Going to Huzhou is not only for sightseeing, but also for the delicious food of Huzhou. Huzhou Qianzhangbao is a must-try! There are also many snacks you can try slowly.

The most popular Huzhou delicacies are Baiyu Feast, Hu Sheep, and White Lentils. The Hundred Fish Feast is a comprehensive collection of river and lake fresh food, carefully cooked. After the banquet was served, it was colorful and fragrant, making people salivate. Huzhou Hotel is a famous traditional restaurant that makes this banquet. Hu sheep and white lentils are Huzhou specialties. Hu Sheep is fat but not greasy, tender and refreshing, and is best served in hot pot. White lentils are tender and attractive. Eat them after wine and meat to clear the stomach and relieve greasiness.

Huzhou also has many unique snacks, such as Zhou Shengji's wontons, Zhu Laoda's bean paste brown rice, Ding Lianfang's Qianzhang Bao... enough to make you burst into belly. Huzhou Ding Lianfang Qianzhang Baozi Store is a famous store with a century-old history. The Qianzhang Baozi produced by it is famous for its fine production, precious materials and delicious taste. Hong Kong's "Ta Kung Pao" and "Chinese Cuisine" have made special reports.

The characteristics of this kind of steamed bun are: "Thousand sheets are thin and tough, and can be wrapped tightly and airtight. The filling is made of pure leg meat, Korean Kaiyang, Japanese scallops, Xiaofeng butterfly slices, bamboo shoots, and fried sesame seeds. It's delicious, fragrant and juicy. The silk noodles are white and thick, not mushy after being cooked for a long time, and are soft and tasty.

Mr. Fei Xinwo, a famous calligrapher from Huzhou, once tasted Ding Lianfang's thousand steamed buns and wrote a poem. E praised: "It's fresh and refined, and its reputation is spreading." "Ding Lianfang Qianzhang Baozi has become a traditional snack in Huzhou and is famous all over the world. The Baiyu Banquet is named after it uses fish and aquatic products as the main raw materials and uses a variety of knife skills and cooking methods to make more than 500 banquet dishes.

The Baiyu Banquet was created in 1979 by a group of top chefs from Huzhou Hotel in Zhejiang, including Wu Shuibao, Zhou Shunlin, Chen Wenxue, Zhu Shibao, Yang Xinlong, Wu Jingen, and Zhu Weiyi. The essence of each major cuisine forms its unique style of fish dishes.

The main features are: fresh raw materials, fine and varied knife skills, and the use of original soup to maintain the original flavor of the fish; pay attention to the color and shape. It is beautiful and pays attention to nutritional combination. It has both light and tender southern flavor and fresh, salty and spicy northern flavor. It is suitable for both young and old.

It is constantly introduced as the seasons change. Different banquets are made up of cold dishes, vegetables, stir-fries and soups. For example, the fish feast in spring is mainly composed of carp and crucian carp, and is accompanied by flowers, which makes it look full of spring. In summer, the main dish is black fish. , Thousand Melon Black Fish Fillets and other delicacies will whet the appetite of customers in the hot summer. In autumn, crab roe and fish brains, crab meat and mandarin fish soup are on the table. In winter, fish hot pot is served, and people sit around the table. , with the entrance of the hidden fish balls and snow plum fish rolls, I feel warm and happy.

The endlessly changing fish feast brings people the enjoyment of delicious food and satisfies their desire for nutrition. requirements.