Wuzhen is a famous four towns, and the catering industry is very developed. There are restaurants, large and small, all over the town. These restaurants are famous for their "first meat" and "steamed meat with lotus leaves". They have a century-old Jiujianglou and Sanshan restaurants, and Qian Chang Rong restaurant, which is famous for its goat noodles. The Sanzhenzhai sauce chicken shop in Yingjiaqiao is also very famous.

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Braised Lamb in Brown Sauce

The choice of braised mutton in Wuzhen is very particular. It must be made of the "Huake sheep" of that year, that is, the young Hu sheep. This kind of mutton is tender and fat, with fine and clean skin and strong paste flavor. General condiments include radish, soy sauce, yellow wine, red dates, rock sugar, ginger and so on. And it must be cooked with high fire first and then with slow fire. The heat depends on the flexibility of the burner.

Mutton in Wuzhen is cooked in a large pot with earthen stoves and firewood, which usually takes one night. Gourmets have different tastes for mutton, and some people like fat and thin sandwiches. Some people like fresh and juicy leg essence; Some like a fat and fragrant tail; Some specialize in making live meat around their necks, while others specialize in making sheep's hoofs in water ... They often give up their dreams to eat a piece of their favorite mutton in the morning and wait for the lamb to be cooked on a small fire all night. A glass of wine, a bowl of mutton, or a bowl of mutton noodles, with fresh noodles, sprinkled with green and yellow garlic leaves and Jiang Mo, you can eat until you are satisfied.

Tip: The best time to taste Wuzhen mutton is after the autumn wind. At that time, in the streets of Wuzhen, all mutton shops were crowded with diners.

Baishui fish

Whitewater fish is a kind of wild fish, which grows in pollution-free rivers. Its tender and delicious meat is a rare freshwater treasure. The waters near Wuzhen used to be rich in this kind of fish, but the number has decreased in recent years. Generally speaking, white water fish will die when it is taken out of the water, but it is well preserved and its taste remains unchanged. If you meet live white water fish, please don't miss the opportunity so that the store can kill it, steam it and taste its fresh and tender taste.

Of course, cooking white water fish with braised sauce and chopped pepper is also a rare delicacy. Some shops even marinate white water fish with light salt and then steam it, which is also unique.

Reminder: Although this kind of fish is fresh and delicious, it has many fishbones, so be careful when eating it.

Wuzhen sauce chicken

Wuzhen Sauce-flavored Chicken is made from the mother chicken raised by local farmers in the same year. When processing, the whole body is fired, soaked in raw juice, and the soup is served three times; Then adding superior soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, it must be coated with sesame oil to finish.

Because the finished sauce chicken is repeatedly fired with raw juice and soup, the water in the chicken body has basically evaporated, so it is particularly easy to store. There is a saying that "June is not spoiled, and the twelfth month is not frozen". The sauce is bright red in appearance, crisp and delicious at the entrance, and has an endless aftertaste. From an outsider's point of view, the production process of sauce chicken is not complicated, but every link of Wuzhen sauce chicken needs strict control, and the cooking temperature must be very accurate, which requires unique cooking methods and years of burning experience.

Special snack

Wuzhen stinky dried tofu

There are stinky tofu all over the country, but the stinky tofu in Wuzhen has a unique flavor. It is made by soaking the best dried tofu for more than 20 hours, and never uses chemicals, only uses traditional old brine, so it has no peculiar smell and pure fragrance. Traditional old brine is hard to obtain. Some shops have been using old salt water for several years, adding vegetable stalks and bamboo shoots every year. In order to prevent deterioration, the red-hot iron tongs are put into salt water for sterilization from time to time.

Stir-fried stinky dried beans with vegetable oil, strung them on bamboo sticks and smeared with douban spicy sauce, all of which are delicious. Now there are restaurants steaming stinky tofu, which they call "a thousand miles of fragrance" In fact, diners who like stinky tofu don't care what name they use, as long as it stinks thoroughly and purely.

Wuzhen dingshenggao

There is also a legend about the origin of Ding Sheng cake, which is said to be a special snack made by the people of Wuzhen in ancient times to welcome soldiers returning from the war. The crimson color of Ding Sheng cake symbolizes the victory of the war. Later, because Wuzhen was proud of reading since ancient times, ancient scholars got the top prize, so relatives and friends had to make several cages of sweet and soft cakes to express their good wishes of becoming the top prize.

Ding Sheng cake is lotus-shaped, the outer layer is refined fragrant rice and glutinous rice flour, the rice flour is fine and even, the inside is red bean paste, with a little sugar and osmanthus in the middle, which tastes fragrant and delicious, sweet but not greasy.

Sister's cake

Wuzhen sister-in-law cake is a traditional famous point in Wuzhen, Tongxiang. According to the records of Wuqin Town, it has a history of 100 years. According to folklore, it was formed by a quarrel between two sisters-in-law, hence the name "Sister-in-law Cake". It looks like a chess piece cake, slightly bigger than it. All the ingredients are similar to sugar, such as flour, sugar, sesame, lard and so on. But their taste is more delicious than crisp sugar, and they are oily but not greasy, crisp but not scattered, fragrant and waxy, and salty in sweetness.

Smoked bean tea

Also known as baked bean tea, the main raw material is smoked beans, and the auxiliary materials are osmanthus fragrans, fried sesame seeds, orange peel, shredded radish, perilla frutescens and fried arborvitae seeds. Therefore, Wuzhen people have the saying of "eating tea". Smoked bean tea has a strong aroma and is a top-grade product with nourishing function.

Tongxiang Acer

Acer truncatum is a rare fruit in ancient and modern times, and also a traditional fruit in Tongxiang area. Its reputation is spread all over the world, and it is worth a hundred times. The reason is that Acer truncatum is the tallest among plums, with bright colors, small stone, thick flesh, sweet flesh, unique flavor and rich nutrition, which can be sucked up at once after maturity. In ancient times, plums were precious fruits as "tributes" to emperors, and literati in previous dynasties also fell for them, leaving many beautiful legends and poems.