This whole set of "Huxian" varieties, which I have eaten in Suzhou before, is also called "Taihu Sanbai". 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 the old town are the "territories" of Zhejiang. How are so many "Jiangsu specialties" arranged? Moreover, the restaurant we ate openly listed these three dishes as "new city specialties". That is to say:
Jiangnan Millennium ancient town xinshi, living in Hangzhou Bay, Zhejiang Province, but eating Wusu fish.
This thing ... it's very interesting to talk about it.
Actually, it's not surprising.
The boundary where Huzhou is located has been a part of the "Three Wus" since ancient times. At that time, Wu, as one of the "five tyrants in the Spring and Autumn Period" (the "great tyrant" of the vassal state at the same time), centered on the Taihu Lake basin and had a very wide radiation range ... It would be endless to talk about this matter. Bottom line: Huzhou and Suzhou, including Hangzhou and Shanghai, belong to the same family. Are you trying 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 located at the junction of Zhejiang, Anhui and Jiangsu. Although it is in the "territory" of Zhejiang, it is located near 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 is not as close as the West Lake scenic spot in Hangzhou, the provincial capital. Therefore, the county planning of Deqing is always changing, and it is really difficult 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 famous. I don't know why, but it's actually easy to access. The river network here is dense and the waterways extend in all directions. Going forward for 3,500 years, this place was once one of the most splendid docks on the Grand Canal in the south of the Yangtze River. The Hangjiahu Plain, where Deqing is located, has been the largest "imperial grain producing area" in China since the Three Kingdoms. so
Thanks to the natural advantages of low altitude in the land of abundance in the Yangtze River Delta, Liangzhu culture in Huzhou (and surrounding cities and counties) germinated earlier. Human beings have lived here for a long time. It is not easy for ordinary people to live a rich and stable life, live and work in peace and contentment, eat a lot of food and have picky tastes ... Finally, I emphasize that the more diverse cultures and streams meet in this "Golden Triangle", the more unique and delicious food will be hidden.
For example, Taihu Lake and Three Whites are common dishes on people's 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 around mountains and waters, especially in the Tang Dynasty. If you don't write two poems about green mountains and green waters, you are embarrassed to mix in a "big 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 camps" of these young and middle-aged artists. Wang Changling, a poet in the Tang Dynasty, wrote Autumn Night in Taihu Lake, saying, "Water keeps misty rain, and the cave is slightly frosty", describing the different state of mind of boating on the water and enjoying the moon when staying in Taihu Lake at night.
Taihu Lake is beautiful, Taihu Lake is beautiful, and beauty lies in Taihu Lake. Nowadays, boating is still the best choice for tourists to visit Taihu Lake. Over time, in order to attract business, boatmen are ingenious, and the 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", whose main raw material is "Taihu Lake Three Whites". The material of this famous dish is taken from the origin, digested from the origin, and it is extremely delicious, which is different from the traditional dishes in ordinary restaurants. In addition to fish and shrimp, other seasonal fresh vegetables, such as sauced duck, steamed meatballs and other gourmet snacks, have also become popular. This legend has been passed down for a thousand years.
On another occasion, the "Taihu Lake Taste" became a whole and radiated to the surrounding cities, counties and villages with a radius of 100 kilometers. Among many people who get the moon because they are close to the water tower, the destination of this paper is Xinshi Ancient Town.
For more than a thousand years, the taste of Taihu Lake has been compatible with the local characteristics of Xincheng, forming a common "signature dish of Xincheng" in local restaurants.
There are many ways to whiten Taihu Lake, such as frying, frying, boiling, frying, steaming, stewing, stewing, and coarse and fine processing. Generally speaking, according to the change of seasons, the listing order of Huxian County will be adjusted accordingly: eating whitebait in spring, eating shrimp in summer, steaming white fish in autumn and tasting soup in winter.
We tasted all these dishes on this trip to the new town.
White shrimp is small and curly. It is famous for its taste rather than its size. This feature gives people the feeling of "Taihu Lake" and "Gusu". I always feel that when eating, the whole person should tilt their orchid fingers, and it is very good to have a soft-spoken Yue Opera by Wu Nong. ...
Because of living in rivers and lakes with pure fresh water all the year round, white shrimp has fewer pigment cells, crystal clear appearance and white as jade, which is also the biggest reason for its name. But the boiled white shrimp is beautiful and tender, soft and easy to digest, and its nutritional value is very high.
White shrimp is rich in magnesium, which is especially suitable for people with poor cardiovascular system and is also a good choice for the elderly and children.
The shrimp tofu pot with white shrimp as the main raw material left a deep impression on our dining table. People in Zhejiang have a long history of eating "Bao", and the white shrimp in Taihu Lake is mixed with the materials of "Zhejiang cuisine", which leads to many different practices from Jiangsu.
The appearance of whitebait is similar to that of white shrimp, transparent and small. Whitebait has a sharp head and a slender body, and is rich in calcium and protein. It is an excellent tonic for people with low immunity.
Whitebait can be fried and eaten, and more often it is used to make whitebait soup.
We don't want to waste a mouthful of whitebait soup. We don't know whether there is fish in the wasted bite, and we can't judge-whitebait melts as soon as it is made into soup, and it "disappears". In a word, silver fish soup will not be complete until you drink a bowl of nutritious water. In addition, according to reliable information, eating whitebait often can prolong life!
There are 16 species of white fish, and their common feature is that they are particularly large, which is more suitable for steamed fish or fish pieces. The mouth of the white fish on the plate is tilted, which is delicious and shaped like a knife.
White fish contains nutrients that tonify the kidney. Locals say it can strengthen the yang. Ok ... we can believe whatever others say anyway. In addition, the skull of white fish contains ingredients that are beneficial to the brain. In short, "fish brain is the most precious thing" should not be wasted.
In fact, there are more kinds of "fresh things" in Taihu Lake, and the output is also great. Besides fish and shrimp, hairy crabs taste great. Unfortunately, this trip is not a good time to eat crabs. Then, wait for the next autumn before driving in Jiangsu, Zhejiang and Shanghai.
I'm Sister Hong, the anchor of the audio radio travel channel, a professional traveler, paying attention to minority play and sharing unpopular destinations. Travel is not an attitude, but life itself.