jinfeng mutton jinfeng town is located along the river, and the river beach is rich in pasture, so farmers have the habit of raising sheep. The local goats are not big, but the meat is delicious. After braising, the color is bright and the taste is mellow. When white-cut or stewed, the meat is crisp and fragrant. Many mutton shops are scattered on the streets and roadsides, attracting diners from all directions. Mutton is available in restaurants in all towns. Generally, mutton is available only in July every year until the following spring. The famous ones are Mao Mao Mutton Shop in Shoan Town and Hongcai Mutton Shop in Jinfeng Town. These mutton shops mainly cook mutton, and produce fresh Yangtze River and seasonal vegetables to attract diners from far and near, and their business is booming.
Zhoujiaqiao mutton used to be quite famous, especially Baojia mutton restaurant, which is delicious, and the Yangtze River is also good. My grandmother lives near the Yangtze River, and when she goes there, she can eat authentic delicious food!
Tuo luobing is a famous traditional snack in Yang She and Tangqiao. The cake has a long history, more than 15 years ago, and its manufacturing technology is unique. When baking, two furnaces are needed, one is the bottom furnace (flat bottom) and the other is the top furnace (spire, conical shape). When baking, the two furnaces are heated at the same time, and the cake is cooked by the heat of the top furnace, which greatly tends to drag the bottom furnace, so it is called dragging luobing. Tuo luobing uses the first-class white flour, sugar, clean vegetable oil (processed pig oil), shepherd's purse, sesame and osmanthus as raw materials. Taste oily but not greasy, sweet but not sticky, fragrant and delicious. It is crisp, sweet, crisp, loose and fragrant, full in appearance, golden in color and clear in crisp layer.
Gaozhuang Dried Tofu Phoenix Gaozhuang Dried Tofu has a history of more than 1 years, with fine and unique production, low price and good quality. At the end of the Qing Dynasty and the beginning of the Republic of China, it has sold well in Changshu, Jiangyin, Wuxi and other places. There are two kinds of Gaozhuang dried bean curd, thick and thin, which are crimson in color and fine in texture. The spiced seasoning permeates into the taste, and it is a good product to eat at leisure or as a kind of appetizer.
Three fresh shad in the Yangtze River
The shad is a treasure in southern aquatic products. It enters the river in late spring and early summer every year to lay eggs, and it is prosperous during the period from "Xiaoman" to "Mang". According to Compendium of Materia Medica, shad "was found in early summer, but not in the remaining months, hence the name". The shad body is flat, wide and long, white as silver, with much fat under the scales, and generally weighs about 1 kg. The scales are edible, tender and fresh. In ancient times, it was listed as the "imperial cuisine" of the emperor, and now it has become famous overseas and exported to Hong Kong, Singapore, Japan, the United States and other places. The shad enters the river near the sea and advances by the natural thrust of the tide. The waters of the Yangtze River in Zhangjiagang belong to the estuary, where the shad consume little body fat, are plump, have the freshest meat taste and are rich in nutrition. According to the determination, 1 grams of meat contains 16.9 grams of protein, 16.9 grams of fat, .2 grams of carbohydrate, 33 milligrams of calcium, 216 milligrams of phosphorus, 2.1 milligrams of iron, .14 milligrams of riboflavin, 4 milligrams of niacin and 22 kilocalories. The quality of shad caught in Zhangjiagang ranks among the best, which is a key producing area in Jiangsu Province and a major base for foreign trade export. The output was the highest in 1974 and 1977, both above 1, kg. Wine-fermented shad is a famous local flavor in Zhangjiagang, which is deeply loved by the masses. The method is to gut the fresh shad (without scaling), wash it, add appropriate amount of fermented liquor and cooked lard, add onion, ginger, ham slices and seasonings, and steam it in a cage for about 15 minutes. After being released, the shad is full of fragrance, white in color, tender and delicious. On April 12, 1975, during the visit of the Democratic People's Republic of Korea and President Kim Il Sung, Zhangjiagang (Shazhou) shad was specially sent to Nanjing to entertain the state guests.
the scientific name of saury "Coilia elata" is a migratory fish. Every spring, swordfish swim up the river in groups, forming a fish season. There is an agricultural proverb "Swordfish comes from the fog of spring tide", which is the earliest fresh fish in spring. Swordfish is long and narrow, thin on the side, quite like a sharp knife, silvery white, tender in meat, but with many hairlike spurs. The meat tastes delicious, fat but not greasy, and has a slight fragrance. Liu Zai, a famous scholar in the Song Dynasty, once praised in a poem: "The shoulders are suddenly thundering, the blush is fresh, and the ginger and cinnamon pepper are floating on the nose." Swordfish noodles and swordfish wonton have unique flavor and are well known. Swordfish is one of the main aquatic products in Zhangjiagang, which can be caught in the Yangtze River waters. In the early stage, saury was male, big and fat; In the later stage, females are mostly small and have little fat. After "Qingming", the fish and meat of Dao became old, commonly known as "old Dao". Swordfish wonton is a traditional snack in Zhangjiagang. The preparation method comprises splitting saury in half from the tail, removing the head, skin and bones, mashing it with the back of a knife, removing fishbone, adding seasoning, and mixing with leek or lean pork to make stuffing; Then select refined white flour, add proper amount of salt and water, knead it into noodles, roll it into extremely thin skin, and wrap the knife fish stuffing into wonton. Wonton is cooked in boiling water until it floats and can be eaten. The entrance is fragrant and attractive, the taste is delicate and tender, delicious and unique.
the puffer fish was called "mackerel" in ancient times, and it is also known as "the three delicacies of the Yangtze River" with shad and swordfish. The puffer fish has an oval body, a small round mouth, a dark brown back with patterns, a white belly with spines, no scales, no gall bladder, and an air bag, which can inhale and expand. It is found in the waters where salt water and fresh water meet, and spawns upstream along the river every spring. Zhangjiagang catches puffer fish early, and its output is high. The puffer fish is rich in nutrition, delicious in fat and with game, which is different from others. Ming Dow Magazine in Song Dynasty once praised it as "the peculiar taste among the aquatic animals". The puffer fish also has the effects of tonifying deficiency, eliminating dampness, soothing the stomach, and relieving hemorrhoid diseases. However, blood, liver and ovaries are highly toxic, and it is easy to be poisoned to death after cooking carelessly. After liberation, the people's government prohibited buying and selling without permission, and it was controlled by the state. After treatment, puffer fish can be made into frozen fillets or canned food, and valuable drugs such as tetrodotoxin and tetrodotoxin can also be extracted from liver and ovary.
The scenic foothills of Fenghuang Mountain and E Mountain are the main producing areas of the famous Phoenix Peach. Fenghuang Shuimi Peach is an excellent variety which was introduced to Wuxi Shuimi Peach in 1952 and bred for a long time. The skin color is light yellow, milky white and reddish, with the characteristics of large fruit, tender meat, fresh and sweet, juicy and easy peeling. Phoenix peaches are mainly cultivated as Baifeng, Baihua, Huangpi and Xiaoqing. Exported to Suzhou, Nanjing, Shanghai and other places.
Luyuan Chicken
Among the famous dishes with chicken as the main ingredient, Luyuan Chicken in Zhangjiagang City is the most famous. It is a traditional and excellent product in Zhangjiagang City, named after it was produced in Luyuan Town, and it has been said that it has been raised for 2 years. The hair, skin, mouth and feet of Luyuan chicken are all yellow, and there are scattered black hairs between the neck feathers, tail feathers and wing feathers. The cock is tall and strong, standing proudly, with a big weight of more than 4 kilograms, and is known as the "King of Nine Jin". Hen's feet are thick and short, muddy and strong, weighing more than 2 kilograms, laying 14-2 eggs a year, with an average egg weight of 54 grams. The chicken is tender, fat, delicious and rich in flavor. According to folklore, Weng Tonghe, the teacher of Tongzhi and Guangxu emperors in the Qing Dynasty, often took Luyuan chicken as a specialty and brought it to Beijing to give it to relatives and colleagues. It was once listed as a tribute and was famous in the north and south of the country.
Nowadays, Zhangjiagang City is vigorously developing tourism. Zhangjiagang's beautiful food and Yangtze River culture have attracted many tourists from home and abroad. In addition to impromptu tasting, the beautifully packaged Luyuan chicken in Zhangjiagang has become the first choice for tourists to give to their relatives and friends when they go home.
Xuenuo, also known as "hematemesis glutinous rice" and "Honglian glutinous rice", is a kind of precious glutinous rice, whose rice was listed as "imperial rice" in Qing Dynasty. It is planted in Jincun, Fenghuang and Xizhang. The Qing Dynasty's Chang Zhao He Zhi. Records of Products contains: "Blood glutinous rice, also known as red lotus glutinous rice, is suitable for porridge". Jin Heyu wrote "Notes on Jincun Village", saying: "The best glutinous rice is called" falling frost green "and" red lotus glutinous rice ",and Jiangyin people also come to buy it. As the saying goes, only those who produce Jincun Village are better."
Celery in Nongli is planted in Zhujia Lane, Zhangfengxing Village, with excellent quality and a long history. According to legend, Han Shizhong, a famous Song Dynasty soldier, and his wife Liang Hongyu were stationed in Qing 'an. They were besieged by nomads from the army, and the army was short of food. Liang Hongyu led his troops to search for wild vegetables everywhere. When he got to Lane, he saw a large area of wild celery, which was fragrant and ate to satisfy his hunger. Later, people transplanted wild celery into their home species and called it "Yuqin". Since then, it has been planted and carefully cultivated for generations, and it has been so far. The varieties include Daqingzhong, Xiaoqing, Hongzhong and Mali, which are characterized by long tender stems, green petioles, crisp texture, strong fragrance and long storage time. Whether it is stir-fried, fried with bean products or mixed with meat, it tastes delicious and has its own flavor; If it is slightly scalded in boiling water, it is poured with seasonings such as soy sauce and sesame oil and mixed with cold dishes, which is crispy, tender and refreshing, and can get rid of boredom and relieve the stomach. It is a common dish in family daily life and informal banquets in Jiangsu, Wuxi and Shanghai. It enjoys a good reputation in markets such as Caojiadu in Shanghai and Nanmen in Suzhou, and is called "Nongli Celery".