it is still put into the tank in batches, and it can be salted for about seven days, and then it can be put into the jar for storage or eating. I have a special liking for Changzhou dried radish, not only because it is crisp and sweet, inexpensive and suitable for all seasons, but also because it is the ginseng of farmers in poor times. Radish is naturally planted in private plots. Summer is the radish harvest season. The green radish, red radish and white radish in the field are pulled out one by one, and they are filled with two baskets, weighing about a hundred kilograms. Cut off the radish sprouts (which can be pickled), then put them into the baskets, wash them in the river, and cut the round radish like a watermelon, and then spread it out all night under the dim kerosene light. There must be a scorching sun every other day. Spread the sliced radish in a bamboo basket to dry. Some people have bamboo curtains, but they can also spread them on them. After being exposed to the sun for three times, the radish block will shrink into a small boat with two sharp ends and thick middle, like two horns stuck up. Another night, please come out of the vat, clean the vat, sprinkle a thick layer of sun-dried radish in the vat, sprinkle a lot of coarse salt, add fried star anise and fresh coriander, step on it vigorously for a few minutes, and then spread a layer of radish, salt, fennel and coriander. After all the salting, cover it with a wooden cover smaller than the jar mouth, and then press a huge yellow stone on the wooden cover. After a month, the unique fragrance of Changzhou dried radish will pervade the whole old house. Crispy and spicy dried radish tastes fresh and crisp with red outside and white inside, and has a unique flavor such as spicy, sweet and salty.