After leaving the hotel and driving to Huzhou, Xiaoshuai said that he must eat thousands of steamed buns when he arrives in Huzhou. The most famous steamed stuffed bun in Huzhou is Ding Lianfang Zhang Qian. The head office is near the central hospital. The road ahead is extremely congested and there is no parking lot around. I just can't get in when I see the steamed stuffed bun shop, but my stomach is getting hungry. Finally, I stopped the car and bought thousands of steamed bread and traditional soup with vermicelli. When I was hungry, I took a bite of steamed bread. To tell you the truth, I didn't feel the delicious food I imagined. It wasn't bad, and it was definitely not good. The tofu skin is covered with meat and scallops. A lot of meat is very porcelain, and you can enjoy the delicious taste of scallops, but you just don't think it's fragrant enough. Maybe the meat is too thick. I soaked it in the soup for a while and thought it tasted better.

Let's say it's steamed stuffed bun. It looks more like tofu skin wrapped in two meatballs.

Bite it like this!

I wanted to buy some double-sided yellow noodles to try, but Xiaoshuai took me to Zhou Shengsheng to eat wonton. Zhou Shengsheng is also a time-honored brand in Huzhou, which was introduced by 1940. This year was the period of Wang puppet. It seems that Huzhou was fairly stable at that time, otherwise no one would have the mind to open a shop to do business. There are many kinds of wonton in Chow Sang Ji. I ordered a flat head. Wonton is delicious, and the lard in the soup is very delicious. After eating a bowl, breakfast is full.

I've eaten thousands of steamed stuffed buns, so I'm looking for a bowl of Chow Sang Ji flat-pointed dried bamboo shoots and fresh meat wonton.

After breakfast, I went for a walk in Lianhua Village, which used to be another enterprise in Zhao Mengfu. Now it is a free park. The garden is very lively. Singing, singing and dancing occupy a flat place. Xiao Shuai and I asked for a cup of tea in front of the lotus pond and sat down to see the scenery. At this moment, we can ignore the noise and imagine Zhao Mengfu drawing and writing here ~

After lunch, I drove more than 30 kilometers to Lianzhen Town, where mutton is very famous. I invited many people to find the fish restaurant recommended by my friends. I saw a lot of cars parked in front of the restaurant and knew I had found the right place.

When I came in to order, I was puzzled to see that mutton was different in size. Ask the store to know that the big lamb is the meat of the big sheep and the little lamb is the newborn lamb. It's just that there is no big lamb this season, only little lamb, little lamb and whole sheep are sold together. If you want to eat, don't sell it. How can the two of us eat a sheep? Even if it's just a lamb. I have no choice but to order a few dishes at will and handle lunch here.

Saltwater lake shrimp.

Stir-fried fish head Originally, it was said that it was burned with some bad oil, but as a result, the store added mash. But the fish head is really fresh, salty and light, and it tastes delicious no matter how it is cooked.

Fried eel shreds. There are too many onions.

Roast old goose. This is delicious, delicious.

I saw a lot of soy sauce and Zhou Shengji breakfast in Ding Lianfang. Black, red and shiny, I feel that soy sauce is used too much, and the taste is heavy and salty. This lunch at noon confirmed my point of view. It's really salty and heavy In the afternoon, I wandered around Nanxun Town and saw some cooked food in front of the restaurant. They were also black, red and shiny. It seems that Huzhou's diet is rich in oil and red sauce. In Wujiang that year, when Mr. Jiang Hong introduced his hometown dishes, he said that their hometown dishes were in the style of thick oil and red sauce. Although Nanxun in Wujiang belongs to Jiangsu and Zhejiang provinces, it is geographically closely linked and its food style is not too far apart. From this point of view, I can understand that Nanxun (Huzhou) is characterized by black, red and oil.

Restaurant tour in the ancient town

Visit nanxun town in the afternoon. It used to be rich here. Very rich. Nanxun has a saying that "four elephants, eight cows and seventy-two dogs", and the size of animals represents the wealth. Elephants are greater than or equal to100000 silver, cattle are greater than or equal to 5 million silver, and dogs are greater than or equal to100000 silver. During the Qianlong period, the national income was only 50 million taels of silver per year, and the wealth of Nanxun Town exceeded it.

The garden pond in the library

The ancient town is built on both sides of the river.

arch bridge

Old shop

Citang memorial archway

library

Xiaolianzhuang

When I stayed at Nanxun Garden Du Ming Hotel, the catering director Cao Shoufeng was an old friend of mine, and Matsuzaka of Nanjing Marriott Hotel was also his friend, so he specifically told Shoufeng to treat me well. In the afternoon, Shoufeng accompanied me to visit the ancient town. In the evening, he gave a banquet to invite the chairman of the company to entertain me.

Tea cake.

Two or two species of Taihu shrimp. Rare!

Fish dumplings made of white fish.

Braised mutton. I came to Huzhou this time to eat mutton. I didn't eat it at noon, but I finally ate it tonight, and it was mutton. Mr. Fu of the hotel said that this place pays attention to eating mutton without milk, so it tastes right. I have no such experience, and I don't know the difference. But I like this dish very much tonight. It's heavy, fragrant and odorless.

Pigeons need to be improved.

White soup fish. This fish is produced in Taihu Lake and tastes delicious.

It is said that this green vegetable is related to Xi stone. When you leave Nanxun, it will no longer taste sweet and waxy. This dish was carefully made by Shoufeng and selected by Hangzhou Cuisine Museum.

Double toppings, the toppings are fried fish and big meat, which are delicious, but the amount is too little and not enough.

Shou Feng said that all Nanxun dishes tonight are Huzhou-style dishes with local ingredients. After dinner, I felt Shoufeng's mind. It really takes some courage for a five-star hotel to make local flavor. You must do better than ordinary social restaurants, and with the environment and services, you can sell more expensive than social restaurants and win business guests. At the same time, nanxun town is a tourist attraction, and many tourists visit it every day. Many guests will choose to eat in the hotel. As local hotels, they have the obligation and responsibility to introduce local specialties to tourists. If they do well, they will score points for Nanxun, otherwise they will lose points. I think these dishes I ate tonight can give Nanxun extra points. They are carefully cooked and taste good. I will come to Nanxun again for these delicious dishes.